Chicken Salad

Chicken salad makes a fast, easy, and delicious lunch. Try it on bread, in a tortilla or lettuce leaf, or stuffed in a tomato!

Ingredients

2 5-ounce cans of chicken
1/4 cup plain low-fat yogurt
1/4 cup reduced-fat mayonnaise
1 Tablespoon finely chopped onion
2 Tablespoons finely chopped celery
1 Tablespoon dill pickle relish or chopped dill pickle (optional)

Directions

Wash hands with warm, soapy water.
Combine all ingredients except chicken and mix until well blended.
Drain chicken and flake apart with a fork.
Add chicken to other ingredients and mix well.
Serve on whole-grain bread, tortilla, lettuce leaf, or in a tomato.

Makes 6 servings

* The Cent$ible Nutrition Program is funded by USDA SNAP-Ed and EFNEP. SNAP-Ed assists individuals and families who receive, or are eligible to receive, benefits from the Supplemental Nutrition Assistance Program (SNAP). EFNEP assists families and youth with limited resources in acquiring the knowledge, skills, attitudes, and changed behaviors necessary for nutritionally sound diets and contributes to their personal development and the improvement of total family diet and nutritional welfare. Visit our Qualify page to learn more.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider. This material was funded by USDA’s Expanded Food and Nutrition Education Program-EFNEP. USDA is an equal opportunity provider and employer. The full nondiscrimination statement can be found here.

Issued in furtherance of extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Kelly Crane, Director, University of Wyoming Extension, College of Agriculture and Natural Resources, University of Wyoming Extension, University of Wyoming, Laramie, Wyoming 82071.

The University of Wyoming is an equal opportunity/affirmative action institution.