Recipe - Fruited Chicken Salad On Rolls

1 pound Boneless; Skinless Chicken
Breast Halves, Cooked And
Chopped
1 cup Celery; Chopped
1 cup Seedless White Grapes;
Halved
One fourth cup Dried Apricot Halves;
Chopped
2 tablespoon Fresh Parsley; Chopped
One fourth cup Walnuts; Chopped
One fourth cup Mayonnaise
One fourth cup Plain LowFat Yogurt
1 tablespoon Dijon Mustard
Salt And Pepper; To Taste
6 Soft Rolls

In a medium bowl, combine chicken, celery, grapes, apricots, walnuts, and
parlsey. In separate bowl, whisk together mayonnaise, yogurt, mustard, salt
and pepper. Pour over chicken mixture and stir gently. Divide evenly among
rolls.

NOTES : Fruit and nuts give a burst of freshness to this chicken salad
recipe that pairs perfectly with Creamy Asparagus Soup.
Recipe by: Dierberg's Home Economists

Posted to MCRecipe Digest by Jill & Joe Proehl jpxtwo@swbell.net on Apr
05, 1998