Friday, January 14, 2011
This is a delicious low fat, low salt chicken salad from the South Beach Diet Cookbook. Instead of mayonnaise, I used sour cream. I did not need to add any additional salt to it. The taste is light and slightly tart, just perfect for a Phase One cold lunch.
3 cups shredded cooked chicken
3/4 cup (fat-free) sour cream
3 scallions, minced
1 tablespoon chopped cilantro (parsley in the original recipe)
1/2 teaspoon grated lime zest
salt and ground black pepper to taste
Cos, romaine, and/or iceberg lettuce, chopped
Tomato cut into wedges, optional
In a medium bowl combine chicken, sour cream, scallions, cilantro, lime zest. Toss well to combine. Add salt and pepper to taste. Scoop into a mound on a bed of lettuce. Add tomato wedges, if desired.