| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats, Eggs |
|
Salads |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Nonfat mayonnaise |
| 1/4 |
c |
Plain low-fat yogurt |
| 1/4 |
c |
Low-fat sour cream |
| 1 |
ts |
Lemon juice |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 3 |
c |
Chopped cooked chicken |
| 1 |
c |
Chopped celery |
| 3 |
tb |
Finely chopped onion |
| 1/4 |
c |
Sweet pickle relish |
| 1 |
|
Hard-cooked egg, chopped |
| 1/2 |
|
Cantaloupe, unpeeled |
|
|
Celery leaves, (optional) |
INSTRUCTIONS
Combine first 6 ingredients in a bowl, and stir well.
Combine chicken and next 4 ingredients in a bowl. Stir in mayonnaise
mixture; set aside. Yield: 8 servings (serving size: 2 slices cantaloupe
and 1/2 cup salad).
Per serving: 154 Calories; 6g Fat (33% calories from fat); 17g Protein; 8g
Carbohydrate; 72mg Cholesterol; 298mg Sodium
Serving Ideas : Garnish with celery leaves, if desired.
NOTES : Cut cantaloupe lengthwise into 16 slices, and serve with chicken
salad.
Recipe by: Cooking Light, May/June 1993, page 134
Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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