Prep Time:
15 minutes
Cook Time
0 minutes
Serving Size
1 cup
Serves
6
Ingredients
1/3 cup walnuts or pecans
16 ounces canned chicken breast or leftover cooked chicken breast
1 large Gala apple, cored and diced into 3/4-inch pieces
½ cup onions, chopped
½ cup raisins
3 tablespoons low-fat plain yogurt
1 tablespoons low-fat mayonnaise
1 tablespoon lemon juice
Salt and pepper, to taste
8 romaine lettuce leaves
PREPARATION
- Preheat oven to 350 ˚F degrees. Spread nuts in one layer on baking sheet and toast in oven until fragrant, 8 to 10 minutes. Set nuts aside to cool. (Toasting the nuts is optional).
- In mixing bowl, combine chicken, apple, onion and raisins. Coarsely chop walnuts and add to other ingredients.
- In small bowl, whisk together yogurt, mayonnaise, and lemon juice, salt and pepper until combined. Add dressing to salad and mix with fork until evenly coated.
- Line each of four salad plates with 2 lettuce leaves. Mound a fourth of salad on each plate. Serve immediately.
SOURCE
Recipe modified by CHOICES Nutrition Education Program
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