4 to 5 cooked chicken breasts, diced
1 cup walnuts, toasted
1 pkg (1/2 lb) snow peas blanced for 1 minute then cooled
1/2 cup light mayonnaise (I only use olive oil mayo)
1/2 cup plain low-fat, low-sugar yogurt (Greek yogurt is better for diabetics)
3 tbsp Dijon mustard
3 tbsp white-wine vinegar
1 tsp salt, optional
1/2 tsp freshly ground black pepper
2 small Granny Smith (or other tart) apples, chopped
lemon juice for tossing apples
5 stalks celery, chopped
Toss the chopped apples with the lemon juice to avoid discoloration. Drain any excess juice.
Combine all ingredients in a large bowl and toss to mix well.
Refrigerate until serving time and refrigerate any leftovers.
1 pkg (1/2 lb) snow peas blanced for 1 minute then cooled
1/2 cup light mayonnaise (I only use olive oil mayo)
1/2 cup plain low-fat, low-sugar yogurt (Greek yogurt is better for diabetics)
3 tbsp Dijon mustard
3 tbsp white-wine vinegar
1 tsp salt, optional
1/2 tsp freshly ground black pepper
2 small Granny Smith (or other tart) apples, chopped
lemon juice for tossing apples
5 stalks celery, chopped
Toss the chopped apples with the lemon juice to avoid discoloration. Drain any excess juice.
Combine all ingredients in a large bowl and toss to mix well.
Refrigerate until serving time and refrigerate any leftovers.
Note: This is a file photo as I did not take a picture of this salad.
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