A chicken salad recipe, but with flavor and no mayo. This recipe is scaled to make a week worth of lunch portions.
Prepare chicken
1. Take trimmed breasts and slice them horizontally in half to leave two thin cutlets each. Coat each side liberally in preferred spice mix. (Weber Kickin Chicken works great here)
2. Heat a skillet over medium heat. Add in a few tablespoons of olive oil and cook each cutlet, turning occasionally to prevent burning. After about 7-8 minutes, check internal temperature with instant read thermometer and set aside to cool.
Prepare sauce
1. Add Greek yogurt, honey, sun-dried tomatoes and oil, and spices to the bowl of a food processor. Pulse approximately 7 times to make sure ingredients are mixing then run it at medium speed for 30 second intervals, stirring the bowl in between to mix. The final sauce should be fairly smooth. Taste and adjust seasoning as necessary.
Put it together
1. Cube the cooled chicken and add it and its juices to a large mixing bowl. Add the fine diced apple, chopped almonds, and drained chickpeas to the bowl and stir to evenly mix the ingredients.
2. Add the sauce gradually to the bowl and mix, stopping at the desired consistency.
3. Check final seasoning and enjoy.
It is really critical to make sure the sauce is mixed well, so I would reccomend using a food processor or immersion blender.
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Serving Size: 1 Serving (99g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 170 | ||
Calories from Fat: 53 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 0.5g | 3 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 255.5mg | 9 % | |
Potassium 259.7mg | 7 % | |
Total Carbohydrate 24.6g | 7 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 19.1g | ||
Protein 6.5g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 170
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