| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Meats, Eggs | Salads | 8 | Servings | |
INGREDIENTS
| 1/4 | c | Nonfat mayonnaise |
| 1/4 | c | Plain low-fat yogurt |
| 1/4 | c | Low-fat sour cream |
| 1 | ts | Lemon juice |
| 1/4 | ts | Salt |
| 1/4 | ts | Pepper |
| 3 | c | Chopped cooked chicken |
| 1 | c | Chopped celery |
| 3 | tb | Finely chopped onion |
| 1/4 | c | Sweet pickle relish |
| 1 | Hard-cooked egg, chopped | |
| 1/2 | Cantaloupe, unpeeled | |
| Celery leaves, (optional) |
INSTRUCTIONS
Combine first 6 ingredients in a bowl, and stir well. Combine chicken and next 4 ingredients in a bowl. Stir in mayonnaise mixture; set aside. Yield: 8 servings (serving size: 2 slices cantaloupe and 1/2 cup salad). Per serving: 154 Calories; 6g Fat (33% calories from fat); 17g Protein; 8g Carbohydrate; 72mg Cholesterol; 298mg Sodium Serving Ideas : Garnish with celery leaves, if desired. NOTES : Cut cantaloupe lengthwise into 16 slices, and serve with chicken salad. Recipe by: Cooking Light, May/June 1993, page 134 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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