Source: dLife

A mixture of fresh vegetable and chicken topped with pecans and a homemade Dijon and tarragon dressing.

Servings

10 oz boneless skinless chicken breasts , cubed
0.75 cup chopped green bell peppers (or red bell peppers)
0.75 cup chopped carrots
0.75 cup fresh broccoli florets , chopped
0.75 cup snow peas
0.75 cup fresh chopped red onion
0.5 cup lowfat plain yogurt
2 tbsp fresh lemon juice
2 tbsp light mayonnaise
1 tsp crushed garlic
1 tsp dijon mustard
0.25 cup chopped parsley
2 tsp ground tarragon
1 tbsp chopped pecans , toasted

1 Bring 2 cups of water to a boil in a small pot. Lower heat, add in chicken, cover, and cook until no longer pink, about 4 minutes. Drain and place in a large serving bowl.
2 Add in the red peppers, broccoli, carrots, pea pods, and onion into the bowl with the chicken, mix well.
3 Whisk together the yogurt, lemon juice, mayonnaise, garlic, mustard, parsley, and tarragon in a small bowl and pour over chicken, stir well to coat. Sprinkle in pecans.

Tuna or swordfish make a nice substitute for the chicken and dill can replace the tarragon if you prefer.