Chicken Salad

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Yield:
2 cups (serving size: 1 tablespoon)
Elizabeth J. Taliaferro
April 1995
RECIPE BY Cooking Light

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)

Nutritional Information

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

How to Make It

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

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