Introduction:
This easy, low-point salad is perfect for a light lunch or snack. Using canned chicken, fresh veggies, and a touch of creamy dressing, it’s satisfying, flavorful, and guilt-free. The grapes add a subtle sweetness, while the dill pickle ranch gives it a punch of flavor.
Ingredients:
1/3 cup canned chicken, drained
1/2 tbsp Kraft reduced-fat mayo with olive oil (1 point)
Fat-free Greek yogurt, enough to make it creamy (0 points)
1 cup coleslaw mix
1 celery stalk, chopped
2 tbsp red onion, chopped
5–6 grapes, halved
1 tbsp Bolthouse Farms dill pickle ranch dressing (1 point)
How to Make:
