Chicken Salad with Jerusalem Artichokes This is a good dish for using those leftovers from the holiday turkey. Makes 6 Servings
	Ingredients: 1/4 cup low-fat mayonnaise 1/3 cup nonfat sour cream or yogurt 1 tablespoon Dijon mustard Juice of 1 lime 1/4 cup chopped cilantro 1 pound Jerusalem artichokes, scrubbed or peeled 1 pound cooked boneless, skinless chicken or turkey breast, cut into 1/2-inch cubes 1 red bell pepper, chopped 1 teaspoon minced jalapeno or other hot pepper 1 bunch scallions, trimmed and cut into thin slices (white and 1 inch of green) Kosher salt and freshly ground black pepper to taste
	Instructions: 1. Mix first seven ingredients in a small bowl. 2. Set aside. 3. Cut Jerusalem artichokes into a combination of very thin slices and 11/2 inch matchsticks. 4. Combine Jerusalem artichokes, chicken, pepper, and scallions in a bowl. 5. Season with salt and pepper. 6. Add dressing and mix well. 7. Refrigerate at least 1 hour before serving. 8. Bring to room temperature for serving.

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