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   Ingredients :
225 g (8 oz) cooked chicken, diced
2 tablespoons lemon juice
onion, shredded
cup celery, finely chopped
2 tablespoons parsley
2/3 cup plain yogurt
2 tablespoons low-fat milk
3 oz (100 g) mushrooms, rinsed and sliced thin


Place chicken in a processor or blender. Add lemon juice and blend or process at low speed. Add onion, 1 tablespoon parsley, celery, yogurt, milk and process until a thick cream is obtained. Season with salt and pepper.

Remove from blender or processor and transfer cream to a bowl. Add mushrooms, reserving 10 slices for decoration. Correct seasoning.

Pour mixture into a pate mold, lightly greased. Refrigerate for 3 hours.

Unmold and cover the top with chopped parsley and mushroom slices.
        90 calories per serving

From Philadelphia, USA :
Really great taste when you make it with grilled chicken, it adds a little more depth to the flavors.
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