Greek Yogurt Chicken Salad Combine 3 tablespoons nonfat Greek yogurt; 1/2 teaspoon mustard; 1 teaspoon low-fat mayonnaise; 2 tablespoons chopped celery; 1/2 medium carrot, chopped; 1 tablespoon chopped parsley; and 1 tablespoon chopped chives. Toss with 1 cup chopped cooked chicken. Whisk together 1 cup sliced cucumber, a pinch salt, 1/4 teaspoon sugar, 2 tablespoons white vinegar, 1/2 teaspoon canola oil, and 1 teaspoon chopped fresh dill. Serve cucumber salad with chicken salad over 1 cup chopped romaine lettuce.
Low Cal: Broccoli Cheddar Soup with Chicken Heat 1 teaspoon olive oil over medium-high heat. Saute 1 garlic clove, minced, and 1/4 cup chopped yellow onion about 2 minutes. Add 4 cups low-sodium chicken stock, bring to a boil and add 2 cups chopped broccoli florets. Cover and simmer until broccoli is tender, 5 to 7 minutes. Puree, add back to skillet, and mix in 1/4 cup cooked chicken, 1/4 cup low-fat sharp cheddar, and a pinch ground nutmeg. Eat with 5 whole wheat crackers. (Makes 2 servings.)
Low Cal: Mash 1/4 avocado with salt and black pepper to taste and 1 tablespoon lemon juice; spread over 2 slices whole-grain toast. On one slice, layer 2 strips cooked applewood-smoked bacon, 3 thin slices red onion, 3 thin slices tomato, and 1/4 cup arugula. Top with the other slice toast. Eat with 6 ounces vegetable soup.
Quinoa Chicken Salad Cook 1/2 cup low-sodium chicken stock and 1/4 cup quinoa until al dente, about 15 minutes. Add 1/4 cup diced cucumber, 1/4 cup diced red bell pepper, 1/4 cup corn, and 3 1/2 ounces cooked shredded chicken. Whisk together 2 teaspoons olive oil, juice of 1/2 lime, 1 tablespoon rice wine vinegar, 1 tablespoon chopped cilantro, 1 tablespoon chopped scallions, 1/2 teaspoon cumin, and a pinch each salt and red pepper flakes. Pour over salad and toss. Top with 1 teaspoon pumpkin seeds
hawaiian haystacks- gravy without cream of chicken soup.