CHICKEN AND CALIFORNIA
1/2 cup nonfat plain yogurt
1 1/2 tablespoons olive oil
1 1/2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 cups cooked chicken, shredded
2 tablespoons chopped red onion
2 celery stalks, diced
1 jalapeño chile, chopped (optional)
3/4 cup red California grapes, halved
3/4 cup green California grapes, halved
1/2 avocado, diced
1 tablespoon chopped cilantro
Serve salad on a bed of greens, rolled into a tortilla for a wrap, paired with corn tortillas, or as an arepa filling.
Nutritional analysis per serving: Calories 182; Protein 21g; Carbohydrate 11g; Fat 7.4g (36% Calories from Fat); Saturated Fat 1.4g (7% Calories from Saturated Fat); Cholesterol 54mg; Sodium 274mg; Fiber 1.7g.
In a small bowl mix the yogurt, olive oil, lime juice, salt, and pepper; set aside. In a medium bowl mix the chicken, onion, celery, and chile; add in the dressing and gently mix in the grapes, avocado, and cilantro. Cover and chill until ready to serve.
6 cups (about 2 medium) thinly sliced peeled cucumbers
2 cups California seedless grapes, halved
1/4 cup chopped chives or green onion
1/3 cup white wine vinegar
1 teaspoon olive oil
1 tablespoon honey
1 teaspoon salt
1/4 teaspoon bottled hot pepper seasoning
An enlivening accompaniment to any garden party meal, this cool, tangy salad featuring cucumbers, grapes and green onion will put a little kick into those hot summer nights.
makes 6 servings
Protein 1.1g; Fat 1.2g; Calories from Fat 14%; Carbohydrate 15.6g; Cholesterol 0mg; Fiber 1.5g; Sodium 392mg.
Combine cucumber, grapes and chives. Mix vinegar, olive oil, honey, salt and hot pepper seasoning. Add to grape mixture and mix well. Refrigerate at least 30 minutes
65500 Lincoln Street
Mecca, CA 92254
Franz De Klotz