Chicken Salad

  • Thursday, July 11, 2013

Ingredients and Preparation
Chicken breast, cooked, cubed, and skinless
3¼ cups
Celery, chopped
¼ cup
Lemon juice
1 tablespoon
Onion powder
½ teaspoon
Salt *
1/8 teaspoon
Mayonnaise, low-fat
3 tablespoons
* To reduce sodium, omit the 1/8 teaspoon of added salt. New sodium content for each serving is 120 mg.  
1.    Directions
2.    Bake chicken, cut into cubes, and refrigerate.
3.    In a large bowl combine rest of ingredients, add chilled chicken and mix well.

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