3 chicken breasts
¼ cup celery, chopped
1 Tablespoon lemon juice
½ teaspoon onion powder
⅛ teaspoon salt*
3 Tablespoons low fat mayonnaise
*Reduce sodium by removing the ⅛ teaspoon of added salt. New sodium content for each serving is 127 mg.
1. Cook chicken on low heat in a medium pan, covered, until done.
2. When done cooking, shred chicken. For easy shredding, place in stand mixer fitted with the paddle attachment and turn on low until shredded. Refrigerate shredded chicken.
3. In a small bowl, combine rest of ingredients, add to chilled chicken and mix well. Serve on low fat croissants with a side of fresh red grapes.
Yield: 5 servings
Serving size: ¾ cup
Each serving provides:
Total fat: 7 g
Saturated fat: 2 g
Cholesterol: 78 mg
Sodium: 201 mg
Total fiber: 0 g
Protein: 27 g
Carbohydrates: 1 g
Potassium: 240 mg
More Chicken recipes
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