1 cup mayonnaise or light mayonnaise

2 tablespoons Dijon mustard

2 tablespoons lemon juice

1 teaspoon salt

½ teaspoon black pepper

1 pound cooked boneless, skinless chicken breast, shredded or finely chopped

1 (10 ounce) package frozen asparagus spears, thawed and finely chopped

1 red bell pepper, finely chopped

Toasted bread, cut into toast points, for serving

In a medium bowl, stir mayonnaise, mustard, lemon juice, salt and pepper together. Add chicken, asparagus and bell pepper and stir to coat. Refrigerate for at least one hour, then spread the mixture on toast points to serve as an appetizer.

Recipe courtesy of Patricia Piekarski, Harvey, Illinois