1⁄4 Cup (4 tbs), chopped (yellow or red bell pepper)
Low fat mayonnaise
1⁄4 Cup (4 tbs)
Fresh lemon juice
1⁄8 Teaspoon, freshly grounded
Romain lettuce leaves/Boston lettuce leaves
1⁄2 Pound (8 large leaves)
1⁄4 Cup (4 tbs), chopped
1. In a large bowl, place the diced chicken, onion, yellow bell pepper and celery into a bowl.
2. In a small bowl, mix together mayonnaise, lemon juice, pepper and dill; using a fork whisk until its smooth.
3. Pour the dressing over the chicken and the vegetables and toss it around until the chicken is well coated.
4. In a plate, place the romaine leaves and place one quarter of the chick salad. Sprinkle little bit of paprika powder and little bit of parsley. Serve with peach slices and whole grain crackers.