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Jumat, 02 November 2012

Healthy Chicken Salad


I’m a little late posting today…my little man has been sick all weekend and it hasn’t been very fun. The poor thing is teething pretty badly too..its been looong. But he’s down for a nap now, thankfully, he needs it, and I have a few minutes to blog!
This weather has been freakin awesome! I know everyone, everywhere, is saying this. But I just cant get over it..to be able to wear shorts, in Maine, in March. WOW. Unheard of…(and its supposed to hit 80 this week!) Eeeee!! (Insert loud squawk of excitement!!) I just hope it stays this nice!! (I may actually get outside finally…I’m totally a bear in the winter..I hibernate bad.)


Soo Chicken Salad sandwiches..completely a summertime food..in my head. But like I said, Its like summer around here and these mini sandwiches are the perfect snack or have a couple and call it lunch! They’re flavorful, healthy, and so superb! (Tip: Make them even healthier by using the chicken salad on top of a salad instead of on bread!)


I can’t believe bikini season is right around the corner…THAT is a scary thought. Ive been slightly neglectful of my baby weight..did you know that they Spanks makes bathing suits! Can we say Hallelujah!? Its like a little nip n’ tuck without all the nipping! :P Time to hit the pavement regardless though!
Add this chicken salad to your diet..quick to whip up, store it in the fridge and you’ve got snacks to go! :) Happy Monday!

 

Healthy Chicken Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 6 Mini Sandwiches, well packed
1 Sandwich
130 calories/serving
2.9 grams total fat/serving
Ingredients
  • 3/4 cup diced green peppers
  • 3 cups cooked chicken, cubed (I just bought a rotisserie chicken to keep it quick)
  • 5 ounces Plain Non-Fat Greek Yogurt
  • 1 Tablespoon + 1 teaspoon Dijon Mustard
  • Juice of 1/2 a lemon
  • 1 teaspoon brown sugar
  • 1/8 teaspoon cayenne
  • salt and pepper to taste
  • 1/8 cup quartered red grapes
  • Honey Wheat Rolls (optional)
  • Pecans (optional)
Instructions

  1. In a large bowl add the green peppers and cubed chicken.
  2. In a separate small bowl whisk together the Greek yogurt, Dijon, lemon juice, brown sugar, cayenne, salt, and pepper.
  3. Once completely whisked together pour into the chicken and pepper mix. Toss to combine and thoroughly coat.
  4. Add the quartered grapes, and toss to mix.
  5. Spoon into rolls or on a salad and enjoy!

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