Lemon-Rosemary Chicken Salad Topper

• 1 boneless skinless chicken breast, cooked
• 14 cup celery, finely chopped
• 14 cup light mayonnaise
• 1 teaspoon lemon peel, grated
• 12 teaspoon fresh rosemary, chopped
• 14 teaspoon pepper
• 24 wheatsworth stone ground wheat crackers
• 2 curly leaf lettuce leaves

1. Finely chop the chicken.
2. Combine the first 6 ingredients in a medium bowl.
3. Cover and refrigerate for at least 1 hour.
4. Tear lettace leaves into 24 pieces.
5. Just before serving, top each cracker with a small piece of lettuce and 1 tsp of chicken salad.

chicken, celery, light mayonnaise, lemon peel, fresh rosemary, pepper, ground wheat crackers, curly leaf

Taken from www.food.com/recipe/lemon-rosemary-chicken-salad-topper-291515 (may not work)