Chicken SaladNovember 9, 2019Editorial Team Chicken Salad Flavorful, fast, and a great way to use leftover chicken! CAL/SERV : 176 PREP TIME : 10 MINS YIELDS : 5 SERVINGS COOK TIME: 20 MINS INGREDIENTS 3¼ C boneless, skinless chicken breast¼ C chopped celery1 Tbsp lemon juice½ tsp onion powder⅛ tsp salt3 Tbsp reduced-fat mayonnaise INSTRUCTIONS Bake chicken, cut into cubes, and refrigerate.In a large bowl, combine the rest of the ingredients. Add chilled chicken, and mix well.Tip: To reduce sodium, omit the ⅛ tsp of added salt. New sodium content for each serving is 120 mg. Nutrition (per serving): Calories 176, Total fat 6 g, Saturated fat 2 g, Cholesterol 77 mg, Sodium 179 mg, Total fiber 0 g, Protein 27 g, Carbohydrates 2 g, Potassium 236 mg, Calcium 16 mg, Magnesium 25 mg*Percent Daily Values are based on a 2,000 calorie diet. Courtesy of National Heart, Lung, and Blood Institute