Tuesday, March 20, 2012

Healthy Chicken Salad

This is a great recipe that is a twist on the traditional chicken salad, for the better. It is a much healthier choice because it has added fruit and no mayonnaise! This also has a tangy kick that added with the fruit is dynamite! I first tried this at my sister's house and while it is not my mother's traditional chicken salad that I am used to, it is a completely different dish. Not to be compared!
Source: Biggest Loser Chicken Salad

3 or 4 Boneless, Skinless Chicken Breasts
3 tsp of Extra-Virgin Olive Oil
A pinch of Salt
A dash of Pepper, or more if you love it, like me!
9 tbsp Plain Greek Yogurt
9 tbsp Dijon Mustard
1 cup of Chopped Celery
1 cup of Halved Purple Grapes
1 cup of chopped Green Apple

First, preheat your oven for 350 degrees.

Put 1 teaspoon of olive oil in the bottom of an oven proof pan. Cook in the oven for 30-45 minutes for raw chicken and 45-60 minutes for frozen chicken, or until the chicken is cooked thoroughly. No pink!

Next, let the chicken cool. Put it in the refrigerator while you get the rest of the salad ready!

In a large bowl, mix together the yogurt, mustard, salt and pepper. Continue making the salad by mixing the celery, grapes, and apples into the yogurt and mustard mixture.

Finally, get the chicken out and cut into bite-sized pieces. Mix this into your other ingredients, and wa-lah! a healthy, fresh, fruity, filling, amazing, need I go on... chicken salad! Serve on wheat toast, croissant, melba toast, by itself, anything really, it is amazing!

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