Italian Pesto Chicken Salad From: “Eating Well” Magazine 6-2016

Ingredients:

• 1/2 cup nonfat plain Greek yogurt
• 1/3 cup mayonnaise
• 2 tablespoons minced shallot
• 2 tablespoons pesto
• 2 teaspoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 3 cups shredded or chopped cooked chicken or turkey
• 1 cup packed coarsely chopped arugula or spinach
• 1/2 cup halved cherry tomatoes
• 3 tablespoons toasted pine nuts

Preparation:

1. Combine yogurt, mayonnaise, shallot, pesto,lemon juice,salt and pepper in a large bowl.
2. Stir in chicken, arugula and tomatoes.Top with pine nuts.
3. Serve at room temperature or refrigerate till cold. Serves 6.

Per serving: 209 calories; 16 gm fat; 3 gm sat, 5 gm mono, 32 mg cholesterol; 3 gm carbohydrates; 13 gm protein; 1 gm fiber; 358 mg sodium; 217 mg potassium.