This tasty chicken salad features chunks of chicken, cucumber and red bell pepper enrobed in a piquant yogurt dressing.

Chunky Chicken and Cucumber Salad

1 whole chicken*, cooked, skinned, boned, cut into chunks
2 cucumbers, peeled, cubed
1 red bell pepper, chopped
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon seasoned salt
4 ounces plain non-fat yogurt

1. Prepare chicken.
2. In medium bowl, mix together cucumber and pepper; sprinkle with vinegar, salt and pepper. Let sit about 5 minutes.
3. Stir in chicken, seasoned salt and yogurt, tossing gently. Cover and refrigerate until completely chilled.
4. Serve on dark curly endive, if desired.

Makes 4 servings.

Timesaver Tip: Purchasing a whole roasted chicken at the deli saves you cooking time, plus while it is still warm, it's very easy to debone.

Recipe provided courtesy of the National Chicken Council. Used with permission.