Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups cooked, cubed chicken	Cook until internal temperature reaches 165°F.
1 (15 oz.) can (no added salt) garbanzo beans, drained
8 oz. low fat shredded cheddar cheese
2 stalks celery, diced	Wash, trim and dice
1 medium green pepper, diced	Wash, trim and dice
1/4 cup chopped onions	Wash, peel and chop
1 cup light mayonnaise
2 tablespoons lemon juice
1/2 teaspoon chili powder
1 teaspoon garlic powder
Leaf Lettuce
1 Large tomato, cut into wedges

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a medium bowl combine chicken, garbanzo beans, cheese, celery, green pepper, and onion.
2	For dressing, stir together mayonnaise, lemon juice, chili powder, garlic powder, salt, and pepper.
3	Stir into chicken mixture. Cover and chill for 2 to 24 hours. Before serving, stir mixture.
4	Serve on lettuce lined salad plates. Garnish with tomato wedges.