From Eat, Shrink & Be Merry! Makes 6 servings
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Salad |
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4 cups |
Chopped cooked chicken breast |
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1 ½ cups |
Diced Celery |
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1 cup |
Chopped Red Bell Pepper |
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½ cup |
Chopped green onions (with white parts) |
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½ cup |
Sliced almonds, toasted |
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½ cup |
Frozen green peas, thawed |
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1/3 cup |
Chopped fresh parsley |
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Dressing |
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¾ cup |
Lemon-flavored yogurt |
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¼ cup |
Fat-free mayonnaise |
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3 tbsp |
White vinegar |
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2 tbsp |
Minced fresh dill |
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1 tbsp |
Dijon Mustard |
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½ tsp |
Salt |
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¼ tsp |
Freshly ground pepper |
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Directions:
1.
To make
dressing, whisk together all dressing ingredients in a medium bowl. Cover and
refrigerated until ready to use.
2.
Combine
all salad ingredients in a large bowl. Mix well. Add dressing and toss gently.
Cover and refrigerate for at least 1 hour before serving.
Per serving: 250
calories, 7.2g fat,34 g protein, 11 g carbohydrate, 1.9 g fiber, 214 mg
cholesterol, 461 mg sodium
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