Bare Bones Low-Fat Chicken Salad
(David Kirsch, The Ultimate New York Body Plan)
SERVES: 1
4 oz poached chicken breast, cut into 1-inch cubes
¼ cup coarsely chopped celery
1 tsp finely chopped parsley
1 tbsp sliced almonds, coarsely chopped
2 tsp Dijon-style mustard
2 tbsp chicken stock
1 or 2 dashes hot pepper sauce
salt and freshly ground black pepper to taste
In a medium bowl, mix chicken, celery, parsley, and almonds.
In another bowl, whisk mustard, stock, and hot pepper sauce together until well blended.
Combine mixtures, and stir well. Season with salt and black pepper.
