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Chicken Salad

Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

Recipe information

  • Yield

    Serves 5; 1/2 cup per serving

Ingredients

3 5-ounce cans no-salt-added chicken breast, packed in water, drained and shredded
1 medium rib of celery, finely chopped
4 medium green onions, chopped
1/2 cup light mayonnaise
1/2 teaspoon Dijon mustard (lowest sodium available)
1/4 teaspoon ground ginger
1/4 teaspoon pepper

Preparation

  1. Step 1

    In a medium bowl, stir together the chicken, celery, and green onions.

    Step 2

    In a small bowl, whisk together the remaining ingredients. Pour over the chicken mixture, stirring to combine. Serve immediately or cover and refrigerate until needed.

  2. Cook’s Tip

    Step 3

    Garnish this salad with halved seedless grapes, pineapple chunks, Sweet Bread-and-Butter Pickles (page 274), or tomato wedges.

  3. Nutrition Information

    Step 4

    (Per serving)

    Step 5

    Calories: 158

    Step 6

    Total fat: 7.0g

    Step 7

    Saturated: 0.5g

    Step 8

    Trans: 0.0g

    Step 9

    Polyunsaturated: 4.5g

    Step 10

    Monounsaturated: 2.0g

    Step 11

    Cholesterol: 46mg

    Step 12

    Sodium: 282mg

    Step 13

    Carbohydrates: 4g

    Step 14

    Fiber: 1g

    Step 15

    Sugars: 1g

    Step 16

    Protein: 18g

    Step 17

    Calcium: 4mg

    Step 18

    Potassium: 197mg

  4. Dietary Exchanges

    Step 19

    2 1/2 lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsSaladChicken BreastChickenPoultryCeleryVegetableSpring OnionOnionRoot VegetableSideLunchDinnerKetoDairy FreeNut FreeGluten FreeEasyMake AheadMeal PrepQuickNo-CookCookbooks
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