Wednesday, June 3, 2009

Chicken Salad

3-4 Chicken breasts (cooked and diced to desired size)
10-15 baby carrots (finely chopped)
2 stalks of celery (finely chopped)
1 T natural Italian dressing seasoning (Good Seasons ITALIAN ALL NATURAL package)
2 T cup Brianna's poppy seed dressing (optional)
1/4-1/2 cup organic mayonnaise or omega three mayonnaise
toasted walnuts or slivered almonds (optional)

*please note that the poppy seed dressing and mayonnaise are not necessarily Makers Diet friendly, but the omega three mayo is.


First, I drizzle olive oil and sprinkle a little salt and pepper on the chicken. Bake chicken breasts in the oven on 350 degrees for apx 20 minutes or until done. Dice up into desired size. Chop carrots and celery and add to chicken. Add Italian dressing seasoning and stir to combine. Add poppy seed dressing and mayonnaise to the chicken and stir well.

You can serve this chicken salad a few different ways. I enjoy it over a bed of spinach with sliced up strawberries and slices of avocado. You can serve it as a sandwich as well.

Helpful Tip of the Week:

I enjoy jelly on toast but typically jellies have tons of refined sugars added to them. I was so thrilled when I discovered a jelly that does not contain these sugars but instead is sweetened with fruit pectin and fruit juice. You can find this at HEB in the jelly section and the brand is St. Dalfour. It does cost a little more than other jellies, but it is well worth the price difference!

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