Lunch: Creamy Chicken Salad

Poaching the chicken keeps it moist and succulent, so you'll need less dressing to bind the salad.

This recipe includes fertility superfoods such as:

Chicken Breast, Lemon, Cranberries, Honey

Health and fertility benefits of Creamy Chicken Salad

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Researchers believe that cranberries contain substances that prevent infection-causing bacteria from sticking to the urinary tract walls. However, store-bought cranberry juice is typically all sugar - so make sure to stick with straight cranberries. One tbsp of honey has a glycemic index (GI) of 55.

Ingredients

2 lb. skinless, boneless chicken breast halves
1/2 c. light mayonnaise
1/2 c. plain fat-free Greek yogurt
1 tbsp. fresh lemon juice
1 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1 tsp. honey
1/2 tsp. kosher salt
1/2 tsp. Freshly ground black pepper
1/3 c. chopped celery
1/3 c. sweetened dried cranberries
7 tbsp. coarsely chopped smoked almonds
6 c. mixed salad greens

Instructions

Fill a Dutch oven two-thirds full of water; bring to a boil.
Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165 degrees F. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
Combine mayonnaise and the next 7 ingredients (through black pepper) in a large bowl, stirring with a whisk until combined. Add chicken, 1/3 cup celery, cranberries, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.

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