Chicken Salad

22 Sep Chicken Salad

Chicken Salad

A nutritious chicken salad

  • 4 boneless (skinless chicken breast)
  • 1 c. seedless red grapes (cut in half)
  • 1/4 c. finely chopped red onion
  • 1/4 c. chopped celery
  • 3/4 c. Duke’s mayonnaise
  • 1/8 tsp. black pepper (add more if desired)
  • 1/4 tsp. salt (to reduce sodium, omit salt)
  1. Place chicken in a pot; add water. (Water should cover the chicken.)
  2. Boil the chicken in the water on medium heat for 25 minutes. Allow to cool.
  3. Break chicken in pieces.
  4. In a large bowl, stir chicken, grapes, onions, celery and mayo until well mixed.
  5. Add black pepper to taste.

Store chicken salad in refrigerator.
Limit salt to 1/4 tsp.
To reduce sodium, omit the salt.
Potassium: 444
Phosphorus: 260