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Tasty and healthy food and drink that you definitely like
Velvety Dill Chicken Serving of mixed greens with Nuts and Cranberries 

Planning Time 

10 mins 

Refrigeration Time 

30 mins 

All out Time 

10 mins 

Simple, heavenly, and superbly rich chicken plate of mixed greens pressed with nuts and cranberries blended in a lively mix of yogurt, mayo, and dill. 

Course: Canapé/Fundamental 

Food: American 

Watchword: chicken serving of mixed greens, simple chicken plate of mixed greens formula, lunch formulas, outing formulas 

Servings: 8 servings 

Calories: 203 kcal 

Fixings 

FOR THE Serving of mixed greens 

4 cups slashed cooked chicken bosoms (totally cooled) 

1/2 glass dried cranberries 

1/3 container cleaved toasted walnuts 

1/3 container disintegrated feta cheddar 

FOR THE DRESSING 

1/3 container nonfat plain yogurt 

2 tablespoons light mayonnaise 

2 tablespoons hacked crisp dill 

1 tablespoon hacked crisp basil 

1 clove garlic minced 

1 tablespoon white wine vinegar 

2 tablespoons new lemon juice 

salt and new ground pepper to taste 

TO SERVE 

entire wheat or rye sandwich bread OR lettuce leaves for lettuce wraps 

Directions 

In a medium bowl, mix together the chicken, cranberries, walnuts, and feta cheddar; put aside. 

In a different bowl consolidate mayonnaise, yogurt, dill, basil, garlic, vinegar, lemon squeeze, salt and pepper; speed until very much joined. 

Add the dressing to the chicken blend and mix until altogether fused. 

Refrigerate for around 30 minutes before serving. 


Serve on bread cuts or spoon onto lettuce wraps.


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