Mediterranean chicken salad

2 boneless skinless chicken breast halves, cooked, chopped (about 2 cups)
1/2 medium red pepper, chopped, or to taste
1/4 cup light mayonnaise
1/4 cup light sour cream
4 green onions, sliced
1/2 cup chopped hydrated sun-dried tomatoes
1 teaspoon Italian seasoning
1/4 cup sliced black olives, or to taste

Mix all ingredients, cover and refrigerate at least 1 hour. Serve with 
crackers or on croissant.

Note: This recipe is a variation of one taken from the back of a Wheat Thins 
box.
Sourch: Knoxville News / May 2007