1 tablespoon Parkay® Original Spread-tub
2 slices turkey bacon, cut into 1/2-inch pieces
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 teaspoon salt
1-1/2 cups chopped unpeeled apple
1 container (6 oz each) plain nonfat yogurt (6 oz = 2/3 cup)
2 green onions, chopped
1 tablespoon Gulden's® Spicy Brown Mustard
|% Daily Value|
|Total Fat||5 g||8%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||1 g||5%|
|Vitamin C||4 mg||6%|
|Vitamin A||247 iu||5%|
Melt Parkay in large nonstick skillet over medium heat. Add bacon and chicken; sprinkle with salt. Cook 5 minutes or until chicken is no longer pink in centers, stirring occasionally. Remove from skillet; place in shallow dish. Cool in freezer 10 minutes.
Meanwhile, combine apple, yogurt, onions and mustard in medium bowl. Stir in cooled chicken and bacon.
Enjoy this chicken salad served on lettuce or spinach leaves with a slice of multigrain bread. Or, place in pita pockets or a wrap to make a sandwich.
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