22 March 2013

Jillian Michael's Chicken Salad

Can you tell I'm on a health kick? I'm still crafting away, don't worry. My job, life and exercise have been taking priority over blogging. I'm okay with it! I made Jillian's chicken salad last night and it was a total success. Here's the recipe:

Makes 4 cups total. Her serving size is 1/2 cup or less if you're putting it on a sandwich. We each had a cup last night by itself with sides and it was plenty.

1 pound boneless skinless chicken breast (poached and cooled)
1 cup halved red seedless grapes
1/3 cup chopped pecans
1/3 cup non or low fat plain greek yogurt
1 teaspoon honey
1/4 cup chopped celery (I used cucumber because we didn't have celery)
1 teaspoon cider vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
fresh herbs (optional) I added chives, parsley, and tarragon from my garden.

Use your fingers to shred the chicken into a large bowl. Add the grapes and pecans and toss gently to mix the ingredients. In a small bowl, stir together the yogurt, celery, honey, vinegar, salt, and pepper. Pour the dressing over the chicken and toss to coat. Store the salad in a tightly sealed container in the refrigerator for up to three days. Let stand at room temperature for 15 minutes before serving.

To poach chicken, place in a shallow pan with a lid. Fill the pan with water to cover the chicken by about 1 1/2 inches. If you have it, add lemon zest and a bay leaf. Cook over medium heat and bring to a simmer, then reduce the heat so the water barely bubbles, partially cover, and cook until the meat is firm and releases clear juices when pierced with a fork, about 10 minutes.
Remove the chicken and transfer to a towel lined plate to drain. 

Calories per half cup: 118
Fat: 5.1g
Protein: 12.9g
Carbs: 5.6g
Sodium: 93.8mg

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