| 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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