Chicken Salad Dijon with Grapes & Apples
Chicken Salad Dijon With Grapes and Apple
This is a featured recipe taken from The Biggest Loser Cookbook by Chef Devin Alexander.
Dijon mustard lovers will love this twist on traditional chicken salad - and will also be shocked by the creaminess of the dressing, given that it has about one-third of the calories and one-fourth of the fat usually found in a similar sized serving. Serve over a bed of butter lettuce or fresh spinach, or on sprouted grain or multigrain bread.
1 pound trimmed boneless, skinless chicken breasts
3 teaspoons extra-virgin olive oil
Ground black pepper, to taste
3 tablespoons fat-free plain yogurt
3 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes, each cut in half
1/3 cup chopped red apple
Preheat a grill to high heat.
Rub the chicken all over with 1 teaspoon of the olive oil and season with salt and pepper. Place on the grill and cook for 3 to 5 minutes per side, or until the chicken is no longer pink and juices run clear. Allow the chicken to cool, then cut it into bite-sized cubes.
In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes, and apple. Gently toss well to combine. Season with salt and pepper and serve.
Makes 4 servings
Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat (less than 1 g saturated), 66 mg cholesterol, trace fiber, 361 mg sodium
Dijon mustard lovers will love this twist on traditional chicken salad - and will also be shocked by the creaminess of the dressing, given that it has about one-third of the calories and one-fourth of the fat usually found in a similar sized serving. Serve over a bed of butter lettuce or fresh spinach, or on sprouted grain or multigrain bread.
1 pound trimmed boneless, skinless chicken breasts
3 teaspoons extra-virgin olive oil
Ground black pepper, to taste
3 tablespoons fat-free plain yogurt
3 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup seedless grapes, each cut in half
1/3 cup chopped red apple
Preheat a grill to high heat.
Rub the chicken all over with 1 teaspoon of the olive oil and season with salt and pepper. Place on the grill and cook for 3 to 5 minutes per side, or until the chicken is no longer pink and juices run clear. Allow the chicken to cool, then cut it into bite-sized cubes.
In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes, and apple. Gently toss well to combine. Season with salt and pepper and serve.
Makes 4 servings
Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat (less than 1 g saturated), 66 mg cholesterol, trace fiber, 361 mg sodium
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