Good morning, everyone!!! This Tasty Tuesday comes to us from Lynne in Geneva. Thanks for sharing, Lynne!!!

Hi Terra….

Here’s something we came up with for the warmer days coming up. The thing we like is that we can change up the spices and the fruit to come up with variations.

Take care!

Lynne

Waldorf Chicken Salad W/ Various Spice Options
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Recipe By: Jeff’s creation
Serving Size: 4

Ingredients:

2 cups cooked chicken breasts, diced
California seedless grapes
1 medium apple, cored and sliced
raisins
diced celery
salt and pepper, to taste
2 -4 tablespoons low-fat mayonnaise
2 -4 tablespoons low-fat plain yogurt
chopped fresh parsley
lettuce leaf

Directions:

1. Combine all ingredients except lettuce; mix well.

2. 2 Serve chicken salad on lettuce leaves. Garnish with thyme, if desired and making tarragon version.

Notes:

Instead of curry powder, you can make it with 1/2 tsp. dried tarragon, crushed (plus fresh sprig for garnish.
One woman puts 1 cup of fresh spinach in recipe (stays 2 days).
We had no grapes, still good.

Ps
Also, I’ll mention that (being gluten free) I tried Cosco’s CedarLane Baked Spinach Quinoa Cakes.  I made 3 for lunch with a salad and was very satisfied. Also, if you want to do something on gluten free, I can provide a few other things I’ve discovered. For example, Ezekiel breads vs Udi’s or other commonly thought-of gluten free breads. A lot more nutrients, and I think Ezekiel is much more filling.