Chicken Salad in Whole-Wheat Bread Bowl

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"

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

Print as 3x5 or 4x6