Name: Cindy's Lowfat Chicken Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 10 oz boneless skinless chicken breast (cooked and shredded or chopped); 2 large eggs (boiled and chopped); 44 g fat free plain Greek yogurt; 2 medium whole dill pickles (chopped small); 1 Tbsp mustard (or to taste); 1 Tbsp pickle juice (or to taste)

Cindy’s Lowfat Chicken Salad

Cindy's Lowfat Chicken Salad

Prep Time

10 minutes

Servings

servings

Ingredients

10 oz boneless skinless chicken breast cooked and shredded or chopped
2 large eggs boiled and chopped
44 g fat free plain Greek yogurt
2 medium whole dill pickles chopped small
1 Tbsp mustard or to taste
1 Tbsp pickle juice or to taste

Prep Time

10 minutes

Servings

servings

Ingredients

10 oz boneless skinless chicken breast cooked and shredded or chopped
2 large eggs boiled and chopped
44 g fat free plain Greek yogurt
2 medium whole dill pickles chopped small
1 Tbsp mustard or to taste
1 Tbsp pickle juice or to taste

Instructions

Mix everything together in a bowl. Start with a small amount of mustard and pickle juice, as you can easily add more if it's too dry.
This tastes amazing on fresh, homemade bread!

Share this Recipe

Nutrition Facts

Cindy's Lowfat Chicken Salad

Amount Per Serving

Calories 110 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 1g 5%

Polyunsaturated Fat 0.03g

Monounsaturated Fat 1g

Cholesterol 137mg 46%

Sodium 628mg 26%

Potassium 88mg 3%

Total Carbohydrates 2g 1%

Dietary Fiber 0.4g 2%

Sugars 2g

Protein 17g 34%

Vitamin A 4%

Vitamin C 1%

Calcium 3%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

Potato Salad

Course

Side Dish

Cuisine

American

Prep Time

1 hour

Servings

servings

Ingredients

Course

Side Dish

Cuisine

American

Prep Time

1 hour

Servings

servings

Ingredients

Instructions

Boil potatoes until fork tender but not falling aprt. Peel and cut into bite size peices.
Boil eggs until hard boiled, about 10 minutes. Peel and dice.
Mix everything together. Cover and refrigerate until ready to eat.
Each serving ~60g, or ~1/2 C

Share this Recipe

Nutrition Facts

Potato Salad

Amount Per Serving

Calories 86 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 0.3g 2%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.4g

Cholesterol 49mg 16%

Sodium 196mg 8%

Potassium 130mg 4%

Total Carbohydrates 7g 2%

Dietary Fiber 0.4g 2%

Sugars 2g

Protein 2g 4%

Vitamin A 1%

Vitamin C 8%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

Tuna Salad

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

12 oz tuna packed in water, 3 4oz. cans, drained
1/4 C fat-free mayonnaise I used Kraft
1/8 C prepared yellow mustard
1 pickles whole, medium
2 eggs boiled
34 Tbsp pickle juice

Course

Main Dish

Cuisine

American

Servings

servings

Ingredients

12 oz tuna packed in water, 3 4oz. cans, drained
1/4 C fat-free mayonnaise I used Kraft
1/8 C prepared yellow mustard
1 pickles whole, medium
2 eggs boiled
34 Tbsp pickle juice

Instructions

Open and drain the cans of tuna. Put in a medium size bowl.
Peel the eggs, then chop or slice or whatever to get the size egg pieces you want. Add to tuna.
Dice the pickle into small, less than bit size pieces. Add to tuna.
Put in everything else with the tuna, mix thoroughly, taste. See what else you might like to add, then call it good.
Enjoy as a sandwich with lettuce on a croissant or crackers or just off your fingers, why not?

Share this Recipe

Nutrition Facts

Tuna Salad

Amount Per Serving

Calories 57 Calories from Fat 18

% Daily Value*

Total Fat 2g 3%

Saturated Fat 0.4g 2%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.5g

Cholesterol 68mg 23%

Sodium 254mg 11%

Potassium 93mg 3%

Total Carbohydrates 1g 0%

Sugars 1g

Protein 9g 18%

Vitamin A 1%

Calcium 1%

Iron 4%

* Percent Daily Values are based on a 2000 calorie diet.