Everyone is so busy these days, and with so many fast food and prepared meal options, making a heart healthy meal can be a real challenge. Chicken salad is one healthy option for either lunch or dinner that’s fast and easy to prepare.
Start with cooked chicken or even turkey, choose the white breast meat as it’s the lowest in fat. You can use leftover cooked chicken. Grill or poach the meat a day before or when you are short on time you can purchase cooked chicken breasts. Flash frozen seasoned chicken breasts contain quite a bit of sodium, so buy fresh when ever possible. Breasts sold with the bone in and skin on are the most reasonably prices. Simply remove the skin and poach with the bone on.
Then add some red grapes, the red pigment contains antioxidants that are suggested to be good for your cardiovascular health. Mix it all up with a low fat yogurt dressing and serve on a bed of leafy greens. Look for salad green with dark green leaves such as mixtures that contain spinach. You can stuff the chicken salad into a whole grain pita or wrap it up in a whole wheat flat bread.
Easy Chicken Salad
3 cups cooked chicken breast, cubed
1 1/2 cup red seedless grapes, halved
1 cup celery, sliced
1/3 cup green onion, sliced
3/4 cup plain, low fat yogurt
1 teaspoon of curry powder
Salt and black pepper
Mixed salad greens
- Whisk together yogurt and curry powder in a small bowl, season with a pinch of salt if desired and black pepper to taste.
- Place chicken, grapes, celery and green onion into a large serving bowl. Add the dressing and gently toss until well coated.
- Serve the chicken salad on a bed of mixed green salad leaves and a baked potato or steamed brown rice for a healthy dinner. Fill a pita or wrap to a fast, filling and packable lunch.