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    Chicken Salad

    Source of Recipe


    2 cups cooked chicken, cut into bite-size pieces (about 12 ounces raw skinless, boneless breasts or half a 3- to 4-pound raw whole chicken)
    1/4 cup plain nonfat or low-fat yogurt
    1/4 cup fat-free, cholesterol-free mayonnaise
    2 green onions (green and white parts), thinly sliced
    1 small carrot, grated
    2 radishes, grated
    3 tablespoons chopped celery
    2 tablespoons chopped green bell pepper
    2 tablespoons chopped fresh parsley
    1 1/2 tablespoons tarragon vinegar or 1 1/2 tablespoons rice vinegar or white wine vinegar and 1/8 teaspoon dried tarragon, crumbled
    1 teaspoon Worcestershire sauce
    1 teaspoon salt-free Italian herb seasoning
    1/4 teaspoon freshly ground pepper, or to taste

    Serve on:
    6 lettuce leaves
    8-ounce can mandarin oranges in light syrup, drained, or 3 small tomatoes, sliced

    In a large bowl, combine all chicken salad ingredients. Mix well.
    Cover and refrigerate for at least 1 hour.
    To serve, place a scoop of chicken salad on a lettuce leaf and top with mandarin orange segments.

    Serves 6

    Calories 122
    Protein 15g
    Carbohydrate 9g
    Total Fat 3g
    Saturated Fat 1g
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Cholesterol 39mg
    Sodium 130mg




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