Dijon mustard lovers will love this twist on traditional chicken salad—and will also be shocked by the creaminess of the dressing, given that it has about one-third of the calories and one-fourth of the fat usually found in a similar-size serving. Serve over a bed of butter lettuce or fresh spinach or on sprouted grain or multigrain bread.
Servings: Serves 4
- 1 pound trimmed boneless, skinless chicken breasts
- 3 tsp. extra-virgin olive oil
- Salt , to taste
- Ground black pepper , to taste
- 3 Tbsp. fat-free plain yogurt
- 3 Tbsp. Dijon mustard
- 1/3 cup chopped celery
- 1/3 cup seedless grapes , each cut in half
- 1/3 cup chopped red apple
Preheat a grill to high heat.
Rub the chicken all over with 1 teaspoon of the olive oil and season with salt and pepper. Place on the grill and cook for 3 to 5 minutes per side, or until the chicken is no longer pink and juices run clear. Allow the chicken to cool, then cut it into bite-size cubes.
In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes and apple. Gently toss well to combine. Season with salt and pepper and serve.
Reprinted from: The Biggest Loser Family Cookbook by Chef Devin Alexander and the Biggest Loser Experts and Cast © 2009 by Universal Studios Licensing LLLP. The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735.
173 calories, 27 g protein, 4 g carbohydrates, 5 g fat (less than 1 g saturated), 66 mg cholesterol, trace fiber, 361 mg sodium (per serving)
Printed from Oprah.com on December 12, 2013
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