Quick and easy to make with left-over chicken from the night before. Or buy Chicken cooked and cubed at the market. Add this salad as a filling for a just about anything from flat bread to a beefsteak tomato. Also try add-on like dried fruit, nuts and avocado (don’t forget to count the extra calories)
This recipe is featured in Smart Start menu – #1
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31/4 cups chicken breast, cooked, cubed, and skinless
1/4 cup celery, chopped
1 Tbsp lemon juice
1/2 tsp onion powder
1/8 tsp salt*
3 Tbsp mayonnaise, low-fat
1. Bake chicken, cut into cubes, and refrigerate.
2. In a large bowl combine rest of ingredients, add chilled chicken and mix well.
Makes 5 servings
Serving Size: 3/4 cup
Total Fat 6g.
Saturated Fat 2g.