Capered Chicken Salad

Yield: 4 servings
Source: WW Favorite Recipes cookbook, page 78


14 oz cooked light meat chicken, cubed, shredded, or sliced
2 whole hard-boiled egg(s)
6 oz potato(es), red or white, cooked
1/2 serving dill pickle(s)
1/4 cup scallion(s)
2 Tbsp bell pepper(s)
4 medium olive(s)
1/3 cup light sour cream
2 tsp light sour cream
1 Tbsp + 1 tsp reduced-calorie mayonnaise
1 Tbsp capers
2 tsp Dijon mustard


  1. In medium mixing bowl combine chicken, eggs, potatoes, pickle, scallion, bell pepper, olives.
  2. In small bowl combine remaining ingredients plus salt and pepper. Pour dressing over chicken and mix well.
  3. Cover bowl with plastic and refrigerate until chilled, mix again before serving.

Healthy Units: 6 per serving

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