Low fat, Low Calorie Easy Chicken Salad

For me, preparation is the key to success. To be able to make a meal that has multiple servings for the week helps me make good choices. Here is a quick recipe that costs about $6 to make 5 servings and it is easy to transport for lunches.

Sometimes I will eat this on a wasa crisp but I generally add it to a green salad to keep from adding extra calories and carbs. It all depends on what I am planning for dinner.

Makes 5 Servings

Per Serving:
112 Calories
2 Grams of Fat
4 Carbs
20 Grams of Protein

2 - 10oz Cans Great Value Chunk Chicken Breast
1/4 Cup Chopped Red Pepper
1/2 Cup Chopped Yellow Onion
1/2 Medium Stalk Celery
3 Oz Cabot Low Fat Plain Greek Yogurt
4 Tsp. Yellow or Deli Mustard
1 1/2 Tbsp. Dill Relish
2 Tsp. Salt
1/2 Tsp. Garlic Powder
4 Tsp. Black Pepper

For even lower carbs, omit onion (saves 11 carbs or two carbs per serving). For about 6 less calories per serving or for less tangy taste substitute Kraft Fat Free Mayo for the greek yogurt.

Open, drain, rinse and drain cans of chicken. Place chicken in a mixing bowl. Chop vegetables finely and add to chicken. Salt, Pepper, and Garlic to taste (the measurements are what I use). Add Greek Yogurt (or Fat Free Mayo), mustard, and dill relish. Stir well. Refrigerate unused portions.