1 pound boneless, skinless chicken breasts
1/3 cup fat free mayonnaise
1/3 cup canned pimento or roasted red peppers, diced
2 medium celery, stalks, chopped
2 tablespoons parsley, chopped
2 teaspoons Dijon mustard
1/2 teaspoon dried oregano
1/4 teaspoon black pepper, ground
4 high fiber 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 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.
Serves 4. 5 points per serving.
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