Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
* Chicken Breast, no skin, 14 ounces - cooked - food processor chop * Celery, raw, 3 stalk, medium (7-1/2" - 8" long) - food processor chop * Scallions, raw, 3 large - food processor chop * Nakano Rice Vinegar, 1 tbsp (remove) * Salt 1/4 tsp * Paprika 1/4 tsp * Mayonnaise, regular (mayo) 1/2 cup * Cottage Cheese, 1% Milk-fat 1/2 cup (not packed) - Sugar Free Relish if you can find it. - It doesn't change the calorie count.
Use left over cooked chicken breast. In food processor chop up the chicken, and vegetables -separately. Then put in a large bowl.
In the food processor add in the cottage cheese and the rest of the ingredients. Whirl till very smooth, having no lumps.
Mix them together. Each serving 1/4 cup
This makes 13 - 1/4 c servings. A very satisfying sandwich or salad topper to keep around.
Number of Servings: 13
Recipe submitted by SparkPeople user MINORCANLDY.
In the food processor add in the cottage cheese and the rest of the ingredients. Whirl till very smooth, having no lumps.
Mix them together. Each serving 1/4 cup
This makes 13 - 1/4 c servings. A very satisfying sandwich or salad topper to keep around.
Number of Servings: 13
Recipe submitted by SparkPeople user MINORCANLDY.
Nutritional Info Amount Per Serving
- Calories: 80.3
- Total Fat: 3.5 g
- Cholesterol: 20.4 mg
- Sodium: 191.5 mg
- Total Carbs: 3.6 g
- Dietary Fiber: 0.3 g
- Protein: 8.4 g
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