Chicken Salad
Recipe Ingredients
3-1/4 cup chicken, cooked, cubed, skinless
1/4 cup celery, chopped
1 tablespoon lemon juice
1/2 teaspoon onion powder
1/8 teaspoon salt*
3 tablespoons mayonnaise, low fat
Recipe Directions
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.
Recipe makes 5 servings Chicken Salad; serving Size: 3/4 cup.
*Reduce sodium by removing the 1/8 teaspoon of added salt. New sodium content for each serving is 127 mg.
Each serving provides:
Calories: 183
Total fat: 7g
Saturated fat: 2g
Cholesterol: 78mg
Sodium: 201mg
Total fiber: 0g
Protein: 27g
Carbohydrates: 1g
Potassium: 240mg
