• 1 1/4 pounds boneless skinless chicken breast • 3/4 cup finely chopped celery • 1/2 cup fat-free mayonnaise • 1/4 cup red onion, finely chopped • 2 tablespoons fresh lemon juice • 1 teaspoon grated lemon peel • 12 slices rye bread, with seeds • 2 tablespoons fresh tarragon • 2 cups romaine lettuce, thinly sliced
Bring a large saucepan of salted water to boil. Add chicken breasts and reduce heat to medium-low. Cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate and cool.
Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice and lemon peel in large bowl to blend. Cut chicken into 1/2 inch cubes and stir into mayonnaise mixture. Season with salt and pepper.
Divide salad among 6 bread slices and top with lettuce and second bread slice. Cut in half and serve with fruit.
Per Serving: 301 Calories 3g Fat (10.2% calories from fat) 28g Protein 39g Carbohydrate 4g Dietary Fiber 55mg Cholesterol 847mg Sodium Exchanges: 2 Grain (Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
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**Some people are like slinkies - not really good for anything.....but they bring a smile to your face when pushed down the stairs!
