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Ingredients

• 8 ounces chicken, cooked 
• 2 tablespoons onion
• 2 tablespoons celery
• 1/2 cup apple
• 4 low-sodium pickle slices
• 1/4 cup mayonnaise
• 1 teaspoon lemon juice
• 1/2 teaspoon black pepper
• 8 slices whole wheat bread

Preparation

1. Dice chicken into small pieces. Chop onion, celery, apple and pickles.
2. In a medium bowl, combine chicken, onion, celery, apple and pickles. Stir to mix.
3. Add mayonnaise, lemon juice and black pepper. Mix well.
4. Refrigerate at least 30 minutes to chill. Serve 1/2-cup chicken salad on 2 slices of whole wheat bread.

Helpful hints

• This is a great recipe for using up leftover baked or grilled chicken.