Ingredients Jump to Instructions ↓

  1. 3 cupsshredded cooked chicken (1 pound)

  2. 1 stalkcelery, chopped (1/2 cup)

  3. 1 zucchini or yellow summer squash, chopped (11/4 cups)

  4. 1 smallfennel or kohlrabi bulb, trimmed, chopped (1 1/4 cups)

  5. 4 mediumgreen onions, sliced (1/2 cup)

  6. 1 mediumcarrot, chopped (1/2 cup)

  7. 2 tablespoonssnipped dried apricots Herbed Mustard Mayonnaise Salad greens, torn Orange slices

Instructions Jump to Ingredients ↑

  1. Directions Combine chicken, celery, zucchini, fennel or kohlrabi, green onion, carrot, and apricots, if using, in a large bowl. Stir in Herbed Mustard Mayonnaise till evenly coated. Cover and refrigerate for 4 to 24 hours. To serve, line six to eight plates with salad greens. Stir chicken mixture; season to taste with salt and pepper and place atop greens. Garnish with orange slices. Herbed Mustard Mayonnaise: Combine 2/3 cup fat-free or reduced-fat mayonnaise, 1 teaspoon finely shredded lemon peel, 4 teaspoons Dijon-style mustard, 1 tablespoon lemon juice, 1 tablespoon snipped fresh dill or tarragon, 1 tablespoon orange juice concentrate, and 1/4 teaspoon pepper. Makes about 3/4 cup.


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