Feb 6, 2012 Posted in recipes | 0 comments

CHICKEN SALAD

Remove skin from poultry before cooking to lower fat content.

Ingredients:
3 1/4 C chicken, cooked, cubed, skinless
1/4 C celery, chopped
1 Tbsp lemon juice
1/2 tsp onion powder
1/8 tsp salt*
3 Tbsp mayonnaise, low fat

*Reduce sodium by removing the 1/8 tsp of added salt. New sodium content for each serving is 127 mg.

Directions:
Bake chicken, cut into cubes, and refrigerate. In large bowl, combine rest of ingredients, add chilled chicken and mix well.

Makes: 5 servings
Serving Size: 3/4 cup
Each serving provides: Calories: 183, Total fat: 7 g, Saturated fat: 2 g, Cholesterol: 78 mg, Sodium: 201 mg, Total fiber: 0 g, Protein: 27 g, Carbohydrates: 1 g, Potassium: 240 mg