This recipe uses vinegar and sharp cheddar cheese to give the little “bite” to the salad instead of the pickle relish I used previously.
- 2 cups cooked chicken, diced
- ¼ cup diced celery
- ⅛ cup diced onion
- ¼ cup diced apple or grapes
- ¼ cup unsalted chopped pecans
- ¼ cup shredded sharp cheddar cheese
- ½ cup mayonnaise
- ½ Tbsp apple cider vinegar
- ⅛ tsp pepper
- Combine all ingredients. Chill at least 1 hour.
Use cooked chicken prepared using fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 112 mg of sodium per serving implies that one serving of this recipe provides:
– 4% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 7% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 11% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
