4 (4-block) meals
Cooking: 0 Look for hormone and antibiotic-free ready-to-eat rotisserie chickens in your local natural foods store or supermarket, or roast a bird on the weekend or cook it overnight on low in a slow cooker.
Curried Yogurt Dressing:
1 cup organic low-fat yogurt
1 1/3 cups if yogurt does not contain non-fat dry milk
8 teaspoons reduced fat mayonnaise or 4 tablespoons Nayonnaise (soy-based sandwich spread)
4 teaspoons fructose powder
2 teaspoons curry powder
2 tablespoons minced parsley or cilantro
1 carbohydrate 10 cups romaine hearts, washed, spun dry, and thinly sliced
14 ounces cooked chicken, breast or combination breast and thigh meat, shredded or cut into 1-inch cubes
3 small tart-sweet apples, cored and minced
3/4 cup minced Walla Walla Sweet or Vidalia onions
2 cups minced celery hearts or celery sticks
24 cashews, raw or lightly toasted, coarsely chopped
4 tablespoons raisins
1. Combine yogurt, mayonnaise, fructose, curry powder, and parsley or cilantro. Stir and set aside. 2. Divide salad greens between 4 serving plates or containers with snap on lids. 3. Combine remaining ingredients in a medium size mixing bowl. Add yogurt dressing and stir to coat, then spoon over greens and serve.
Variations * Replace endive and escarole with romaine lettuce.