Sunday, February 23, 2014

Chicken Salad with Grapes & Toasted Pecans

Chicken Salad
TMP Adaptation
Serves 4
½ 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, per serving:
283 kcal
17 g fat
25 g protein
11 g carbohydrate
2 g fiber
6 g sugar

Whole Foods Sonoma Chicken Salad
Serves 4-6

“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.

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