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Add a photoI tend to name any dish that has pineapple in it as "Hawaiian," although in fairness to my home country, pineapple has also been a traditional produce in this southern part of the Philippine islands. So let's just call this dish a healthy chicken pineapple salad. Why healthy you might ask. It's because of the dressing, I used low-fat Greek yogurt instead of regular mayonnaise. Alternatively, you can also use tofu-based vegenaise. Either way, I am sure you will enjoy this salad recipe without any trace of guilt, if you happen to be on a diet.
Ingredientes
- 4 medium pieces boneless and skinless chicken breast
- 1 cup pineapple chunks
- 1 cup chopped celery
- 1/2 cup chopped walnuts
- 5 oz Chobani low-fat Greek yogurt
- 1 oz raisins
- Salt and pepper to taste
Direcciones
- In a medium pan, place chicken breasts and add 2-3 cups water. Add salt and pepper to taste. Bring to a boil.
- Reduce to medium heat and simmer until chicken breasts are fully cooked.
- Remove from heat and drain, reserving the broth for soup if desired. Slice the chicken breasts into small chunks.
- In a large bowl, combine chicken, pineapple, celery, raisins and walnuts. Add salt and pepper to taste. Add yogurt and mix thoroughly.
- Cover bowl with a plastic wrap and refrigerate for at at least an hour until ready to serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 68g | |
| Recipe makes 6 servings | |
| Calories 86 | |
| Calories from Fat 28 | 33% |
| Total Fat 3.31g | 4% |
| Saturated Fat 0.38g | 2% |
| Trans Fat 0.01g | |
| Cholesterol 18mg | 6% |
| Sodium 33mg | 1% |
| Potassium 187mg | 5% |
| Total Carbs 6.63g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.57g | 3% |
| Protein 8.1g | 13% |
