• 1/3 cup chopped or shredded cooked chicken or turkey (no salt added)
  • 2 tablespoons chopped celery
  • 1 tablespoon homemade or low-sodium light mayonnaise dressing
  • 1 tablespoon homemade salsa or low-sodium salsa
  • 1 tablespoon reduced-fat or fat-free shredded cheddar cheese
  • 4 whole-grain, baked, or low-sodium mini taco shells or scoop-shaped tortilla chips

Directions:

1. For chicken salad, in a small bowl combine chicken, celery, mayonnaise dressing, salsa, and cheese; toss to mix. Spoon into a container; cover tightly.

2. Wrap taco shells in plastic wrap. Pack chicken salad and taco shells in an insulated bag with an ice pack. To serve, use taco shells to scoop up salad. Makes 1 serving.


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