Author Notes
This is a wonderful salad for luncheon. The flavors are a bit exotic, and textures are memorable. It has become a family favorite, and if you use a store roasted chicken, the recipe comes together all that much quicker. Enjoy! —DLee
Ingredients
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2 cups
cooked chicken breast meat
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1 teaspoon
chicken boullion powder
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2 teaspoons
granulated sugar
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2 teaspoons
curry powder
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1 teaspoon
finely ground dried parsley
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1/2 teaspoon
paprika
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1/2 cup
plain non-fat yogurt
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1/2 cup
fat-free mayonnaise
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1/2 cup
non-fat sour cream
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3/4 cup
dried cranberries or craisins
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1 cup
sliced seedless green grapes
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1/2 cup
finely chopped celery
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1/2 cup
toasted pecans
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Salt and pepper to taste
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Romaine lettuce
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Shredded radicchio leaves
Directions
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Cut white meat neatly into bite-size chunks
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Combine the next eight ingredients and fold into the chicken to coat.
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Gently add the cranberries, grapes, celery and pecans.
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Add salt and pepper to taste.
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Chill for 1 hour to let the flavors develop.
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Serve on romaine lettuce.
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Garnish with shredded radicchio leaves
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