chicken salad in whole-wheat bread bowl

POINTS® Value | 5
Servings | 4
Preparation Time | 10 min
Cooking Time | 10 min
Level of Difficulty | Easy

light meals | This creamy chicken salad, spruced up with the fiery taste of roasted red peppers, may be prepared up to 24 hours in advance


1 pound boneless, skinless chicken breast(s)
1/3 cup fat-free mayonnaise
1/3 cup canned pimento, or roasted red peppers, diced
2 medium celery, stalks, chopped
2 Tbsp parsley, chopped
2 tsp Dijon mustard
1/2 tsp dried oregano
1/4 tsp black pepper, ground
4 high-fibre roll(s), four 2 oz rolls, tops removed and centers pressed down to create “bowls”


Place chicken in a saucepan and pour enough water over to cover. Set pan over medium-high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, 10 minutes. Drain, transfer chicken to a cutting board and cut into 2-inch (5 cm) pieces.

Meanwhile, in a large bowl, mix together mayonnaise, red peppers, celery, parsley, mustard, oregano and black pepper. Add chicken and mix well.

Spoon mixture into prepared rolls. Yields 1/2 cup chicken salad per roll.



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