CHICKEN WALDORF WEDGE SALAD

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 15 MINUTES

1

1 cup ⅓ cup ⅓ cup 8 tsp ½ tsp 2

1 2 cups

1½ cups 4 clove garlic, minced Balkan-style yogurt chopped parsley (approx) olive oil, divided lemon juice, divided salt ribs celery, trimmed, leaves reserved and ribs chopped peach, cut in 1-inch chunks chopped cooked boneless skinless chicken breast (about 1 large) red grapes, halved rounds (1 inch thick) iceberg lettuce (about 1 head) 1 cup ½ cup walnuts, toasted and chopped crumbled blue cheese or feta cheese

In small bowl, stir together garlic, yogurt, parsley, ¼ cup of the oil, 2 tbsp of the lemon juice and salt.

In large bowl, toss together chopped celery, peach, chicken, grapes and remaining oil and lemon juice to coat.

Place 1 lettuce round on each of 4 plates; drizzle with dressing. Top with chicken mixture; sprinkle with walnuts, blue cheese, celery leaves and more parsley, if desired.

PER SERVING about 685 cal, 34 g pro, 51 g total fat

(11 g sat. fat), 28 g carb (6 g dietary fibre, 20 g sugar), 87 mg chol, 706 mg sodium, 1,054 mg potassium. % RDI: 25% calcium, 25% iron, 20% vit A, 45% vit C, 75% folate.