CHICKEN AND MUSHROOM SALAD

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Chicken and Mushroom Salad image

Great lunch salad to use up leftover cooked chicken...... or turkey! Adapted from a local supermarket.

Provided by Parsley

Categories     Chicken

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces fresh mushrooms, thinly sliced
2 cups cubed cooked chicken
1 cup diced celery
1/4 cup chopped red onion
1/4 cup low-fat mayonnaise
1/4 cup low-fat yogurt
2 tablespoons fresh orange juice
1 teaspoon chopped fresh tarragon, 1/2 tsp dried
1/2 teaspoon Dijon mustard
1/4 teaspoon pepper
salt, to taste
torn romaine lettuce leaf

Steps:

  • Combine the mushrooms, chicken, celery and onions in a bowl.
  • Seperately, whisk together the mayo, yogurt, oj, tarragon, Dijon, pepper and salt (if needed).
  • Gently combine the dressing into the salad ingredients.
  • Serve over torn romaine leaves.

Nutrition Facts : Calories 159.6, Fat 5.3, SaturatedFat 1.5, Cholesterol 53.4, Sodium 95.6, Carbohydrate 6.9, Fiber 1.6, Sugar 4.1, Protein 21.6

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