Veggie Packed Cheesy Chicken Salad (Reduced Fat)

I came up with this when I was looking to use up a cooked chicken breast I had in the fridge. I wanted an easy lunch but something healthy and tasty too. I usually eat this with two lightly "buttered" (with low fat margarine) slices of bread but it is also good served on a bed of mixed lettuce leaves. The cooking time includes the chilling time.

• Ready In: 35 mins
• Serves: 1-2

Ingredients

• 1  cup  cooked boneless skinless chicken breast, cubed
• 1⁄4 cup celery, finely chopped
• 1⁄4 cup carrot, shaved into ribbons
• 1⁄2 cup  Baby Spinach, roughly chopped
• 2 1⁄2 tablespoons fat-free mayonnaise
• 2  tablespoons nonfat sour cream
• 1⁄8 teaspoon dried parsley
• 2  teaspoons Dijon mustard
• 1⁄4 cup reduced-fat sharp cheddar cheese, shredded

Directions

1. Mix all ingredients in a bowl so that everything is coated well with the mayonnaise mixture.
2. Chill in the fridge for at least 30 minutes but you could do it the night before.
3. Serve.