By Sueson Vess

Tarragon Chicken Salad on Cucumber Rounds

SERVES 6 TO 8

A refreshing appetizer. Sweet grapes blend with crisp celery and savory seeds (or nuts, if tolerated) to produce a mouthful of flavor.

2 tablespoons mayonnaise or vegan mayonnaise alternative
⅓ cup plain yogurt or dairy-free yogurt of choice
1 teaspoon dried tarragon
¼ teaspoon ground nutmeg
2 tablespoons fresh squeezed lemon juice
2 stalks celery, minced
½ cup seedless grapes, sliced in half
1 large apple, cored and diced
2 cups cooked chicken, cut into ½-inch cubes
¼ cup sunflower seeds or chopped walnuts, optional
-Salt and pepper, to taste
2 cucumbers (English or seedless preferred)

1. In a large bowl, whisk mayonnaise, yogurt, tarragon, nutmeg and lemon juice. Add celery, grapes, apple and chicken and fold together. Add seeds or nuts, if desired.

2. Taste and add salt and pepper, to taste.

3. Cut cucumbers into 1-inch slices. Using a spoon or melon baller, make a small cup to hold the salad by scooping out the center of each slice, leaving ¼-inch on the bottom.

4. Fill cucumber rounds with chicken salad. Serve cold.

Each serving contains 111calories, 4g total fat, 1g saturated fat, 0g trans fat, 31mg cholesterol, 54mg sodium, 8g carbohydrate, 1g fiber, 12g protein.