Chicken salad is great with greens, on a sandwich, or served in little iceberg lettuce pockets for a real burst of freshness. Make a big batch to have on hand for healthy treats and lunches.
Chicken salad wraps
Serves 4
Ingredients:
2 cups shredded or cubed cooked chicken (see below)
1 cup diced green apples
1/2 cup green grapes, cut in half
1/2 cup chopped walnuts
1/4 cup mayonnaise
2 tbsp Greek yogurt
1/4 cup dried cranberries
Salt and pepper to taste
6 to 8 iceberg lettuce leaves
Method:
1. In a large bowl, mix together the chicken, green apples, grapes, walnuts, mayonnaise, yogurt, and cranberries. Mix well and salt and pepper to taste.
2. Wrap the chicken salad in the iceberg lettuce leaves. They’re like perfect little jewels!
Baked shredded chicken
Makes 2 1/2-3 cups
Ingredients:
2 skinless, boneless chicken breasts
1/2 lemon, juiced
2 tbsp olive oil
1 tsp chopped fresh thyme
Salt and pepper to taste
Method:
1. Preheat the oven to 385 F (195 C).
2. In a bowl, mix together chicken, lemon juice, olive oil, thyme, and salt and pepper.
3. Place on a baking dish and bake in the oven for 40 to 50 minutes until done. Allow to cool and then shred with a fork—or you can cut the chicken into 1/2- to 1-inch cubes, depending on preference.
Courtesy Mary Jo Eustace
maryjo.tv
@MaryJoEustace