HEART HEALTHY RECIPE (LUNCH): TROPICAL CHICKEN SALAD

·         1 container (6 oz.) light pina colada or coconut yogurt

·         ¼ cup light mayonnaise

·         1 can (8 oz.) crushed pineapple, drained

·         ½ tsp. poultry, seasoning

·         ¼ tsp. salt

·         1 lb. boneless, skinless cooked chicken breast, chopped

·         2/3 cup red or white seedless grapes (about 16), halved

·         1 small celery rib, chopped

·         ½ cup sliced toasted almonds

·         2 tsp. chives or scallions, chopped 8 large Boston lettuce leaves

1.      Preheat oven to 350˚

2.      Spread almonds in a single layer on baking sheet and bake about 8 minutes until golden

3.      In a large bowl, combine the yogurt, mayonnaise, pineapple, poultry seasoning and salt

4.      Stir in the chicken, grapes, celery, apple, almonds, and chives or scallions

5.      Divide the salad among the lettuces leaves, sprinkle with toasted almonds and roll up into 8 small sandwiches

Servings:  4

Serving size:  2 lettuce sandwiches

Nutritional Information

Calories:  380

Fat:  16 g

Saturated Fat:  3 g                          

Cholesterol:  104 mg              

Sodium:  390 mg                  

Carbohydrate:  18 g            

Fiber:  2 g

Protein:  41 g

"The Perfect Day"
By: Nanette Cameron, RD