Chicken Salad on Celery Sticks
This dish is good served as an appetizer, a snack, or part of a lunch or dinner.
Servings 12 servings
- 2 cups chicken, cooked, shredded
- ¼ cup mayonnaise I prefer Duke's brand.
- ½ teaspoon granulated garlic
- ½ teaspoon granulated onion
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 stalks celery
- chives, for garnish, optional You can use parsley, too.
Mix the cooked and shredded chicken, mayonnaise, garlic, onion, salt and pepper together in a bowl.
Refrigerate the chicken salad for at least four hours or overnight. The refrigeration time allows the flavors to blend. You can skip the refrigeration time, if you prefer.
Fill each of the half celery stalk with the chicken salad. Each stalk should get 2 - 2 1/2 tablespoons of chicken salad.
Garnish with chives or parsley, if desired.
Calories: 76kcal | Carbohydrates: 1g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 107mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg