12 ounces cooked boneless, skinless chicken breasts, sliced into
strips or chunks
1/2 cup celery, diced
1/4 cup low-fat mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon curry powder
salt and pepper to taste
Combine all ingredients in a large bowl; stir well. If possible make
2 hours ahead and chill in the refrigerator.
Serve on a bed of mixed salad greens.
Makes 5 servings, 1/2 cup each (3 points)
I like to serve it with some diced apple and orange slices. A little
avocado is also a nice accompaniment. I drizzle it with Balsamic
Honey Dressing (separate post).