This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Make sure the mayonnaise is gluten-free.
"Love, like a chicken salad or restaurant hash, must be taken with blind faith or it loses its flavor." -Helen Rowland
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!
Pick your favorite: walnuts, pecans, almonds, or pistachios for your nuts, combined with your choice of fruit. Firm fruit works great, like apples or pears, but tangerines or a bit of diced pineapple could work as well.
Servings: 4 | Serving size: about 2 cups
Cooking time: 30 minutes (does not include chilling time)
This recipe can easily be multiplied and keeps well, refrigerated, 2-3 days.
Place the water and 1 tablespoon of the vinegar in a large skillet over heat.
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, apple, raisins, pecans, apple, raisins and onion.
Fold together gently and serve.
Serving size: about 2 cups salad
|Calories 270||Calories from Fat 90|
|% Daily Value|
|Total Fat 10g||12%|
|Saturated Fat 1.5g||8%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 15g||6%|
|Dietary Fiber 3g||11%|
|Vitamin A 2%||Vitamin C 5%|
|Calcium 2%||Iron 5%|
|Vitamin K 10mcg||Potassium 600mg|