Holly Clegg's Low Fat Chicken and Wild Rice Salad -

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Holly Clegg's Low Fat Chicken and Wild Rice Salad

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific), by Holly Clegg, (2000, Wimmer Cookbooks)

Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific)

Servings:	8
Author Notes:	Holly says this recipe is perfect for when you have to bring dish, or provide food for a meeting -- like the PTA, scouts, or whatever committee or group you may have to feed. Click here for more after meeting ideas and recipes. This scrumptious chicken salad is packed full of fruit and flavor. It's great for luncheons too.
Ingredients:	3 cups cooked diced chicken breasts 1 apple, cored and diced 1 can sliced water chestnuts, drained 1/2 cups sliced green onion 1 cup red grapes 1 cup green grapes 1/2 cup chopped celery 1 cup nonfat plain yogurt 1 tablespoon lemon juice 1 teaspoon dry mustard 1 teaspoon dried dill weed salt and pepper to taste 3 cup cooked wild rice
Instructions:	In a large bowl, combine chicken, apple, water chestnuts, green onion, grapes, and celery. In a small bowl, whisk together the yogurt, lemon juice, mustard, dill, salt and pepper. Mix together the chicken mixture with the wild rice. Toss with the dressing and refrigerate. Diabetic Exchanges: 0.5 vegetable; 0.5 starch; 2 very lean meat; 0.5 fruit.