Chicken Veggie Salad Plate

Name: Chicken Veggie Salad Plate
Prep time: 10 min
Total time: 10 min
Yield: 1 serving.
Ingredients: 2 tablespoons mayonnaise; 2 tablespoons plain yogurt; 1/8 teaspoon salt; 1/2 cup cubed cooked chicken; 12 green grapes, halved; 1 celery rib, chopped; 2 whole fresh mushrooms, thinly sliced; 1 fresh broccoli floret; 2 slices cucumber; 2 fresh sugar snap peas; 2 to 3 lettuce leaves; 3 pecan halves

When you don’t want to spend a lot of time in the kitchen, this single-serving main dish salad takes just minutes to assemble. Alanna Eaby of Paramount, California submitted the recipe.

Ingredients

2 tablespoons mayonnaise
2 tablespoons plain yogurt
1/8 teaspoon salt
1/2 cup cubed cooked chicken
12 green grapes, halved
1 celery rib, chopped
2 whole fresh mushrooms, thinly sliced
1 fresh broccoli floret
2 slices cucumber
2 fresh sugar snap peas
2 to 3 lettuce leaves
3 pecan halves

Directions

In a small bowl, combine the mayonnaise, yogurt and salt. Stir in the chicken, grapes and celery. Cover and refrigerate for at least 1 hour.
Arrange the mushrooms, broccoli, cucumber and peas on a lettuce-lined plate. Top with chicken salad and pecans.

Originally published as Vegetable Chicken Salad in Taste of Home December/January 2006