Konze’s Kitchen: Almond chicken salad
Published: Thursday, January 24, 2013
Updated: Thursday, January 24, 2013 18:01
Chicken salad is a quick and easy fix to curb your hunger, and it’s not as time consuming as most recipes. But who wants boring old chicken salad? Let’s be a bit more colorful with this week’s recipe.
With a prep time of 15-20 minutes, the tweak on this recipe is just a little bit of hot mustard and pepper, but feel free to take your own spin on it. I usually get bored with the same old boring recipes and so I like to add a little awesome sauce to them, to make it that much better.
1. Take two chicken breasts and place them on a George Foreman grill. If you don’t have one, place your chicken in a pan on the stove. Make sure your stovetop is set to medium-high.
2. While your chicken is cooking, you still have some preparation to do. There are three things that need to be diced. First cut some grapes into halves. You want to have enough grapes to equal 1-1/2 cup.
3. Take the celery and dice enough to equal 1 cup. Then dice 3/4 cup of green onions. Throw them into a mixing bowl with the grapes.
4. Scoop out a 1/2 cup of Miracle Whip or Wegmans low-fat mayonnaise. Throw it into the mixing bowl along with your other accoutrements. If you’re like me and like it a little bit spicy, you can add 2-3 tablespoons of hot mustard.
5. Add 1/2 cup of halved almonds to complete your mix.
6. Your chicken should be done by now. Make sure there is no pink in the middle or just use a meat thermometer and make sure the internal temperature reads 165 degrees or above.
7. Dice the cooked chicken into cubes. Place it into the mixing bowl and mix until all of the chicken is coated.
1 serving (3/4 cup) equals 351 calories, 23 g fat (5 g saturated fat), 152 mg cholesterol, 540 mg sodium, 10 g carbohydrate, 2 g fiber, 25 g protein.
The nutrition facts may vary depending on what you choose to serve the chicken salad with. There are many different types of platforms, such as pita, wheat bread, crackers, etc. You can always double the serving of ingredients if you’re feeding a few more people.
However I leave it up to you, the reader, to choose what best suits your mood.
A recipe you can bring home to your mama – from my kitchen to yours.