From the Kitchen of Irene Zolotorofe, Richmond, VA
2 cups cooked, skinless, chicken breast chopped coarsely
1 cup shredded carrots
8 oz. light vanilla yogurt
½ c unsweetened dried fruit (raisins, apricots chopped or cranberries)
¼ cup slice almonds
1-2 teaspoons Dijon mustard, to taste
½ teaspoon dried dill
Stir all ingredients together. Chill.
(1/2 cup serving has 3 grams fat, 14 grams protein, 12 grams carbohydrates)
