Cut out the gluten but not the protein, fiber, and antioxidants with this chicken salad. Tender, juicy breast meat cooked to perfection and served on a bed of apples, celery, and pecans in bowl. Complimented with creamy dressing.



Yield: 4 servings (serving size: about 1 cup)


4 (4-ounce) skinless, boneless chicken-breast halves

3/4 cup diced Gala apple (about 1/4 pound)

3/4 cup diced Red Delicious apple (about 1/4 pound)

1/2 cup diced Granny Smith apple (about 3 ounces)

1/2 cup thinly sliced celery

3 tablespoons chopped pecans, toasted

1/4 cup light mayonnaise

2 tablespoons reduced-fat sour cream

1 1/2 teaspoons stone-ground mustard

1 teaspoon minced fresh or 1/2 teaspoon dried tarragon

1/4 teaspoon salt

1/8 teaspoon freshly ground pepper



1. Place chicken in a small saucepan and cover with water; bring to a boil. Cover, remove from heat, and let stand 15 minutes. Drain, cool, and coarsely chop chicken.

2. Combine chicken, apples, celery, and pecans in bowl; toss gently to coat.

3. Whisk together mayonnaise, sour cream, mustard, tarragon, salt, and pepper. Pour dressing over chicken mixture; toss gently to coat. Cover; chill at least 30 minutes.