Ingredients
- ½ cup plain or Greek non-fat yogurt
- 1 teaspoon garlic powder
- 1 teaspoon dried rosemary (or 1 tablespoon fresh)
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- ½ cup sliced almonds, toasted
- 1 pound skinless, boneless chicken breasts, cooked*
- 2 celery stalks, chopped (about 1 cup)
- 1 bunch of green onions (both white and green portions), chopped
- 1 cup red or green seedless grapes, halved
- 1 red apple, unpeeled and diced
- 2 whole-wheat pita pockets, halved
- 4 romaine lettuce leaves
Directions
- Mix yogurt, garlic powder, rosemary, pepper and salt in a large bowl.
- Toast nuts to bring out their flavor. Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, or bake at 350° F for about 10 minutes.
- Cut cooked chicken into cubes (or shred into bite-sized pieces). You should have about 2 ½ cups of cooked chicken. See note below for poaching instructions.
- Add chicken, celery, green onion, grapes, and apple to the yogurt mixture. Mix well; refrigerate for an hour or two.
- Top salad with toasted almonds and serve with a romaine leaf in a whole wheat pita pocket.
Variations & Tips
- Instead of rosemary, use curry, paprika or a combination of your favorite herbs/spices.
- You could purchase a rotisserie chicken and shred 2 ½ cups for the salad; use the rest in another meal.
- Chop yellow, white or red onions if you prefer them to green onions.
- You could replace the grapes with raisins or dried cranberries.
- Use toasted walnuts or pecans in place of the almonds.
- You could add shredded carrots for an additional veggie.
Nutrition Facts
YIELD: 4 servings (1 ¼ cup salad in ½ pita pocket with 1 romaine leaf)
Calories: 357 per serving, Carbohydrates: 34g, Fiber: 6.7g, Sugar: 13.9g (0g added sugar), Protein: 35.6g, Fat: 9.9g, Saturated fat: 1.2g, Cholesterol: 85mg, Sodium: 345mg
* Nutrition facts will change as variations and substitutions are included. Above nutrition facts include ½ whole wheat pita and 1 romaine leaf per serving.
SOURCE: adapted from SkinnyMs.com
Watch the cooking demo video below for extra tips and guidance!
* Cooking Skills: How To Poach Chicken
The healthiest and easiest way to cook chicken in a hurry is to poach it. Place boneless, skinless chicken breasts in a saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through, about 10 to 15 minutes. Use a food thermometer to verify that the internal temperature has reached 165°F. See video below for additional guidance on how to poach chicken.