Summertime Chicken Salad Featured in USAT Magazine
Summertime Chicken Salad Recipe from Salad Secrets is featured in USA Triathlon Magazine for Summer of 2011
4 ounces cooked boneless, skinless chicken breast, cut into bite-sized chunks
1 cup sliced fresh strawberries
1 cup diced fresh peaches
1/2 cup fresh or canned pineapple chunks (juice packed)
1/2 cup chopped celery
1/2 cup nonfat vanilla yogurt
2 tablespoons fresh mint, finely chopped
1/2 teaspoon cinnamon
1/2 teaspoon grated lemon rind
4 cups lettuce leaves
Directions:
In a medium bowl, combine the chicken, fruit and celery.
Mix yogurt, mint, cinnamon and lemon rind in a separate bowl.
Pour this dressing over the chicken and fruit mixture and toss to coat.
Spoon salad on lettuce leaves and serve chilled.
Chef's Notes:
This salad is wonderful in the summer, when you don't want to cook and heat up the kitchen. We like to serve it with whole grain bread or crackers - pick ones that are low in sodium. If you are using leftover chicken this really goes together quickly.
Serves 4. Each serving: 2 cups
Total prep and cooking time: 5 minutes.
This recipe is from Salad Secrets - available on amazon.com, nutritioneducationstore.com, iPhone, iPad and iBook.
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