Chicken salad (Also try with Turkey this November)
Chicken salad is a satisfying meal no matter the season or occasion. The recipes for chicken salad vary greatly, giving it many different flavor profiles and styles. However you define chicken salad, try this option for something a bit lighter (yogurt provides the creaminess) that offers a nod to Michigan’s own local Montmorency cherry crop:
2 whole boneless, skinless chicken breasts, trimmed of fat
¼ cup chopped fresh basil
3 tablespoons fresh thyme leaves
¾ cup dried Montmorency cherries
Dash of kosher salt
Freshly ground black pepper
¾ cup non-fat Greek yogurt or Non fat mayo
Place chicken breasts in medium pan, cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until chicken is no longer pink in the middle. Drain and rinse with cold water to cool. Once cool to the touch, cut chicken into ½-inch cubes and place in a large mixing bowl. Add basil, thyme, cherries, salt and pepper and mix thoroughly. In a small bowl, whisk together the Greek yogurt and olive oil until well blended. Pour over the chicken and mix together. Chill for 4 hours or overnight. Serve in lettuce cups or on whole grain bread.
Makes 6 servings
Per serving: 192 calories; 6 g total fat;60 mg sodium; 16 g carbohydrates; 1 g fiber; 14 g protein
Harvest Pumpkin Dip
1 Cup Pure Pumpkin
½ cup nonfat Greek yogurt (plain)
½ cup light brown sugar
½ teaspoon cinnamon
1 Cup thawed nonfat or dairy free Whipped Topping
Mix all ingredients together and refrigerate until the consistency is pudding like. Serve with sliced apples, pears, baked pita chips, wheat pretzels or low fat graham crackers.
Makes 4 - ¼ cup servings - approximately 65 calories/ serving
Recipes can be found at www.eatingwell.com
Next week we will be featuring diabetic friendly recipes for the holiday.