Light Chicken Salad
2 cooked chicken breasts, chopped
1 Granny Smith
apple, cored and diced
1 pear, cored
and diced
1
stalk celery, cut diagonally
1 cup red
seedless grapes, cut in half
½ cup chopped
walnut pieces
Dressing
¼ cup fat-free
mayonnaise
¼ cup fat-free
plain yogurt
1 teaspoon fresh lemon
juice
1 teaspoon honey
Salt and
fresh ground pepper to taste
Place all salad ingredients into a large chilled salad
bowl. In a small bowl,
whisk together dressing ingredients.
Immediately add dressing and toss to coat. Serve chilled on a crisp lettuce cup.
Yield: 4 servings.
Sarah Carolyn Hardimon, B.
S.