Annette @ This Simple Home and Dorie from These Grace Filled Days are hosting a meme for the summer months called Together on Tuesdays. I'm going to participate because, well, I know and like Annette very much! :) And because I think they've picked some fun topics to discuss over the course of the next few months, when we're all traveling and feeling a bit more laid back in the blog-o-sphere. (To learn more about Together on Tuesdays, click the title I just linked to and you'll see the list of topics to be discussed.) LINK UP your own post at This Simple Home.
The question the lovely ladies are asking today is:
Well, my favorite food is Chick fil A's chicken sandwich but, unfortunately, I live no where near a Chick fil A. This might be a good thing, actually.
As for my answer to today's question, I think I'll re-share my favorite summertime sandwich recipe, which comes out of Jillian Michael's Master Your Metabolism Cookbook (which is linked to my previous review "way" back in 2010 when I was still watching The Biggest Loser).
CHICKEN SALAD WITH RED GRAPES AND TOASTED PECANS
(Makes about 4 cups salad; enough for 6 salad servings or 8 sandwiches)
Health Benefits: Heart Healthy, Boosts Metabolism, Improves Mood, Digestion, Strong Bones, Healthy Skin, Miscellaneous.
1 pound boneless, skinless chicken breast, poached and cooled
1 cup halved red grapes
1/3 cup chopped pecans, toasted
1/3 cup low-fat plain Greek yogurt
1/4 cup chopped celery
1 tsp. honey
1 tsp. cider vinegar
1/4 tsp. salt
1/8 tsp. ground black pepper
For 1 sandwich:
2 slices whole-wheat sandwich bread
1 butterhead lettuce leaf
Use your fingers to shred the chicken into a large bowl. Add the grapes and pecans and toss gently to mix the ingredients. In a small bowl, stir together the yogurt, celery, honey, vinegar, salt and pepper. Pour the dressing over the chicken and toss to coat. Store the salad in a tightly sealed container in the refrigerator for up to 3 days. Let stand at room temperature for about 15 minutes before serving.
To make a sandwich, toast the bread, if desired. Place 1/2 cup chicken salad on 1 slice. Top with the lettuce leaf and the other slice of bread. Slice in half and service.
Nutritional info per 1/2-cup serving of chicken salad:
Calories: 118.6 kcal
Fat: 5.1 g
Protein: 12.9 g
Carbohydrates: 5.6 g
Sodium: 93.8 mg
I typically only make this recipe in the summertime as it makes for tasty sandwiches to take on summer hikes. I've also used it for lunches after church when we need to have something quick and easy to put together. Every time I've served it, it has received a positive response. It's awfully tasty and easy to make! (Especially once you've made it a few times.)
Again, it's really easy to serve this on a hike. Just put the chicken salad into a portable dish (tupperware or what have you), pack a loaf of bread and a utensil for spreading. You're all set!
Hope you find some opportunities to explore the outdoors this summer! (Here in Oregon this is the best time of year!)