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This recipe is...
lower in fat
lower in carbs
1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
Juice of 1 lemon
2 sprigs fresh thyme
4 boneless, skinless chicken breasts about 4 ounces each
1/2 cup non-fat sour cream
2 apples, cored and chopped
1/2 cup diced celery
1/4 cup diced red onion
1 tablespoon chopped, fresh parsley
salt and pepper
8 cups mixed salad greens
1/4 cup chopped walnuts, toasted
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let the chicken cool in the liquid.
2. In a large bowl, mix the sour cream, apples, celery, red onion and parsley together.
3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, add it to the sour cream mixture and toss. Season to taste with salt and pepper. Refrigerate until ready to serve.
4. Divide the salad greens among 4 plates. Top the greens with the chicken salad and garnish with walnuts.
Serving Size: 1 salad
Number of Servings: 4
|Fat||8 g||Fiber||4 g|
|Protein||29 g||Saturated Fat||1 g|
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