Chicken Salad in Whole-Wheat Bread Bowl

Ingredients

• 1 pound boneless, skinless chicken breast
• 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 rolls, four 2 oz rolls, tops removed and centers pressed down to create "bowls"

Directions

1. 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.
2. Meanwhile, in a large bowl, mix together mayonnaise, red peppers, celery, parsley, mustard, oregano and black pepper. Add chicken and mix well.
3. Spoon mixture into prepared rolls. Yields 1/2 cup chicken salad per roll.

Serves | 4
POINTS per serving | 5