| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats |
Lao |
Low fat, Salads, Fruits |
6 |
servings |
INGREDIENTS
| 2 |
cn |
White Chicken Meat; 96% Ff, Note 1 |
| 2 |
md |
Rib Celery; Cut In Small Dice |
| 2 |
md |
Scallions; White And Green Parts, Minced |
| 1/4 |
c |
Fatfree Mayonnaise; up To 1 C |
| 1 1/2 |
tb |
Juice From 1 Sm Lemon; up to To 2 Tbsp |
| 2 |
tb |
Minced Fresh Parsley |
| 1 |
lg |
Crisp Apple; Cored, Cut Into Med Dice |
| 2 |
tb |
Chopped Toasted Pecans; Note 2 |
INSTRUCTIONS
In additon to the parsley you can flaor the salad with 2 Tbso minced
fresh tarragon or basil leaves.
Note 1: The original recipe used roasted chicken breasts without skin
or bones, meat shredded into bite-sized pieces, about 5 C Note 2:
Original recipe used 6 Tbsp nuts
Mix all salad ingredients together in large bowl. Serve. (can be
covered and refrigerated overnight.)
Serves 6
This was very good...quick and easy to put together also.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 60.5 Total Fat 1.6g Sat Fat 0.2g Carb 6.8g Fib 1.1g Pro
5.4g Sod 182mg CFF 22.9%
Recipe by: Cook's Illustrated, July/Aug 1997 *Adjusted
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Jan 22,
1999, converted by MM_Buster v2.0l.
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