Usually chicken salad means plenty of fat and calories. But this version uses the leanest part of the chicken, the breast, which helps reduce the fat content. Dark meat has more than twice the fat of white meat.
Steaming the chicken also keeps the fat low. Steaming is a moist-heat method of cooking with no oil or fat added, yet one that makes for juicy chicken. Removing the skin after cooking saves a lot more calories.
Other fat-cutters in this recipe: low-fat mayonnaise and nonfat milk.
The flavor of the salad comes together well when it is chilled several hours or overnight. That means you can make it ahead.