RECIPE OF THE MONTH
Always something delicious. You can find many of the herbs and spices on our website. Just look under 'Spices' and at our store.
CHICKEN WALDORF SALAD
A Chicken breast, apples, grapes, pecans and celery in a creamy dressing. It’s a perfect combination of flavors and textures. I served this over a bed of baby arugula and baby spinach, but this is also wonderful on a whole grain roll or in a healthy low carb wrap.
Nutrition Information - Yield: 3 servings, Serving Size: 1 cup
Amount Per Serving:
Calories: 236 calories, Total Fat: 10.5g, Saturated Fat: 1.5g, Cholesterol: 46.5mg, Sodium: 622mg, Carbohydrates: 17g, Fiber: 3g, Sugar: 15.5g, Protein: 19.5g
Prep Time: 10 minutes Cook Time: 20 minutes
Ingredients:
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7 oz (1 breast) poached chicken breast
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2 cups low sodium chicken broth
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1 medium apple, peeled and cut into small cubes (I used Granny Smith)
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1 cup red seedless grapes, cut in half
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1/2 cup celery, chopped
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1/4 cup light Hellman’s mayonnaise
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2 tbsp 0% Greek yogurt
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Kosher salt and pepper
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2 tbsp pecans or walnuts
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6 cups mixed baby greens like spinach and arugula
Directions
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To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken.
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Add salt and pepper, a piece of celery and it’s leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
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Reduce to a simmer and cook 5 minutes.
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Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
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Drain, let it cool and cut into small cubes.
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Combine mayo, yogurt, salt, pepper and mix well.
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Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
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Mix in pecans right before serving.
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Serve over baby greens.