1/3 cup (80 mL) reduced-fat mayonnaise3 Tbsp (45 mL) plain reduced-fat yogourt 1 1/2 Tbsp (22 mL) fresh tarragon leaves, minced2 boneless, skinless chicken breasts, poached and chilled 1 cup (250 mL) seedless green grapesSalt and freshly ground black pepper Baby spinach leaves, washed and spun dry
Combine mayonnaise, yogourt, and tarragon in large bowl. Stir to blend.
Cut chilled chicken into 3/4 in (2 cm) cubes. Gently fold into mayonnaise mixture along with grapes. Add salt and pepper to taste.
Spoon onto a bed of baby spinach leaves and serve with bread crisps.
Serves 4.
Each serving contains: 97 calories; 12 g protein; 8 g fat (2 g sat. fat, 0 g trans fat); 19 g carbohydrates; 0.6 g fibre; 283 mg sodium
Source: "Spring Fling", alive #330, April 2010