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Place chicken in a stockpot; cover with water, and bring to a boil. Reduce heat, and simmer 50 minutes or until tender. Drain, reserving broth for another use. Cool chicken completely. Remove skin from chicken; discard skin. Remove chicken from bones; discard bones and fat. Chop chicken into bite-sized pieces. Combine chives and remaining ingredients in a large bowl. Add chicken; toss well to coat.
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|Serving Size: 1 Serving (24g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 28 (85%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 85.6mg||3 %|
|Potassium 16.6mg||0 %|
|Total Carbohydrate 0.8g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.5g|
|Protein 0.2g||0 %|
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Calories per serving: 33
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