Harvest Chicken Salad
Per ServingHarvest Chicken Salad |
||
|---|---|---|
| Makes: 8 servings | ||
| Serving Size: 2/3 cup | ||
| Calories | 135 | |
| Fat | 1.5 | g |
| Saturated Fat | 0.4 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 17 | g |
| Fiber | 2 | g |
| Sugars | 13 | g |
| Cholesterol | 35 | mg |
| Sodium | 240 | mg |
| Potassium | 300 | mg |
| Protein | 13 | g |
| Phosphorus | 125 | mg |
| Choices: Fruit 1, Lean Meat 2 | ||
- Makes: 8 servings
- Serving Size: 2/3 cup
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
- Chilling Time: 30 minutes
Ingredients
| 1 | lb. | boneless, skinless chicken breasts (tenderloins removed and saved for another use) |
| 3 | cups | water to cover |
| 4 | peppercorns | |
| 1 | small | Gala apple, unpeeled and diced |
| 1/2 | cup | halved red seedless grapes |
| 1/2 | cup | sliced dried apricots |
| 1/4 | cup | dried cherries |
| 2 | celery stalks, diced | |
| 1/4 | cup | minced red onion |
| Dressing | ||
| 1/3 | cup | nonfat mayonnaise |
| 1/4 | cup | plain nonfat yogurt |
| 1/2 | tsp. | honey |
| 1/2 | tsp. | orange zest |
| 1/4 | Tsp. | freshly ground black pepper |
Directions
- Place the chicken in a large skillet. Cover with the water. Add the peppercorns. Bring to boiling and then lower the heat, cover, and simmer for 9 to 10 minutes. Remove the chicken from the water; set aside on a plate to cool. Discard the water. When cool enough to handle, cut the chicken into cubes or strips.
- In a large bowl, combine the chicken with the apple, grapes, dried apricots, dried cherries, celery, and red onion.
- For the dressing, combine the ingredients. Add the dressing to the salad, mix well, cover, and refrigerate for 30 minutes for the flavors to meld.
