Peppercorn Chicken Salad
2 boneless chicken breast halves
1/3 C low sodium chicken broth
1/4 tsp. crushed black peppercorns
1 tsp. Dijon style mustard
1/4 C. vanilla yogurt
1 tsp. grated orange peel
Assorted salad greens
1 banana, peeled and sliced
1 orange, peeled and sectioned
1/2 lb. fresh asparagus, trimmed and cooked
Cook chicken in large skillet, coated with vegetable cooking spray, until
browned on both sides. Add chicken broth, peppercorns and mustard. Reduce heat
to low; cook 5 minutes or until chicken is no longer pink. Cool. Slice chicken.
Stir together yogurt and peel, in small bowl; set aside
Arrange salad greens, chicken, banana, orange and asparagus on serving plate.
Spoon yogurt dressing over salad.
**Microwave directions for asparagus: Place asparagus in microwave safe dish
with 1 T. water. Microwave on High 3-5 minutes or until tender crisp; stirring
once during heating.
Per serving: 238 cal., 4 g fat(1 g sat.) 50 mg cholesterol, 28 g. carbs, 23 g.