Chicken Salad

Name: Chicken Salad
Yield: 2 cups (serving size: 1 tablespoon)
Ingredients: ⅓ cup diced celery; ¼ cup finely chopped green onions; ¼ cup reduced-fat mayonnaise; 3 tablespoons chopped fresh parsley; 2 tablespoons plain nonfat yogurt; 1 tablespoon fresh lemon juice; ½ teaspoon salt; ½ teaspoon dried basil; ¼ teaspoon pepper; 1 (2-ounce) jar diced pimento; 1 ¾ cups chopped cooked chicken breast (about 3/4 pound)

3 Ratings
2 Reviews

By Elizabeth J. Taliaferro

Recipe by Cooking Light April 1995

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Recipe Summary test

Yield:

2 cups (serving size: 1 tablespoon)

Nutrition Info

Directions

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

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Nutrition Facts

Per Serving:

20 calories; calories from fat 30%; fat 0.7g; saturated fat 0.2g; mono fat 0.1g; poly fat 0.2g; protein 2.6g; carbohydrates 0.7g; fiber 0.1g; cholesterol 7mg; iron 0.2mg; sodium 65mg; calcium 5mg.

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karenfar

07/28/2014

I made the chicken salad cream puffs for a social event. The chicken salad wasn't that flavorful. I think some cayenne in the salad would add some flavor and fresh basil. A stronger onion would help too. I'll use the leftovers in a sandwich today after I add some more spices.

DulceVida

07/23/2014

I love making this chicken salad for showers and brunch events. The lemon and basil create a wonderful flavor. It's great served with fresh croissants.

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Chicken Salad

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Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Chicken Salad

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Chicken Salad

Gallery

Recipe Summary test

Ingredients

Directions

Nutrition Facts

Reviews (2)

All Reviews for Chicken Salad