This is the same recipe as the original chicken salad recipe EXCEPT, we substitute one tablespoon of plain fat free yogurt for one of the tablespoons of chicken stock and add a little bit of green apples.
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| 1 teaspoon fresh parsley finely chopped |
| 1 tablespoon sliced almonds blanched, chopped coarsely |
| to taste black pepper ground |
| 1 tablespoon no-fat plain yogurt |
| 2 teaspoons dijon mustard |
| 1/4 cup green apples chopped |
| 1/4 cup celery coarsely chopped |
| 4 ounces chicken breast(s) cut into 1 inch cubes |
In a medium mixing bowl, add chicken, celery, apples and almonds and mix together.
Whisk Dijon mustard, chicken stock and fat-free, plain yogurt until well blended. Pour mustard mixture over chicken and mix together well. Add pepper to taste.
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