Pre-heat oven to 350. Trim Chicken breasts and seal in aluminum foil. Bake for 40 minutes.
Drain chicken breasts and let cool 1/2 hour.
Meanwhile, clean and dice Celery.
Chop Chicken Breasts vigorously until shredded.
In large bowl, mix Mayonnaise and Rosemary to make dressing.
Stir in Celery and Chicken until creamy.
Chill at least 2 hours.
Optional: Add 1/4 cup Dried Cranberries.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (109g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 122 (61%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 55.4mg||17 %|
|Sodium 217.7mg||8 %|
|Potassium 212mg||6 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.9g|
|Protein 16g||23 %|
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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.
Calories per serving: 199
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