Chicken Salad Veronique 

This healthy, anti-inflammatory chicken salad recipe is big in flavor and low in salt and unhealthy fats. To make this recipe you will need a colander and a knife and cutting board for chopping chicken and produce. Or save some work and buy pre-cooked and chopped chicken breast and prechopped veggies.
 

Nutritional Information (per serving): Total Fat (2g); Carbohydrates (7g); Sodium (500mg); Sugars (4g); Fiber (2g); Cholesterol (4mg); Protein (14g)
 

½ cup vegan mayonnaise
2 Tbsp. Dijon mustard
½ tsp. salt
¼ tsp. pepper
1 pound cooked chicken breast, diced small
1 cup red seedless grapes, quartered
1/3 cup pecan or walnut pieces
½ cup celery, finely diced
1/3 cup onion, finely diced
1/3 cup cooked egg white, diced small
1 Tbsp. fresh chopped parsley (or 1 tsp. dry)
 

1. In a large bowl, mix vegan mayonnaise, Dijon mustard, salt and pepper.
2. Add remainder of ingredients and lightly toss.
3. Serve immediately or cover, date and refrigerate.

Make this spicier by adding diced jalapeno peppers.