2 tablespoons nonfat dry milk

¼ teaspoon Minor's Low Sodium Chicken Base

½ cup water

½ cup apple cider vinegar

1 large egg

1 tablespoon unbleached all-purpose flour

⅛ cup granulated sugar

⅓ teaspoon mustard powder

¼ teaspoon freshly ground black pepper

¼ cup Hellmann's or Best Foods Real Mayonnaise

¼ cup plain nonfat yogurt

½ teaspoon celery seed

1 cup chopped cooked chicken breast, cold

• Add the nonfat dry milk, chicken base, water, vinegar, egg, flour, sugar, mustard powder, and pepper to a blender or food processor; pulse to combine.

• Pour the mixture into a heavy saucepan or top of a double boiler. Cook over medium heat, stirring constantly, until thickened. (To better remove the taste of the raw flour, bring the mixture to a boil, then immediately reduce the heat, whisking the mixture constantly to prevent scorching.) Allow the mixture to cool to room temperature, or refrigerate for a few hours or overnight.

• Whisk the mayonnaise, yogurt, and celery seed into the cooked dressing. Add the chicken and stir to combine. Serve at room temperature or chilled over salad greens. Top with paprika, if desired.

Quick and Easy Garlic Croutons

Toast four 1-ounce slices of low-salt bread. Use Spectrum Naturals Extra Virgin Olive Spray Oil with Garlic Flavor to spray both sides of the bread. Stack the toast and use a serrated knife to trim off the crusts. Using the same knife, cut the bread into cubes. Place on a baking sheet and set in a 200° oven for 15 minutes or until dried and crispy. Nutritional analysis per serving: Calories: 83.07; Protein: 2.55 g; Carbohydrates: 15.42 g; Total Fat: 1.13 g; Sat. Fat: 0.25 g; Cholesterol: 0.28 mg; Sodium: 8.51 mg; Fiber: 0.00 g.