Chicken Salad½ cup eggless light mayo
2 tsp apple cider vinegar
2 packets of Truvia or Stevia zero-calorie sweetener
⅓ cup diced celery
1 lb. boneless, skinless chicken breast, cooked, cubed
⅓ cup pecans, toasted, chopped
2 tsp chia seeds
1 cup red seedless grapes, halved
What directions? Mix these goodies up in a bowl, cover & chill in the fridge for a while, and enjoy!
Nutrition data for adapted version (from MyFitnessPal.com), per serving:
17 g fat
25 g protein
11 g carbohydrate
2 g fiber
6 g sugar
Whole Foods Sonoma Chicken Salad
“This chicken salad is one of our classic Whole Foods Market dishes. The tender chicken breast, crunchy pecans and sweet grapes in each bite are hard to top.” -From The Whole Foods Market Cookbook
1 cup mayonnaise
4 teaspoons apple cider vinegar
5 teaspoons honey
2 teaspoons poppy seeds
Salt and freshly ground pepper to taste
2 pounds boneless, skinless chicken breasts
1/3 cup pecan pieces, toasted
2 cups red seedless grapes
3 stalks celery, thinly sliced
Whisk together the dressing ingredients in a bowl. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.
Preheat oven to 375°F. Place the chicken breasts in one layer on a baking pan. Cover with foil and bake 25 minutes until completely cooked through (Juices should run clear; no pink in the center) Remove cooked chicken breasts from pan; let cool for 10 minutes, then cover and refrigerate.
When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.