Prepare Avocado Chicken Salad (see recipe) for your mother on her special day. Serve with steamed fresh asparagus and tomato wedges drizzled with olive oil. Add dinner rolls. For dessert, buy the prettiest Mother's Day cake you can find and serve it with Mom's favorite fat-free ice cream. (Mom would like a nice gift, too.)

Save 2 cups of the chicken salad and some cake for later.

For a quick meal later, make Chicken Salad Wraps using the leftover chicken salad. Spoon 1/2 cup each of the salad onto 4 warmed fat-free flour tortillas lined with a lettuce leaf. Sprinkle with toasted walnuts and chopped tomatoes. Roll, secure with wooden picks, cut in half on the diagonal and place on a plate. Add veggie chips and sweet pickles. For dessert, enjoy some of the leftover cake.

Susan Nicholson is an Atlanta cookbook author and registered dietitian. E-mail her at menu planner@minds pring .com.

Pour dressing over chicken and celery; toss to combine. (Reserve 2 cups for later.) Divide remaining chicken salad among 4 plates. Sprinkle one-quarter of diced avocado on each portion. Sprinkle with egg for garnish.

Dressing: In a medium bowl, combine ½ cup reduced-fat mayonnaise, 1 ½ tablespoons lemon juice, ½ teaspoon garlic salt, ¾ teaspoon hot pepper sauce, 3 tablespoons finely chopped fresh parsley and 11/2 tablespoons drained and chopped capers.

Makes 4 servings for now, plus 2 for later.

PER SERVING: Calories 338 (44% fat) Fat 17 g (3.6 g sat) Cholesterol 152 mg Fiber 2 g Sodium 445 mg Protein 39 g Carbohydrates 8 g

•Avocado Chicken Salad*

•Steamed, fresh asparagus

•Tomato wedges with olive oil

•Dinner rolls

•Store-bought cake with fat-free ice cream

•Chicken Salad Wraps*

•Veggie chips

•Sweet pickles

•Leftover cake

*Recipe given