Chicken Salad

June 10, 2008 - 7:30am

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Chicken Salad

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	¾ cup
Calories	176
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	77 mg
Sodium	179 mg
Potassium	236 mg
Total Carbohydrate	2 g
Dietary Fiber	0 g
Protein	27 mg
Calcium	16 mg
Magnesium	25 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
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.

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

Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.