1 tsp. minced, dried onion
2 Tbsp. skim milk
1/2 c. plain yogurt
2 oz. Neufchatel cheese, softened
1/4 c. shredded Swiss cheese
1/2 tsp. Worcestershire sauce
3/4 c. chopped, cooked chicken
3/4 c. sliced celery
1/2 c. shredded carrot
In large bowl, soak dried onion in the milk for 5 minutes.
Stir in yogurt, cheeses, Worcestershire sauce and 1/4 teaspoon salt.
Stir in chicken, celery and carrot. Chill.
To serve, spoon chicken mixture onto lettuce-lined plates; top with alfalfa sprouts.
This chicken recipe makes 2 servings.