Serves: 6
Total Calories: 133
1. Remove chicken from the bone and shred into small pieces, discarding the skin. Mix in celery and enough mayonnaise to coat everything nicely. Blend in Splenda, salt and pepper to taste. Refrigerate overnight for best flavor.
This Rotisserie Chicken Salad recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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