Thursday, October 18, 2007

Dill Yogurt & Sundried Tomato Chicken Salad

-1 Rotisserie Chicken
-6 Baby Carrots (or one whole carrot)
-3 Stalks Celery
-1 Macintosh Apple
-¼ Onion, diced
-8 Sundried Tomato Wedges
-¾ Cup of Plain Yogurt
-¼ Cup Dijon Mustard
-2 Dill Branches

The picture is more fancy than chicken salad needs to be, especially when you will just be throwing all the ingredients together. This recipe is really easy and the time is absorbed only by the cutting/slicing of the vegetables and the breakdown of the chicken which shouldn’t take more than ten minutes. I substitute yogurt for mayonnaise in everything recently and its much healthier. Dice up the dill and mix it with yogurt, lemon and salt.. After the veggies, fruit and chicken are sliced and diced add everything else. Taste and adjust the seasoning.

No comments: