Picnic Chicken Salad
Not cooked properly, chicken breasts can be dry, tough and bland. Plus, have you ever had chicken breasts tear when you pound them to tenderize or stuff? Try these tips on tenderizing your chicken breasts.
Ingredients:
2-1/2 cups cooked, diced chicken breast
1/2 cup chopped celery
1/4 cup chopped onion
2 tablespoons pickle relish
1/2 cup light mayonnaise
Directions:
Combine all ingredients.
Refrigerate until ready to serve.
Use within 1 to 2 days. Chicken salad does not freeze well.
Suggested uses:
- Make chicken salad sandwiches.
- Make a pasta salad by mixing with 2 cups cooked pasta.
- Serve in a tomato or a cucumber boat.
Serving Size: 1/6 of recipe. Yield: 6 servings
Per Recipe: $4.56
Per Serving: $0.76
Per serving:
- Calories 180
- Total fat 8 grams
- Saturated fat 1.5 grams
- Cholesterol 50 milligrams
- Sodium 220 milligrams
- Protein: 17 gram