Chicken salad can be quite low in fat if you dress it properly. In this case, we combine low-fat yogurt and nonfat mayonnaise for a creamy but light dressing. You can serve the chicken salad in pita bread, as suggested here, or you can turn it into an interesting luncheon dish by mounding it in a cantaloupe half.
| Extra health benefit: | Stronger immunity |
| Time: | Prep: 15 min. |
| Per serving: | |
| Calories: | 306 |
| Fat: | 6.6 g. (20% of calories) |
| Fiber: | 1 g. |
| Cholesterol: | 63 mg. |
| Sodium: | 360 mg. |
1/2 cup low-fat lemon yogurt
1 tblsp nonfat mayonnaise
1 tsp minced fresh rosemary
2 cups cooked and cubed chicken breast
1/2 cup halved green grapes
4 6″ whole-wheat pita breads
4 lettuce leaves
In a medium bowl, stir together the yogurt, mayonnaise and rosemary. Fold in the chicken and grapes.
To serve, cut the top from each pita. Line each pita with a lettuce leaf and spoon in about 3/4 cup of the chicken mixture. Serves 4.
