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Chicken Salad Melt

4 English muffins, split
2 cans (4.5 ounces each) white chunk,
chicken breast in Water, drained
1 stalk celery, finely chopped (about 1/2 cup)
3 tablespoons reduced fat or fat free mayonnaise
8 tomato slices
1/2 cup reduced fat shredded cheddar cheese

Heat the oven to 400°F. Bake the muffin halves on a baking sheet for 10 minutes or until they're lightly toasted.

Stir the chicken, celery and mayonnaise in a small bowl.

Divide the chicken mixture among the muffin halves. Top with the tomato slices and cheese.

Bake for 10 minutes or until the cheese is melted.

Makes 4 Servings