Salad - Chicken 'Squash & Apricots

By Kwasome

**This tangy and creamy chicken salad uses the zucchini and apricots to add a unique twist to a classic recipe. Serve this dressed-up chicken salad over lettuce greens or serve it between slices of fresh bread for a tasty sandwich. Even though it is special enough to serve at a luncheon, your family will love it enough to serve it any day of the week.

Ingredients

• 2/3 cup fat-free or reduced-fat mayonnaise dressing
• 1 teaspoon finely shredded lemon peel
• 4 teaspoon Dijon-style mustard
• 1 tablespoon lemon juice
• 1 tablespoon snipped fresh dill or tarragon
• 1 tablespoon frozen orange juice concentrate
• 1/4 teaspoon pepper
• 3 cups shredded cooked chicken (1 pound)
• 1 stalk celery, chopped (1/2 cup)
• 1 zucchini or yellow summer squash, chopped (1-1/4 cups)
• 1 small fennel or kohlrabi bulb, trimmed, chopped (1-1/4 cups)
• 4 medium green onions, sliced (1/2 cup)
• 1 medium carrot, chopped (1/2 cup)
• 2 tablespoons snipped dried apricots (optional) Salad greens, torn
• Orange slices

Preparation

Step 1

1. Combine mayonnaise dressing, lemon peel, mustard, lemon juice, dill or tarragon, orange juice concentrate, and pepper. Set aside.

2. Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in mayonnaise mixture until evenly coated. Cover and refrigerate for at least 4 hours or up to 24 hours.

3. To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. Makes 6 to 8 (1-cup) servings.

4. Food exchanges: 2 vegetable, 3 meat, 1 fat.