1 cup finely chopped cooked chicken
1 teaspoon lemon
juice
¾ teaspoon minced
fresh dill or
¼ teaspoon dried
dill weed
½ teaspoon
salt
1/8 teaspoon
garlic powder
Pinch white
pepper
2 cups plain
yogurt
1 small cucumber,
seeded and diced
¼ cup chopped
celery
3 tablespoons
thinly sliced green onions
Fresh dill sprigs
for garnish
Place chicken, lemon juice,
minced dill, salt, garlic powder and pepper in small bowl;
toss lightly.
Cover; refrigerate 30
minutes.
Place yogurt in medium bowl.
Stir with fork or wire whisk until smooth and creamy. Stir
chicken mixture, cucumber, celery and onions into yogurt.
Pour soup into serving bowls;
garnish with dill sprigs. Makes 4 appetizer
servings.
