We wanted to eat light tonight, and I so miss salads in the winter. I found this recipe on Kalyn’s Kitchen blog, which I so enjoy. This is South Beach diet-friendly, very easy to put together, and colorful, too. I went a little light on the green onion, but that’s just our preference.
Chicken salad with green olives, celery, and green onion
2 – 3 cups cooked chicken breast, shredded or cut into bite-sized pieces
1 cup diced celery (about 3 stalks)
1 cup large green olives with pimento, sliced into crosswise slices
1/4 cup thinly sliced green onions
1/3 cup mayo
1/3 cup light mayo
2 teaspoons green olive brine (liquid from the jar)
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon celery seed
salt and freshly ground pepper, to taste
Combine mayo, light mayo, green olive brine, lemon juice, Dijon mustard, celery seed, salt, and pepper and use a whisk to mix together.
In a medium-sized bowl, combine chicken pieces, diced celery, and sliced green onions. Stir in enough dressing to moisten all the ingredients. Then gently fold in green olives, mixing just enough to distribute them among the other ingredients. Serve immediately or chill slightly. Makes 4 servings.