Monday, May 30, 2011
Low-Fat Chicken Salad
Chicken salad is one of my all time go to meals and since I leave in warm climate, it is a refreshing meal to fix for lunch or anytime. I poach the chicken breasts which keeps it moist and juicy, so you'll need less dressing to stick to the salad. This recipe will make 3 servings but you can double the recipe to make more. I like to put the chicken salad on a bed of romaine lettuce.
1 pound skinless, boneless chicken breast halves
Salt and pepper to taste
2 cups water
2 teaspoons dried Italian seasoning
1 bay leaf
1/4 cup low-fat mayonnaise
1/4 cup plain fat-free Greek yogurt
1 teaspoon fresh lemon juice
1 teaspoon white wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/3 cup chopped celery
1/3 cup red seedless grapes, sliced in half
1/3 cup roughly chopped walnuts, toasted (take small saute pan and toast until fragrant about 4 minutes)
Place chicken breasts in a medium pot and add water, make sure the water covers the chicken. Add the seasoning, and bay leaf. Bring to a boil and then reduce heat to low to simmer, partly cover for 10 minutes. Turn off heat and allow chicken to stay in the hot water for 20 minutes. Remove from water and take two forks and shred the chicken and set aside.
In a large bowl add mayonnaise, yogurt, lemon juice, vinegar, mustard, honey, salt and pepper. Stir with a whisk to combine. Add the chicken, celery, grapes, walnuts. Mix well. Cover and refrigerate for 1 hour. Serve on a bed of romaine lettuce. Enjoy!