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Tuesday, November 6, 2012


Photo by Rumsey Liebes

1 rotisserie chicken
1/2 cup chopped celery
1/2 cup thinly sliced scallions
1/2 cup FAT FREE sour cream
1/2 cup FAT FREE Plain Yogurt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup chopped tart dried cherries
1/3 cup sliced almonds
Salt and black pepper to taste

Skin chicken, and remove meat from bone. Tear large pieces into bite-size pieces. In a large bowl, combine remaining ingredients, except salt and pepper, and mix well. Add chicken and toss to coat. Refrigerate 1 hour. Season with salt and pepper to taste and serve. Salad can be refrigerated for up to 2 days, in a sealed container.

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