Garden Chicken Salad

6 Servings

1-1/4 lbs skinless chicken breasts, cooked and cut up
1/2 cup chopped zucchini
1/4 cup chopped carrot
2 Tablespoons chopped onion
2 Tablespoons chopped fresh parsley
1/3 cup non fat mayo
1/4 cup nonfat sour cream
1/2 Teaspoon celery salt
1/8 Teaspoon pepper
1 Tablespoon Canola oil
3 Tomatoes, cut into wedges
1/4 cup sliced almonds (if desired)

Combine chicken, zucchini, carrot, onion and parsley in large bowl.
Combine mayo, sour cream celery salt, and pepper in a small bow.
Mix well. Cover and refrigerate at least 2 hours.
Heat oil in small skillet on medium heat. Add nuts. Cook and stir 4
minutes or until nuts are light golden brown. Drain on paper towels.
Cool.

Serve on salad greens with tomato wedges and top with nuts.




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