Sometimes you want something simple but tasty, and this salad fits the bill. You can make it 24 hours in advance if you cover tightly and keep in the refrigerator. It’s also a helpful meal if you’re having chemotherapy. It includes protein and vegetables and is low in fat.

Ingredients
1 medium carrot cut in ¾ inch pieces
1 cup diced roast chicken breast
½ medium green bell pepper
½ medium orange bell pepper
½ medium red bell pepper
½ medium yellow bell pepper
¾ cup chopped flat leaf parsley
¾ cup hopped scallions, both green and white parts
2 tablespoons canned capers, rinsed and drained (optional)

for dressing:
2 tablespoons Dijon mustard
1½ tablespoons low-fat mayonnaise
1½ tablespoons low-fat yogurt

Directions

1. Blanch carrots in boiling water for 4 minutes. Transfer to a bowl of ice water until cool. Drain and place in medium bowl.
2. Add chicken to carrots.
3. Cut each pepper in half, and then lengthwise into 1-inch slices. Add peppers to bowl.
4. Add parsley, scallions and capers to bowl.
5. For dressing, combine mustard, mayonnaise and yogurt in a small bowl. Add to the chicken and vegetables mixture, coating evenly.
6. Serve on a bed of lettuce.