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Dressing
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¾ cup plain, nonfat Greek yogurt
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½ cup light sour cream
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1 teaspoon Dijon mustard
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1 tablespoon chopped flat leaf parsley
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2 tablespoons honey
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¼ teaspoon salt or to taste
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white pepper to taste
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Chicken
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2 boneless, skinless chicken breasts (4 ounces each); poached and diced
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4 stalks celery, ribs removed and sliced
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3 Granny Smith apples; peeled, cored and diced ½-inch
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3 red radishes, shredded
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½ red bell pepper, seeded and diced small
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½ cup dried California figs, stemmed and diced
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½ cup fresh California figs, stemmed and diced
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¼ cup glazed pecans
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6 to 12 butter lettuce leaves
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¼ cup pomegranate seeds(optional)
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