• Chicken Salad With Low Fat Yogurt Cucumber Dressing

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    • 4 x Boneless, Skinless Chicken Breasts
    • 3 x Green Onions, Sliced Thin
    • 1 stalk Celery, Finely Diced Leaf Lettuce For Croissants
    • 4 x Jumbo Croissants, sliced in half
    • 3 1/2 c. Nonfat, Plain Yogurt
    • 1/4 c. Red Wine Vinegar
    • 3 Tbsp. Honey
    • 1 1/2 tsp Fresh Basil Leaves
    • 1/2 tsp Garlic, Chopped
    • 1/2 tsp Salt
    • 1/4 tsp Black Pepper
    • 1 lrg Cucumber - Peeled, Seeded & Diced


    1. Cook chicken on a charcoal grill. Place in refrigerator to cold.
    2. In a medium mixing bowl, combine all remaining ingredients, listed under croissants, and mix thoroughly. Puree in a blender or possibly food processor till liquefied. Place in refrigerator to cold.
    3. Dice chicken breasts and combine with green onions and celery. Add in sufficient dressing to satisfy your taste. Place a piece of leaf lettuce on the bottom of a croissant and place approximately 1 c. of chicken salad on top of the top half of the croissantbsp. Serve immediately with fresh melon wedges. Use remaining dressing over a salad of fresh greens.

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