Chicken Salad With Rosemary And Mayonnaise
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Salads | 4 | Servings | |
INGREDIENTS
| 3 | Celery ribs | |
| 3 | c | Cubed cooked chicken |
| 1/2 | c | Fat-free mayonnaise |
| 1/2 | c | Fat-free sour cream |
| 1 | t | Dried rosemary, crumbled |
| OR | ||
| 1 | T | Fresh rosemary |
INSTRUCTIONS
Adapted from "The 5 in 10 Cookbook" by Paula Hamilton. Hearst, $15. Thinly slice the celery and combine it in a bowl with the chicken. Blend together the mayonnaise, sour cream and rosemary. Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mixed. Serve immediately or refrigerate for up to 24 hours. Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2 grams saturated fat; 29% or calories come from fat); 95.7 milligrams cholesterol; 301 milligrams sodium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 200
Calories From Fat: 147
Total Fat: 16.5g
Cholesterol: 22.6mg
Sodium: 782.8mg
Potassium: 202mg
Carbohydrates: 8.7g
Fiber: <1g
Sugar: 3.2g
Protein: 4.5g