This is weeknight dinner made from pantry staples and a shelf of canned chicken, already cooked and ready to dress. Flake the chicken into a cool salad with celery crunch, sharp red onion, and a mustardy vinaigrette that comes together while you chop.

Serves 2. 15 minutes, 12 at the stove.

About 560 calories a serving, 62 g protein, 8 g carbohydrate, 30 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain two cans of chicken and flake the meat into a bowl, breaking apart any large pieces as you go. You are done when the chicken is in separate strands.
2. Slice 2 ribs of celery thin and mince 1 small red onion fine and 1 clove of garlic into a paste. Add them to the chicken.
3. Whisk together 3 tablespoons oil and 1 tablespoon vinegar with a large pinch of salt and a few cracks of pepper until emulsified. Pour over the chicken and toss to coat evenly. Taste and add salt or pepper as needed.
4. Divide the salad between two plates or bowls and serve at room temperature, or chill for up to two hours before serving.

Note Swap the red onion for thinly sliced scallion if you have it on hand. Leftovers keep, covered, for two days in the refrigerator. Serve this over crackers, lettuce leaves, or toast, or alongside a ripe tomato and a handful of greens.