Chicken Salad Sandwich - Biggest Loser

By ruthg

This is a featured recipe taken from The Biggest Loser Cookbook by Chef Devin Alexander.

Dijon mustard lovers will love this twist on traditional chicken salad - and will also be shocked by the creaminess of the dressing, given that it has about one-third of the calories and one-fourth of the fat usually found in a similar sized serving. Serve over a bed of butter lettuce or fresh spinach, or on sprouted grain or multigrain bread.

Ingredients

• 1 pound trimmed boneless, skinless chicken breasts
• 3 teaspoons extra-virgin olive oil
• Ground black pepper, to taste
• 3 tablespoons fat-free plain yogurt
• 3 tablespoons Dijon mustard
• 1/3 cup chopped celery
• 1/3 cup seedless grapes, each cut in half
• 1/3 cup chopped red apple

Details

Servings 4
Adapted from biggestloser.com

Preparation

Step 1

Preheat a grill to high heat.

Rub the chicken all over with 1 teaspoon of the olive oil and season with salt and pepper. Place on the grill and cook for 3 to 5 minutes per side, or until the chicken is no longer pink and juices run clear. Allow the chicken to cool, then cut it into bite-sized cubes.

In a large glass or plastic mixing bowl, whisk together the remaining 2 teaspoons olive oil, the yogurt and mustard. Add the chicken, celery, grapes, and apple. Gently toss well to combine. Season with salt and pepper and serve.

Makes 4 servings