Chicken salad

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 133.9
  • Total Fat: 4.1 g
  • Cholesterol: 48.8 mg
  • Sodium: 219.2 mg
  • Total Carbs: 3.4 g
  • Dietary Fiber: 0.4 g
  • Protein: 19.8 g

View full nutritional breakdown of Chicken salad calories by ingredient
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Introduction

I processed the chicken in a food processor because of my husband's dental problems. If not for that, I would have shredded the chicken. I processed the chicken in a food processor because of my husband's dental problems. If not for that, I would have shredded the chicken.
Number of Servings: 8

Ingredients

    24 oz. (4) boneless, skinless chicken breasts
    1 Tablespoon Dijon mustard
    2 teaspoons white wine
    2 teaspoons low-sodium chicken broth
    1/2 cup reduced-fat mayonnaise
    1 cup celery, diced
    1/4 cup red onion, diced

Directions

Heat oven to 350 degrees. Mix mustard, wine, and chicken broth in a small bowl. Remove visible fat from chicken breasts. Coat a 9x13 pan with nonstick spray. Lay the breasts in the pan and spread the mustard mixture oven their tops. Bake for 30 minutes or until done.

Shred cooled chicken into a large bowl. Add the celery and onion and stir. Add the mayonnaise and stir well. Serve on crackers or use to make sandwiches.

Serving Size: makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Poultry |

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