1 pound cooked chicken breast (shredded or chopped into bite size pieces)
4 large stalks celery (chopped)
1 cup grape tomatoes
1/2 tsp. dried marjoram
1 tsp. sea salt
1/2 tsp. black pepper
2 tbsp. Dijon mustard
4 tbsp. fat-free mayonnaise
1 tbsp. white wine
In a large bowl, add the diced or shredded chicken, the celery and the tomatoes. In a small bowl, whisk together the mayonnaise, wine, mustard, salt, pepper and marjoram. Gently mix enough of the sauce to moisten the other ingredients in the large bowl. Cover with plastic wrap and refrigerate for a few hours to let the flavors blend.
It makes 4 servings.
WW=5 Pointplus values per serving
I make it into a wrap with a piece of Flatout Light Original or Light Italian Herb wrap (available in most supermarkets) which adds 2 Pointsplus values.
If you don’t like celery, substitute 1 cup of broccoli florets. Cook them for 1 minute in a large pot of salted boiling water. Drain them and then put them into a bowl of ice water for a minute to cool and keep the color. Drain, chop and use.
