Chicken Salad

Adapted from the National Heart, Lung, and Blood Institute, National Institutes of Health, US Department of Health and Human Services

Nutrition Facts

Serving Size	¾ cup
Calories	176
Total Fat	6 g
Saturated Fat	2 g
Cholesterol	77 mg
Sodium	179 mg
Potassium	236 mg
Total Carbohydrate	2 g
Dietary Fiber	0 g
Protein	27 mg
Calcium	16 mg
Magnesium	25 mg

Servings and Times

Servings

Ingredients and Preparation

Ingredients	Measures
Chicken breast, cooked, cubed, and skinless	3¼ cups
Celery, chopped	¼ cup
Lemon juice	1 tablespoon
Onion powder	½ teaspoon
Salt *	1/8 teaspoon
Mayonnaise, low-fat	3 tablespoons

* To reduce sodium, omit the 1/8 teaspoon of added salt. New sodium content for each serving is 120 mg.

Directions
Bake chicken, cut into cubes, and refrigerate.
In a large bowl combine rest of ingredients, add chilled chicken and mix well.

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