Creamy Chicken Salad with Fruits and Nuts
Servings
4Serving size
about 2 cupsThis recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.
Ingredients
64 fluid ounces Water |
3 tsp. Caper liquid |
16 4 ounces Boneless, skinless chicken breast |
1 Tbsp. Reduced fat mayonnaise |
1/2 cup Nonfat Greek Yogurt |
2 tsp. or 1 packet Dijon mustard |
1/4 tsp. Salt |
2 stalk, large (11 inch -12 inch long) Celery, raw (diced) |
1/4 cup, chopped Pecans (chopped) |
1 large (3-1/4 inch dia) Apples (cut into 1/4 inch dice) |
1 ounces (60 raisins) Raisins |
1/4 small White onions (thinly sliced) |
Instructions
Place the water and 1 tablespoon of the vinegar in a large skillet over heat.
When the water is almost boiling adjust the heat so that the water is simmering and add the chicken breast.
Poach the chicken for about 12 to 15 minutes until the temperature is 160°F.
Set aside to cool for about 5 minutes and then chill in the refrigerator.
While the chicken is cooling place the mayonnaise, yogurt and mustard in a mixing bowl and set in the refrigerator to chill.
When the chicken is cold cut into 1/4 inch pieces.
Add the chicken to the bowl with the dressing.
Add the celery, pecans, apple, raisins, pecans, apple, raisins and onion.
Fold together gently and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.Recipe Notes
Adding nuts and fruit to your chicken or tuna salad is a great way to add flavor as well as a few extra points toward your Med Diet Score!