Patio Chicken Salad (low fat!)

From the Kitchen of Irene Zolotorofe, Richmond, VA

2 cups cooked, skinless, chicken breast chopped coarsely
1 cup shredded carrots
8 oz. light vanilla yogurt
½ c unsweetened dried fruit (raisins, apricots chopped or cranberries)
¼ cup slice almonds
1-2 teaspoons Dijon mustard, to taste
½ teaspoon dried dill

Stir all ingredients together. Chill.

(1/2 cup serving has 3 grams fat, 14 grams protein, 12 grams carbohydrates)

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