Chicken Salad with Rosemary and Mayonnaise

Yields:	4 servings
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	Preparation	20 minutes
	Ready In	20 minutes

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3	each	celery stalks
3	cups	chicken	cubed, cooked
1/2	cup	mayonnaise, fat free
1/2	cup	sour cream, non-fat
1	teaspoon	rosemary leaves	dried, crumbled, or 1 tb fresh rosemary

Thinly slice the celery and combine it in a bowl with the chicken.

Blend together the mayonnaise, sour cream and rosemary.

Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mixed.

Serve immediately or refrigerate for up to 24 hours.

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I agree. The muffins are dense but moist with a very satisfying texture. I, too, added a cup of walnuts.

Reviewed by Star451