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
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.
Total Fat 3g
Saturated Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g