Chicken Salad
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 221.1
- Total Fat: 9.1 g
- Cholesterol: 86.3 mg
- Sodium: 719.5 mg
- Total Carbs: 6.2 g
- Dietary Fiber: 1.3 g
- Protein: 24.8 g
View full nutritional breakdown of Chicken Salad calories by ingredient
Introduction
This is how I make Chicken Salad. I like to stuff 5 oz. of it into a tomato that I hollowed out or place the 5 oz. on two deli thin rounds that you toasted with a slice of tomato on top. This is how I make Chicken Salad. I like to stuff 5 oz. of it into a tomato that I hollowed out or place the 5 oz. on two deli thin rounds that you toasted with a slice of tomato on top.Number of Servings: 5
Ingredients
-
2 cans of Member's Mark Chicken Breast in water (each can is 13 oz.), drained
1 cup celery, chopped
1 cup red onion, chopped
1/2 tbsp paprika
1 tsp. salt
2 tsp. black ground pepper
6 tbsp. light mayo
1 tbsp. horseradish mustard
Directions
Drain the chicken and shred with fork in mixing bowl.
Add one cup chopped onions and one cup chopped celery.
Sprinkle salt, black pepper and paprika on top on celery and onions.
Add 1 tbsp. horseradish mustard and 6 tbsp. light mayo and mix until combined.
Refrigerate for at least one hour before serving.
Serving ideas:
a. Hollow out tomato and place five ounces of chicken salad mixture in tomato.
b. Toast one deli thin round divided into two parts. Divide five ounces of chicken salad between two slices of the deli thin round. Slice a tomato and place one tomato slice on top of each. Enjoy!
c. Toast one deli thin round divided into two parts. Divide five ounces of chicken salad between two slices of the deli thin round. Place one slice of cheese of your liking on top of each and toast in toaster oven until cheese is melted.
Number of Servings: 5
Recipe submitted by SparkPeople user FAGULOUSAT40.
Add one cup chopped onions and one cup chopped celery.
Sprinkle salt, black pepper and paprika on top on celery and onions.
Add 1 tbsp. horseradish mustard and 6 tbsp. light mayo and mix until combined.
Refrigerate for at least one hour before serving.
Serving ideas:
a. Hollow out tomato and place five ounces of chicken salad mixture in tomato.
b. Toast one deli thin round divided into two parts. Divide five ounces of chicken salad between two slices of the deli thin round. Slice a tomato and place one tomato slice on top of each. Enjoy!
c. Toast one deli thin round divided into two parts. Divide five ounces of chicken salad between two slices of the deli thin round. Place one slice of cheese of your liking on top of each and toast in toaster oven until cheese is melted.
Number of Servings: 5
Recipe submitted by SparkPeople user FAGULOUSAT40.