January Recipe of the Month
Chicken Waldorf Salad
Recipe and imagery provided by Gina Homolka at skinnytaste.com
Ingredients:
⦁ 7oz ( 1 breast) poached chicken breast (recipe follows)
⦁ 2 cups low sodium, chicken broth
⦁ 1 medium apple, peeled and cut into small cubes
⦁ 1 cup red seedless grapes, cut in half
⦁ ½ cup celery, chopped
⦁ ¼ cup light Hellman’s mayonnaise
⦁ 2 tbsp 0% Greek yogurt
⦁ Kosher salt and pepper
⦁ 2 tbsp pecans or walnuts
⦁ 6 cups mixed baby greens like spinach and arugula
Directions:
⦁ To poach chicken breast: Cover chicken breast in broth in a small pot, add water if it doesn’t cover the chicken.
⦁ Add salt and pepper, a piece of celery and its leaves. Bring to a boil.
⦁ Reduce to a simmer and cook 5 minutes.
⦁ Remove from heat, cover tight and let it sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
⦁ Let it cool and cut into small cubes.
⦁ Combine mayo, yogurt, salt, pepper, and mix well.
⦁ Add chicken, grapes, apples, celery, and let it chill in the refrigerator until you are ready to eat it.
⦁ Mix in pecans right before serving.
⦁ Serve over baby greens.
Nutritional Information:
Yield: 3 servings, Serving Size: 1 cup
Amount Per Serving:
⦁ Calories: 236 calories
⦁ Total Fat: 10.5g
⦁ Saturated Fat: 1.5g
⦁ Cholesterol: 46.5 mg
⦁ Sodium: 622mg
⦁ Carbohydrates: 17g
⦁ Fiber: 3g
⦁ Sugar: 15.5g
⦁ Protein: 19.5g
