Discover These 5 Inhouse Power recipes From My Mom’s Kitchen!

fatloss | Jan 08, 2008 | Comments 0

Chicken salad with thyme, walnuts and grapes

This mouthwatering salad has a surprise sweetness from the grapes and orange juice along with a wonderful crunch from the walnuts. Prep time: 5 minutes; total time: 5 minutes

INGREDIENTS

• 3 ounces boneless skinless chicken breast, poached, cooled and diced
• 1/8 teaspoon fine sea salt
• 1/8 teaspoon black pepper (3 good cranks of the pepper grinder)
• 1/4 cup seedless purple grapes, sliced in half (about 10 grapes)
• 1 tablespoon chopped walnuts
• 1 teaspoon fresh thyme leaves or 1/3 teaspoon dried thyme leaves
• 1 tablespoon orange juice
• 1/8–1/4 cup yogurt cheese or approx. 2–3 tablespoons plain low-fat or nonfat yogurt
• 2 cups baby spinach

DIRECTIONS

Mix the chicken, salt, pepper, grapes, walnuts, thyme, orange juice and yogurt. Blend well.

Serve over baby spinach.

Alternative preparation method: For chicken salad with mango, soy nuts, cilantro and lime, do not add the grapes, walnuts and thyme. Instead substitute 2 tablespoons roasted soy nuts, 1/4 cup diced mango, 1/2 cup roughly chopped cilantro and 1 tablespoon fresh lime juice.

Tuna variation: Substitute

3 ounces of canned, drained low-sodium tuna in spring water for the 3 ounces of cooked chicken. Enjoy!
To Be Continued

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