I got this recipe from the P90X meal planning guide and tried it. Depending on how many calories you need, you can make a larger or smaller portion size. I follow the level 1 calorie count.
– 6 ounces of boneless, skinless chicken breast (that equals 1 can of canned chicken)
– 2 tbsp low-fat mayo
– 3/4 tbs dijon mustard
– 2 tbsp green onions, diced (or a dash of onion powder – a very small dash!)
– 1/8 tsp fresh dill (or a splash of dill pickle juice – again, a small splash or you’ll end up with soup)
– 1/4 cup celery, diced (I don’t like celery in my chicken salad)
If you use fresh or frozen chicken, you have to cook it, cool it, and dice it (or shred it, depending on how chunky you like your chicken salad). If you use canned chicken, you have to drain it.
Gently combine chicken with the remaining ingredients. Chill until ready to serve.
I use 1 piece of whole wheat pita bread. Slice it in half and fill the 2 pockets with equal amounts of the chicken salad. Also, a sprinkle of shredded low-fat Parmesan cheese inside the pita or on top is a nice addition too.
It’s a hearty, creamy, and zesty 400 calorie meal.