3 celery ribs
3 cups cubed cooked chicken breast
1/2 cup fat free mayonnaise or low fat
1/2 cup fat free sour cream
1 tablespoon fresh rosemary
4 radishes, sliced
8 leaves red or green leaf lettuce
4 medium tomatoes, cut in quarters but not all the way through
Thinly slice the celery
and combine it in a bowl with the chicken.
Blend together the mayonnaise, sour cream and rosemary.
Pour the dressing over the chicken and celery, stirring until the ingredients
are thoroughly mixed.
Place 2 lettuce leaves on each plate. Top each with one tomato that has
been quartered but not cut entirely through to form a cup for the chicken
salad. Scoop chicken salad into the tomato cups. Place sliced radishes
around the side of the tomato. Serve with low fat crackers or Melba toast.
Makes a very pretty
presentation (chicken portion may be refrigerated for up to 24 hours before
Per Serving: 270 Calories
3g Fat (9.1% calories from fat)
2g Dietary Fiber
Exchanges: 0 Grain (Starch); 6 Lean Meat; 1 1/2 Vegetable; 0 Fat; 1 Other