Two cans of shelf-stable chicken breast become a bright, dressed salad in minutes. The meat is already cooked and tender, so you're really just building flavors around it. Serve this with crusty bread and call dinner done.

Serves 2. 15 minutes, 12 at the stove.

About 660 calories a serving, 81 g protein, 10 g carbohydrate, 32 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain both cans of chicken into a colander and press gently with the back of a spoon to remove water. Transfer the chicken to a bowl.
2. Mince 1 clove garlic and finely dice 1/4 small onion. Add them to the chicken along with 3 tablespoons oil, the juice of half a lemon, and a pinch of salt and pepper. Toss until the chicken is coated and the flavors meld.
3. Tear or chop a handful of fresh parsley or dill and fold it in. Taste and adjust the salt, pepper, and lemon juice until bright.

Note Swap the herbs for fresh tarragon or chives if you have them. Leftovers keep in the fridge for two days in an airtight container. Serve on toasted bread with lettuce and tomato, or over rice or greens to stretch it into a full plate.