Hi there! After a bit of fitness yesterday we’re back to the recipes! This week is going to be kind of a remix of last week’s recipes. This chicken salad was highly inspired by my smoked salmon and arugula salad from last Monday and I’m also going to post another popsicle recipe!
I really love the combination of apples and celery in a salad, and after trying it successfully with salmon I wanted to give it a go with chicken. We ate this chicken salad for a picnic last weekend and it was delicious!
Cal: 212 - Protein: 20g - Fat: 5.7g - Carbs: 20g - Fiber: 2.2g - Sugar: 15g
WW Old Points: 4 pts - Points+: 5 pts
- 1 tsp olive oil
- 2 chicken breasts
- the juice of 1/2 lemon
- 1 apple, peeled, cored and cubed
- 1 cup celery, chopped
- 2 tbsp raisins
- 1/4 cup Skinny Green Grapes Dressing
- Start by preparing the chicken. Cut the breasts into large cubes. Heat a non-stick skillet with 1 tsp olive oil. When hot, add chicken and cook until no longer pink inside and golden brown outside. Remove from heat and drizzle with lemon juice. Set aside and let cool completely.
- When chicken is not longer hot, combine all the ingredients in a large bowl. Drizzle with dressing and toss to coat. Keep refrigerated at least 30 minutes before serving.
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