If you're pulling your crockpot out of the closet with cooler weather, try this recipe for a simple dish, or to make school lunches easy!
Crockpot Chicken Salad
Makes 6 servings
1 pound boneless, skinless chicken breasts (look for local, organic or antibiotic/hormone-free if available)
32 ounces low-sodium chicken broth (or enough to cover chicken in crockpot)
1 cup low-fat mayonnaise
1 tablespoon Dijon mustard
1 teaspoon dried dill
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1 cup grapes, halved
½ cup celery, diced
4 ounces almond slices
Salt, pepper and a dash of sugar to taste
Place raw chicken in the crockpot and cover with the chicken broth. Cook on high for 4 hours. Remove the chicken from the crockpot and shred using two forks. Discard the liquid (or cool and freeze it for use as a soup base later).
In a separate bowl, combine the mayo, mustard and dill. Add the chicken, celery and almonds. Season to taste.
Refrigerate until cool. Serve cold with whole-wheat crackers or whole-grain bread.
Nutrition information per serving
245 calories, 13.8 g fat, 1.1 g saturated fat, 788 mg sodium, 13.4 g carb, 2.7 g fiber, 20.5g protein