Recipe - Chicken Artichoke Salad

3 cup Cubed cooked chicken
1 cn (14 oz) artichoke hearts;
drained, quartered
2 cup Broccoli florets; cooked,
tender crisp
4 Green onions; chopped
Salt and fresh ground pepper
to taste

YOGURT DRESSING
Three fourths cup LowFat plain yogurt
1 teaspoon Fresh dill; minced
One half teaspoon Sugar
One half teaspoon Salt
One half teaspoon Fresh ground pepper
1 tablespoon Safflower oil
2 tablespoon Lemon juice
1 tablespoon Tarragon or other
herbflavored vinegar
One half cup Cucumbers; seeded, chopped
2 Green onions; minced

1. In large bowl, combine chicken, artichokes, broccoli, onions, salt and
pepper to taste. Cover and refrigerate.

2. Yogurt Dressing: In bowl, combine yogurt, dill, sugar, salt, pepper,
oil, lemon juice, vinegar, cucumber and onions. Blend. Cover and
refrigerate.

3. Mix Salad with dressing just before serving.

215 calories per serving Posted to KitMailbox Digest by
JeannePie@aol.com on Jul 22, 1997