Tuesday, January 29, 2013

Skinny Chicken Salad


My dinner last night! Chicken Salad, 2 clementines and Kashi TLC Crackers
I was inspired by another Skinny Taste post I saw last week and so was born this version of a Healthy Chicken Salad.  I've always been a big fan of chicken salad, but I've never been a big fan of mayonnaise. I suppose that's a good thing, right?  I've always managed to get a good mix of mayo and other ingredients like greek yogurt as my "base" for other chicken salads. This post on Skinny Taste inspired me to go all out with the greek yogurt, and oh my, this is some delicious stuff!

I used this recipe which was posted by a guest blogger, Amie from The Healthy Apple. Amie has all sorts of clean, vegetarian and gluten-free recipes on her blog. Check it out!

This chicken salad has pistachios and cinnamon to add flavor and brighten up the dish.  I added substantially more than what the recipe calls for because I love both ingredients so much! I doubled up the celery, basil and scallions, because I felt it just needed a little more "oomph." I also love grapes in my chicken salad and I added a few green ones to mine for a little extra sweetness.  I did my chicken breasts in the crock pot the night before assembling the salad. Just add a little broth, salt & pepper and whatever seasoning you like and cook on low for 4-6 hours.  Shred the chicken and voila!

Chicken salad is great because it's easily customizable. Try yours with green or purple grapes, walnuts or pecans, celery, onions...I've even tried mine with a little curry powder. Delish!  I didn't miss the mayo at all in this dish and the extra protein from the yogurt is a nice added bonus. 

Pistachio Cinnamon Chicken Salad 
Serving Size 1/6th of recipe :: Calories 235 :: Carbs 14g :: Fat 11g :: Protein 25g ::
 

Ingredients:
  • 16 oz cooked shredded boneless, skinless chicken breasts
  • 1 1/2 cups Fat-Free Greek plain yogurt (I used Fage 0%)
  • 1 cup pistachios, finely chopped
  • 2 tsp ground cinnamon
  • 1 tsp fresh lime juice
  • 6-8 fresh basil leaves, finely chopped
  • 2 stalk celery, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 4 scallions, finely chopped
  • handful of green or purple grapes, chopped
Directions:
 

Shred cooked chicken breast using a fork; place in a large mixing bowl.
Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature.


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