Ingredients:
3 cups cooked chicken, cubed
2 cups small red potatoes, cooked and cubed ( about 1 lb.)
2 cups sweet potatoes, cooked and diced
1 lb fresh green beans, trimmed, cooked and drained
1/2 cup mayonnaise
1/2 cup nonfat plain yogurt
2 tablespoons milk
2 teaspoons dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
Directions:
Combine chicken, potatoes and green beans in large bowl.
To make dressing, combine mayonnaise, yogurt, milk, dill weed, salt and pepper in small bowl.
Pour dressing over chicken mixture; stir gently to coat evenly.
To allow flavors to develop, cover salad and refrigerate at least 30 minutes before serving.
Garnish salad with chopped toasted pecans. Serve with warm pita bread, cut in triangles.
Refrigerate leftovers.
Servings: 4
Time preparation: 20 min.
Time total: 50 min.