| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Salads, Sandwich-wr, Citrus | 4 | servings | |
INGREDIENTS
| 3 | Tangerines | |
| 2 | c | Lean cooked chicken; coarsely chopped |
| 1/4 | c | Chopped celery |
| 1 | sm | Red onion; finely chopped |
| 1/4 | c | Chopped parsley |
| 1/3 | c | Plain nonfat yogurt |
| 1/3 | c | Fat-free mayonnaise |
| 1 | tb | Prepared horseradish; or to taste |
| 2 | tb | Tangerine zest |
| 1/4 | c | Skim milk; or as needed |
| Tangerine juice; may be substituted | ||
| Salt | ||
| Black pepper; freshly ground | ||
| 4 | Pita bread; whole-wheat, warmed | |
| Lettuce | ||
| Alfalfa sprouts |
INSTRUCTIONS
SALAD DRESSING ACCOMPANIMENTS When the tangerines are ripe and sweet, serve this variation on a chicken sandwich. Filling may also be used as a dip 1. Peel the tangerines. Scrape the pith from them and finely chop enough peel to make 2 tablespoons. Reserve for dressing or use as garnish. 2. Separate the tangerine sections and remove any pith or seeds. Halve each section and place in a bowl with the chicken, celery, onion, and parsley. 3. To make the dressing, combine the ingredients in the bowl of a food processor or blender, and pulse on and off a few seconds until thoroughly combined. 4. Gently toss the chicken mixture with the dressing. Chill until ready to serve. CALS 191, 2g fat. Serve as a filling with pita bread. CALS 361, 4g fat. Serve as a salad on any kind of lettuce or as a sandwich with dark whole-grain bread. Wrap with a warmed tortilla. Good as a dip for toasted pita points or wheat crackers. Recipe adapted from CITRUS: A Cookbook. 1997 Chartwell. (Unnamed author/editor) ISBN 0785807861 Recipe by: CITRUS: A Cookbook [1997 Chartwell Books] / Modified Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Dec 31, 1998, converted by MM_Buster v2.0l.
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