Cold Chicken Platter Recipe
Ingredients
| 8 ounces skinned and boned cooked chicken breast | ||
| 1/2 cup plain unflavored yogurt | ||
| 1 tablespoon plus 1 teaspoon ketchup | ||
| Mayonnaise | 1 Tablespoon | |
| Dill pickle | 1/3 Cup (16 tbs), diced | |
| Green bell pepper | 1/3 Cup (16 tbs), diced | |
| Scallion | 1 Tablespoon, chopped | |
| Capers | 1 Tablespoon, chopped | |
| Dash artificial sweetener | ||
| Lettuce | 1 Cup (16 tbs), shredded | |
| 2/3 cup sliced mushrooms, tossed with lemon juice | ||
| Pimiento | 2 Tablespoon | |
| Dash each salt and pepper | ||
| Dash each salt and pepper | ||
Directions
Thinly slice chicken breast and set aside.
In a bowl combine yogurt, ketchup, and mayonnaise.
Add dill pickle, green pepper, scallion, capers, sweetener, salt, and pepper.
Arrange lettuce on a small platter; top with chicken slices and spread with dressing.
Arrange sliced mushrooms on lettuce.
Garnish chicken with pimiento strips.
In a bowl combine yogurt, ketchup, and mayonnaise.
Add dill pickle, green pepper, scallion, capers, sweetener, salt, and pepper.
Arrange lettuce on a small platter; top with chicken slices and spread with dressing.
Arrange sliced mushrooms on lettuce.
Garnish chicken with pimiento strips.
Chef
