Crunchy apples, celery, walnuts and fresh figs mixed with cooked chicken make a crisp, salad for the start of fall. Fresh figs are in season through September. They add to the pleasing combination of texture and flavors that has made this salad a classic.
I find that mixing mayonnaise with yogurt lightens the dressing and lowers the calories without cutting back on the flavor.
Crostini are Italian "little toasts." Traditionally, Italians like to spread old bread with olive oil and garlic and then top them with leftovers. They then toast them in a wood fire.
Toasting walnuts intensifies their flavor. You can use fewer without losing the nutty taste. This step can be omitted if you're in a hurry.
Helpful Hints:
_ Plums or grapes can be used if figs are not available.
_ The walnuts and crostini need to be toasted. Use a toaster oven, if possible, instead of heating up a broiler.
_ Any type of crusty bread can be used for the crostini.
Countdown:
_ Preheat broiler or toaster oven.
_ Make salad.
_ Make Sesame Crostini.
Shopping List:
To buy:1 bottle reduced-fat mayonnaise, 1 carton non-fat plain Greek yogurt, 2 lemons, 1 small package broken walnuts, 1 bunch celery, 2 small red apples, 4 fresh figs, } pound cooked or rotisserie chicken breast, 1 small head Romaine lettuce, 1 small whole wheat baguette, 1 small package reduced fat, shredded cheddar cheese and 1 package sesame seeds.
Staples: olive oil spray, salt and black peppercorns.
