Here's another great recipe from Cook For Your Life to help boost your immunity through probiotics! Yogurt is a probiotic that can be used in place of sour cream or mayonnaise as a healthier alternative. Eating a balanced diet of healthy, nourishing food is vital to mitigating the effects of cancer treatment. Recipes like this can help make that easier.
Kim's Chicken Salad
Prep: 20 - 30 min
Main Ingredient: Chicken
Although this recipe involves cooking the chicken, this salad is a great way to use up leftover roasted or poached chicken, or the last of the Thanksgiving turkey. In this Waldorf-style salad, walnuts, grapes, and apple give a sweet crunch to the chicken. Eat it on a bed of leafy greens or with toasted whole grain bread.
- 1½ to 2-pounds of boneless, skinless chicken breast
- Salt and freshly ground pepper, to taste
- Drizzle of olive oil
- ½ cup mayonnaise
- ½ cup Greek yogurt
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 2 teaspoons poppy seeds
- ¾ cup chopped walnuts or toasted pumpkin seeds
- 2 heaping cups red grapes, washed and cut in half
- 1 apple, diced
1. Preheat the oven to 375 degrees.
2. Place the chicken breasts in one layer in a baking pan. Sprinkle with salt and pepper and a drizzling of olive oil. Add ½ cup of water, cover with foil and bake for 25 minutes or until cooked through.
3. Let the chicken cool at room temperature then chill, covered, in the refrigerator until ready to use. Once cold, cut into bite-sized pieces.
4. In a bowl, whisk together the mayonnaise, yogurt, vinegar, honey, poppy seeds, salt and pepper. Mix in the diced chicken, pumpkin seeds or walnuts, grapes, and apple until well dressed. Taste for seasoning. Serve in a sandwich or over greens.