Sharing my super simple Balsamic chicken salad which is healthy and delicious. Here I have it in a tortilla, but it is perfect just by itself, too. No mayo in this chicken salad, simply balsamic vinaigrette, grapes and toasted pecans.
Hummus and veggies, are our healthy snack of choice. Buy the hummus or try making it yourself, which is easy and inexpensive. A tasty pantry lunch essential are dried apricots. Trader Joe’s are always super fresh and at a great price.
Why not try some coconut water, which seems to be the new “it” drink. Coconut water is not water with coconut flavor added. It’s the fluid inside the coconut, not to be confused with coconut milk, which is an emulsion of coconut water and fresh grated coconut. So coconut water is a type of juice. Claims are that it is super hydrating!
Balsamic Chicken Salad (Serves 4)
2-3 Whole boneless, skinless chicken breasts – *poached
½-1/3 Cup *toasted pecans
½-1/3 Cup red seedless grapes, cut in half
1 Celery stalk, cut on a diagonal
1 Green onion, small dice
1 Tbls. finely chopped parsley
½ Cup of olive oil
11/4 Tbls. Balsamic Vinegar
1 tsp. Dijon mustard
Pinch of sugar
Salt and pepper to taste
For Dressing:Pour balsamic vinegar and Dijon in small bowl of food processor, slowly add olive oil, season with salt and pepper and a pinch of sugar.
While chicken is still warm cut in julienne strips, then cut in those strips in half, place in a large bowl. Add celery, green onions, grapes, pecans and parsley. Mix in dressing and refrigerate until cold.
*To poach chicken breasts: Start by filling a sauce pot with cold water and a few splashes of white wine, scatter in some roughly chopped onion, celery and carrots and also peppercorns and a couple parsley sprigs with stems. Bring the pot to a full boil, immediately remove from the heat, cover and let cook 20 minutes.
*To toast pecans: Place pecans on a sheet pan lined with parchment or tinfoil. Place in 350 degree oven for about 10-12 minutes.