For a simple canned chicken recipe, mix 2 10-ounce cans of drained chicken chunks with 1 8-ounce can of drained mandarin oranges, 1/2 cup each of sliced almonds and chopped celery and 1 cup of halved seedless green grapes. Toss with 3/4 cup of light creamy cucumber dressing.
To create a quick chicken wrap begin with one can of drained canned chicken, flake it with a fork and add chopped celery, sweet relish and chopped green olives to taste. Mix with enough low-fat Greek yogurt or light creamy salad dressing or light mayonnaise to coat. Lay tortillas on a flat surface, put a portion of the chicken salad on the bottom third of each tortilla, and fold the bottom up over the salad, folding in the sides while rolling the tortilla tightly to enclose the filling. Refrigerate until ready to eat.
For an easy low-cal chicken and pasta lunch, cook 1 1/2 cups of mostaccioli in boiling water for 8 to 10 minutes, drain and cool. In a small skillet over medium heat, mix together 1/4 cup of chopped onion, 3 sliced mushrooms, 1 14 1/2-ounce can of diced tomatoes with basil, 2 tablespoons of Italian seasoning and salt and pepper to taste. Cook until the mushrooms are tender and onions are translucent. Mix sauce with drained mostaccioli and add 2 cans of drained flaked chicken. Chill or serve warm mixed with lettuce greens topped with 2 tablespoons of grated Parmesan cheese.