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
| 2 quart Water |
| 3 tsp. Caper liquid |
| 16 ounces Boneless, skinless chicken breast |
| 1 Tbsp. Reduced fat mayonnaise |
| 1/2 cup Nonfat Greek Yogurt |
| 2 tsp. Dijon mustard |
| 1/4 tsp. Salt |
| 2 Large stalk Celery, raw (diced) |
| 1/4 cup Pecans (chopped) |
| 1 large Apples (cut into 1/4 inch dice) |
| 1 ounces (60 raisins) Raisins |
| 1/4 small White onions (thinly sliced) |
Instructions
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, raisins, apple, and onion.
Fold together gently and serve.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
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!