Asian Chicken Salad
Next time you poach, grill, or roast chicken, make enough for leftovers for this salad. Or, faster yet, use a store-roasted chicken.
¼ c wasabi-flavored mayonnaise
¼ c low-fat plain yogurt
4 c chopped cooked chicken
2 ribs celery, sliced
1 pkg (6 oz) Asian salad greens
1 c seedless red grapes, halved
½ c chopped toasted walnuts
1. Stir together mayonnaise and yogurt, and add salt and pepper to taste.
2. Add chicken and celery, and toss to coat.
3. Arrange greens on 4 plates. Top with chicken salad. Scatter grapes and walnuts over all.
Makes 4 Servings
Per Serving: 360 cal, 46 g pro, 11 g carb, 14 g fat, 3 g sat. fat, 125 mg chol, 2 g fiber, 220 mg sodium
Prep Time: 15 minutes