Ingredients
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1 small apple, diced (peel or not to peel, your choice)
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1 teaspoon fresh lemon juice
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4 tablespoons small red onions, diced
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4 tablespoons raisins
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1 cup chopped cooked chicken breast
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1/4 cup plain fat-free yogurt
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2 tablespoons low-fat mayonnaise
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1/4 teaspoon nutmeg
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1 teaspoon fresh lemon juice
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1/4 cup pecans
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4 tablespoons celery, diced
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1 teaspoon honey or 1 teaspoon maple syrup
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4 tablespoons shredded carrots
Instructions
- Preheat oven to 375° and lightly grease a cookie sheet.
- Whip egg white until stiff then fold in pecans and brown sugar stirring to coat. Then place pecans on a sheet leaving any extra egg white behind.
- Bake for about 20 minutes until lightly toasted, stirring pecans a few times.
- Remove from baking sheet and let cool.
- Combine all of salad ingredients on one bowl.
- Combine dressing ingredients in another bowl.
- Mix together dressing and chicken mixture adding more yogurt if needed if it seems too dry, then spoon into lettuce cups and top with toasted pecans.