Chicken Salad with Rosemary and Mayonnaise

3 Celery ribs

3 c Cubed cooked chicken

1/2 c Fat-free mayonnaise

1/2 c Fat-free sour cream

1 t Dried rosemary, crumbled

-OR 1 tb Fresh rosemary

Adapted from "The 5 in 10 Cookbook" by Paula Hamilton. Hearst, $15. Thinly slice the celery and combine it in a bowl with the chicken. Blend together the mayonnaise, sour cream and rosemary. Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mixed. Serve immediately or refrigerate for up to 24 hours. Nutritional analysis per serving: 242 calories; 7.5 grams fat (2.2 grams saturated fat; 29% or calories come from fat); 95.7 milligrams cholesterol; 301 milligrams sodium.