Low-Fat Chicken Salad - cooking recipe

Ingredients

2 (5 oz.) cans chicken
1/2 c. zucchini, chopped
1/4 c. carrot, chopped
1/4 c. green onions, chopped
2 Tbsp. fresh parsley, chopped
1/3 c. nonfat mayonnaise dressing
1/4 c. nonfat sour cream
1/2 tsp. celery salt
1/8 tsp. pepper
1 Tbsp. olive oil
1/4 c. sliced almonds
1/2 tomato, diced

Preparation

Heat oil on medium heat. Add nuts. Cook and stir until nuts are golden brown. Drain on paper towels. Cool. Drain chicken. Add all other ingredients; cool for 2 hours. Serve on greens. Sprinkle with nuts or mix in nuts and use on favorite bread. Makes about 6 servings.