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Chicken Salad With Creamy Dijon Balsamic Dressing
Ingredients:
| ¼ cup | FRENCH'S® Dijon Mustard | 50 mL |
| ½ cup | nonfat vanilla or plain yogurt | 125 mL |
| 1 tbsp | olive oil | 15 mL |
| 1 tbsp | honey | 15 mL |
| 1 tbsp | balsamic vinegar | 15 mL |
| 1 tbsp | water | 15 mL |
| 8 cup | mixed salad greens, washed and torn | 2 L |
| 12 oz | cooked boneless skinless chicken breasts, cut into thin strips | 350 g |
| ½ cup | plain dry croutons | 125 mL |
Directions:
COMBINE yogurt, mustard, oil, honey, vinegar and water.
ARRANGE salad greens, chicken and croutons on serving plates. Drizzle with dressing. If desired, garnish with diced low-sodium cheese.
SLICE steak; serve with dressing over lettuce. If desired, garnish with croutons. Steak not mentioned in ingredients.
Tips:
Use about 2 cups (500 mL) shredded leftover cooked chicken or turkey for this recipe.
Nutritional Analysis Per Serving: 245 Calories, 8 g Fat, 2 g Saturated Fat, 0 g Trans Fat, 27 g Protein, 17 g Carbohydrates, 4 g Dietary Fiber, 64 mg Cholesterol, 467 mg Sodium.
