Herbed Chicken Salad
Makes 6–8 servings
By Cooking with Paula Deen Magazine
1 1/2 cups low-fat plain Greek yogurt
1/3 cup mayonnaise with olive oil
1/4 cup chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons minced fresh tarragon
1/2 teaspoon minced fresh rosemary
1/4 teaspoon salt
5 cups chopped cooked chicken breast
1/2 cup chopped Braeburn apple
In a large bowl, stir together yogurt and next 6 ingredients until well blended. Add chicken and apple; stir until coated. Cover and refrigerate for up to 2 days.
~*Piper*~
http://groups.yahoo.com/group/Paula-Deen-Recipes/
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Another Great Group of *~ Beth ~*
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