Tuesday, March 12, 2013

Wine Country Chicken Salad

I love buying a rotisserie chicken over the weekend and just having it in the fridge to pick on throughout the week.  It makes for a great quick meal option, high protein snacks and let's be honest, there are limitless things you can do with a basic cooked chicken.  One of my personal favorites is to take a classic chicken salad recipe and give it a healthy makeover.  My wine country chicken salad clocks in under 200 calories per 1/2 cup serving with over 16 grams of protein and no saturated fats.  I pair it with a whole grain lavosh, alfalfa sprouts, spinach and some sliced avocado for a great lunch wrap or use Belgian endive leaves to scoop and create a quick, easy snack.

Wine Country Chicken Salad

6 ounces cooked chicken, shredded
1/4 cup plain, nonfat Greek yogurt
1/2 cup seedless grapes, halved
1/4 cup dried cranberries
1/4 cup chopped toasted pecans
1/8 cup finely diced shallot
1 tablespoon chopped scallion
1/2 tablespoon finely minced fresh sage
1/2 tablespoon dried thyme
sea salt and freshly ground black pepper to taste

- Combine all ingredients until well incorporated
- Store in an airtight container for up to one week

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