| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chicken & p, From hard c, Sandwiches, To post | 6 | Servings | |
INGREDIENTS
| 1 | lb | Boneless, Skinless Chicken |
| Breast Halves Cooked And | ||
| Chopped | ||
| 1 | c | Celery, Chopped |
| 1 | c | Seedless White Grapes |
| Halved | ||
| 1/4 | c | Dried Apricot Halves |
| Chopped | ||
| 2 | T | Fresh Parsley, Chopped |
| 1/4 | c | Walnuts, Chopped |
| 1/4 | c | Mayonnaise |
| 1/4 | c | Plain Low-Fat Yogurt |
| 1 | T | Dijon Mustard |
| Salt And Pepper, To Taste | ||
| 6 | Soft Rolls |
INSTRUCTIONS
In a medium bowl, combine chicken, celery, grapes, apricots, walnuts, and parlsey. In separate bowl, whisk together mayonnaise, yogurt, mustard, salt and pepper. Pour over chicken mixture and stir gently. Divide evenly among rolls. NOTES : Fruit and nuts give a burst of freshness to this chicken salad recipe that pairs perfectly with Creamy Asparagus Soup. Recipe by: Dierberg's Home Economists Posted to MC-Recipe Digest by Jill & Joe Proehl <[email protected]> on Apr 05, 1998
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