- Whole Wheat bread
- 3 Tablespoons Extra Virgin Olive Oil
- 2 Tablespoons Sherry Cooking Wine
- 2 tsp Dijon Mustard
- 1 Garlic Glove minced
- Roasted chicken shredded * no bones - I use our left overs, so I'll say about 2 cups
- 1/3 cup Red Bell Peppers diced
- 1 Celery Stalk chopped
- Salt and Pepper to taste
In small bowl whisk together Sherry, olive oil and Dijon mustard for dressing. I like the amounts as stated above but my husband prefers it more moist - you can always adjust this part to your liking.
Place chicken, garlic, peppers and celery in a large bowl and toss with dressing. Sprinkle with salt and peeper serve on whole wheat bread for a healthy choice.