prehiSPAnic cocoon LITE CHICKEN SALAD HEALTHY RECIPE FOR TODAY

prehiSPAnic cocoon LITE CHICKEN SALAD 
2 pieces chicken breasts without bone, cubed
1 chicken bouillon
1/4 onion, chopped finely
2 tbsp parsley chopped finely or 2 tsp parsley flakes
2 celery stalks, chopped finely 
3 tbsp Lite Mayonnaise

Directions: 
In a medium sauce pan, place chicken cubes, half the celery, half the onion, the parsley and the bullion and cover with water. Cook on medium flame, covered for about 15-20 minutes, until chicken is cooked through. Once cooked, remove chicken and let cool. Save the chicken broth.

Once cool, place chicken in a bowl and add onions, celery and mayonnaise, 1/8 cup reserved chicken broth and mix well. If it looks dry add another 1/8 cup chicken broth. Serve on a bed of lettuce, as a salad or rolled in an Iceberg lettuce leave as a wrap or on your favorite bread.