Crunchy Good Roasted Garlic Chicken and Vegetable Salad

Here is yet another way to use leftover chicken, or just used canned chicken if you prefer.  I buy a rotisserie chicken at Costco every now and again, throw away all of the skin and take the meat off the bones and use the meat in soups, stir fry's, salads and the like.  I freeze it as well and use it at later dates.  That keeps my family from having too much of a good thing.

Ingredients:

• 15 ounces Rotisserie Chicken Breast, Chopped
• 2/3 cup Petite Peas (I Use Frozen)
• 3 ounces Shredded Carrots, Chopped Up
• 4 Stalks Celery, Chopped
• 1 cup of Cabbage, Chopped
• 8 tablespoons Bolthouse Creamy Roasted Garlic Yogurt Dressing
• Fresh Ground Sea Salt and Pepper to Taste

Directions:

1. Combine all ingredients in a bowl and mix well.  Refrigerate to allow flavors to blend and enjoy.

Nutrition:  Makes 8 servings of 3/4 cup each with approximately

• 110 calories and
• 15 grams protein