Hold the Mayo

Hold the Mayo

When people ask me what the most important piece of advice I give to someone who is trying to lose weight, it's eat real food.  The more I have learned about all of the additives found in processed foods and the way these foods are engineered to make you crave more and eat more the more it makes sense.  These companies are all about one thing and that is increasing sales. Once you move away from processed foods, you will really appreciate how much better real food tastes and makes you feel.  And you won't risk putting Hydrogenated Oils (aka trans fats, which put you at an increased risk of heart attack or stroke), added sugars or any of the other non-food chemical additives into your body.  Our bodies just weren't built to handle these things and therefore we have a whole lot of people who are over weight, feel miserable and have a host of preventable diseases.  The purpose of my post today is to share a real food recipe with you, not to give a scientific lecture (thank goodness, I just don't have it in me at the moment).  This is the second of the three items I made for the Open House a couple of weeks ago,  Chicken Salad with Grapes and Chives.

My chicken salad is super easy and rather pretty if I do say so myself.  For the Open House I served it on cucumber slices which was lovely.  I personally do not have an issue with bread or gluten but I do find myself preferring non-bread vessels to hold my meats lately (lettuce wraps are a personal favorite).  I think it's because the bread can be so filling and there are always plenty of other things I'd like to eat along with my burger or chicken salad or what have you.  So let's get back to the recipe...

To cook the chicken, bring a pot of salted water to a boil.  Add the three boneless, skinless breasts, lower the heat to medium low and simmer, covered for about 12-14 minutes or until cooked through.  Set them aside to cool.

When the chicken is cool enough to handle, use two forks and shred it up.

Next chop 2 Tablespoons of chives.  These chives are going gang busters in my garden.  They sprouted right up this spring!

Next halve or quarter some seedless grapes.  I used about 1/2 cup maybe a tad more, do what you like.  In a small bowl mix 1/3 cup of plain Greek yogurt (I prefer full fat) and 1 Tablespoon of red wine vinegar.  Add a 1/2 teaspoon of salt and fresh cracked pepper to taste.  Stir it into the shredded chicken along with the grapes and chives and mix thoroughly until coated.

This is much lighter than a heavily mayo-ed chicken salad and very tasty, and did I mention easy?  These salads always taste better when made a little bit ahead.  Make some up on a Sunday and have a healthy lunch option during the week.  Eat it in a wrap, on bread or on a bed of lettuce with some slivered almonds on top, Mmmm.  I may have to make this again sooner than later.

Chicken Salad with grapes and chives

3 chicken breast halves (boneless, skinless)

1/3 cup plain Greek yogurt

1 Tbs red wine vinegar

2 Tbs chopped chives

1/2 cup chopped red seedless grapes, halved or quartered

1/2 tsp salt

Fresh cracked pepper to taste

Bring a pot of salted water to a boil, add chicken.  Reduce heat to medium-low and cover. Simmer for 12-14 minutes or until just done.  Remove to a plate to cool.  Once cool enough to handle, shred chicken using two forks.

In a small bowl stir together yogurt and vinegar, salt and pepper.  Add to the chicken and mix well.  Add chives and grapes and mix until well incorporated.  Enjoy!

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