Cool ‘n’ Crunchy Chicken Salad

• 2 cups cooked chicken, diced or shredded
• 1 large hard boiled egg, chopped
• 2 tablespoons onion, diced
• 1/4 cup celery, diced
• 1/4 cup low-fat mayonnaise
• 1 teaspoon fresh lemon juice
• 1/3 teaspoon sugar
• black pepper to taste

1. Dice or shred chicken.
2. Chop egg, onion and celery. Place in a large bowl.
3. Add mayonnaise, lemon juice, sugar and black pepper.  Stir all ingredients together. 
4. Cover and chill overnight or at least 2 hours before serving.
5. If desired, serve on bread, roll, croissant or pita bread with green leaf lettuce.

• Calories: 127   
• Protein: 16 g
• Carbohydrates: 2 g
• Fat: 6 g (1 g saturated fat)
• Cholesterol: 75 mg
• Sodium: 95 mg
• Potassium: 136 mg
• Phosphorus: 122 mg
• Calcium: 14 mg
• Fiber: .2 mg

Renal and renal diabetic food choices

• 2 meat
• 1 fat