This chicken salad turned out well and kept in the frig for a few days. My attempt at making a high protein-low calorie main dish salad resulted in a re-mix of the traditional chicken salad:
In a mixing bowl combine chopped cooked chicken breast (can use a roasted chicken from the grocery if time is an issue), chopped celery, and 1 tart peeled, chopped apple (I like Ginger Gold). Squeeze 1/2 lemon juice over (to prevent the apple from browning).
In another mixing bowl stir together: 1/2 cup of light mayonaise, juice of 1/2 lemon, 2 T. soy sauce, 1 t. minced fresh ginger, and 1 t. curry powder (or 2 teaspoons if you prefer more spice). Pour mixture over chicken mixture and toss lightly until salad is coated. Salt & pepper to taste. Chill. Serve on lettuce leaves sprinkled with chopped roasted peanuts.