Spicy Chicken Salad

2 5 ounce cans of white chicken meat
(or one 10 ounce can)

1/2 red pepper

1 medium stalk celery

1 medium tomato

3 teaspoons minced/crushed garlic

2 tablespoons chopped red onion

1/4 cup low calorie/low fat mayonnaise

1 tablespoon horseradish

Salt and pepper to taste.

Begin by seeding tomato and pepper. Chop pepper, tomato, celery and onion and set aside in a bowl. Add garlic. Drain chicken, squeeze out excess water. Add to other ingredients and add mayonnaise and horseradish. Mix well and refrigerate up to an hour before serving.

*Roasted red peppers work well in this recipe--just put the pepper half under the broiler until the skin is all black, let cool slightly and scrape off the blackened part of the pepper, then dice.

Number of Servings: 6

Recipe submitted by SparkPeople user NIKKO1212.