I know it seems like we just dine out or eat desserts all the time around here, but, honestly, we do eat other things! I bought a new Foreman Grill just before Christmas and have used it several times already. Most recently, I used it to grill a large flat of boneless chicken breast. Because I was serving it with BBQ sauce initially, I did not season it all before grilling it. After dinner and a lunch of leftovers, there were two chicken breasts left — not enough for the whole crew for lunch by itself, but, by turning it into chicken salad, I had enough leftovers for another lunch for myself the next day! A perfect way to stretch out the menu. This wasn’t made from a recipe, but from simply tossing in this and that, whatever was on hand. It’s a little bit of summer to shake the winter blues.
2 grilled boneless chicken breasts, cubed
1 apple (Jonagold in the picture), cored & chopped
3 stalks celery, chopped
1/3 – 1/2 c. chopped pecans
1/3 – 1/2 c. dried cranberries
1-2 Tbsp. finely minced onion
2 Tbsp. low-fat mayo
1/4 c. (or more, depending on your taste) Ranch dressing (mine was made by mixing a dry packet with plain yogurt)
Toss all ingredients until well mixed. Great plain, on a sandwich, or on a bed of greens.