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This recipe is perfect for a luncheon or a light supper. The lemon juice and mustard adds so flavor and will disappear fast.—Ann Bankson, Hordville, Nebraska
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 467 calories, 37 g fat (7 g saturated fat), 61 mg cholesterol, 473 mg sodium, 15 g carbohydrate, 1 g fiber, 17 g protein.
Originally published as Chicken Salad in Country Woman January/February 2002, p6
Broccoli's Better“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
“I use peeled chopped broccoli stalks in place of celery to add vitamins and crunch to chicken or tuna salad and green salads,” reveals field editor Betty J. of Ruston, Louisiana.
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