This refreshing salad starts with cooked chicken, white beans, cucumber, and onion with a splash of fresh lemon juice, oil and seasonings for a delicious combination. Try it with tuna and chopped tomatoes for variety.
1 cupskinless cooked chicken (diced into 1/2 inch pieces)
1 can15.5 ounce low-sodium white beans (drained and rinsed with cold water)
1 cucumber (peeled and diced into 1/2 inch pieces)
1/4 red or white onion (peeled and chopped into 1/2 inch pieces)
2 tablespoonsvegetable oil
1/4 cuplemon juice
1 tablespoondried basil or parsley leaves
1/4 teaspoonblack pepper
1. Put everything in the bowl and gently toss.
2. Serve right away, or cover and refrigerate up to 2 days.
· 2 (5-ounce) cans of tuna in water can be used instead of chicken.
· Great Northern, chickpeas, cannellini, or bavy beans can be used.