Poached Chicken Salad

Poached Chicken Salad

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From: Diabetic Living Magazine

A healthier twist on a classic, this recipe uses Greek yogurt instead of mayonnaise. Serve over fresh greens to make it a delicious lunch or simple dinner.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces chicken breast tenderloins
  • ½ cup finely chopped celery
  • ½ cup plain fat-free Greek yogurt
  • 3 tablespoons dried cranberries
  • 1 tablespoon roasted and salted pistachio nuts, chopped
  • ½ teaspoon snipped fresh thyme
  • ¼ teaspoon kosher salt
  • 3 cups mixed spring salad greens
  • 2 teaspoons olive oil
  • 2 teaspoons red wine vinegar or cider vinegar
  • Cracked black pepper

Preparation

  • Prep

  • Ready In

  1. In a medium saucepan combine chicken and enough water to cover. Bring to boiling; reduce heat. Simmer, covered, 5 minutes or until chicken is done (165°F); drain. Shred chicken using two forks.
  2. In a medium bowl combine chicken and the next six ingredients (through salt). In another medium bowl toss together greens, oil, and vinegar. Serve greens topped with chicken mixture. If desired, sprinkle with pepper and additional thyme.

Nutrition information

  • Serving size: 1½ cups greens and ¾ cup chicken mixture
  • Per serving: 282 calories; 10 g fat(2 g sat); 2 g fiber; 16 g carbohydrates; 33 g protein; 21 mcg folate; 85 mg cholesterol; 12 g sugars; 939 IU vitamin A; 6 mg vitamin C; 116 mg calcium; 1 mg iron; 261 mg sodium; 678 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: ½ fat, ½ fruit, ½ lean protein, ½ starch, ½ vegetable

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