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Chicken Salad

Flavorful, fast, and a great way to use leftover chicken!

Recipe Source: Stay Young At Heart


3¼ C boneless, skinless chicken breast

¼ C chopped celery

1 Tbsp lemon juice

½ tsp onion powder

⅛ tsp salt

3 Tbsp reduced-fat mayonnaise

calories 176
Total fat 6 g
Saturated fat 2 g
Cholesterol 77 mg
Sodium 179 mg
Total fiber 0 g
Protein 27 g
Carbohydrates 2 g
Potassium 236 mg
Calcium 16 mg
Magnesium 25 mg
Percent Daily Values are based on a 2,000 calorie diet.


  • 1
    Bake chicken, cut into cubes, and refrigerate.

  • 2
    In a large bowl, combine the rest of the ingredients. Add chilled chicken, and mix well.

Tip: To reduce sodium, omit the ⅛ tsp of added salt. New sodium content for each serving is 120 mg.

Keep the Beat is a trademark of the U.S. Department of Health and Human Services.