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CALIFORNIA CHICKEN SALAD

The Sonoma Diet by Connie Guttersen

Start to finish: 35 minutes
Makes: 6 servings

• 1 pound cubed cooked chicken breast
• 2 Granny Smith apples, cored and chopped
• 1 cup chopped celery (2 stalks)
• 1/2 cup chopped green onions
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/4 cup light dairy sour cream
• 1/4 cup red wine vinegar
• 3 tablespoons mayonnaise or salad dressing
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped walnuts, toasted
• 6 cups torn mixed salad greens
 

In a large bowl combine chicken, apples, celery, green onions, and parsley.

Stir in sour cream, red wine vinegar, mayonnaise, kosher salt, and pepper.

Stir walnuts into chicken mixture.

Divide greens among 6 serving plates; top with chicken mixture.
 

Nutrition Facts per serving: 258 cal., 12 g total fat (2 g sat. fat), 70 mg chol., 288 mg sodium, 11 g carbo., 3 g fiber, 26 g pro.