6 chicken breasts
2 (8 oz.) cans sliced water chestnuts, drained
1 (8 oz.) can pineapple chunks, drained
1/2 c. celery, chopped
1/2 c. green pepper, chopped
Leaf lettuce
Cucumber slices for garnish

YOGURT CHIVE DRESSING:

2 c. plain lowfat yogurt
2 tbsp. light mayonnaise
2 tbsp. dry white wine
1/4 c. fresh chives, minced
1 tbsp. lemon juice, freshly squeezed
1/8 tsp. garlic powder
1/4 tsp. curry powder (optional)

Preheat oven to 350°F.

Skin chicken and arrange in an oven-proof casserole dish. Cover chicken loosely with foil and bake for 25 to 30 minutes until just tender. Cool. Remove chicken from bones and cube.

Toss in a large bowl water chestnuts, pineapple chunks, celery, green peppers and cooked chicken cubes.

Combine dressing ingredients and pour over chicken mixture. Toss. Cover and chill until serving time. When ready to serve, arrange chicken salad on a bed of lettuce and garnish with cucumber slices.

This is a nice salad as it is low in cholesterol and very tasty.