Recipe: Creamy Chicken Salad

CREAMY CHICKEN SALAD

"You can use canned, cooked, or rotisserie chicken. To save time--and enhance the flavor--make the salad the day before and refrigerate, covered."

1 stalk celery, chopped
1 small onion, chopped
2 cups chopped cooked chicken (such as Tyson Diced Chicken Breast)
Salt and pepper
1/2 cup reduced-fat mayonnaise
8 small potato rolls or 1 loaf French bread
8 leaves lettuce

In a large bowl, combine the celery, onion, chicken, salt, pepper, and mayonnaise. (If you prefer a moister salad, add a little more mayo.)

Cut the rolls in half and toast. Divide the filling and spread on 8 halves. Top each with a lettuce leaf, then with the roll tops.


Yield: 8 servings
Source: Rosemary Black; Parenting magazine, June 1, 2005