CHICKEN WALDORF WEDGE SALAD
MAKES 4 SERVINGS
1 clove garlic, minced 1 cup Balkan-style yogurt ⅓ cup chopped parsley (approx) ⅓ cup olive oil, divided 8 tsp lemon juice, divided ½ tsp salt 2 ribs celery, trimmed, leaves reserved and ribs chopped 1 peach, cut in 1-inch chunks 2 cups chopped cooked boneless skinless chicken breast (about 1 large breast) 1½ cups red grapes, halved 4 rounds (1 inch thick) iceberg lettuce (about 1 head) 1 cup walnuts, toasted and chopped ½ cup 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.