CHICKEN SALAD

By myriamradia

Ingredients

• Serves 4
• Place 2 cups loosely packed , cooked chicken meat ( skin removed), in a medium bowl.
• Add 1 medium peeled and diced Granny Smith apple, 1 medium peeled and diced Bartlett peer,
• 1 stalk celery cut into 1 inch thick slices and 1/2 cup grapes cut in half. Set aside.
• In a small bowl, whisk together a dressing using 2 Tbsp Dijon mustard, 1/4 cup lowfat mayonnaise,
• 1/4 plain lowfat yogurt, 2 Tbsp.apple-cider vinegar and 1/4 cup loosely packet, roughly chopped fresh herbs such as Italian parsley and basil. Add to chicken and toss to coal. Serve on a bed of salad greens.

Preparation

Step 1

Serves 4

Place 2 cups loosely packed , cooked chicken meat ( skin removed), in a medium bowl.
Add 1 medium peeled and diced Granny Smith apple, 1 medium peeled and diced Bartlett peer,
1 stalk celery cut into 1 inch thick slices and ½ cup grapes cut in half. Set aside.
In a small bowl, whisk together a dressing using 2 Tbsp Dijon mustard, ¼ cup lowfat mayonnaise,
¼ plain lowfat yogurt, 2 Tbsp.apple-cider vinegar and ¼ cup loosely packet, roughly chopped fresh herbs such as Italian parsley and basil. Add to chicken and toss to coal. Serve on a bed of salad greens.