Prep
22 minutes
Servings per Recipe
4
Serving Size
1 cup
Nutrition Facts
Calories
: 220
Total Fat
: 9
g
Sodium
: 370
mg
Total Carbohydrate
: 21
g
Dietary Fiber
: 6
g
Added Sugars
: 0
g
Protein
: 16
g
Ingredients
1 cup skinless cooked chicken (diced into 1/2 inch pieces)
1 can (15.5 ounce) low-sodium white beans (drained and rinsed with cold water)
1 medium cucumber
1/4 of a medium onion, red or white
2 tablespoons vegetable oil
1/4 cup lemon juice (1/2 of a large lemon or 1 small lemon)
1 tablespoon dried basil or oregano leaves
1/4 teaspoon salt
Preparation
Wash hands with soap and water.
Gently rub produce under cool running water.
Peel and dice cucumber into ½ inch pieces.
Peel and dice onion into ¼ inch pieces.
Put everything in the bowl and gently toss.
Serve right away, or cover and refrigerate for up to 2 days.
Note
- 2 (5-ounce) cans of tuna in water can be used instead of chicken.
- Great Northern, chickpeas, cannellini, or navy beans can be used.
- Try adding 1/2 cup chopped fresh tomatoes.
- Recipe adapted from MyPlate Kitchen and shared with permission.