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Post by Tia on Aug 9, 2005 13:16:11 GMT -5
Chicken Salad
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)
Combine the first 10 ingredients in a bowl, and stir well. Stir in chicken; cover and chill.
Yield: 2 cups (serving size: 1 tablespoon)
NUTRITION PER SERVING CALORIES 371(28% from fat); FAT 11.4g (sat 4.8g,mono 4.6g,poly 1.1g); PROTEIN 17.6g; CHOLESTEROL 17mg; CALCIUM 207mg; SODIUM 413mg; FIBER 11g; IRON 3.2mg; CARBOHYDRATE 55.1g
Elizabeth J. Taliaferro Cooking Light, APRIL 1995
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Post by strechan8 on Jan 30, 2017 3:48:39 GMT -5
Your chicken salad recipe is really great and will give it a try. Have never tried something like this earlier. Planning to prepare it for my dinner party now. Will watch video for recipe from Nom Foodie App as really want to make it awesome.
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