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Source:
California Apple Comm.
Date Added:
Mar 12, 2007
Serving Size: 4
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1/2 cup lemon-flavored yogurt
1/4 cup low fat mayonnaise or low fat salad dressing
1/4 cup milk
1 cup cored and diced fresh California apples
1/4 cup green or red seedless grapes, cut in half
1/3 cup sliced green onions
4 oz. bow-tie or farfalle pasta; cooked, drained and chilled
4 marinated chicken breast fillets (1 to ½ lb./ 450 – 625 g)
20 oz. mixed baby field greens (2 ½ cup)
1 tbsp grated fresh Parmesan cheese |
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Creamy Yogurt Dressing: Measure ½ cup (125 mL) lemon-flavored yogurt, ¼ cup (50 mL) low fat mayonnaise or low fat salad dressing, and ¼ cup (50 mL) milk into small bowl; mix until smooth. Makes 1 cup (250 mL). In large bowl, combine apples, grapes, onions, pasta and one-half dressing. Toss
gently to mix. Chill.
To serve: Prepare chicken as directed on package. Arrange greens on individual salad greens on individual salad plates. Spoon on salad mixture and arrange warm, sliced chicken breast along side. Drizzle with remaining dressing and sprinkle with grated cheese.
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| Energy: 300 Cal (1260 kJ), Protein: 34 g, Fat: 7.4 g, Carbohydrate: 25 g, Dietary fibre: 1.5 g, Calories from fat: 22% |
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Apples |
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