My Chicken Salad is often requested by family members.
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.
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Serving Size: 1 Serving (109g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 199 | ||
Calories from Fat: 122 (61%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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. |
Calories per serving: 199
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