Tasty Tuesday: Healthy, Creamy Chicken Salad

chickensalad

Chicken salad is one of my favorite summer recipes. It’s so refreshing on a hot day and adds a little pizazz to my normal lunchtime routine. This salad can be made ahead of time and brought to work. Serve over lettuce, with pita chips, or in a whole wheat wrap! So many options for this yummy meal! Recipe adapted from FIXATE and fitbabysteps

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fixatebook
Contact me to find out how to get a copy of the Fixate Cookbook

Creamy Chicken Salad

Serves 4 (1 1/4 cups each) | Containers: 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

  • 3 cups chopped  chicken breast (boneless, skinless)
  • 1/2 cup chopped green apple
  • 1/2 cup seedless red grapes, cut in half
  • 1/3 cup raw almonds
  • 2 green onions, sliced
  • 1 tablespoons chopped fresh terragaon–or if you don’t have that– fresh basil
  • 1/2 cup honey mustard salad dressing (see below)
  • 8 cups shredded romaine lettuce

Honey Mustard Salad Dressing

  • 1/2 cup reduced fat (2%) plain greek yogurt
  • 3T Dijon mustard, gluten-free
  • 3T raw honey
  • 3T rice vinegar
  • 1/4 cup extra-virgin olive oil
  •  salt to taste

Combine the yogurt, mustard, honey, and vinegar in a  bowl and whisk until combined. Then slowly add oil, whisking until well blended.

For best results…allow time to chill Combine all ingredients except for the lettuce in a large bowl, mix well, and refrigerate (covered) for 2 hours

Serve 1 1/4 cups of the creamy chicken salad over 2 cups of romaine lettuce.

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