Lighter Chicken Salad

I always make my chicken salad from scratch by cooking the chicken breast in chicken broth and I usually add some onion, parsley and celery to the broth to give the chicken a lot of flavor. Using light mayonnaise and some of the broth keeps the chicken salad moist without the added fat.

Lighter Chicken Salad Recipe
Gina’s Weight Watcher Recipes
Servings: 3 • Serving Size: 1/3 • Points +: 4 pts • Smart Points: 4 
Calories: 169.4 • Fat: 5.3 g • Protein: 25.4 g • Carb: 4.1 g • Fiber: 1.0 g • Sugar: 0.0 g Sodium: 664.6 mg


  • 2 pieces boneless chicken breasts
  • 1 chicken bullion
  • 1/4 onion, chopped
  • 2 tbsp parsley chopped
  • 2 celery stalks, finely chopped
  • 3 tbsp Hellmann’s Lite Mayonnaise


    In a medium sauce pan, place chicken, half the celery, half the onion, parsley and cover with water. Add bullion and cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Reserve chicken broth.

    Cut chicken into small pieces and place in a bowl. Add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If looks dry add 1/8 cup more. Serve on a bed of lettuce, in a lettuce wrap or on your favorite bread.