Celery Filled with Chicken Salad
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INGREDIENTS
INSTRUCTIONS
Combine all the above ingredients, except celery bunch. Regrigerate, coveed, about 2 hours. Wash and trim celery stalks, cut into 40 (2-inch) pieces. Fill ceery with chicken salad. Refrigerate, covered with saran wrap, until ready to serve. 40 appetizers. Source: Recipes Out of This World Women of St. Agnes Catholic Church Charleston, WV 1969 billspa@icanect.net Recipe by: Mrs. T. K. Spalding Posted to MC-Recipe Digest by Bill Spalding
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (12g) | ||
| Recipe Makes: 40 Servings | ||
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| Calories: 38 | ||
| Calories from Fat: 26 (68%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 2.8g | 4 % | |
| Saturated Fat 0.4g | 2 % | |
| Monounsaturated Fat 0.9g | ||
| Polyunsanturated Fat 1.3g | ||
| Cholesterol 6.2mg | 2 % | |
| Sodium 46.4mg | 2 % | |
| Potassium 17.3mg | 0 % | |
| Total Carbohydrate 1.6g | 0 % | |
| Dietary Fiber 0.1g | 0 % | |
| Sugars, other 1.5g | ||
| Protein 1.6g | 2 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 38
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