Photo: John Autry; Styling: Mindi Shapiro
Serve this main-dish salad over fresh spinach. Regular spinach is the least expensive option, but you'll have to remove the stems. If time is your main concern, buy baby spinach.
Yield:
4 servings (serving size: 1 1/4 cups)
Cost per Serving:
$2.28
Nutritional Information
Calories
391
Fat
22 g
Satfat
3.4 g
Monofat
11.4 g
Polyfat
5.1 g
Protein
36.1 g
Carbohydrate
11.5 g
Fiber
1.8 g
Cholesterol
101 mg
Iron
1.6 mg
Sodium
469 mg
Calcium
59 mg
Ingredients
4
(6-ounce) skinless, boneless chicken breast halves
1 tablespoon
olive oil
1/2 teaspoon
salt
1/2 teaspoon
freshly ground black pepper
Cooking spray
1/3 cup
finely chopped celery
1/3 cup
sweetened dried cranberries
1/4 cup
chopped pecans, toasted
3
green onions, thinly sliced
3 tablespoons
light sour cream
3 tablespoons
canola mayonnaise
2 teaspoons
fresh lemon juice
Preparation
1. Preheat grill to medium-high heat.
2. Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes; shred. Place chicken in a large bowl. Add celery and next 3 ingredients (through green onions); toss.
3. Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat.
August 2010
