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
- 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
