- 3 1/4 C chicken, cooked, cubed, skinless
- 1/4 C celery, chopped
- 1 Tbsp lemon juice
- 1/2 tsp onion powder
- 1/8 tsp salt*
- 3 Tbsp mayonnaise, lowfat
*Reduce sodium by removing the 1/8 tsp of added salt. New sodium content for each serving is 127 mg.
- Bake chicken, cut into cubes, and refrigerate.
- In large bowl, combine rest of ingredients, add chilled chicken and mix well.