Chicken Salad

2 cups chicken broth
2 cups textured soy protein (granulated or chunks pounded into smaller pieces) or use soy chicken veggie strips, diced
1/4 cup onion, chopped
1/4 cup celery, chopped
2 Tbs pickle relish
1/4 tsp dill weed
Salt & pepper to taste
25 white or red grapes, halved
1/2 cup salad dressing or mayonnaise

Bring chicken broth to boil in a large pot. Add textured soy protein. Reduce heat and cook until textured soy protein is tender and liquid is absorbed. Let stand for 5 minutes. Transfer textured soy protein to a large bowl and add onion, celery, relish, dill weed, salt & pepper to taste, grapes and salad dressing. Mix well. Chill and serve.

Yield: 6 cups. Per cup: 494 calories, 17.8 g total fat (2.8 g sat fat), 7 mg cholesterol, 685 mg sodium, 76 g carbohydrate, 19 g protein (8 soy protein), 15.3 g dietary fiber.

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