8 oz. skinned & boned cooked chicken breast
1/2 c. plain nofat yogurt
1 tbsp. plus 1 tsp. unketchup
1 tbsp. light mayonnaise
1/3 c. diced dill pickle
1/3 c. diced green bell pepper
1/3 c. chopped scallion
1 tbsp. chopped capers
Dash of artificial sweetener
Dash each salt & pepper
2 c. shredded lettuce
2/3 c. sliced mushrooms, tossed with lemon juice
1/3 tbsp. pimento strips

Thinly slice chicken breast and set aside. In a bowl combine yogurt, unketchup and mayonnaise. Add dill pickle, green pepper, scallion, capers, sweetener, salt and pepper. Arrange lettuce on small place, top with chicken slices and spread with dressing. Arrange sliced mushrooms on lettuce. Garnish chicken with pimento strips. Serves 3. Single serving = 4 ounces protein, 2 cups salad.