This is one of my favorite "make ahead" easy lunches on the go!
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I can't take any credit for this one. My sister-in-law, Robin, first made it for us when we visited my family in D.C.
She "borrowed" the recipe from The Whole Foods Market Cookbook. It's actually one of their most popular salads in the store!
I had some frozen chicken breasts so I made it the other night. Mike liked it so much he wanted it added to the rotation!
This dish does contain fat--good fats--like Grapeseed Oil. It can help raise your good cholesterol levels (HDL).
We reduced the fat by substituting a 1/2 cup plain, non-fat Greek yogurt.
When you eat a lot of simple, whole food dishes it can be hard to make sure you have good fats too. So it doesn't bother me in this dish.
Here's what you need:
1 cup vegenaise (grapeseed oil "mayo")
(Or add 1/2 cup "mayo" and 1/2 cup plain, non-fat yogurt)
4 teaspoons cider vinegar
4 teaspoons honey or agave
2 teaspoons poppy seeds
Salt & pepper to taste
2 pounds boneless/skinless chicken breasts
3/4 cup pecan pieces (toasted)
2 cups red, seedless grapes
3 stalks thinly sliced celery
Combine vegenaise, vinegar, honey, poppy seeds, salt & pepper in a bowl. Put in refridgerator. Can be made 2 days ahead of time.
Grill chicken breasts or bake them.
To bake them, preheat oven to 375F. Place chicken breasts in one layer in a baking dish with 1/2 cup water. Cover the dish with foil and bake chicken breasts for 25 minutes, until cooked. Cool chicken breast in refrigerator. Once cool, dice them into bite-size pieces and toss into bowl with pecans, grapes, celery & dressing
Heather Van Nest & Whole Food Market Recipe