Picnic

Low-Fat, High-Protein Chicken Salad is for Sandwich.

Low-Fat, High-Protein Chicken Salad takes 15 minutes to prepare.

Low-Fat, High-Protein Chicken Salad takes 8 minutes to cook.

Low-Fat, High-Protein Chicken Salad makes 5 servings.

The ingredients for Low-Fat, High-Protein Chicken Salad are:

1 lb. of lean chicken breast (I used Perdue Fit & Easy Breast Tenderloin)

3/4 c. Nonfat plain Greek yogurt

1 celery stalk, diced

1/2 c. of seedless grapes, sliced

1 apple, cored and diced

1.5 oz (a small box) of raisins

1/4 c. of walnuts

Here is how you make Low-Fat, High-Protein Chicken Salad:

Grill all of the chicken breasts in a 1-lb. package until cooked thoroughly (I used a George Foreman grill with the tenderloins, which cooked in 6-7 minutes.)While chicken is cooking, cut up vegetables and fruit:Dice the celery stalk.Slice grapes in half (or fourths).Core apple and dice into bite-sized chunks.Put fruits, vegetables, and nuts into a large mixing bowl.After chicken is cooked throughout and has cooled, add to large mixing bowl.Finally, add Greek yogurt and stir until all of the contents are coated.Chill in the refrigerator for at least 30 minutes before serving.Refrigerate any unused portions.Number of Servings: 5Recipe submitted by SparkPeople user LOGICALLIE.

The nutritional information for Low-Fat, High-Protein Chicken Salad is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 221.7

• Total Fat: 5.3 g
• Cholesterol: 58.7 mg
• Sodium: 45.6 mg
• Total Carbs: 15.7 g
• Dietary Fiber: 1.8 g
• Protein: 28.9 g

The dietary needs meet for Low-Fat, High-Protein Chicken Salad is Low Fat