chicken salad

Chicken Breast, no skin, 1 breast, bone and skin removed chopped
Kraft Miracle Whip Light Dressing, 2 tbsp
Honey Mustard, 4 tsp (other flavors of mustard work too)
Celery, raw, 1 cup, diced
Peppers, green, orange, or red, raw, sliced, .5 cup
Grapes, 1 cup, seedless cut in halves
Onions, raw, .5 cup, chopped (red or vidalia onions)

Seasonings of your choice: garlic powder, seasoned salt, curry powder, cilantro, onion powder, pepper, etc

Adjust things like onions and seasonings to suit your own taste buds
If you are the only one eating this, make half a recipe. Divide into plastic containers to save for tomorrow. OR double up the servings for a huge lunch meal! It is so low in calories that you can be stuffed without the guilt!
I prefer to eat mine on a cupped romaine lettuce leaf or on open faced sandwiches on toasted breads.

Tuna packed in spring water can be substituted for the chicken.

Put all ingredients in a large bowl, toss with dressing, mustard and seasonings
Refrigerate for an hour or more to allow flavors to blend

Serving Size: Makes about four, one-cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user WALKERLADY999.