Spicy Chicken Salad

• 12 oz. cooked white chicken meat (boneless and skinless)
• 4 hard-boiled egg whites, chopped
• 1/4 c. sweet pickle relish
• 1 Tbsp. chopped onion
• 1/4 c. chopped celery
• 1 (8 oz.) can water chestnuts, drained and chopped
• 1 Tbsp. mustard
• 1/2 c. plain nonfat yogurt or 1/2 c. Kraft fat-free Miracle Whip
• 1 bottle fat-free Thousand Island dressing
• 1 tsp. hickory salt seasoning

1. Bake the chicken after you sprinkle the seasoning on it for about 20 to 30 minutes, covered, at 325u0b0.
2. In a medium size bowl, combine all of the other ingredients.
3. Remove the cooked chicken and chop into cubes.
4. Fold it into the dressing mixture.
5. Chill about 30 minutes.
6. This is great served with nonfat saltine crackers or on a sandwich.
7. It can also be served on a lettuce leaf with some fresh fruit.
8. Yields 6 to 8 servings.

chicken meat, egg whites, sweet pickle relish, onion, celery, water chestnuts, mustard, nonfat yogurt, hickory salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=331009 (may not work)