I prefer to have quick lunches because our days are usually busy. In the past this led to me eating something very unhealthy just because it was quick. Now, I am starting to make tomorrow’s lunch today, which takes away that excuse. This is a recipe I have tried, and I truly enjoy.
CUCUMBER CHICKEN SALAD
1 c. cubed cooked chicked breast
1/3 c. chopped seeded peeled cucumber (I did not de-seed mine and it was fine – for me)
1/4 c. fat-free mayo
1/4 tsp. salt
1/8 tsp. dill weed
Combine all ingredients in a small bowl and chill.
*Try this on a bun with lettuce and tomato (and I usually add a piece of swiss cheese because I just love it).
Here’s the dirt on this recipe (these facts include lettuce, tomato, and bun without cheese):
8 g. fat (3 g saturated)
57 mg. cholesterol
930 mg. sodium
42 g. carbs
3 g. fiber
28 g. protein