Chicken Salad

This recipe goes with Chicken Salad Cream Puffs

Yield: 2 cups (serving size: 1 tablespoon)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 20
  • Calories from fat: 30%
  • Fat: 0.7g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 2.6g
  • Carbohydrate: 0.7g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.2mg
  • Sodium: 65mg
  • Calcium: 5mg

Ingredients

  • 1/3 cup diced celery
  • 1/4 cup finely chopped green onions
  • 1/4 cup reduced-fat mayonnaise
  • 3 tablespoons chopped fresh parsley
  • 2 tablespoons plain nonfat yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon pepper
  • 1 (2-ounce) jar diced pimento
  • 1 3/4 cups chopped cooked chicken breast (about 3/4 pound)

Preparation

  1. Combine the first 10 ingredients in a bowl, and stir well. Stir in chicken; cover and chill.
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