Drain chicken breast chunks, lightly flake the chunks; add Parmesan cheese and mix.
Mix together lemon juice, olive oil, salt and pepper until emulsified.
Pour over chicken and cheese mixture, and stir together.
Eat immediately or refrigerate until later.
Tastes great served in lettuce cups.
Be sure to drain and then lightly flake the canned chicken before adding the Parmesan cheese and other ingredients. Also, you will need to stir the lemon juice, olive oil, salt and pepper together until the juice and oil are well mixed.
Barbara often doubles this 5-Minute Low Carb Lemon Chicken Salad at the beginning of the week, and then take it for her lunch.