 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 7/8 | breasts, bone removed | chicken breast, boneless, skinless , | 1 7/8 | clove | garlic crushed | 1 1/3 | cups, strips | celery | 2/3 | large (3-1/4" dia) (approx 2 per lb) | apple, organic, cored and diced (Fuji is recommended) | 1/4 | cup | cranberries, dried, sweetened | 1 1/4 | tablespoons | Dijon mustard | 2/3 | tablespoon | salt, to taste | 2/3 | teaspoon | black pepper | 2/3 | oz (24 whole kernels) | almonds, toasted | 1/4 | lime yields | Lime juice, raw - or 1 TBSP | 1 1/4 | tablespoons | mild honey (Tupelo or Clover) | 2/3 | large | green onions, finely chopped | 2/3 | cup (8 fl oz) | Greek Yogurt, plain, low fat | 5 | slices | bread |
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Steps
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Sequence
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Step
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| | 1 | Cover Chicken breast with cold water and crushed garlic. Poach until cooked well with low-med heat, season with salt and pepper. | | 2 | While the chicken is cooking, dice celery and put into a big mixing bowl. | | 3 | Zest the lime and combine into the celery. | | 4 | Peel, core and dice the apple and squeeze the lime onto the apples to prevent it from browning. | | 5 | Toast slivered almond in low heat in a dry non-stick pan, watching it carefully to not burn. Almonds should be light brown toasted and smelled nutty. | | 6 | Combine Cranberries into the mixture. | | 7 | Drain Chicken breast and cut into bite-size chuncks. Combine into the mixture, season to taste with salt and pepper. | | 8 | Combine Yogurt, honey and mustard into the mixture, folding it into the chicken and veggies mixture. Check for seasoning again. | | 9 | Serve with: toasted whole wheat bread, or toasted split croissant. |
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