Chicken Salad

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 breast
  • ¼ C chopped celery
  • 1 Tbsp lemon juice
  • ½ tsp onion powder
  • ⅛ tsp salt
  • 3 Tbsp reduced-fat mayonnaise

INSTRUCTIONS
  1. Bake chicken, cut into cubes, and refrigerate.
  2. 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