Chicken Salad Dijon
with Grapes and Apples
Delano Farms
1 pound boneless, skinless
chicken breasts, visible
fat removed
3 teaspoons extra-virgin
olive oil, divided
Salt and pepper
3 tablespoons nonfat
plain yogurt
3 tablespoons Dijon mustard
1/3 cup chopped celery
1/3 cup Delano Farms
black seedless grapes,
cut in half
1/3 cup chopped red apples
Lettuce leaves, for garnish
(optional)
Preheat a grill to high heat.
Rub chicken on all sides with 1 teaspoon olive oil.
Season to taste with salt and pepper. Grill on high
for 3-5 minutes per side, or until the chicken is no
longer pink inside. Let the chicken cool, then cut into
bite-sized cubes.
Meanwhile, in a large glass or plastic mixing bowl,
whisk together the remaining 2 teaspoons olive oil,
yogurt and mustard. Add chicken, celery, grapes
and apples. Gently toss the mixture well to combine.
Season to taste with salt and pepper. Garnish with
lettuce leaves, if desired. Makes 4 servings.
Nutritional information: Each 3/4 -cup serving
has 174 calories, 27 g protein, 4 g carbohydrates,
5 g fat, < 1 g saturated fat, 66 mg cholesterol,
< 1 g fiber, 234 mg sodium.
Recipe from The Biggest Loser Family Cookbook by Chef Devin
Alexander and The Biggest Loser experts and cast with Melissa
Roberson. Copyright (c) 2006 by Universal Studios Licensing LLLP,
The Biggest Loser™ and NBC Studios, Inc., and Reveille LLC. By
arrangement with Rodale, Inc.
Healthy Dishes
Heart Healthy Stir-Fry
Andy Boy
2 tablespoons peanut
or canola oil
1 cup of any of the following: beef strips, chicken
chunks, shrimp or tofu
chunks (mixing and
matching is encouraged!)
2 cups chopped Andy Boy*
romaine hearts
1 cup chopped Andy Boy*
broccoli
1 cup chopped Andy Boy*
broccoli rabe
1/2 cup chopped Andy Boy*
cauliflower
1/2 cup chopped red
bell pepper
1/2 cup chopped zucchini
(optional)
2 tablespoons each soy
sauce and rice vinegar,
or 4 tablespoons
hoisin sauce
3 garlic cloves, minced
1 teaspoon grated
lemon peel
Cooked rice
Heat a wok (or heavy fry pan) over medium-high
heat. Add oil. Add beef and stir-fry for 2 minutes
( 5-10 for shrimp, chicken and tofu), or until
fully cooked.
Add all of the veggies. Toss vigorously, adding
either soy sauce and rice vinegar or hoisin sauce.
Continue tossing until the veggies soften to desired
tenderness, about 2-3 minutes.
Turn off the heat and mix in garlic and lemon peel.
Serve over rice. Makes 4 servings.
Nutritional information: Each serving has
240 calories, 11 g protein, 15 g carbohydrates, 16 g
fat, 3 g saturated fat, 24 mg cholesterol, 3 g fiber,
927 mg sodium.
Recipe courtesy of Chef Lou De Angelis, Andy Boy Chef’s Edge.
* Brands may vary by region; substitute a similar product.
