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Ingredientes
- 2 c. vegetable broth (or possibly filtered water)
- 3 x skinless chicken breasts on the bone split in the middle
- 4 x garlic cloves peeled
- 1 x chili pepper
- 1 x bay leaf
- 1 x onion coarsely minced
- 1/2 x celery stalk cut into chunks
- 6 x black peppercorns
- 1/2 c. sliced almonds - (to 3/4)
- 3/4 c. finely-minced bok choy stalks (the white part)
- 1 c. seedless organic red grapes cut in half
- 1 c. organic plain yogurt
- 1/2 tsp turmeric - (to 3/4) Sea salt to taste Freshly-grnd black pepper to taste
- 4 c. watercress
Direcciones
- Place all chicken ingredients in a shallow pan and bring to a boil. Reduce heat to medium-low and cook for about 20 to 25 min. Remove from heat and cover. Allow chicken to cold till you can handle it without burning your fingers. Remove from bones and slice the chicken into bite-sized pcs.
- Combine all the salad ingredients except for the watercress while the chicken is a little lukewarm, to blend flavors. Adjust seasonings by adding the turmeric and the salt and grnd pepper to taste.
- Clean and dry the watercress, and serve the chicken salad on watercress.
- This recipe yields 4 to 6 servings.
- Comments: If desired chicken salad, you'll love this one!
- Tip: Try bok choy stalks diced into your favorite salads instead of celery, to increase your intake of breast-protective cruciferous vegetables.
- Breast-Protective Power Foods: Almonds, bok choy, red grapes, yogurt, turmeric, watercress, garlic, chlli pepper, onion, celery.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 6 servings | |
| Calories 81 | |
| Calories from Fat 26 | 32% |
| Total Fat 3.05g | 4% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 350mg | 15% |
| Potassium 284mg | 8% |
| Total Carbs 11.69g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.63g | 5% |
| Protein 3.32g | 5% |
