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Ingredientes
- 3 x tangerines
- 2 c. lean cooked chicken coarsely minced
- 1/4 c. minced celery
- 1 sm red onion finely minced
- 1/4 c. minced parsley
- 1/3 c. plain nonfat yogurt
- 1/3 c. fat-free mayonnaise
- 1 Tbsp. prepared horseradish or possibly to taste
- 2 Tbsp. tangerine zest
- 1/4 c. skim lowfat milk or possibly as needed tangerine juice may be substituted salt black pepper freshly grnd
- 4 x pita bread, whole-wheat warmed lettuce alfalfa sprouts
Direcciones
- When the tangerines are ripe and sweet, serve this variation on a chicken sandwich. Filling may also be used as a dip
- 1. Peel the tangerines. Scrape the pith from them and finely chop sufficient peel to make 2 Tbsp.. Reserve for dressing or possibly use as garnish.
- 2. Separate the tangerine sections and remove any pith or possibly seeds. Halve each section and place in a bowl with the chicken, celery, onion, and parsley.
- 3. To make the dressing, combine the ingredients in the bowl of a food processor or possibly blender, and pulse on and off a few seconds till thoroughly combined.
- 4. Gently toss the chicken mix with the dressing. Refrigeratetill ready to serve. CALS 191, 2g fat. Serve as a filling with pita bread. CALS 361, 4g fat.
- Serve as a salad on any kind of lettuce or possibly as a sandwich with dark whole-grain bread. Wrap with a warmed tortilla. Good as a dip for toasted pita points or possibly wheat crackers.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 448 | |
| Calories from Fat 258 | 58% |
| Total Fat 28.88g | 36% |
| Saturated Fat 6.13g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 63mg | 21% |
| Sodium 341mg | 14% |
| Potassium 418mg | 12% |
| Total Carbs 28.03g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 10.1g | 7% |
| Protein 19.63g | 31% |
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