Gluten-Free, Soy-Free
SERVES 4
PREP TIME: 10 MINUTES
Celebrate a perfect combination of fruits, vegetables, nuts, and chicken in this new twist on a classic salad. Greek yogurt adds tanginess and microbiome-boosting benefits as well as protein and calcium. This is a great way to use up leftover chicken from a rotisserie or roast earlier in the week.
½ cup nonfat plain Greek yogurt or soy yogurt
3 tablespoons apple cider vinegar
1 tablespoon honey
2 tablespoons chopped fresh parsley
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups chopped cooked chicken leg or thigh meat
2 celery stalks, diced
1 Granny Smith apple, cored and diced
1 cup seedless red grapes, halved
¾ cup pecans, chopped
4 cups chopped red-leaf lettuce
2 tablespoons chopped chives
Bioactive ingredients:
yogurt, parsley, chicken, celery, apple, grape,
pecan, red-leaf lettuce
1.
To make the dressing, in a small mixing bowl, whisk together the yogurt, vinegar, honey, parsley, salt, and pepper.
2.
In a large mixing bowl, gently combine the chicken, celery, apple, grapes, and pecans.
3.
Add the dressing, and mix gently to incorporate.
4.
Divide the lettuce evenly among 4 serving bowls.
5.
Top each serving with a quarter of the chicken salad.
6.
Garnish with the chives.
Per Serving:
Calories: 345; Total fat: 20g; Saturated fat: 2g; Protein: 21g; Total carbohydrates: 22g; Fiber: 4g; Sugar: 17g; Cholesterol: 56g
VARIATION:
Consider using the same quantity of canned chicken for an even faster prep time if you don’t have cooked chicken on hand. Or simply eliminate the chicken for a vegetarian option. You can swap out the apple for the same amount of chopped pear and use any color of grapes that you prefer.