Recipe: Chicken and Vegetable Salad with Creamy Dijon Dressing (using cooked chicken)

CHICKEN AND VEGETABLE SALAD

1 medium carrot, cut in 3/4 inch pieces
1 cup diced roast chicken breast
1/2 medium green bell pepper
1/2 medium orange bell pepper
1/2 medium red bell pepper
1/2 medium yellow bell pepper
3/4 cup chopped flat-leaf parsley
3/4 cup chopped scallions, both green and white parts
2 Tbsp. capers, rinsed and drained
FOR THE DRESSING:
2 Tbsp. Dijon mustard
1 1/2 Tbsp. low-fat mayonnaise
1 1/2 Tbsp. low-fat yogurt

Blanch carrot in boiling water for 4 minutes. Transfer to a bowl of ice water until cool. Drain and place in a medium bowl.

Add chicken to the carrot. Cut each pepper in half and then lengthwise in 1-inch pieces. Cut each piece into triangles by slicing them diagonally in alternating directions. Add peppers to the bowl. Add parsley, scallions and capers.

Make the dressing by combining mustard, mayonnaise, and yogurt in a small bowl. Add dressing to the chicken salad, mixing until the ingredients are evenly coated.

Serve on a bed of lettuce. While best served fresh, this salad keeps up to 24 hours, tightly covered in the refrigerator.

Makes 4 servings, each containing 124 calories and 4 grams of fat.
Adapted from source: Dana Jacobi for the American Institute for Cancer Research