Chicken Salad with Toasted Walnuts and Craisins

Yield: 4
Serving size: 1/2 cup per serving

Serve this sweet and crunchy chicken salad as is, on a bed of spring greens or slices of cantaloupe or in an open-face sandwich - even in hollowed-out apples for a fun presentation.

12 ounces chicken tenders
Vegetable oil spray
1/4 cup fat-free or light sour cream
2 tablespoons fat-free milk
2 tablespoons fat-free or light mayonnaise dressing
1/2 teaspoon curry powder (optional)
1/4 teaspoon salt
1/4 teaspoon pepper
3/4 cup Craisins
1 medium rib of celery, thinly sliced
1/2 cup finely chopped red onion
1/4 cup finely chopped walnut pieces, dry-roasted

Discard all visible fat from the chicken. Heat a large nonstick skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the chicken for 5 minutes on each side, or until no longer pink in the center. Transfer to a cutting board to cool slightly.
Meanwhile, in a medium bowl, whisk together the sour cream, half-and-half, mayonnaise, curry powder, salt, and pepper until completely blended.
Stir in the remaining ingredients except the chicken.
Chop the cooled chicken into bite-size pieces. Stir into the salad. Serve or cover and refrigerate for up to 24 hours.

Nutrition
Calories 226
Total Fat 6.0 g
Trans Fat 0.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 1.0 g
Cholesterol 52 mg
Sodium 293 mg
Carbohydrates 20g
Fiber 2 g
Sugars 13 g
Protein 23 g

Dietary Exchanges
1 fruit, 1/2 other carbohydrate, 3 lean meat