Serves: 8
Total Calories: 151

2 cups cooked chicken, diced
1 cup finely chopped celery
1/4 cup unsweetned crushed pineapple, drained
2 tablespoons finely diced pimientos
2 (8-ounce) cans water chestnuts, drained and chopped
2 scallion, chopped
1/3 cup low-fat mayonnaise
1 tablespoon lite soy sauce
1 teaspoon lemon juice
8 large tomatoes, hollowed

1. In a large bowl, combine the chicken, pineapple, pimentos, celery, water chestnuts, and scallions.

2. In a separate bowl, combine the mayonnaise, soy sauce, and lemon juice. Mix well. Add the dressing to the salad and toss. Cover and refrigerate for 2 to 3 hours.

3. For each serving, place a small scoop of chicken salad into a hollowed-out tomato. You may also stuff the chicken salad into celery stalks or serve on bread.

EXCHANGES
1 Starch (Instead of 1 Starch Exchange, you can use 3 Vegetable Exchanges.)
1 Lean Meat
1/2 Fat Exchange

NUTRITION FACTS
Calories 155
Calories from Fat 57
Total Fat 6 grams
Saturated Fat 1 gram
Cholesterol 35 milligrams
Sodium 196 milligrams
Total Carbohydrate 14 grams
Dietary Fiber 3 grams
Sugars 10 grams
Protein 12 grams

Nutritional Facts:

Serves: 8
Total Calories: 151
Calories from Fat: 69

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