Canned chicken becomes lunch or light dinner when you fold it into a quick salad with herbs and crunch. This shelf holds just one can, so the finish is vegetables and pantry staples that turn it into something you want to eat.

Serves 2. 10 minutes, 10 at the stove.

About 320 calories a serving, 32 g protein, 8 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the can of chicken, pressing gently to remove water. Flake the chicken into a bowl.
2. Chop 1 celery stalk into small pieces and mince 2 tablespoons onion and 1 clove garlic. Add to the chicken with 2 tablespoons oil, the juice of half a lemon, salt, and pepper. Toss gently to combine.
3. Taste and adjust the lemon juice and salt. Serve on bread or over greens.

Note Swap celery for cucumber or green apple if you have it. The salad keeps in the refrigerator for two days. Serve with crackers, on toast, or over mixed greens with tomato or avocado to stretch it.