Harvest Chicken Salad

I just love it when a good healthy ingredient ends up in a popular well used product that isn’t always so healthy. Hemp seed oil is one of my new fabulous food finds; I’ve been chalking up hemp seed products all this year, and now I’ve found that the oil is tucked away in one of the most common food products of all: mayonnaise!

Even though I am a nutritionist and always welcome new healthy food products, I’m often skeptical when healthy ingredients invade high fat ones. But this time it really works. You get the creamy texture of mayonnaise but with hemp oil instead of the usual safflower or sunflower oils. No gloppy, pasty mayonnaise here; you get a light fluffy mixture that you can feel good about adding to your favorite foods.

Goodwebsite.us.com

HARVEST CHICKEN SALAD
makes 6 servings

1 pound boneless, skinless, chicken breasts, tenderloins removed and saved for another use
water to cover
4 peppercorns
2 small Gala apples, unpeeled and diced
½ cup halved red seedless grapes
½ cup sliced dried apricots
1/4 cup dried cherries
2 celery stalks, diced
1/4 cup minced red onion
1/3 cup Braham and Murray Good Classic Mayonnaise
Kosher salt and freshly ground black pepper to taste

1. Place the chicken in a large skillet. Cover with water. Add peppercorns. Bring to a boil, lower the heat, cover and simmer for 9-10 minutes. Remove the chicken from the water and set aside on a plate to cool. when cool enough to handle, cut the chicken into strips or cubes.

2. Combine the chicken with the remaining ingredients in a large bowl.

3. Gently fold in the mayonnaise, salt and pepper, cover and refrigerate for ½ hours to meld flavors.

All photographs and recipe testing courtesy of Olga Berman from Mango & Tomato.

This entry was posted on Wednesday, November 2nd, 2011 at 9:21 am and is filed under Meat Dishes, Product Reviews, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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