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Serving size: 1 Cup
1/4 C plain fat-free yogurt
3 Tbs reduced calorie mayo
1 Tbs vinegar
2 tsp Dijon mustard
1/8 tsp salt
1/4 tsp ground pepper
2 1/2 C cubed cooked chicken breast
2 celery stalks, chopped
2 Tbs grated onion
1. In a small bowl combine the yogurt, mayo, vinegar, mustard, salt and pepper.
2. In a medium bowl, combine the chicken, celery, and onion. Add the yogurt mixture; toss to coat.
3. Refrigerate, covered at least 1 hour before serving.
4. Serve over a bed of salad greens.
Per Serving -
Calories: 197; Protein: 29g; Fiber: 1g; Carbohydrates: 4g; Fat: 7g