Mediterranean chicken salad
 
 2 boneless skinless chicken breast halves, cooked, chopped (about 2 cups)
 1/2 medium red pepper, chopped, or to taste
 1/4 cup light mayonnaise
 1/4 cup light sour cream
 4 green onions, sliced
 1/2 cup chopped hydrated sun-dried tomatoes
 1 teaspoon Italian seasoning
 1/4 cup sliced black olives, or to taste
 
 Mix all ingredients, cover and refrigerate at least 1 hour. Serve with 
 crackers or on croissant.
 
 Note: This recipe is a variation of one taken from the back of a Wheat Thins 
 box.
 Sourch: Knoxville News / May 2007

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