Low Fat Salad Recipes

Ingredients:

NORMA WRENN NPXR56B

1 1/2 lb whole tiny new potatoes, cooked; quartered
1/4 cup green onion, finely chopped
2 tbsp parsley, snipped
1/4 medium red onion, finely chopped 1/4 cup
1 stalk celery, finely chopped
3/4 cup basic strained yogurt
4 tsp dijon-style mustrd
1 tsp brown sugar
1/4 g freshly ground black pepper
2 whole chicken breasts, split
1 <<<or>>>
1 whole chicken breast, split
1 <<<and>>>
2 thighs
1/2 cup cornmeal
1/2 cup soft bread crumbs
1/2 tsp dried tarragon, crushed
1/2 tsp ground ginger salt
1/8 tsp ground red pepper
3/4 cup refrigerated egg product
1 <<<or>>>
3/4 cup frozen egg product, thawed
1 tbsp skim milk
1/2 cup all-purpose flour

Instructions:

For Salad: In a large bowl, combine potatoes, green onions, parsley, red
onion, and celery. Mix straiend yogurt, mustard, brown sugar, and pepper in
a small bowl; stir into the potato mixture till well combined. Cover and
chill till serving time. (If dressing has thickened, stir in 1 to 2
tablespoons skim milk till creamy.) Remove and discard skin and separable
fat from chicken pieces. Line a baking sheet with parchment paper. In a
medium bowl, combine cornmeal, bread crumbs, tarragon, ginger, salt, and
red pepper. Pour the egg product and skim milk into a small bowl; put the
flour in a large bowl. Dip chicken pieces in flour, turning till they are
completely covered. Next, dip the chicken in the egg substitute, then in
cornmeal. When chicken pieces are completely coated with cornmeal, place
them on the baking sheet, meaty side down. Bake in a 375~ oven for 25
minutes. Turn chicken pieces and bake 20 to 30 minutes more or till chicken
is tender and no longer pink. To prepare the chicken for later use, chill
thoroughly. When cold, put the chicken and potato salad into separate
sealed plastic containers and refrigerate. Makes 4 servings. 530 cal (12%
from fat), 7 g fat (2 g sat.
fat), 77mg cholesterol, 360 mg sodium, 5 g fiber.
Source: Eating Right, Living Well 1993

Servings: 4