An adaptation from Cooking Light

Serves 8 - 3 skewers and 2 tablespoons sauce per serving

• 3/4 cup low-fat mayonnaise (we used Hellman's)
• 1/3 cup low-fat buttermilk
• 3 tablespoons minced green onion tops
• 1 tablespoon minced fresh tarragon
• 1 teaspoon dried dill weed
• 2 teaspoons rice wine vinegar
• 1/2 small cucumber (enough for 6 - 1/4 inch slice pieces)
• 1/2 pound boneless, skinless chicken breast, (we used Pilgrims lemon pepper seasoned), cooked and cut into 3/4 inch pieces
• 24 small mint leaves
• 24 long wooden skewers

Place first 6 ingredients in a blender; process until smooth. Cover and chill.

Cut the cucumber lengthwise into 4 pieces; cut each piece crosswise into 6 (1/4-inch) slices.
Pound chicken until 3/4 inch thick. Grill chicken 4 to 5 minutes on each side until done. Cut into 24 3/4 inch cubes and cool. Thread 1 chicken piece, 1 small mint leaf and 1 cucumber piece each of 24 skewers. Cover and chill. Serve with dipping sauce.

Per Serving (3 skewers plus 2 tablespoons sauce): 64 Calories; 2g Fat (29.7% calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber; 17mg Cholesterol; 223mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.


 

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