1 half chicken breast with bone, skin on for baking
2 teaspoons olive oil
1 stalk bok choy, diced
1 stalk celery, diced
½ cup diced walnuts
12 seedless red grapes, cut into ¼ pieces
1/2 cup mayonnaise, no added sweeteners (Duke’s is a favorite for this recipe)
4 romaine heart leaves
4 slices Pumpernickel bread, or your favorite
Preheat oven to 325 degrees.
Add walnuts to a small pan, toast in the oven for 10 minutes. Allow to cool.
Preheat oven to 375 degrees.
Add chicken breast to a small casserole dish, brush with oil and bake approximately 30 minutes or until juice runs clean. Allow to cool. Remove skin and bones, cut into ½” pieces.
In a small mixing bowl combine bok choy, celery, walnuts, red grapes, mayo, black pepper and salt to taste. Add chicken pieces and toss to coat.
Add ½ cup chicken salad to Pumpernickel along with romaine.
Yields: 4 servings serving size: ½ cup chicken salad and 1 slice bread cut in half
Total Fat: 20 g
Saturated Fats: 3 g
Trans Fats: 0 g
Cholesterol: 16 mg
Sodium: 369 mg
Carbohydrates: 18 g
Dietary fiber: 3 g
Sugars: 4 g
Protein: 10 g