This shelf holds one can of shredded chicken breast, which becomes a proper salad when tossed with mayonnaise, celery, and herbs. It's fast, requires no cooking, and makes a light dinner after a long day.

Serves 2. 10 minutes, 10 at the stove.

About 560 calories a serving, 41 g protein, 1 g carbohydrate, 42 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the 12.5 oz can of chicken in a colander, pressing gently to remove excess water. Transfer to a bowl.
2. Chop 1 stalk of celery fine and fold into the chicken along with 1/4 cup mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon pepper until evenly mixed.
3. Divide the salad between two plates or bread if you have it, and serve at once.

Note Swap celery for fresh herbs, diced apple, or roasted nuts if you prefer. Keeps in the fridge for two days. Serve with greens, tomato slices, or crusty bread to stretch it.