The Dressing:
1/4 cup light mayonnaise
1/4 cup fat free Greek yogurt
1/4 cup light mayonnaise
1/4 cup fat free Greek yogurt
2 tsp cider vinegar
2 1/2 tsp honey
1 tsp poppy seeds
salt and pepper to taste
The Salad
1 lb boneless, skinless chicken breasts
1/4 cup chopped pecans
1 cup red seedless grapes
1 stalk celery, thinly sliced
2 1/2 tsp honey
1 tsp poppy seeds
salt and pepper to taste
The Salad
1 lb boneless, skinless chicken breasts
1/4 cup chopped pecans
1 cup red seedless grapes
1 stalk celery, thinly sliced
Directions
Combine the dressing ingredients and store in the refrigerator until ready to use. Can be made up to 2 days in advance.
Bake the chicken breasts in a foil-covered pan with 1/2 cup water until cooked through - about 25 minutes at 375. Chill thoroughly, then chop into bite sized pieces. Combine with other salad ingredients and dressing.
Bake the chicken breasts in a foil-covered pan with 1/2 cup water until cooked through - about 25 minutes at 375. Chill thoroughly, then chop into bite sized pieces. Combine with other salad ingredients and dressing.
No comments:
Post a Comment