Cranberry Current Chicken Salad |
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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 8 |
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I had some of some of Lincolntoot's Cranberry Sauced Chicken left-over and it provided me with the inspiration for this festive chicken salad. Hope you enjoy. Ingredients:
4 cups chicken breast skinned, cooked and cubed |
1 cup cranberries, chopped - fresh or fresh frozen |
1/2 cup currants |
1/2 cup almond accents, sunkist original oven roasted |
1/2 cup yogurt, plain, low fat |
2 tbsp dijon mustard |
4 tbsp hellmann's mayonnaise light |
2 tbsp apple cider vinegar |
1/2 cup minced sweet bell pepper |
1/2 cup minced sweet onion |
1 cup celery diced |
1/8 tsp ginger |
1/8 tsp ground cloves |
1 tsp tarragon |
1 tsp dried mint |
1/8 tsp white pepper |
1 tsp salt |
Directions:
1. Put the bell pepper, onion and celery in a small dish and microwave for 45 seconds on high to slightly soften the vegetables.
2. Mix the spices, yogurt, muster, mayonnaise, vinegar and spices together to blend the dressing.
3. Add the veggies, chicken, cranberries, currants and almonds to the yogurt mixture and mix well.
4. Very versatile mixture. Use to serve as is on greens, sandwiches, top on a melba toast for hor doerves, or stuff a tomato and broil with a bit of cheese on top for a special brunch.
5. Nutrition Info:
6. Serving size: 1/2 cup
7. Yield: 8
8. Calories: 153.5
9. Fat: 6.81
10. Carbs: 6.36
11. Protein: 14.93
12. Fiber: 2.24
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