High-C Chicken Salad
Editor Susan Clotfelter and a friend invented this chicken salad in Washington, D.C., for summer evenings when it was too hot to cook anything else. Besides being high in protein, the salad contains parsley and red bell peppers, both good sources of vitamin C, and pecans, high in potassium and fiber. Feel free to substitute healthier mayonnaise options. Although our staff taste-testers favored the salad made with regular mayonnaise, we agreed it would still taste delicious with a lower-fat variety, or with a combination of mayo and yogurt. Serve the salad stuffed in toasted pita bread.
- 2 cups cooked chicken breast, chopped
- 2 cups (2 large ribs) diced celery
- 1/2 small yellow onion, chopped fine
- 2 medium red bell peppers, diced
- 11/3 cups chopped pecans
- 1 cup finely chopped curly or Italian parsley
- 11/2 cups mayonnaise, light mayonnaise, or sandwich spread
- 1 tablespoon flaxseed oil
- Salt and pepper to taste
- 8 toasted pita bread halves
- Combine the chicken, celery, onion, red pepper, pecans, and parsley in a large mixing bowl. Stir in the mayonnaise. Add the flaxseed oil gradually, continuing to stir.
- Add salt and pepper to taste; stuff the mixture into the toasted pita halves and serve immediately. Keep any leftovers refrigerated.