Yield: 6 Servings
|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|
|1 pounds||Turkey breast tenderloin|
|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|
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.