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CURRIED
CHICKEN AND CELERY SALAD
- 1
container (8 ounces) plain lowfat yogurt
- 2
tablespoons frozen apple juice concentrate
- 2
tablespoons reduced-calorie mayonnaise
- 1
teaspoon curry powder
- 12
ounces boned and skinned chicken breasts (cutlets)
- 2
cups diagonally sliced celery
- 1
cup diced unpeeled sweet apple
- 1
cup grated carrots Lettuce leaves
Preheat
broiler or grill to hot. In a medium bowl combine yogurt, apple juice
concentrate, mayonnaise and curry powder; refrigerate ½ cup for later
used. With fork tines liberally pierce chicken on both sides; add to
bowl with yogurt mixture, turning to coat both sides; marinate for 15
minutes. Broil or grill (4 inches from heat source) until chicken is
cooked through, 8 to 10 minutes, brushing with marinade and turning
once; cut in ½-inch slices; set aside. In a bowl combine reserved ½
cup yogurt mixture with celery, apple and carrots; toss to coat. Serve
celery mixture on lettuce leaves and surround with reserved chicken.
Serve immediately. Yield: 4 portions
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