This chicken salad recipe, from the American Heart Association, is simple, easy and filling. If you need a lunch in a pinch, this is a great option!

Ingredients

• • • 2 12.5- oz. canned, salt-free white meat chicken (packed in water, drained) OR replace with fresh cooked chicken breast
    • 1/2 cup diced onion (purple or white)
    • 1 8- oz. canned water chestnuts (drained, chopped)
    • 1/4 cup unsalted, unoiled walnuts or pecans, chopped
    • 1 cup seedless, halved grapes
      

      OR

    • 1/2 cup raisins or dried cranberries
    • 1/2 cup light mayonnaise
    • 1/2 cup fat-free sour cream
    • 1 Tbsp. Dijon mustard
    • 1 tsp. curry powder
    • 1/2 tsp. pepper

Directions

1. 1. Toss all together with dressing.
   2. Combine all in small bowl, mix well.

Quick tip:

Scoop the seeds out of a tomato or bell pepper and serve a scoop of chicken salad inside or serve over a piece of whole wheat toast or a plate of mixed greens or baby spinach.