Mr. B went back for his two week check up this morning and I'm glad to report that everything is healing nicely. They took the stitches out of his knee and slapped a new cast on and he's good to go back to Michigan next week! Yipee....err, I mean so sad....I'll miss him. We've had a LOT of together time the past couple of weeks. He needs to get back to work!
To celebrate the great doctor's report, I made him Ellie's Waldorf Chicken Salad. (Actually we'll probably celebrate with a nice Bordeaux a little later, but this makes for a better blog post.) I'm not a huge chicken salad girl. It never seems worth all the calories and extra workout time. Enter Ellie's version. The dressing base is fat free Greek Yogurt, which is now a staple in my fridge. I have no idea how I survived before discovering it and I could was poetic for hours about all of the virtues of Greek yogurt, but I'll zip it.
The addition of a small amount of mayo, some horseradish mustard, lemon juice and thyme and you've got yourself a delicious, light dressing. I used Ina's method of roasting bone-in, skin-on chicken breasts which I think produces a really moist and flavorful breast. I liked the addition of the green grapes and toasted walnuts, but since I didn't have an apple in the house, that didn't make it in.
I'd definitely make this again. Hubs and I both loved it. Now I'm off to the cellar for that bottle of Bordeaux!
Here's the recipe....thanks, Jessica, for a great pick.
Waldorf Chicken Wraps
2006, Ellie Krieger, All rights reserved
Show: Healthy Appetite with Ellie Krieger Episode: 5 Easy Dinners
1 cup nonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
2 tablespoons mayonnaise
1 tablespoon lemon juice
2 teaspoons Dijon Mustard
1/4 teaspoon salt
1 teaspoon minced thyme
1 pound cooked, skinless chicken breast cut into 1/2-inch cubes
1/2 cup seedless grapes, sliced in 1/2
1/4 cup toasted, coarsely chopped walnuts
1 medium apple, cored and diced (about 3/4 cup)
Freshly ground black pepper
5 large leaves Romaine lettuce, rinsed and patted dry
5 whole-wheat wraps, about 8 inches in diameter
If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.
Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.
Total Fat 15g
Saturated Fa t2g
Monounsaturated Fat 1.7g
Polyunsaturate Fat 3.5g