Yesterday I had a real blond moment. I decided to make myself some chicken salad for sandwiches this coming week. I boiled 3 boneless, skinless chicken breasts and meant to save one and a half out to give to my little dogs as a treat for their supper for the next couple of days. Before I realized what I was doing I had chopped all three and added all the ingredients. Then I proceeded to measure out what I had made and found that I had enough for 20 sandwiches. ARGH! There is no way I can eat 20 sandwiches before it spoils. Wonder if the dogs will eat chicken salad with celery, onion and light mayo in it. I'm sure going to try them out tonight. Hey, 1/4 cup of the chicken salad is only 2 points on WW! If you try it on one slice of reduced fat wheat bread you don't even have to count the bread as a point. And if you want a whole sandwich it is only 3 points in all. It sure is tasty and easy to make. My recipe (for a smaller amount) is below.
1 six oz. boneless, skinless chicken breast (boiled 'til done)
1/4 medium onion
4 stalks of celery
1/4 cup light mayo
Place the chicken in a food processor and pulverize. Add the onion and mince until half pulverized. Add the celery and pulse until chopped medium fine. (you can always chop the onion and celery by hand but why bother if you have a food processor).
Place all the chopped ingredients in a bowl and add the mayo. Mix well.
This sandwich is tasty with tomato on it. And I like mine toasted.
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