Recipe - Grilled Chicken-Jalapeno Burgers (Lf)

1 One half pound Skinned and boned chicken
breasts
Nonstick cooking spray
3 cup Peeled red potato; 1 inch
cubes
One fourth cup Light mayonnaise
One fourth cup Plain lowfat yogurt
2 tablespoon Chopped fresh tarragon
1 tablespoon Fresh lemon juice
1 teaspoon Paprika
One half teaspoon Salt
One fourth teaspoon Pepper
1 cup Sliced yellow onion;
vertically cut or sliced up
Tarragon sprigs; optional

1. Prepare grill. Place chicken on grill rack coated with cooking spray;
grill 5 minutes on each side. Cut chicken into 1inch pieces; set aside.

2. Place potato in a medium saucepan; add water to cover. Bring to a boil;
cover. Reduce heat, and simmer 10 minutes or until tender. Drain and set
aside.

3. Combine mayonnaise and next 6 ingredients in a large bowl; stir well.
Add chicken, potato, and onion; toss gently to coat. Serve warm. Garnish
with tarragon sprigs, if desired.

Yield: 6 servings (serving size: 1 cup).

Selections: 3 P/M, 1 B, 1 FA.

Per serving: Calories 277 (17 % from fat); Protein 28.8 g; fat 4.3 g (sat
0.4 g); Carbohydrates 17.4 g; Fiber 1.7 g; Cholesterol 69 mg; Iron 1.7 mg;
Sodium
356 mg; Calcium 48 mg.

Recipe by: Weight Watchers Magazine, Jul/Aug 1997, page 75

Posted to recipeludigest Volume 01 Number 627 by RecipeLu
recipelu@geocities.com on Jan 29, 1998