Recipe By : CLARISSA FINCO CFINCO@UGA.CC.UGA.EDU
Serving Size : 6
Categories : Pasta Poultry
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 Oz. Pckg Frozen French Cut Green Beans -- thawed [252 g]
3 Cups Chicken Breast -- cooked & shredded [672 g]
3 Cups Fusilli Pasta -- cooked w/o salt or f
1 Cup Fresh Blueberries [170 g]
3/4 Cup Celery -- thinly sliced [84 g]
1/4 Cup Green Onion -- thinly sliced [46 g]
2 Tablespoons Fresh Oregano -- finely chopped
1/2 Cup Plain Low-Fat Yogurt -- (plus 2 Tbsp.) [153 g]
1/4 Cup Mayonnaise -- (plus 1 Tbsp.) [70 g]
3 Tablespoons Blueberry Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper -- coarsely ground
Lettuce Leaves -- (optional)
Place green beans between paper towels and squeeeze until barely moist.
Combine green beans and next 6 ingredients in a large bowl. Combine
yogurt and next 4 ingredients in a bowl; stir well. Pour over
chicken mixture, toss gently. Cover and chill 2 hours. Serve on a
lettuce-lined serving plate.
Yield: 6 servings
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