Servings:
Serves 1; serving size: 2 1/4 cups Servings
Ingredients
- 3 ounce 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
- 2 cup baby spinach
Preparation
Baking 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.
