Roasted Chicken Salad With Almonds And Cherries

Published in: Dallas Morning News

4 cup shredded cooked chicken
1 cup roasted sliced almonds
2/3 cup thinly sliced celery
1/2 cup dried cherries -- roughly chopped
1 container fat-free or low-fat plain yogurt (6-ounce)
2 tablespoons low-fat mayonnaise
1 tablespoons fresh lemon juice
2 teaspoons Dijon-style mustard
1/4 teaspoons poultry seasoning
Salt and pepper to taste
8 cup mixed salad greens

Place chicken in a large bowl. Add almonds, celery and cherries. In a
small bowl, stir together yogurt, mayonnaise, lemon juice, mustard,
poultry seasoning; mix well. Add salt and pepper to taste. Spoon over
chicken mixture; toss gently to coat. Place greens on a serving platter.
Mound chicken salad in center and serve.

Makes 8 servings.

Exported from A Cook's Books -- Recipe management for Macintosh


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