Chicken Salad Recipe
Just plain healthy recipe...
A delicious chicken salad with celery, lemon juice for a touch of tartness, onion powder and salt flavoring. A bit of mayonnaise pulls it all together.
3-1/4 cups chicken, cooked, cubed, skinless
1/4 cup celery, chopped
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/8 teaspoon salt
3 tablespoons low fat mayonnaise
Bake chicken, cut into cubes, and refrigerate. In large bowl, combine rest of ingredients, add chilled chicken and mix well.
Note: Remove skin from poultry before cooking to lower fat content.
*Reduce sodium by removing the 1/8 teaspoon of added salt. New sodium content for each serving is 127 mg.
Yield: 5 servings
Serving size: 3/4 cup
Calories: 183; Total Fat: 7g; Saturated fat: 2g; Cholesterol: 78mg; Carbohydrates: 1g; Protein: 27g; Fiber: 0g; Sodium: 201mg
Extra: Quick Chicken Salad Melts Recipe
Chicken Salad Melts use deli chicken and your broiler to whip up this quick, delicious and easy salad melt.
You will need deli chicken salad, toasted split English muffins and shredded reduced fat Cheddar cheese.
Heat broiler. Spoon 2 tablespoons of the deli chicken salad onto each toasted split English muffin you are using. Top with 1 to 2 tablespoons shredded reduced-fat cheddar cheese, depending upon how cheesy you want your melt. Place on cookie sheet and broil just until cheese melts.
Serving Suggestion. Serve with frozen potato wedges and a packaged green salad, for a well balanced, healthy meal.
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