Chicken and Mushroom Salad |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Great lunch salad to use up leftover cooked chicken...... or turkey! Adapted from a local supermarket. Ingredients:
12 ounces fresh mushrooms, thinly sliced |
2 cups cubed cooked chicken |
1 cup diced celery |
1/4 cup chopped red onion |
1/4 cup low-fat mayonnaise |
1/4 cup low-fat yogurt |
2 tablespoons fresh orange juice |
1 teaspoon chopped fresh tarragon, 1/2 tsp dried |
1/2 teaspoon dijon mustard |
1/4 teaspoon pepper |
salt, to taste |
torn romaine lettuce leaf |
Directions:
1. Combine the mushrooms, chicken, celery and onions in a bowl.
2. Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
3. Gently combine the dressing into the salad ingredients.
4. Serve over torn romaine leaves.
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