Terry Cobb

I started off recording myself preparing this salad, but for whatever reason, my computer didn’t record it!   So I have included a picture of the finished dish. This recipe is a favorite of one of our clients here at YPB. I ate this for lunch then invited a friend over for dinner and she helped me eat the rest. It was very good and I would highly recommend trying it. The pecans give it that “extra something”.

Chopped chicken with chilled red and green grapes, accented with bites of apple and pecan.

2 Servings
Ingredients:

• 2 portions of cooked chicken, chopped (about 1/2 lb)
• 1/2 C seedless red grapes, chilled, halved
• 1/2 C green grapes, chilled, halved
• 1 apple, cored and diced
• 1/2 C fat-free mayonnaise
• 1 lemon, halved
• 1/4 t ground black pepper
• 2 C baby romaine leaves
• 2 T chopped pecans

Directions:

• In a medium mixing bowl, combine precooked and chopped chicken, chilled red and green grapes, apple, mayonnaise, lemon juice and black pepper.
• Place baby romaine leaves on 2 small plates.
• Divide chicken salad mixture into 2 portions and spoon onto lettuce.
• Sprinkle each salad with half the chopped pecans.
• Serve and enjoy!

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