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 Journal.com 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.

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