Food recipes
Larry's Low Fat Chicken Salad
Larry's Low Fat Chicken Salad Ingredients: salad dressing, mayonnaise, regular dill weed, fresh salt, table spices, pepper, black lemon juice, raw chicken, broiler or fryers, breast, skinless, boneless, meat only, raw...
Larry's Low Fat Chicken Salad
Ingredients:
salad dressing, mayonnaise, regular
dill weed, fresh
salt, table
spices, pepper, black
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
onions, spring or scallions (includes tops and bulb), raw
Directions:
Finely chop the green part of the scallions and finely dice the celery.
Set aside.
Use leftover cooked chicken or...
Trim chicken of all excess fat.
Salt and pepper chicken to taste.
Lightly oil a baking sheet and place chicken on sheet.
Bake in a 350F (180C) F oven until done and juices run clear when tested and no pink remains.
Once done let cool to room temperature or place in the refrigerator to cool down.
Once cool shred chicken and place into a large mixing bowl.
In another mixing bowl, mix together the light mayonnaise, dried dill weed, lemon, salt and black pepper.
Whisk until creamy.
Add the celery, scallions to chicken and mix.
Pour the dressing over this mixture and mix using your hands, mix thoroughly.
Place mixed salad into a container, cover and refrigerate until serving time.
Ingredients:
salad dressing, mayonnaise, regular
dill weed, fresh
salt, table
spices, pepper, black
lemon juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
celery, raw
onions, spring or scallions (includes tops and bulb), raw
Directions:
Finely chop the green part of the scallions and finely dice the celery.
Set aside.
Use leftover cooked chicken or...
Trim chicken of all excess fat.
Salt and pepper chicken to taste.
Lightly oil a baking sheet and place chicken on sheet.
Bake in a 350F (180C) F oven until done and juices run clear when tested and no pink remains.
Once done let cool to room temperature or place in the refrigerator to cool down.
Once cool shred chicken and place into a large mixing bowl.
In another mixing bowl, mix together the light mayonnaise, dried dill weed, lemon, salt and black pepper.
Whisk until creamy.
Add the celery, scallions to chicken and mix.
Pour the dressing over this mixture and mix using your hands, mix thoroughly.
Place mixed salad into a container, cover and refrigerate until serving time.