Ingredients
1/3
cup reduced-fat ranch dressing
2
teaspoons Dijon mustard
1
tablespoon fresh lemon juice
1/4
teaspoon dried tarragon leaves
1/4
teaspoon dried thyme leaves
3
cups cubed cooked chicken
1
medium stalk celery, sliced (1/2 cup)
2
medium green onions, chopped (2 tablespoons)
1/4
cup dried cherries
1/4
cup golden raisins
2
tablespoons sunflower nuts
1/4
teaspoon salt
1/8
teaspoon pepper
Preparation
In medium bowl, mix dressing and mustard. Stir in lemon juice, tarragon and thyme.
Stir in remaining ingredients. Serve immediately, or refrigerate until chilled.
