Name: Chicken Salad with Low-Fat Yogurt Cucumber Dressing
Ingredients: 4 Boneless; Skinless Chicken; ; Breasts; 3 Green Onions; Sliced Thin; 1 Stalk Celery; Finely Diced; Leaf Lettuce For Croissants; 4 Jumbo Croissants; sliced in half; 3 1/2 c Nonfat; Plain Yogurt; 1/4 c Red Wine Vinegar; 3 tb Honey; 1 1/2 ts Fresh Basil Leaves; 1/2 ts Garlic; Minced; 1/2 ts Salt; 1/4 ts Black Pepper; 1 lg Cucumber - Peeled; Seeded & Diced

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Shelf life, Shelf1	1	servings

INGREDIENTS

4		Boneless; Skinless Chicken
		; Breasts
3		Green Onions; Sliced Thin
1		Stalk Celery; Finely Diced
		Leaf Lettuce For Croissants
4		Jumbo Croissants; sliced in half
3 1/2	c	Nonfat; Plain Yogurt
1/4	c	Red Wine Vinegar
3	tb	Honey
1 1/2	ts	Fresh Basil Leaves
1/2	ts	Garlic; Minced
1/2	ts	Salt
1/4	ts	Black Pepper
1	lg	Cucumber – Peeled; Seeded & Diced

INSTRUCTIONS

Cook chicken on a charcoal grill. Place in refrigerator to cool.
In a medium mixing bowl, combine all other ingredients, listed under
croissants, and mix thoroughly. Puree in a blender or food processor
until liquefied. Place in refrigerator to cool.
Dice chicken breasts and combine with green onions and celery. Add
enough dressing to satisfy your taste. Place a piece of leaf lettuce
on the bottom of a croissant and place approximately 1 cup of chicken
salad on top of the top half of the croissantbsp. Serve immediately
with fresh melon wedges. Use remaining dressing over a salad of fresh
greens.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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