“You Don’t Even Know It’s Healthy!” Chicken Salad

In a large bowl combine Dijon mustard, lemon juice, mayonnaise, and sour cream. Mix all dry seasonings into the cream mixture, stir well, then add chicken and celery until completely covered. Chill in the refrigerator before serving.

Eat it on whole wheat bread or on lettuce leaves. This recipe usually yields about 4-5 lunch sandwiches for me, but you can eat tons of it in one sitting and still be pretty guilt-free! Make it in larger batches if that’s your plan.

You can add stuff if you’d like. Some people like fruit or nuts in their chicken salads, but I’m a pretty simple girl when it comes down to it. That’s what is so great—you can mix and match, add and subtract until you find what tastes best and what works for you.

I usually don’t like fat-free mayo, but doing half fat-free and half mayo with olive oil makes it barely noticeable and the flavor of dill weed in this recipe really does it for me! You can use some fat-free greek yogurt in place of the sour cream. Both ways are delicious.

Enjoy!