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    Meat/Fish: Chicken Salad


    Source of Recipe


    Cooking Light, April 1995, page 77

    List of Ingredients





    1/3 cup diced celery
    1/4 cup finely chopped green onions
    1/4 cup reduced-fat mayonnaise
    3 tablespoons chopped fresh parsley
    2 tablespoons plain nonfat yogurt
    1 tablespoon fresh lemon juice
    1/2 teaspoon salt
    1/2 teaspoon dried basil
    1/4 teaspoon pepper
    2 ounces diced pimento -- (1 jar)
    1 3/4 cups chopped cooked chicken breast -- (3/4 pounds)

    Recipe



    Combine the first 10 ingredients in a bowl, and stir well. Stir in chicken; cover and chill. Yield: 2 cups

 

 

 

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