Tag: Manhattan

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)

Pan Sauce "Bordelaise" – She Sears Strip Scraps by the Seashore

Say that five times fast! As promised, here’s the pan sauce you saw me dragging those perfectly trimmed chunks of NY strip through in our Manhattan filet video. As I say in the intro, this isn’t truly a bordelaise, but it’s close enough for YouTube, and absolutely delicious.

Of course, one could argue it would be smarter to use the strip scraps for something like pasta sauce or chili, and you’d get no argument from me; but if you want to put your Manhattan filet experience over the top, this is a more than a worthwhile sacrifice.

I used chicken broth, but if you can find veal stock (check your more expensive grocery stores) that makes this already gorgeous sauce even better. Just be careful with the salt if you’re using broth from a carton. Because we are reducing (and reducing again), an overly salty stock could become inedible. Since I know someone one will ask, I’ll tell you right now; I threw out the meat scraps after they were strained. Why? I don’t have a dog.

Once those tiny pieces of meat are simmered for that long, they’re completely tasteless, and certainly not good eats. But hey, you guys are the Bobby Flays of your faux “Bordelaise,” so suit yourself (didn’t think of this one until after the audio was done). Also, if you don’t have, or can’t have red wine, don’t make this sauce. If you do, and you give our Manhattan filets a go, I hope you give this great pan sauce a try as well. Enjoy!

Ingredients for 2 generous or 4 smaller portions of sauce:
8 ounces trimmed beef scraps, chopped fine
1/4 cup sliced shallots
pinch of salt
1/2 cup red wine (something from Bordeaux would be nice)
2 cups rich chicken broth (unsalted or low-sodium) or veal stock
salt and pepper to taste
1 tbsp cold butter

The Manhattan Filet Project – This New Steak Cut is the Bomb

While I’m thrilled to be bringing you this “Manhattan Filet” demo, I should start by apologizing for waiting so long. I learned this great technique a few years ago on a foodie fieldtrip to Las Vegas, and have been keeping it to myself ever since. 

Of course, waiting three years to publicly share things you did in Vegas is always a prudent strategy, but that wasn’t the case here.

Regardless, this simple technique not only provides you with a NY Strip steak that eats like a filet mignon, but as you’ll see soon, the trimmings are going to be used to make a world-class pan sauce. Even if a faux-bordelaise isn’t your cup of tea, you can always save the scraps for a Sunday sauce, or meatballs, and so this method still makes sense no matter.

The overnight “dry-aging” step is optional, but does add a little something extra to the final product. In addition to some nominal flavor concentration, the leathery surface will crust up marvelously. Anyway, stay tuned for the companion sauce video coming up next, and if you want to play along at home, go out and grab some nice fat NY strips, and start your own Manhattan filet project. Enjoy!

Please note: I recommend using at least 12-14 ounce NY Strip steaks! 

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