Chicken Apple Cranberry Salad

Serve this over a bed of lettuce or wrap in Romaine 

13 oz Canned Chicken
1/2 cup Hellman's light mayonnaise
1 Apple, medium, chopped with skin
1 oz Dried Cranberries
1 tablespoon Truvia
1 teaspoon apple cider vinegar
1/2 teaspoon cinnamon

 In a large bowl, add mayo, chopped apples, cranberries, Truvia, vinegar and cinnamon, mixing well until combined.

Add chicken and toss to coat.
Keep refrigerated until ready to use.  Serve over lettuce or wrap in Romaine.
Makes 4 servings
WW 5 PP

Nutrition Facts
Serving Size 1 Serving

Per Serving% Daily Value*

Calories 199

Calories from Fat 81

Total Fat 9.0g14%

Saturated Fat 1.0g5%

Cholesterol 62mg21%

Sodium 555mg23%

Potassium 51mg1%

Carbohydrates 9.8g3%

Dietary Fiber 1.3g5%

Sugars 6.0g

Protein 15.7g

Vitamin A 0% · Vitamin C 8%

Calcium 0% · Iron 4%

Chicken Salad

Chicken Salad WW 3 PP

Great for a sandwich or on a bed of lettuce.

13 oz  Can Daily Chef Chicken
1/2 cup celery, finely diced
1 tbsp dill relish
1/4 cup hellmans light mayonnaise
2 tbsp reduced-fat sour cream
1 tsp parsley
1 tsp dill
1 tsp Dijon mustard
1 tsp fresh lemon juice
1/2 tsp table salt
1/4 tsp black pepper, freshly ground

Place all ingredients in a large bowl; mix until blended.

Makes 4 servings

Nutrition Facts

Serving Size 1 Serving

Per Serving% Daily Value*

Calories 143

Calories from Fat 61

Total Fat 6.8g10%

Saturated Fat 1.3g6%

Cholesterol 60mg20%

Sodium 768mg32%

Potassium 57mg2%

Carbohydrates 2.0g1%

Dietary Fiber 0.3g1%

Sugars 0.3g

Protein 16.0g

Vitamin A 3% · Vitamin C 5%

Calcium 2% · Iron 4%

Lighter Potato Salad

Lighter Potato Salad WW 6 PP

Light in calories but not in taste.

4 medium Russet potatoes (2 lbs)
2  Hard Cooked Eggs, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup Hellmans light mayonnaise
1/2 cup fat-free sour cream
1 tablespoon yellow mustard
1 teaspoon cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper


Peel and cube potatoes.

Place potatoes in 4-quart saucepan with just enough water to cover potatoes. Heat to boiling. Reduce heat to low and simmer about 10 minutes or until tender. Drain; let stand until cool.

In large bowl place everything except potatoes, mix  until well blended.  Add cooled potatoes and toss gently until well blended.

Sprinkle with paprika (optional)
Cover and refrigerate at least 1 hour before serving.

Makes 6 servings about a cup each,  WW 6 PP

I used russet potatoes but you can substitute any kind you like.
Potatoes can also be cooked in the microwave instead of on the stove.

Nutrition Facts

Serving Size 1 Serving

Per Serving% Daily Value*

Calories 195

Calories from Fat 59

Total Fat 6.6g10%

Saturated Fat 1.2g6%

Cholesterol 70mg23%

Sodium 432mg18%

Potassium 642mg18%

Carbohydrates 28.3g9%

Dietary Fiber 3.9g16%

Sugars 3.5g

Protein 5.4g

Vitamin A 6% · Vitamin C 48%

Calcium 5% · Iron 6%