• 2/3 cup lentils
• 1-1/2 cups water
• 1/4 cup light mayonnaise
• 2 Tbs. green onions, chopped
• 1/8 tsp. hot red pepper sauce
• 1 cup cooked chicken, diced
• 1/2 cup celery, diced
• 1/2 cup cucumber, diced
• 1/4 cup green bell pepper, diced
• 2 ounces chopped pimento
• 4 cups mixed salad greens
• 1 Tbs. fresh parsley, chopped

Rinse lentils in cold water and drain. Bring water to a boil in a heavy nonstick pan over medium high heat.

Reduce heat and add lentils. Cover and simmer about 20 minutes, or until lentils are just tender. Drain and refrigerate until cooled.

Combine next 3 ingredients in a small bowl and mix well. Combine cooled lentils, chicken and next 4 ingredients in a medium bowl. Pour in dressing and mix gently. Cover and refrigerate at least 1 hour.

To serve, arrange salad greens on individual plates and top with chicken salad. Sprinkle with parsley.

Per serving: calories 280, fat 12.6g, 40% calories from fat, cholesterol 33mg, protein 19.0g, carbohydrates 24.2g, fiber 11.1g, sugar 3.3g, sodium 105mg, diet points 4.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.8, Fruit: 0.0, Bread: 1.2, Lean meat: 1.3, Fat: 1.6, Sugar: 0.1, Very lean meat protein: 0.3

  view detailed nutritional information

The recommended wine is: Chenin Blanc.