Instructions: Combine chicken, zucchini, mushrooms and celery in a bowl. In another bowl, whisk mayonnaise, yogurt, onions, lemon juice and curry powder. Pour dressing over chicken mixture and toss to coat.

Arrange spinach on a serving platter and mound chicken salad in center. Sprinkle with the cheese.

This recipe yields 6 servings.

Comments: Talk about a challenge! Lots of mayo and a generous helping of Roquefort cheese heaped 38 grams of fat into the original salad. A clever switch to fat-free mayo and a few seasoning adjustments shaved off 33 of those fat grams, creating a healthful treat for fans of Roquefort.

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