2 pounds boneless, skinless chicken thigh meat, or 4 cups leftover cooked chicken meat, skinless
Lightly salted water or chicken broth to cover
1 cup coarsely chopped celery
DRESSING
1 1/3 cup plain lowfat yogurt
2/3 cup mayonnaise
1 tablespoon capers
1 tablespoon chopped fresh dill, or 1 teaspoon dry dillweed
Salt and pepper to taste
Instructions
Place chicken meat in a pan.
Add enough salted water or
broth to cover chicken.
Bring to a boil, then turn down heat and simmer chicken, uncovered, until thoroughly cooked,
about 30 minutes or until there is no pink inside.
Remove chicken with a slotted spoon
and discard cooking liquid.
While chicken is cooling, making the dressing by combining the yogurt, mayonnaise, capers and chopped dill.
Stir until smooth. Add salt and pepper to taste.
Cut the chicken into ½ inch cubes. Place in a bowl with the chopped celery.
Add the dressing and stir until all the
pieces are coated.
Yield: 6-8 servings
Nutritional Information
Per Serving
Calories 290
Calories from Fat_170_(59%)
Total Fat_19 g
Saturated Fat_3.5 g
Cholesterol_105 mg
Sodium_390 mg
Total Carbohydrate_4 g
Dietary Fiber_0 g
Sugars_3 g
Proteins_24 g
Calcium_8%RDA
