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!

Contact Us

We're not around right now. But you can send us an email and we'll get back to you, asap.

Start typing and press Enter to search