Friday, November 20, 2009

Food on Friday - Chicken Salad with Grapes & Walnuts

Chicken Salad with Grapes & Walnuts


{Scaled Servings 8 Originally 4}

3 pounds chicken tenderloins
10 cups water
3 1/2 cups chicken broth, low-fat, reduced sodium
2/3 cups yogurt, plain
2/3 cups of mayonnaise
2 tablespoons of Dijon Mustard
2 cups grapes, seedless, halved
2 cups walnuts, chopped
6 tablespoons capers, drained (the best part of this recipe)

1. Toss chicken with 2 tsp salt.

2. Bring water and broth to a boil in a large saucepan, then add chicken and cook at a bare simmer, uncovered, stirring occasionally, until just cooked through, about 5 minutes.  Drain and cool, then tear into 1-inch chuncks.
3. Meanwhile, stir together yogurt, mayonnaise, and mustard.
4. Stir chicken and remaining ingredients into dressing with salt and pepper to taste.

Serve with: sliced tomatoes; green beens with lemon

Active: 15 minutes

Total: 30 minutes

We mad this during a cooking class with my mom at the Wellness Center.  It's a center that offers free services to cancer patients to help them live healthier lives.  It's a great program and fun to enjoy healthy food too!!




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