Tag: Chicken Salad

Pistachio Cinnamon Chicken Salad

I’m away in Orlando visiting Micky Mouse, so I asked my friend Amie Valpone, HHC, AADP, the Editor-in-Chief of www.TheHealthyApple.com[1];
she is a Manhattan based Personal Chef, Culinary Nutritionist,
Professional Recipe Developer, Food Photographer and Writer specializing
in simple gluten-free ‘Clean’ recipes for the home cook. Amie recently
healed herself from six years of chronic pain, exhausting every doctor
in the country and Mayo Clinic; she shares her story of how Clean Eating[2]
saved her life and inspires you to Clean up your food, too. Amie lives
in Manhattan, NYC where she cooks for a variety of clients including
celebrities and people with busy lifestyles who enjoy healthy, fresh

Here’s the easiest chicken salad recipe that will impress even the pickiest of eaters. In this recipe, cinnamon and pistachios are used to healthfully brighten up the dish, while adding fragrance and flavor. Serve this chicken salad as an afternoon snack with whole grain crackers or sliced vegetables; or for lunch atop a bed of mixed greens and whole grain bread. I’ve used Greek plain yogurt instead of mayonnaise to cut the fat and a bit more protein and flavor to each bite!

Amie’s work appears on Martha Stewart, Fox News Health, WebMD, Prevention Magazine, Glamour Magazine, The Huffington Post, The Food Network, Clean Eating Magazine and many others. Visit Amie on Facebook, Twitter, Instagram and Pinterest.

Pistachio Cinnamon Chicken Salad
Servings: 6  Serving Size: 1/6 • Old Points: 4 pts • Points+: 5 pts
Calories: 177 • Fat: 5.5 g • Protein: 25.5 g • Carb: 6 g • Fiber: 1.5 g • Sugar: 3 g
Sodium: 178 mg


  • 16 oz cooked shredded boneless, skinless chicken breasts [3]
  • 1 1/2 cups Fat-Free Greek plain yogurt
  • ½ cup pistachios, finely chopped
  • 1 tsp ground cinnamon
  • 1 tsp fresh lime juice
  • 4 fresh basil leaves, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground pepper
  • 2 scallions, finely chopped


Shred cooked chicken breast using a fork; place in a large mixing bowl.

Add remaining ingredients; gently toss to combine. Transfer to serving bowls. Serve chilled or at room temperature. Sprinkle with additional scallions.


  1. ^ www.TheHealthyApple.com (www.thehealthyapple.com)
  2. ^ Clean Eating (thehealthyapple.com)
  3. ^ cooked shredded boneless, skinless chicken breasts (www.skinny-bits.com)

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Cashew Chicken – Keeping it Not Real

Grilling season is rapidly approaching, and chances are good
that at some point you’ll be faced with a few leftover grilled chicken breasts.
Will you take the easy way out, and make chicken salad? Or, will you be brave
and attempt something way more interesting, like this Cashew Chicken? Probably the chicken salad, but I
decided to post this just in case.

Yes, I’m at it again, making food that’s not trying to be
Asian, yet looks close enough to upset people anyway. I can’t do anything about
that, and won’t be dissuaded from using sweet, rich cashews, and a spicy, sweet and
sour sauce to disappear some leftover, grilled chicken just because some people will get

Sure, there are a hundred ways to make it “better” or more
“authentic,” but on a weeknight after a long day at work, with your show coming
on in 20 minutes, none of that matters. This isn’t about what
you think when you taste it; it’s about what you don’t think. And what you
don’t think is, “this is leftover chicken.”

Having said all that, I would be shocked and amazed if you
didn’t tweak this to your own personal tastes. It really is a versatile recipe,
and one I hope you try soon. Now, get out there and grill too much chicken, and
as always, enjoy!

Ingredients for 2 large portions:
2 tbsp vegetable oil
6-8 thin slices of fresh ginger root
1 hot red chili pepper, sliced
1/2 cup dry roasted cashews
2 cloves garlic, sliced
1 to 1 1/2 pound cooked chicken breast (about 2-3 breasts),
cut into 1-inch cubes
For the sauce:
1/2 cup cold water or chicken broth, more as needed
1 tbsp cornstarch
1 tbsp ketchup
1 1/2 tbsp rice vinegar
1 tbsp soy sauce, more as needed
2 tsp sambal (hot ground chili sauce)
1 packed tbsp brown sugar
juice of one lemon
1/4 cup chopped cilantro

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