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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!

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