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Noellas Chicken Chest Salad

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Ingredients

Adjust Servings:
2 - 3 cups cooked chicken breasts
1/2 cup chopped celery
1/2 cup finely chopped onion (may use green onions)
2 - 3 tablespoons chopped cilantro
celery salt
white pepper
1/2 cup mayonnaise

Nutritional information

262.8
Calories
137 g
Calories From Fat
15.3 g
Total Fat
3 g
Saturated Fat
66.4 mg
Cholesterol
269.5mg
Sodium
9.4 g
Carbs
0.5 g
Dietary Fiber
3 g
Sugars
21.4 g
Protein
68g
Serving Size (g)
4
Serving Size

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Noellas Chicken Chest Salad

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    Cuisine:

    Very nice chicken salad! used 1 tablespoon of minced onion, 1/2 teaspoon of celery salt, 1 tablespoon of dried cilantro, and 1/4 teaspoon of pepper, I am sure that fresh cilantro would be a lot better than dried but that is what I had on hand. Thanks Colorado Lauralee for posting. Made for All New Zaar Cookbook tag.

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Noella’s Chicken ‘chest’ Salad,A friend I bowled with just refused to call this’ Breast of Chicken Salad’!!! So in her honor, here is this recipe that our bowling teams enjoyed. I’m sure everyone of us makes this a little different, as Noella never gave us the measurements.,Very nice chicken salad! used 1 tablespoon of minced onion, 1/2 teaspoon of celery salt, 1 tablespoon of dried cilantro, and 1/4 teaspoon of pepper, I am sure that fresh cilantro would be a lot better than dried but that is what I had on hand. Thanks Colorado Lauralee for posting. Made for All New Zaar Cookbook tag.


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    Steps

    1
    Done

    Cut the Chicken 'chests' Into About a 1/2" Dice.

    2
    Done

    Add All Ingredients to a Mixing Bowl and Add Salt and Pepper to Taste.

    3
    Done

    the Amount of Mayonnaise Is a Guess.

    4
    Done

    Note: I Really Like the 'mc Cormick Mayonesa' Found in the Mexican Foods at the Grocery Store. It Has Lime Juice Added, Which I Like to Use in Most of My Salad Recipes.

    Avatar Of Kali Powell

    Kali Powell

    Seafood specialist known for his fresh and flavorful fish dishes.

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