This coming Sunday is my first weigh in on the 50×50 Challenge … I am petrified!
I feel like I am doing what I need to do and I feel like I have done well for the month, but still…… SHEER TERROR! I mean seriously, what if I haven’t lost 5 pounds in a month, that pretty much sucks, right?!?!?!
I have been eating better and exercising more, seriously I have to have lost 5 lbs…right?
Last night, with the scorching temperatures I didn’t want anything heavy or hot. With that in mind, I pulled out my “Master Your Metabolism Cookbook” by Jillian Michaels and found an awesome recipe for Chicken Salad. Order it!
(As info, the recipe calls for Red Grapes, but I only had green so I substituted and they worked fine.)
Several unique flavors all combined made this a great dinner and there was enough left for today’s lunch.
Chicken Salad with Grapes and Toasted Pecans
1 pound boneless skinless chicken breast , poached
1 cup halved red grapes (I substituted green and don’t think Jillian would be upset.)
1/3 cup chopped pecans, toasted
1/3 cup low-fat plain Greek yogurt
1/4 cup chopped celery
1 teaspoon honey
1 teaspoon cider vinegar
1/4 teaspoon salt (I left this step out)
1/8 teaspoon ground black pepper
Shred the chicken into a large bowl. Add the grapes and pecans and toss gently to mix the ingredients. In a smaller bowl, stir together the yogurt, celery, honey, vinegar, salt and pepper. Pour the dressing over the chicken and toss.
This chicken salad can be stored in the refrigerator for up to 3 days.
Per 1/2 cup serving:
Calories: 118.6 kcal (no idea what a kcal is and even more lost on how they know it is .6 but oh well, I am just telling you guys what the book said.)
Fat: 5.1 g
Protein: 12.9 g
Carbohydrates: 5.6 g
Sodium: 93.8 mg
This is a really tasty summer salad. I am not a big fan of Greek Yogurt, but it works here. The mix of the grapes, honey, pecans and celery all add interesting textures and tastes, I would recommend this Chicken Salad recipe to anyone.
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