Jeffrey’s grandmother used to make a version of this salad when he was growing up, and we’ve altered it for health. A regular staple in our home – we love having it for lunches, a light dinner or a snack.
Prep Time: 15 minutes
Cook Time: 20 minutes
1½ pounds skinless, boneless chicken breasts
¼ cup of plain yogurt
2 teaspoons regular mustard
1 teaspoon of honey
½ teaspoon plus pinch curry powder
⅛ teaspoon plus pinch garlic powder
Pepper to taste
1 tart red apple (pink lady works very well), diced
½ cup pecans
¼ cup unsweetened coconut
Rinse chicken and boil in medium saucepan with a pinch of sea salt until meat is opaque.
Cube chicken. Combine yogurt, mustard, honey, and spices. Mix in chicken. Add the apple, pecans and coconut.
Serve on a bed of lettuce.
Protein 34 grams
Total Carbohydrates 7 grams
Total Fat 11 grams
Fiber 2 grams
Sodium 88 mg.