Sunday, July 8, 2007

Chicken Salad

Yield: 6 servings
Prep: 15 minutes


3 cups chicken cooked & cubed
1 cup seedless grapes, any color cut in half
1/2 cup toasted slivered almonds
1/2 cup chopped celery
3 Tbs chopped onion
1/2 tsp celery salt
1/3 cup mayonnaise
1/3 cup lemon yogurt
1/2 teaspoon prepared mustard

Mix well.

Suggested Sides:
Serve in Cream Puff Pastries, or on a bed of green leafies.

Tips & Tricks:
Turkey can be used in place of chicken. Instead of fresh onions, you can use 1 tsp onion powder.

Make it Healthier:
In place of mayonnaise use 1/3 cup light sour cream.

No comments: