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Reci-please

Recipes for healthy foods are endless, although we can often get into the same routine and miss chances for exploring these possibilities. March is National Nutrition Month® and this year’s theme is Enjoy the Taste of Eating Right. The goal is to encourage healthy eating by blending new or familiar tastes with nutritious foods – which can mean combining familiar foods with something we’ve never tried before or taking an old standby recipe and introducing a new seasoning. This chicken salad recipe is very versatile. Serve it on a bed of mixed greens, as a cold sandwich or use as a filing for a panini. The recipe can also be varied with different ingredients. Other combinations could be diced pears, walnuts and cider vinegar instead of balsamic vinegar, or mandarin oranges, diced pineapple, almonds and fresh mint in place of basil. Options for healthy eating are boundless, so go exploring and tickle some taste buds with new flavors!

Chicken Salad with Grapes & Pecans

2 cups cooked, diced chicken

1 1/2 cups red seedless grapes, halved

1 cup toasted pecans, coarsely chopped

1 cup low fat mayonnaise

1/2 cup diced celery

1/2 cup sliced green onions

2 tablespoons chopped fresh basil

1 tablespoon balsamic vinegar

salt and pepper to taste (approximately 1/4 teaspoon of each)

Steps:

In a small bowl, mix mayonnaise, basil and balsamic vinegar. Set aside.

In a larger bowl, combine chicken, grapes, pecans, celery and green onions. Pour in mayonnaise mixture. Stir well.

Season with salt and pepper to desired taste.

Serve over mixed greens or as a sandwich using whole grain bread.

Makes 4 1/2 cups chicken salad

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