Chicken Salad - cooking recipe

Ingredients

1/2 c. nonfat mayonnaise
1 tsp. Dijon mustard
1/4 tsp. pepper
3/4 lb. cooked, cubed chicken (about 1 3/4 c., breast meat)
1 medium green onion, chopped
1/4 c. celery, chopped
lettuce leaves

Preparation

In a large bowl with fork, combine mayonnaise, mustard and pepper. Add remaining ingredients except lettuce. Toss well. Cover and refrigerate 2 hours. Serve over lettuce. Makes 4 servings, 1/2 cup each.