Make this quick, easy and refreshing chicken salad with your kids. Using Greek yogurt instead of mayo adds protein, and cuts calories and fat. And the fruits and veggies add color along with vitamins and minerals.
12 ounces chicken breast (may use canned chicken breast)
1/3 cup dried cranberries
1/3 cup Granny Smith apples, chopped
½ cup celery, chopped
1 cup fat-free plain Greek yogurt
1 tablespoon fresh rosemary
1 tablespoon honey
- In a large stockpot, boil chicken breasts until cooked throughout. Once cooled, dice chicken into bite-size pieces. Mix together in a large bowl the chicken, cranberries, chopped apples and celery.
- In another bowl, thoroughly mix the Greek yogurt, rosemary and honey. Mix well with chicken mixture.
- Serve as desired, over a bed of lettuce, on whole-grain bread or with whole-grain crackers.
Nutrition Information (Per Serving)
Yields 6 servings
Total fat: 1 g
Cholesterol: 33 mg
Sodium: 58 mg
Total Carbohydrate: 58 g
Dietary Fiber 1.5 g
Protein: 16.7 g
Recipe from our Children’s Hospital Pediatric Nutrition Support Team