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Litchi chicken salad.

Lisa Doyen, El Cerrito, California

1 can (about 1 lb. 4 oz.) litchis

1/2 cup unflavored nonfat yogurt

1/2 cup finely diced celery

1/2 teaspoon grated lemon peel

1 tablespoon lemon juice

1 teaspoon dried thyme leaves

3 cups bite-size pieces cooked chicken or turkey

8 large butter lettuce leaves, rinsed and crisped

1/4 cup chopped chives or green onions with tops

Salt and pepper

Drain litchis and save 2 tablespoons of the syrup; set fruit aside. In a bowl, mix the 2 tablespoons litchi syrup, yogurt, celery, lemon peel, lemon juice, thyme, and chicken pieces; if making ahead, cover salad and litchis and chill up to 4 hours.

Arrange lettuce leaves on 4 dinner plates and spoon chicken salad equally onto leaves. Top each salad with an equal portion of the litchis; sprinkle with chives. Add salt and pepper to taste. Makes 4 servings.

Per serving: 324 cal. (23 percent from fat); 33 g protein; 8.2 g fat (2.2 g sat.); 31 g carbo.; 175 mg sodium; 94 mg chol.
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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Doyen, Lisa
Publication:Sunset
Article Type:Column
Date:Sep 1, 1993
Words:177
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