Chicken Salad

Chicken breast is a reliable source of complete protein with minimal saturated fat. Using an egg-free, omega-3-enriched spread in place of traditional mayo lowers the saturated fat load while keeping the texture familiar. Celery adds crunch and contributes phytonutrients associated with liver health.

Ingredients

• 2 whole chicken breasts (or 4 halves), bone-in, skin-on
• Olive oil, for rubbing
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup Vegenaise
• ¼ teaspoon Dijon mustard
• 1 teaspoon minced fresh garlic
• 1 cup diced celery (about 2 stalks)
• 1 cup green grapes, quartered

Steps

1. Heat the oven to 350°F. Place the chicken skin-side up on a baking sheet. Rub with olive oil and season generously with salt and pepper.
2. Roast for 35 to 40 minutes, until cooked through. Let cool completely.
3. Pull the meat from the bones and discard the skin. Dice into ½-inch pieces and place in a bowl.
4. Add the Vegenaise, mustard, garlic, celery, and grapes. Season with 1½ to 2 teaspoons salt and 1 teaspoon pepper, or to taste. Toss well.
5. Refrigerate until ready to serve.

Nutrition (estimated, per serving)