Chicken salad is such a summer staple in my house. It’s so versatile and easy to make and eat. A lot of times when I have been out by the pool all day, I am hot and don’t have much of an appetite. However, something about light and creamy chicken salad always sounds good. I love to eat it on buns and on crackers, but it is exceptionally delicious as a wrap on a roll up.
9 oz Chicken Breast, boiled and cut into chunks
1 Cup Chicken Broth
2 tsp Paprika
1 Garlic Clove, whole
3 T Light Mayonnaise
1 Celery Stalk, finely chopped
Slice of Tomato, finely chopped (optional)
1 Green Onion, finely chopped (optional)
3 Roll Ups
In a medium pot, add chicken, chicken broth, garlic clove, paprika, and water to cover.
Bring to boil and reduce to simmer and cover. Cook for ten minutes.
Strain chicken and cut into chunks.
Chop celery, tomato, and green onion and add to chicken.
Mix in mayonnaise and stir until evenly coated.
Add 3.5 oz of chicken salad to each roll up.
WW Points +: 2 per serving (3.5 oz) of Chicken Salad
5 per serving of Chicken Salad on a roll up
The nice thing about this chicken salad is you can make the base chicken salad and eat it like that (like me!), or add whatever fresh vegetables you like to customize it. Rob loves it with tomatoes and green onions. You can also add more or less mayonnaise depending on how you like your chicken salad, just make sure to adjust the ww points accordingly if you are counting 🙂