Grape-chicken salad with almonds
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Seedless grapes |
| 2 | cups | Cooked chicken breast; cubed |
| 2 | cups | Thinly sliced sweet red pepper |
| ½ | cup | Chinese pea pods; diagonally sliced |
| 3 | tablespoons | Toasted slivered almonds |
| 2 | tablespoons | Chopped green onions |
| ¼ | cup | Lowfat mayonnaise |
| ¼ | cup | Plain lowfat yogurt |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dijon-style mustard |
| ½ | teaspoon | Dried tarragon |
| ½ | teaspoon | Dried thyme |
| ⅛ | teaspoon | Ground pepper |
| ⅛ | teaspoon | Dreid rosemary |
Directions
CREAMY HERB DRESSING
Combine grapes, chicken, peppers, pea pods, almonds and onions. Toss with Creamy Herb Dressing. Serves 6. Creamy Herb Dressing: Combine mayonnaise and plain lowfat yogurt with salt and mustard. Crushed or rub the dried herbs as they get added to the bowl.
Mix well. Makes ½ cup.
California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA. Pamphlet.
>From Pat Hanneman (Kitpath) with McBuster 98 Mar Recipe by: California Grapes 1997 Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998