Chicken salad is a versatile, summertime favorite.  Sandwiched between two slices of whole wheat bread, tucked into a pita pocket, or spooned onto a bed of  mixed salad greens, chicken salad makes a nice lunch or light dinner.  But when entertaining outdoors, I skip the mayo and opt for an Italian vinaigrette instead.

For you Ladies Home readers, here is the recipe for the lighter chicken salad from Families Eating Better, referenced in a recent article called Skinny Outdoor Entertaining.

Italian Chicken Salad

2 cups chopped roasted chicken breast
1 cup halved cherry tomatoes
1 cup blanched fresh green beans, cut into 1-inch pieces
1/2 cup chopped red bell pepper
2 tablespoons chopped fresh tarragon
1/3 – 1/2 cup Light Italian Vinaigrette salad dressing
Salt and Pepper to taste

Mix all ingredients in a bowl.  Serve over a bed of mixed salad greens.