Canned chicken is a pantry shortcut that doesn’t skimp on protein. It needs no cooking and no thawing, which makes this salad one of the fastest lunches you can put together.
A milk-based dressing keeps this lighter than a classic Caesar. Whisked with lemon juice, garlic, and a touch of mustard, shelf-stable milk creates a creamy dressing with less saturated fat than mayonnaise-based versions.
Romaine and cherry tomatoes add crunch and freshness for very little work. Both are ready to eat straight from the package, so the bulk of this salad comes together without much prep.
Ingredients:
1 heart of romaine (cello lettuce), chopped
1 can (12.5 oz) chicken, drained and flaked
1 cup cherry tomatoes, halved
¼ cup shelf-stable milk
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 clove garlic, minced
2 tablespoons grated Parmesan (optional)
Salt and black pepper to taste
Instructions:
In a small bowl or jar, whisk together the shelf-stable milk, lemon juice, olive oil, mustard, garlic, and Parmesan if using, until smooth.
Season the dressing with a pinch of salt and pepper.
In a large bowl, combine the chopped romaine, chicken, and cherry tomatoes.
Pour the dressing over the salad and toss gently to coat.
Serve right away, topped with extra black pepper.
Notes & Substitutions:
Renal note: This recipe works well as written for most kidney-friendly diets. Check with your RDN if you have specific limits.
Substitution: No canned chicken? Canned tuna in water works well in this same dressing. - Storage: the dressing keeps separately in the fridge for up to 4 days; toss with the salad just before serving so the lettuce stays crisp.