Chicken Salad

  • Thursday, July 11, 2013

Ingredients and Preparation
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.  
1.    Directions
2.    Bake chicken, cut into cubes, and refrigerate.
3.    In a large bowl combine rest of ingredients, add chilled chicken and mix well.


Notice about comments:

The Journal Scene is pleased to offer readers the enhanced ability to comment on stories. We expect our readers to engage in lively, yet civil discourse. We do not edit user submitted statements and we cannot promise that readers will not occasionally find offensive or inaccurate comments posted in the comments area. Responsibility for the statements posted lies with the person submitting the comment, not The Journal Scene.

If you find a comment that is objectionable, please click "report abuse" and we will review it for possible removal. Please be reminded, however, that in accordance with our Terms of Use and federal law, we are under no obligation to remove any third party comments posted on our website. Read our full terms and conditions.

Upcoming Events
 Latest News
Print Ads

The Journal Scene

© 2015 The Journal Scene an Evening Post Industries company. All Rights Reserved.

Registration on or use of this site constitutes acceptance of our Terms of Service, Privacy Policy and Parental Consent Form.