Rinse chicken. Then place in stockpot with water. Bring to a boil and cook until no longer pink in the center. Drain chicken. Transfer HOT, boiled chicken to food processor and pulse 8-10 times. Place in a large mixing bowl. Add minced celery, onion, and hard-boiled egg. Then add rinsed and drained relish, mayo, and salt and pepper. Mix well and refridgerate immediatley.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6|
|Calories from Fat: 267 (52%)|
|Amt Per Serving||% DV|
|Total Fat 29.6g||39 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 169mg||52 %|
|Sodium 774.5mg||27 %|
|Potassium 482.4mg||13 %|
|Total Carbohydrate 24.2g||7 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 23.4g|
|Protein 37.4g||53 %|
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Calories per serving: 512
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