In general, I don’t go out of my way to make lunch unless I’m home around lunchtime on the weekend, or a three-day weekend. That’s because during the week in my morning rush, I grab something on my way out the door or simply pick up lunch at work.
The nice thing about lunch is that it’s easy. Throw together a salad, or a sandwich and ta-da! Lunch is served. This weekend, I wanted to take a stab at making some better for your chicken salad. You can trade off some of the additions, but stick with the light mayo. Mine only has 20 calories per tablespoon, without compromising taste. A nice combination could be one tablespoon each of chopped walnuts and dried cranberries. Test it out, try it out and see what works for you. I like the crunch of celery and carrots but it’s your prerogative.
Ingredients
- 1 Grilled Chicken Breast, 6oz (or left over cooked chicken breast)
- 1 Celery Stalk, chopped
- 4 Baby Carrots, chopped
- 1 tablespoon Light Mayo
- Lemon Juice, a few drops
Instructions
- Cube the grilled chicken breast
- Add celery and carrots
- Mix together with 1 tablespoon mayo and a few drops of Lemon Juice
- Serve on toast.
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