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Chicken salad

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Source: http://www.nhlbi.nih.gov/health/public/heart/hbp/dash/recipes.html


3 1/4 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

Bake chicken, cut into cubes, and refrigerate.

In a large bowl combine rest of ingredients, add chilled chicken and mix well.


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


Makes 5 servings

Serving Size: 3/4 cup

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

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