Celery and green onions give this versatile salad a crunch and a fresh taste that will make you want to use it as often as you can—to stuff a tomato, fill half a pita, or provide protein on a salad plate.

　　

Ingredients

Serves 5; 1/2 cup per serving

　　3 5-ounce cans no-salt-added chicken breast, packed in water, drained and shredded

　　1 medium rib of celery, finely chopped

　　4 medium green onions, chopped

　　1/2 cup light mayonnaise

　　1/2 teaspoon Dijon mustard (lowest sodium available)

　　1/4 teaspoon ground ginger

　　1/4 teaspoon pepper

　　

Step 1

In a medium bowl, stir together the chicken, celery, and green onions.

　　

Step 2

In a small bowl, whisk together the remaining ingredients. Pour over the chicken mixture, stirring to combine. Serve immediately or cover and refrigerate until needed.

　　

Cook’s Tip

Step 3

Garnish this salad with halved seedless grapes, pineapple chunks, Sweet Bread-and-Butter Pickles (page 274), or tomato wedges.

　　

Nutrition Information

Step 4

(Per serving)

　　

Step 5

Calories: 158

　　

Step 6

Total fat: 7.0g

　　

Step 7

Saturated: 0.5g

　　

Step 8

Trans: 0.0g

　　

Step 9

Polyunsaturated: 4.5g

　　

Step 10

Monounsaturated: 2.0g

　　

Step 11

Cholesterol: 46mg

　　

Step 12

Sodium: 282mg

　　

Step 13

Carbohydrates: 4g

　　

Step 14

Fiber: 1g

　　

Step 15

Sugars: 1g

　　

Step 16

Protein: 18g

　　

Step 17

Calcium: 4mg

　　

Step 18

Potassium: 197mg

　　

Dietary Exchanges

Step 19

2 1/2 lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition