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Apple and Walnut Chicken Salad with Green Salad


Chicken Salad, 1/4 cup fat-free, plain yogurt, 2 Tbsp. light mayonnaise, 1/4 tsp. salt-free, dried Italian spice blend or dried thyme, dried basil or both combined, 2 cups skinless, shredded chicken breast of a rotisserie-cooked chicken or 20 oz. canned

Chicken and Green Bean Salad


Dressing, 1 Tbsp. Dijon mustard or spicy brown mustard OR, 1 tsp. ground mustard and mix with 2 teaspoons water, 2 Tbsp. extra virgin olive oil or canola oil, 2 Tbsp. lemon juice or vinegar, 1/4 tsp. dried thyme, 1/4 tsp. ground pepper

Black Bean Salad (or Salsa)


1 15.5- oz. canned, no-salt-added or low-sodium black beans, drained, 1 15- oz. canned, no-salt-added or low-sodium kernel corn or 3/4 cup frozen corn, thawed, 1 medium diced bell pepper or, 1medium tomato, diced, 1/2 cup red onion, diced

Copper Pennies


1 lb. cut carrots (cut in to 1/4 inch slices-pennies), 1 small finely chopped onions, 1 finely chopped bell pepper (any color), 1/4 cup olive oil, extra virgin, 8 oz. canned, no salt added, low-sodium tomato sauce, 1/3 cup apple cider vinegar, 1/2 tsp. Dijon mustard

Spicy Asian Salad Cup


1/2 cup light mayonnaise, 1 1/2 tsp. Dijon mustard, 1 tsp. Chinese chili sauce, 25 oz. canned, salt-free white meat chicken packed in water, drained, 8 oz. canned water chestnuts, drained, chopped, 4 chopped green onions

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