Curry Chicken Salad
Rotisserie chicken, from the deli, diced
Chicken bouillon powder
Dried parsley, finely ground
Yogurt, plain, fat free
Mayonnaise, fat free
Sour cream, fat free
Celery, finely chopped
Salt and pepper to taste
Radicchio leaves, shredded
Remove chicken skin and cut meat into bite-size pieces.
Thoroughly combine the next eight ingredients and fold in the chicken to coat. Gently add the cranberries, celery and pecans.
Add salt and pepper to taste. Chill for 1 hour to let the flavors develop.
Serve on romaine lettuce and garnish with shredded radicchio leaves.