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Cook it light: Cut fat in Dill Chicken Salad by cutting mayo

Dear Jeanne: I have tried using fat-free mayonnaise in this, but I just don't like it. Is there a better way to lower the fat? Thanks for whatever you can do.

— Francine, Omaha, Neb.

Dear Francine: I really like the combination of plain yogurt and light mayonnaise to replace full-fat mayonnaise, and this version is particularly nice with the dill.

I added a little lemon to bring out the tang a bit more, and it is delicious. It is good in a pita or on chopped lettuce.

Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website,

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4 cups cooked chicken, cubed

1 cup mayonnaise

1/2 cup celery, chopped

1 cup pecans, chopped

1 teaspoon salt

Freshly ground black pepper

1 cup grapes, cut in half

3 green onions, chopped

1 tablespoon dill

Combine all the ingredients and chill.

Makes 6 servings.


4 cups boneless, skinless chicken breasts, cooked and cubed (about 1 1/2 pounds)

1 tablespoon lemon juice

1 cup celery, finely chopped

1/4 cup pecans, toasted and finely chopped

1 cup grapes, cut in half

1?3 cup light mayonnaise

1/4 cup plain nonfat yogurt

1/4 teaspoon salt

1?8 teaspoon freshly ground black pepper

4 green onions, finely chopped

1 tablespoon fresh dill, finely chopped

1. After cooking and cubing the chicken, place it in a large bowl and sprinkle it with the lemon juice. Add the celery, pecans and grapes, and toss to combine.

2. In another bowl, combine the mayonnaise, yogurt, salt, pepper, green onions and dill. Coat the chicken mixture with the mayonnaise mixture. May be served immediately or chilled.

Makes 6 servings.

Each serving contains approximately: Original Recipe: 548 calories; 47 gm fat; 90 mg cholesterol; 601 mg sodium; 7 gm carbohydrates; 28 gm protein; 2 gm fiber. Revised Recipe: 207 calories; 9 gm fat; 71 mg cholesterol; 173 mg sodium; 4 gm carbohydrates; 26 gm protein; 1 gm fiber.