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Saucy lowfat Chicken Salad
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This summer favorite is equally good as a sandwich piled on wholewheat bread or served up on a bed of greens.

20 minutes

20 minutes

4

Ingredients
2 Whole chicken breasts seasoned with salt & pepper

3 stalks celery chopped fine
2/3 Cup Dried Cranberries
1/4 Chopped Pecans
2 Tablespoons low fat mayonnaise
1/2 Cup Fat Free Raspberry Vinaigrette dressing I use Ken's
1/2 Teaspoon Celery Salt
1/4 Teaspoons fresh ground pepper


Directions
1. Grill chicken breasts until internal temperature reaches 180.

2. Cool chicken until it is easy to handle, then quarter breasts and place in a food processor. Pulse for 2-3 seconds at a time until the chicken is coarsely ground.

3. In a mixing bowl add chicken, celery, cranberries, pecans, mayonnaise & dressing. Mix well. Add salt & pepper and mix again.

Use as a filling for a sandwich or serve on top of a bed of greens with additional dressing.
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