icinglady1
06-13-2006, 11:56 PM
High Protein, chunky chicken salad with chopped vegetables and a creamy dill dressing
Serves 6
Wanna ruffle some feathers at your next potluck luncheon? don't show up with the same ol' song and dance. Try this little number: A sensational and satisfying chicken salad that'll hae everyone flapping for joy.
Dressing:
3/4 cup lemon flavored yogurt
1/4 cup fat free mayonnaise
3 tbsp white vinegar
2 tbsp minced fresh dill
1 tbsp Dijon mustard
1/2 teasp salt
1/4 teasp freshly ground black pepper
Tip: if you can't find lemon yogurt, use plain yogurt (not vanilla) in it's place, and add 1 tbsp lemon juice plus 1 tbsp granulated sugar to the dressing
Salad:
4 cups chopped cooked chicken breast
1 1/2 cups diced celery
1 cup chopped red bell pepper
1/2 cup chopped green onions (with white parts)
1/2 cup sliced almonds, toasted (optional)
1/2 cup frozen green peas, thawed
1/3 cup chopped fresh parsley
4 hard boiled eggs, sliced
1. To make dressing, whisk together all dressing ingredients in a medium bowl, cover and refrigerate 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 one hour before serving.
Per Serving:
Calories 250, total fat 7.2g(sat 1.9g) protein 34g, carb 11g, fiber 1.9g, chol 214mg, sodium 461mg
Serves 6
Wanna ruffle some feathers at your next potluck luncheon? don't show up with the same ol' song and dance. Try this little number: A sensational and satisfying chicken salad that'll hae everyone flapping for joy.
Dressing:
3/4 cup lemon flavored yogurt
1/4 cup fat free mayonnaise
3 tbsp white vinegar
2 tbsp minced fresh dill
1 tbsp Dijon mustard
1/2 teasp salt
1/4 teasp freshly ground black pepper
Tip: if you can't find lemon yogurt, use plain yogurt (not vanilla) in it's place, and add 1 tbsp lemon juice plus 1 tbsp granulated sugar to the dressing
Salad:
4 cups chopped cooked chicken breast
1 1/2 cups diced celery
1 cup chopped red bell pepper
1/2 cup chopped green onions (with white parts)
1/2 cup sliced almonds, toasted (optional)
1/2 cup frozen green peas, thawed
1/3 cup chopped fresh parsley
4 hard boiled eggs, sliced
1. To make dressing, whisk together all dressing ingredients in a medium bowl, cover and refrigerate 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 one hour before serving.
Per Serving:
Calories 250, total fat 7.2g(sat 1.9g) protein 34g, carb 11g, fiber 1.9g, chol 214mg, sodium 461mg