Portions: 4
Serving size:1 cup chicken salad, 1 piece flatbread/pita bread or tortilla
Ingredients
- 2 cups chicken, cooked
- 1 cup pineapple pieces
- 1/2 cup low-fat mayonnaise
- 1/2 cup green pepper / bell pepper
- 1/3 cup carrots
- 1/2 teaspoon black pepper
- 4 pieces flatbread
Preparation
- Dice cooked chicken.
- Drain pineapple; chop bell pepper and shred carrots.
- Combine all ingredients in a bowl.
- Refrigerate until chilled.
- Serve chicken salad open-face on flatbread or wrapped in a 15 cm flour tortilla.
Nutrients per serving
- Calories 349
- Protein 22 g
- Carbohydrates 24 g
- Fat 17 g
- Cholesterol 62 mg
- Sodium 398 mg
- Potassium 333 mg
- Phosphorus 167 mg
- Calcium 15 mg
- Fiber 1.5 g
Renal and renal diabetic food choices
- 3 meat
- 1 starch
- 1/2 fruit, low potassium
- 1/2 vegetable, low potassium
Helpful hints
- Adjust portion for a lower or higher protein diet.
- Serve on top of mixed salad greens, instead of bread, if desired.