Without a doubt on busy, exercise-filled days this is a go-to meal of mine packed with protein and crunch, my version of a Sonoma chicken salad. Poach chicken breast in seasoned water (sliced into tenders cooks fastest). Let cool, cut into cubes, and combine with celery, grapes, chopped pecans, gorganzola, poppy seeds and douse with rice wine vinegar. Yes, I slice my grapes in half for "more" of them without more sugar. If you want to trim calories omit the cheese, and serve over a mound of spinach to make more nutrient dense. And as I always say: "never vegan, often gluten free." Amyland
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