Roasted Chicken Salad with Cranberries
June 18, 2013
In a separate bowl, mix together yogurt, and honey mustard.
When ready, serve on lettuce leaves and season with salt & pepper – such a light and healthy lunch!
I have all of this beautiful lettuce in my garden this year and I just can’t seem to keep up with it! It’s so crisp, fresh and clean – I love it! The taste is so much fresher than lettuce I buy in the store. I’m eating it as soon as I cut it. The great thing about lettuce is that it grows, you cut it to eat, and then it grows right back. I won’t have to buy lettuce this summer at all! We’ve been making a lot of lettuce wraps and having tons of salad so that it doesn’t go to waste.
Do you have a garden? What do you grow?
Last week we also had leftover rotisserie chicken so I decided that I’d make a healthy version of chicken salad. Hope you like it!
Ingredients:
3oz of leftover rotisserie chicken
2T plain Greek yogurt like Fage 2%
2T chopped dried cranberries
1T chopped walnuts
2tsp honey mustard
Lettuce leaves for wrapping
Salt & pepper, to taste.
Preparation:
To a small mixing bowl (or measuring cup like me, haha), add chicken, cranberries and walnuts.
In a separate bowl, mix together yogurt, and honey mustard.
Add the yogurt to the chicken mixture and stir thoroughly.
If you have time, let the mix sit overnight or for at least a few hours to “marinate”.
When ready, serve on lettuce leaves and season with salt & pepper – such a light and healthy lunch!
Nutrition:
Serves 1
Calories 316 / Carbs 22g / Fat 16g / Protein 21g / Fiber 2g / Sodium 882mg
One Comment
Katie J
THis looks good!
I love your new print function! I just noticed it!