Zero Point Chicken Salad

Ingredients

• 2-12.5 oz cans white meat chicken in water drained and washed
• 8 oz can crushed pineapple drained
• 2 cups red grapes halved
• 2 stalks celery sliced
• 1/4 cup finely diced onion optional
• 1 tablespoon Dijon Mustard
• 2 tablespoons Light Mayo
• 3/4-1 Cup Non-fat 0% Greek Yogurt
• 1 tablespoon dry ranch seasoning
• 2 teaspoons Lemon Pepper or Mrs. Dash

Instructions

• Drain and wash canned chicken.
• Place in the bottom of a mixing bowl.
• Drain pineapple and add to bowl with chicken.
• Slice grapes in half, add to bowl.
• Cut celery into small slices, add to bowl.
• Dice onion, if using, and add to bowl.
• If water or juice has gathered in bottom of the bowl, pour or drain before adding other ingredients.
• Add remaining ingredients to the bowl.
• Using a spoon, softly turn together until all ingredients are incorporated.
• Refrigerate for 4 or more hours before serving. This recipe tastes better after it has had some time to set.
• Serve on bread, rice cakes, or with crackers and vegetables.

Notes

*Note that one serving is zero points, two servings are one point (purple plan). One serving is plenty with crackers or part of a salad plate. A typical sandwich would probably be two servings. Variations that I love:

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• fajita
• curry
• buffalo chicken
• traditional (aka, less fruity)

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