Saturday, May 15, 2010

Chicken Salad with Red Grapes and Toasted Pecans

I got this recipe from The Master Your Metabolism Cookbook by Jillian Michaels. I love chicken salad, but hate the calories that come from the mayo. This is a tasty alternative and its good for you!

Chicken Salad with Red Grapes and Toasted Pecans

1 pound boneless skinless chicken breast, poached and cooled
1 cup halved red grapes
1/3 cup chopped pecans, toasted
1/3 cup low-fat plain Greek yogurt
1/4 cup chopped celery
1 teaspoon honey
1 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper

For 1 sandwich
2 slices whole-wheat sandwich bread
1 butterhead lettuce leaf

Use your fingers to shred the chicken into a large bowl. Add the grapes and pecans and toss gently to mix the ingredients. In a small bowl, stir together the yogurt, celery, honey, vinegar, salt, and pepper. Pour the dressing over the chicken and toss to coat. Store the salad in a tightly sealed container in the refrigerator for up to 3 days. Let stand at room temperature for about 15 minutes before serving

To make sandwich, toast the bread if desired. Place 1/2 cup chicken salad on one slice. Top with the lettuce leaf and the other slice of bread. Slice in half and serve

Makes about 4 cups salad

Per 1/2 cup of salad: 118.6 calories, 5.1 g fat, 12.9 g protien, 5.6 g carbs, 93.8 mg sodium

Of course I made some changes! I baked my chicken and cubed it instead of poaching and shredding with fingers. Also, I didn't have any leaf lettuce to put on the sandwich.

This was super yummy! Give it a try!

1 comment:

  1. Look at you go Donna, pictures and all!! Great recipe, I love chicken salad too, never thought about using yogurt instead of mayo!! Thanks for posting!!