Makes 4 servings
1 – 1/2 cup cooked chicken, chopped
1/4 cup basil, cut chiffonade
1/2 cup minced celery
1/4 minced green onion
1/4 cup chopped sweet red peppers
1/2 cup mayonnaise
2 tablespoons Greek yogurt
Kosher salt and freshly milled black pepper to taste
Mix ingredients in a medium bowl, cover and refrigerate.
Serve on a bed of spring greens, or in a lettuce wrap.
Calories: 165, Fat: 7.2 g, Protein: 20 g, Carbohydrates: 3.8 g, Fiber: .7 g
This recipe is from Dr. Salerno’s book Fight Fat With Fat. Dr. Salerno explains the steps to his recommended diet, lists foods to eat and to avoid, and includes delicious recipes for all stages of the diet. Purchase your copy here!
