Chicken Salad

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This is kind of my version of the traditional Waldorf Salad. I like it so much because it is so simple and it can be prepared ahead of time. All of its ingredients are delicious and creates balance between them. I don’t use apples, instead, I use black seedless table grapes, they are so sweet that add a very nice flavor to the salad. And for the crunchiness I add jicama. This is another recipe where I integrate mexican ingredients to a traditional american dish.

Jicama is a root originally form Mexico. It has a very fresh and crunchiness consistency. It is very low-calorie and it is a very good source of fiber.

Enjoy!

CHICKEN SALAD

Serves 2

Ingredients

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6 Boneless Skinless Chicken Breast Tenders

2    Celery stalks

1/2 Cup black seedless table grapes

1/2 Cup jicama 1/2 inch cubes

1/2 Cup pecans

1/2 Cup plain greek yogurt

1    Tablespoon mustard

 

Procedure

  • Heat a pan and cover the surface with non-stick spray
  • Cook the chicken tenders on both sides until they are golden brown
  • Meanwhile, chop the rest of the ingredients

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  • Chop the cooked chicken in bite size pices
  • In a little bowl mix the yogurt with the mustard
  • Mix all the ingredients in a bowl

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