| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken, Ruit, Salads |
4 |
servings |
INGREDIENTS
| 2 |
c |
Cooked chicken breasts; cut in 1/2-inch |
|
|
Cubes |
| 1/2 |
c |
Green pepper; sliced lengthwise |
| 1/4 |
c |
Diced celery |
| 1/4 |
ts |
Seasoned salt |
| 1/2 |
c |
Lowfat plain yogurt |
| 2 |
tb |
Reduced-calorie mayonnaise |
| 1/2 |
ts |
Prepared mustard |
| 1/4 |
ts |
Ground ginger |
| 2 |
|
Fresh NW Pears; Comice, Anjou or |
|
|
Bosc cored and cut in 1-inch cubes |
|
|
Lettuce |
| 2 |
tb |
Toasted slivered almonds |
INSTRUCTIONS
Toss together chicken, green pepper and celery. Sprinkle with seasoned
salt. Combine yogurt, mayonnaise, mustard and ginger; add to chicken
mixture. Gently mix in pears. Serve on individual lettuce-lined salad
plates. Sprinkle with almonds.
Always be sure to use ripe pears.
Per serving: 54 Calories (kcal); 4g Total Fat; (69% calories from
fat); 1g Protein; 3g Carbohydrate; 3mg Cholesterol; 136mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat;
0 Other Carbohydrates
Recipe by: http://www.usapears.com/
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