This versatile chicken salad recipe is an easy, delicious way to use leftover chicken. The finished salad can be served on rice crackers as an appetizer, spooned into lettuce leaves as a low-carb sandwich wrap, or enjoyed as an elegant luncheon entrée.

• An excellent source of vitamin C and niacin
• A good source of vitamin B6 and selenium

Ingredients:*

3 cups leftover cooked chicken (or 2 to 3 raw chicken breasts, cut up into chicken tender-sized pieces for cooking)
1/2 cup organic mayonnaise
114-oz. can organic artichoke hearts, chopped (about 1 1/2 cups)
1 1/2 cup cooked cauliflower or vegetable of your choice, chopped
1 clove garlic, minced
1 tsp. grilling seasoning
Sea salt and pepper to taste
2 T. fresh lemon juice, or to taste
*Use all organic ingredients for optimal nutrition.

Directions:

If starting with raw chicken breasts, cook them on top of the stove in just enough olive oil and butter to cover the bottom of a skillet. (I prefer to buy them already sliced into chicken tender-sized pieces as they cook more quickly). Sprinkle the grilling seasoning on them while they are cooking.

While chicken is cooking, steam the cauliflower to desired tenderness. When both chicken and cauliflower are done, remove from heat and allow to cool. Meanwhile, cut artichokes into bite-sized pieces, sprinkle with lemon juice, and toss lightly. Cut the cooled chicken and cauliflower into bite-sized pieces and add the chopped artichokes. Stir in mayonnaise, minced garlic, desired salt and pepper, and it’s ready to serve.

Recipe Nutrient Analysis: 220 calories, 14 g total fat, 2 g sat fat, 1 g monounsaturated fat, 45 mg cholesterol, 5 g carbohydrate, 2 g fiber, 1 g sugar, 17 g protein, 15 IU vitamin A, 5 mg niacin, .2 mg vitamin B6, 14 mg vitamin C, 12 mcg folic acid, 300 mg sodium, 140 mg potassium, 15 mg magnesium, 12 mcg selenium

• Recipe from the kitchen of Laura B. LaValle.

[Ed. Note: Laura B. LaValle, RD, LD is presently the director of dietetics nutrition at LaValle Metabolic Institute (formerly part of Living Longer Institute). She offers personal nutritional counseling at LMI for clients who need help with their diet in relation to illness or disease. Laura also provides educational services in the areas of health promotion, wellness, and disease prevention. To learn more, click
here.]

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