|one lb||carrots, peeled and shredded|
|1/2 C||canned crushed pineapple in juice|
|8 oz||lowfat vanilla yogurt|
|1/2 C||cooked, chopped chicken|
Mix all ingredients together in a mixing bowl. Cover with plastic wrap.
Refrigerate for 2 hours.
Toss again before serving. Serve on lettuce leaves.
|Sodium content in milligrams|
|1/2 C||canned pineapple||2|
|8 oz||vanilla yogurt||138|
|1/2 C||chopped cooked chicken||60|
|Recipe total = 352 mg|
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