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6 chicken breasts
1/2 c grapes- cut in half
2 stalks celery- sliced
1/2 c raisins
1/2 c candied pecans
1 Granny smith apple- chopped
1/2 c Balsamic Vinaigrette dressing
3 tsp fat free mayo
2 TBSP honey
2 TBSP Dijon Mustard
Boil chicken in large pot until white throughout. Remove from pan & let cool. While chicken is cooking, start the pecans. Spray w/ spray butter. Sprinkle cinnamon & Splenda over them and put in the oven @ 375 for about 10 min. Let cool. Mix grapes, raisins, celery & apples in large bowl. Add cooled pecans
In separate bowl, whisk dressing, mayo, honey & mustard. Once chicken is cooled, chop and add to fruit mixture. Pour dressing over mixture.
I eat this over lettuce.
1/2 c grapes- cut in half
2 stalks celery- sliced
1/2 c raisins
1/2 c candied pecans
1 Granny smith apple- chopped
1/2 c Balsamic Vinaigrette dressing
3 tsp fat free mayo
2 TBSP honey
2 TBSP Dijon Mustard
Boil chicken in large pot until white throughout. Remove from pan & let cool. While chicken is cooking, start the pecans. Spray w/ spray butter. Sprinkle cinnamon & Splenda over them and put in the oven @ 375 for about 10 min. Let cool. Mix grapes, raisins, celery & apples in large bowl. Add cooled pecans
In separate bowl, whisk dressing, mayo, honey & mustard. Once chicken is cooled, chop and add to fruit mixture. Pour dressing over mixture.
I eat this over lettuce.
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