Recipes for the Web

Barrington Software Incorporated

HEALTHY CHICKEN SALAD

Serves 6

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken breasts (2 small whole breasts)

3/4 cup plain nonfat yogurt

1 tablespoon Dijon mustard

2 tablespoons freshly chopped chives

1 tablespoon freshly chopped tarragon

1 Granny Smith apple

Juice of 1/2 lemon

1 cup finely diced fennel

1/2 cup finely diced celery

2 cups red seedless grapes, cut in half

6 slices pumpernickel bread

1 bunch watercress, tough stems removed

Olive-oil cooking spray

1. Combine salt and pepper in a bowl. Heat a large sauté pan over medium-high heat. Coat with

cooking spray. Sprinkle chicken with some of the salt mixture; place in sauté pan. Reduce heat to

medium; cover. Cook until chicken is cooked through, about 12 minutes (flip halfway through

cooking time). Remove from pan; set aside.

2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt mixture. Core the

apple, and cut into 1/4-inch dice. Place in a medium bowl with lemon juice, and toss to combine.

Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt

dressing; stir to combine. Serve on pumpernickel bread, open-faced, with watercress.

Per serving: 238 calories, 4 g fat, 59 mg cholesterol, 24 g carbohydrate, 681 mg sodium, 27 g

protein, 3 g dietary fiber.

From Martha Stewart

http://www.cooken.com

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