Chicken Salad

recipe

Yield:

2 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 20
Caloriesfromfat 30 %
Fat 0.7 g
Satfat 0.2 g
Monofat 0.1 g
Polyfat 0.2 g
Protein 2.6 g
Carbohydrate 0.7 g
Fiber 0.1 g
Cholesterol 7 mg
Iron 0.2 mg
Sodium 65 mg
Calcium 5 mg

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

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

Elizabeth J. Taliaferro,

Cooking Light

April 1995
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