1 lb Boneless, Skinless Chicken Breast Halves, Cooked And Chopped
1 cup Celery, Chopped
1 cup Seedless White Grapes, Halved
1/4 cup Dried Apricot Halves, Chopped
2 tbsp Fresh Parsley, Chopped
1/4 cup Walnuts, Chopped
1/4 cup Mayonnaise
1/4 cup Plain Low-Fat Yogurt
1 tbsp Dijon Mustard
Salt And Pepper, To Taste
6 Soft Rolls
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In a medium bowl, combine chicken, celery, grapes, apricots, walnuts, and parlsey. In separate bowl, whisk together mayonnaise, yogurt, mustard, salt and pepper. Pour over chicken mixture and stir gently. Divide evenly among rolls.
NOTES : Fruit and nuts give a burst of freshness to this chicken salad recipe that pairs perfectly with Creamy Asparagus Soup. Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill & Joe Proehl <jpxtwo@swbell.net> on Apr 05, 1998
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