This combination of chicken, Swiss cheese, kidney beans, and raw vegetables is low in sodium compared to a typical chef's salad. For example, 1/2 ounce of Swiss cheese and 1 ounce of cooked unsalted chicken contains 56 milligrams of sodium, 1/2 ounce of processed cheese and 1 ounce of boiled ham have 610 milligrams of sodium. This salad also has about half the fat of a typical chef's salad.

1 serving. Per serving: Calories, 210; Total fat, 8 grams; Saturated fatty acids, 3 grams; Cholesterol, 37 milligrams; Sodium, 257 milligrams. 1/3 c. spinach, torn into pieces 1/4 c. kidney beans, cooked and drained (see Note) 2 tbsp. carrots, shredded 2 green pepper rings 2 radishes, sliced 2 broccoli floretes 2 tomato wedges 1/2 oz. (about 2 tbsp.) Swiss cheese strips 1 oz. (about 1/4 c.) chicken, cooked and cut in strips 1 1/2 tbsp. low-calorie Italian dressing

Toss spinach and lettuce pieces together in serving container. Mix remaining vegetables and place on greens. Top with cheese and chicken strips; cover tightly. Chill. Put dressing in separate container. Pour dressing over salad just before eating.

Notes: Salad should be carried in an insulated container or refrigerated at work until lunchtime. Canned kidney beans can be used in place of drained home- cooked kidney beans. Sodium will be 406 milligrams. Leftover beans can be frozen for use another time.