3 tablespoons light mayonnaise

2 tablespoons fat-free sour cream

1 teaspoon lemon juice

6 boneless, skinless grilled chicken breasts (seasoned with a garlic &
pepper blend or garlic powder, black pepper, and salt, if desired)

1/2 cup shredded smoked mozzarella, packed

1/2 cup finely chopped celery

1/2 cup chopped green onions

1 cup grape tomato halves

1 teaspoon finely chopped parsley (parsley flakes can also be used)

3 cups whole wheat linguini pasta, cooked, drained and cooled (or any
desired shape)

Salt and pepper to taste (optional)

* Add mayo, sour cream, and lemon juice to a 1-cup measure and
stir to blend.
* Cut the chicken breasts into 1/4-inch thick slices (should be
around 3 1/2 cups of chicken strips). Add chicken, mozzarella, celery,
green onions, tomatoes, parsley and cooked noodles into a large
serving bowl and toss to blend.
* Drizzle the mayo mixture over the chicken noodle mixture and
toss to blend. Add salt and pepper to taste if desired. Cover and
store in the refrigerator until right before serving.