Serve this crunchy mixture over salad greens or in a pita pocket.

Serves 6

  • 2 cups diced cooked skinless chicken breast, cooked without salt
  • 1/2 medium cucumber, peeled and diced
  • 1 medium rib of celery, diced
  • 1/2 cup sliced water chestnuts, drained
  • 1/4 medium green bell pepper, diced
  • 2 medium green onions, sliced
  • 1/4 cup chopped pimiento, patted dry
  • 1/4 cup light mayonnaise
  • 2 tablespoons capers, drained
  • 1/4 teaspoon paprika
  1. In a large bowl, stir together the chicken, cucumber, celery, water chestnuts, bell pepper, green onions, pimiento and mayonnaise.
  2. Sprinkle with capers and paprika.

Tuna Vegetable Salad

Substitute two 5-ounce cans very low-sodium albacore tuna, packed in water, drained and flaked, for the chicken.

Per serving:

  • Calories 122
  • Total fat 4.5 g
  • Saturated fat 1 g
  • Trans fat 0
  • Polyunsaturated fat 2 g
  • Monounsaturated fat 1 g
  • Cholesterol 43 mg
  • Sodium 218 mg
  • Carbohydrates 5 g
  • Fiber 2 g
  • Sugars 1 g
  • Protein 15 g

Dietary exchanges: 1 vegetable, 2 lean meat

– from the book, “The New American Heart Association Cookbook, 8th Edition” from the American Heart Association.

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