1/2 cup fat-free, cholesterol-free or light, reduced-calorie mayonnaise dressing
1 tablespoon fresh lemon juice
2 teaspoon rice vinegar or white vinegar
1/2 teaspoon curry powder
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne
Chicken Salad Ingredients:
Four ribs celery, chopped (2 cups)
Eight thin strips green bell pepper (optional)
4 cups cubed, cooked chicken, white meat only, skin and all visible fat removed (about 1-1/2 pounds boneless, skinless breasts)
In a large bowl, whisk together dressing ingredients.
Stir in chicken and celery. Cover and refrigerate for at least 30 minutes.
To serve, garnish with bell pepper.
Recipe makes four servings.
Nutrition information per serving:
Total Fat: 7g
Exchanges: 1 Vegetable; 3 Low-Fat Meat