Serving Size:
1/2 cup chicken salad and 2 slices of bread

    Diet Types:
  • Diabetes
  • Dialysis


  • 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


  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.

Nutrients per serving

Calories 334

Protein 25 g

Carbohydrates 27 g

Fat 14 g

Cholesterol 54 mg

Sodium 388 mg

Potassium 327 mg

Phosphorus 256 mg

Calcium 104 mg

Fiber 4.0 g

Kidney and kidney diabetic food choices

  • 2-1/2 meat
  • 1-1/2 starch

Carbohydrate choices


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