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Chicken Salad with Whole Wheat

MyCookbook Recipe Database
MyCookbook Member: baylahay
Recipe Category: Poultry
Recipe Preparation Level: easy
    chicken salad in whole-wheat bread bowl
    Prep Time | 10 min
    Cook Time | 10 min
    Level of Difficulty | Easy

    light meals | This creamy chicken salad, spruced up with the fiery taste of roasted red peppers, may be prepared up to 24 hours in advance.

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    1 pound boneless, skinless chicken breast(s)
    1/3 cup fat-free mayonnaise
    1/3 cup canned pimento, or roasted red peppers, diced
    2 medium celery, stalks, chopped
    2 Tbsp parsley, chopped
    2 tsp Dijon mustard
    1/2 tsp dried oregano
    1/4 tsp black pepper, ground
    4 high-fiber roll(s), four 2 oz rolls, tops removed and centers pressed down to create "bowls"


    Place chicken in a saucepan and pour enough water over to cover. Set pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, 10 minutes. Drain, transfer chicken to a cutting board and cut into 2-inch (5 cm) pieces.

    Meanwhile, in a large bowl, mix together mayonnaise, red peppers, celery, parsley, mustard, oregano and black pepper. Add chicken and mix well.

    Spoon mixture into prepared rolls. Yields 1/2 cup chicken salad per roll.


    Serves | 4
    POINTS per serving | 5

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