Chicken Salad

Chicken Salad

chicken salad

yields 4 cups 

  • 2 cups cooked and shredded chicken breast
  • 1 cup quartered red grapes
  • 1/4 chopped pecans
  • 1/2 cup celery, chopped
  • 1 cup Cabot greek yogurt, 10% milk-fat
  • 2 tbsp stevia
  • Himalayan sea salt and pepper to taste

To cook chicken, place chicken breast on foil piece about 1 foot long and season with sea salt, pepper, and garlic powder to taste. Wrap up tight and and bake at 375 for 40 minutes. Once chicken is cool, shred and set aside 2 cups. Mix all ingredients together and refrigerate for at least 30 minutes before serving. Serve as a lettuce wrap, with celery slices, on a sandwich thin, or with a tortilla.

Nutritional Information: Total Calories 251, Total Fat 11g, Carbohydrates 14g, Sugars 7g, Dietary Fiber 1g, Protein 23g, Sodium 150mg, good source of niacin and vitamin B6

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