Chicken Salad

• 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.

1. Bake chicken, cut into cubes, and refrigerate.
2. In large bowl, combine rest of ingredients, add chilled chicken and mix well.