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For a nice change of pace from heavy weekend meals, try this chicken dish instead! The tangy Greek yogurt gives it a kick and helps keep you full longer.

Serves 4


1 cup walnuts, coarsely chopped

3/4 cup  plain Greek yogurt

1/4 cup Vegannaise

1/4 cup flat-leaf parsley, chopped

1/4 cup chopped chives

Sea Salt

Freshly ground pepper

4 cups diced chicken

3/4 cup dried cranberries

8 packed cups mixed greens

2 tablespoons extra-virgin olive oil

1 tablespoon freshly squeezed lemon juice


In a large bowl, whisk the yogurt with the Vegannaise, parsley, and chives and season with salt and pepper. Fold in the chicken, cranberries, and walnuts.

In another bowl, toss the mixed greens with the oil and lemon juice; season with salt and pepper. Mound the salad on a platter and top with the chicken salad.

Source: The National Herald
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