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    CHICKEN SALAD


    Source of Recipe


    WW Recipe Review Boards - RHONDAL1108

    Recipe Introduction


    4 Points 4 Servings (1 cup)


    List of Ingredients




    1 lb. BSCB, cooked and cut into 1” cubes
    ½ c. celery, finely chopped
    1/3 c. dill pickle, finely chopped
    ¼ c. FF mayo
    2 T. FF sour cream
    2 T. parsley
    1 t. Dijon mustard
    1 t. fresh lemon juice
    Salt and pepper to taste

    Recipe



    Mix all ingredients until well blended.

    Chill at least 2 hours.

 

 

 

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