1 c. cooked chicken breast, shredded
1/4 c. sliced mushrooms
1 c. sweet red pepper, diced
1/4 c. fat-free mayonnaise
1 tbsps. lemon juice
2 tbsps. green onion, minced
1 teaspoon herbal salt
1/2 c. low-fat mozzarella cheese, shredded
2 cs lettuce, shredded
In a large bowl, mix the chicken, mushrooms, peppers, mayonnaise, lemon juice, green and herbal blend.
Coat a small baking sheet with nonstick spray. Form the chicken mixture into 2 flat patties. Place on the sheet. Sprinkle the chicken mixture with the mozzarella. Place in the broiler, and broil about 4 inches from the heat until the cheese has melted and the chicken is warmed through, about 5 minutes.
Place th lettuce on 2 dinner plates. Top with the hot chicken mixture and garnish with the lemon slices.
Makes 2 servings.
Calories 181, Fat 5.1 g, Fiber, 1.7 g.
VARIATION
For Warm Turkey Salad, use turkey breast instead of the chicken and replace the sweet red pepper with an equal quantity of diced tomatoes and cucumbers. Use reduced-fat Cheddar cheese instead of the mozzarella.