After a fantastically long holiday weekend, my "Menu-Planning Monday" commenced (a little off schedule) on Wednesday morning. Since I've been craving anything fall, I decided to pick some things this week that reminded me of home: apples, pumpkins, butternut squash, and the crock pot!
Now, I'd never actually prepared butternut squash -- until yesterday. (I'll share my yummy soup recipe soon.) Since I didn't know quite what I was getting in to, I decided I should have a quickie/easy salad to go with the soup (in case it took longer than anticipated). Am I glad I did - it was just as yummy as the soup!
This recipe came from SkinnyTaste, a blog I discovered while menu-planning this week. (Good luck peeling your eyes away from all the fantastic food photos!) This salad is just as rich in texture as it is in flavor. I love a crunchy, hearty salad and this meets that requirement.
If you have leftovers, try using them in a pita, wrap, or croissant the next day.
- 7 oz (1 breast) poached chicken breast (recipe follows) **Note: I used two breasts while I was at - why not?)
- 2 C fat free chicken broth
- 1 medium apple, peeled and cut into small cubes (I used Granny Smith) **I plan to double this next time.
- 1 C red seedless grapes, cut in half **Again, I'll double this next time.
- 1/2 C celery, chopped
- 1/4 C light Hellman's mayonnaise **I'm a MiracleWhip girl 'til the end!
- 2 tbsp fat free Greek yogurt
- salt and pepper
- 2 tbsp pecans or walnuts **All measurements went out the window here. I loaded up on pecans!
- 6 C mixed baby greens like spinach and arugula
Directions to Poach Chicken Breast(s):
- Cover chicken breast(s) in broth in a small pot. Add water if it doesn't cover the chicken.
- Add salt and pepper, a piece (or two) of (*not part of original recipe, but I use: chopped) celery and its leaves (you could add herbs like parsley, garlic, onion, or whatever you want) and bring to a boil.
- Reduce to a simmer and cook 5 minutes.
- Remove from heat, cover tight and let sit for 15-20 minutes or until thickest part of the breast registers 160 degrees. Chicken will be cooked through.
- Let it cool and cut into small cubes.
Directions to Prepare Salad: