Nutrition Facts| Serving Size | ¾ cup | | Calories | 176 | | Total Fat | 6 g | | Saturated Fat | 2 g | | Cholesterol | 77 mg | | Sodium | 179 mg | | Potassium | 236 mg | | Total Carbohydrate | 2 g | | Dietary Fiber | 0 g | | Protein | 27 mg | | Calcium | 16 mg | | Magnesium | 25 mg |
Ingredients and Preparation| Ingredients | Measures |
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| Chicken breast, cooked, cubed, and skinless | 3¼ cups | | Celery, chopped | ¼ cup | | Lemon juice | 1 tablespoon | | Onion powder | ½ teaspoon | |
Salt
* | 1/8 teaspoon | | Mayonnaise, low-fat | 3 tablespoons |
* To reduce sodium, omit the 1/8 teaspoon of added salt. New sodium content for each serving is 120 mg.
Directions - Bake chicken, cut into cubes, and refrigerate.
- In a large bowl combine rest of ingredients, add chilled chicken and mix well.
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