CHICKEN SALAD WITH MELON AND CUCUMBER
Prep: 18 min Cost per Serving: $1.65
DRESSING
1/4 cup plain nonfat yogurt
1/4 cup reduced-fat mayonnaise
2 teaspoons chopped fresh tarragon, or 3/4 teaspoon
dried
1/4 teaspoon salt
3 cups 1-inch chunks ripe cantaloupe (from 1-pound
melon; see Note)
1 (seedless) cucumber, quartered lengthwise and cut
in 1/4-inch pieces (2 cups)
4 grilled chicken-breast halves, cut in strips
1. Stir dressing ingredients in large serving bowl until
well blended.
2. Add remaining ingredients. Toss gently to mix and
coat.
* Serves 4. Per serving: 204 cal, 28 g pro, 8 g car,
6 g fat, 71 mg chol, 307 mg sod.
Exchanges: 2/3 vegetable, 1/3 fruit, 3 lean meat
NOTE It's always a good idea to rinse melons before
cutting into them.
|
|