Apple Chicken Salad-Low fat and still delicious!
Two posts in one day? Why yes. I have been doing a lot of cooking today, and because it is very warm today, and I am looking for a healthy, cool in temperature dinner, I made this yummy main course for supper. It's pretty simple once you have your chicken breasts cooked off. So give it a go!
Apple Chicken Salad
2 Chicken breasts (about 6 ounces each)
Seasoned salt of your choice
1 large apple of your choice
2 celery stalks
1/4 cup Greek nonfat yogurt
1 tsp. seasoned salt of your choice
1/5 tsp. crushed black pepper
Liberally sprinkle your chicken breasts on both sides with your seasoned salt. Allow to rest in your fridge for a few hours. This give the salt enough time to work its magic: It will pull extra moisture out of the meat and bring out a stronger "Umami" flavor. Grill (or dry sear in a cast iron skillet) the breasts until they are done; about 6-8 minutes on each side.
Once your chicken is fully cooked, cool it completely in the fridge until the interior reaches 40F. Chop the chicken into 1/2 inch cubes. Cut up the apples and celery into 1/4 inch pieces and add to the chicken. Toss everything together. Whisk the Yogurt, seasoned salt, and pepper together in a seperate bowl. Add to the chicken mixture, and fold everything together. Serve on chilled plates lined with crisp lettuce leaves. Enjoy!!!
Apple Chicken Salad
2 Chicken breasts (about 6 ounces each)
Seasoned salt of your choice
1 large apple of your choice
2 celery stalks
1/4 cup Greek nonfat yogurt
1 tsp. seasoned salt of your choice
1/5 tsp. crushed black pepper
Liberally sprinkle your chicken breasts on both sides with your seasoned salt. Allow to rest in your fridge for a few hours. This give the salt enough time to work its magic: It will pull extra moisture out of the meat and bring out a stronger "Umami" flavor. Grill (or dry sear in a cast iron skillet) the breasts until they are done; about 6-8 minutes on each side.
Once your chicken is fully cooked, cool it completely in the fridge until the interior reaches 40F. Chop the chicken into 1/2 inch cubes. Cut up the apples and celery into 1/4 inch pieces and add to the chicken. Toss everything together. Whisk the Yogurt, seasoned salt, and pepper together in a seperate bowl. Add to the chicken mixture, and fold everything together. Serve on chilled plates lined with crisp lettuce leaves. Enjoy!!!
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