Lightened-Up Chicken Salad (Dana’s Version)

I'm a university professor, a writer, a wife, and a mom. Besides cooking, i enjoy watching baseball, basketball, college football, movies, and TV. I also love to travel. The only recipes I include here are ones I’ve tried and we’ve liked enough to make again—the keepers. Many have my own notes and tweaks in addition to links to the original source.

Very tasty

1.5 cups diced or shredded cooked chicken (1 lb boneless, skinless chicken breasts)

½ cup cucumber, peeled/diced OR 1 large stalk celery, diced

½ cup diced bell pepper

¼ cup diced onion (red or white)

3 tablespoons Taste of the South Dill Pickle & Ranch dip (original recipe called for mayo)

3 tablespoons nonfat Greek yogurt (original recipe called for sour cream)

2 oz crumbled goat or feta cheese

1 teaspoon dried dill weed

1 pinch salt and pepper to taste; I tossed in a couple dashes of hot sauce

-slivered almonds, sundried tomatoes, or fresh basil could be good additions as well

Note: Ingredients may have been altered from the original.

Directions at allrecipes.com

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