June 30, 2018

Chicken Salad Recipe for Those of Us with Summer Goals

Remember when you thought chicken + salad surely meant healthy...until you read the nutrition info or realizes how much junk went in it? Here is a lightened up chicken salad recipe for those of us with summer goals and can work in a serving of a fruit.

1½ pounds boneless, skinless chicken breasts
2 cups low-sodium chicken broth
2 dried bay leaves
½ cup plain, non-fat Greek yogurt
¼ cup light mayonnaise
2 tablespoons apple cider vinegar
2 tablespoons honey
½ teaspoon salt
¼ teaspoon black pepper
1 cup red seedless grapes, cut in half lengthwise (20 grapes)
½ cup coarsely chopped unsalted, raw pecans (34 pecans)
1 cup diced celery (about 3 stalks)

1. Place the chicken in a pot large enough to it all, and fill the pot with enough chicken broth to cover the chicken by about 1-2 inches. Add bay leaves, and if desired, fresh parsley stems and whole peppercorns to flavor the cooking liquid, then bring to a boil over high heat.
2. When the cooking liquid comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reaches 165℉.
3. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
4. While the chicken is cooling, prepare the dressing in a large mixing bowl by whisking together the yogurt, mayonnaise, vinegar, honey, salt, and black pepper in a large mixing bowl.
5. Add the grapes, pecans, celery, and cooled chicken to the bowl, and gently toss all of the ingredients together.
6. Chill before serving.
7. Serve over a bed of mixed greens to get in as many veggies as possible! 

- Instead of cooking chicken, buy a rotisserie chicken at the deli.
- Use vegan mayonnaise in place of regular and Greek yogurt.
- Leave off the pecans for food allergies.

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Recipe Originally posted here.

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