Light and Easy Chicken Salad

A high-protein, low-carb classic made lighter with reduced-fat mayonnaise and fresh celery for a satisfying crunch.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (5 servings), not per serving.

• 3¼ cups cooked, cubed boneless skinless chicken breast · 731 kcal in the whole recipe
• ¼ cup chopped celery · 3 kcal in the whole recipe
• 1 tablespoon lemon juice · 3 kcal in the whole recipe
• ½ teaspoon onion powder · 4 kcal in the whole recipe
• ⅛ teaspoon salt
• 3 tablespoons reduced-fat mayonnaise · 139 kcal in the whole recipe

Method

1. Bake the chicken breast at 375°F (190°C) for about 20 minutes until fully cooked, then let it cool, cut into cubes, and chill in the refrigerator.

   

2. In a large bowl, combine the chopped celery, lemon juice, onion powder, salt, and reduced-fat mayonnaise.

   

3. Add the chilled cubed chicken to the bowl and toss well to coat. Serve cold or use as a sandwich filling.

   

Adapted from an NIH / NHLBI heart-healthy recipe (public domain). Portions, macros, diet checks and step photos by Besly.