Recipe by Jordan Peay, FirstHealth Fitness, Richmond
:: 4 (6- ounce) skinless, boneless chicken breast halves
:: 1 tablespoon of olive oil
:: ½ teaspoon of salt
:: ½ teaspoon of black pepper
:: cooking spray
:: 1/3 finely chopped celery
:: 1/3 sweetened dried cranberries
:: ¼ chopped pecans, toasted (optional)
:: 3 green onions, thinly sliced
:: 3 tablespoons light sour cream
:: 3 tablespoons canola mayonnaise
:: 2 teaspoons fresh lemon juice
You will want to preheat grill to medium-high heat. Oil the chicken on both sides, add salt and pepper and grill chicken for approximately 6 minutes (or until done) then shred chicken.
Slowly begin to add the rest of the ingredients. Mix well & served over fresh spinach. Enjoy!
