As some of you know, for my master's thesis, I created a healthy eating magazine for parents with young kids. I developed a handful of healthy but yummy recipes that would get lots of good-for-you things into kids but still taste delish.
They were a hit with my tasters (a bunch of 13-year-olds) and I think they do a pretty good job of being healthy. But just because kids would like them doesn't mean grownups won't. I had sort of forgotten about these recipes, but now that it's so darn hot outside, lighter, healthier fare just seems appropriate. Hope you enjoy!
Sweet and Savory Chicken salad
1 1/2 pounds boneless, skinless chicken breasts
2 cups chicken broth
1/3 cup low-fat mayonnaise
1/2 cup fat-free plain yogurt
1 tablespoons lemon juice
2 teaspoons agave nectar*
1/2 apple, diced
1/4 cup dried cranberries or raisins
1/4 cup sliced almonds
1 teaspoon salt
1/2 teaspoon pepper
- Place chicken breast in shallow pan. Add chicken broth and enough water to cover. Bring to a boil, then lower heat and simmer 5 minutes. Turn off heat, and allow chicken to cook 10 minutes more, or until the middle is no longer pink.
- While chicken cooks, whisk together mayonnaise, yogurt, lemon juice, and agave nectar in a large bowl.
- Remove chicken from broth, and set aside until cool enough to handle. When cool, cut chicken into bite-size cubes, and place in bowl. Add fruits, almonds, salt, and pepper, and stir to combine. Refrigerate for 30 minutes before serving.
- To pack for lunch, put 1 cup of the chicken salad inside a whole-wheat pita pocket or place leaves of bibb lettuce at the bottom of a resealable plastic container, and mound 1 cup of chicken salad on top.