Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Apricot preserves |
| ½ cup | Non-fat yogurt |
| 2 tablespoons | Lemon juice |
| 1 tablespoon | Chopped chives, parsley or curry powder |
| 1 teaspoon | Dijon-style mustard |
| ½ teaspoon | Lemon zest |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 1 pounds | Turkey breast tenderloin |
| ¼ cup | Water |
| 1 | Red apple with skins, cut into 1/2" pieces |
| 1 | Green apple with skins, cut into 1/2" pieces |
| 2 | Celery ribs, cut into 1/4" pieces |
| ¼ cup | Raisins |
To make salad dressing, combine preserves, yogurt, lemon juice, chives, mustard, lemon zest, salt and pepper; set aside.
Place turkey in a glass pie plate. Add water and cover with vented plastic wrap. Microwave on medium-high (70 percent) 6-8 minutes, or until juices run clear.
When cool enough to handle, cut into ½" cubes and place in a large mixing bowl. Add apples, celery and raisins; toss with salad dressing.
Serving suggestion: Serve on lettuce leaves garnished with chopped chives or chopped parsley.
Nutrient data per serving: 179 calories; 18 grams protein; 1 grams fat (2 percent total calories); 25 grams carbohydrates; 2 grams dietary fiber; 45 milligrams cholesterol; 254 milligrams sodium.