Welcome fall with this crisp salad with chicken, figs
Crunchy apples, celery, walnuts and fresh figs mixed with cooked chicken make a crisp salad for the start of fall. Fresh figs are in season through September. They add to the pleasing combination of texture and flavors that has made this salad a classic.
Mixing mayonnaise with yogurt lightens the dressing and lowers the calories without cutting back on the flavor.
Crostini are Italian “little toasts.” Traditionally, Italians like to spread old bread with olive oil and garlic and then top them with leftovers. They then toast them in a wood fire.
Toasting walnuts intensifies their flavor. You can use fewer without losing the nutty taste. Skip this step if you’re in a hurry.
Helpful hints:
» Plums or grapes can be used if figs are not available.
» The walnuts and crostini need to be toasted. Use a toaster oven, if possible, instead of heating up a broiler.
» Any type of crusty bread can be used for the crostini.
Shopping list:
To buy: 1 bottle reducedfat mayonnaise, 1 carton nonfat plain Greek yogurt, 2 lemons, 1 small package broken walnuts, 1 bunch celery, 2 small red apples, 4 fresh figs, 3⁄4 pound cooked or rotisserie chicken breast, 1 small head romaine, 1 small wholewheat baguette, 1 small package reduced-fat, shredded cheddar cheese and 1 package sesame seeds.
Staples: olive oil spray, salt and black peppercorns.