1/4 cup broken walnuts

1/4 cup reduced-fat mayonnaise

1 cup reduced-sodium canned diced tomato, drained

10 ounces cooked boneless, skinless, chicken breast

4 cups washed, ready-to-eat salad greens, torn into 2 to 3-inch pieces

1/2 cup sliced celery

1/4 cup fresh basil torn into bite-size pieces

Salt and freshly ground black pepper

2 whole wheat rolls

Place walnuts on a foil lined baking sheet in a toaster oven or under a broiler and heat 1 to 2 minutes. Watch to see they don’t burn. Mix mayonnaise and tomatoes in a medium-size bowl. Cut chicken into 1/2 to 1-inch cubes. Add to a bowl. Add walnuts, celery, basil and salt and pepper to taste. Toss well. Divide lettuce leaves between two plates. Spoon chicken salad over leaves. Serve with the rolls.

Yield 2 servings.

Per serving: 579 calories (41 percent from fat), 26.3 g fat (3.4 g saturated, 6.3 g monounsaturated), 126 mg cholesterol, 48.7 g protein, 35.6 g carbohydrates, 9.6 g fiber, 463 mg sodium.