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Roquefort Chicken Salad

low fat, salads/dressings

1/4 pound boneless skinless chicken breast; cooked, shredded
1 zucchini; julienned
4 ounces mushrooms; thinly sliced
3 celery stalks; julienned
1/2 cup fat-free mayonnaise
1/2 cup nonfat plain yogurt
1/4 cup finely-chopped onions
3 tablespoons lemon juice
1 1/2 teaspoons curry powder
1 pound spinach; stems removed
1/2 ounce Roquefort cheese; crumbled

Combine chicken, zucchini, mushrooms and celery in a bowl. In another bowl, whisk mayonnaise, yogurt, onions, lemon juice and curry powder. Pour dressing over chicken mixture and toss to coat. Arrange spinach on a serving platter and mound chicken salad in center. Sprinkle with the cheese. This recipe yields 6 servings. Comments: Talk about a challenge! Lots of mayo and a generous helping of Roquefort cheese heaped 38 grams of fat into the original salad. A clever switch to fat-free mayo and a few seasoning adjustments shaved off 33 of those fat grams, creating a healthful treat for fans of Roquefort. Nutritional Information Per Serving: Calories: 172; Fat: 4.8 grams (24% of calories); Cholesterol: 46 milligrams; Sodium: 403 milligrams; Fiber (grams) 3.2.

Source: "Prevention's Recipe Archive at http://www.prevention.com/cooking" S(Formatted for MC5): "01-15-2000 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 89 Calories (kcal); 1g Total Fat; (13% calories from fat); 9g Protein; 12g Carbohydrate; 13mg Cholesterol; 402mg Sodium Food Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Weight Watcher points calculated at 3 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Yield: 6 servings

Preparation Time: 0:00

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