Apple Raisin Chicken Salad

Apple Raisin Chicken Salad

Apple Raisin Chicken Salad

Ingredients

  • Non-stick olive oil spray
  • 1 1/2 Tbsp balsamic vinegar
  • 1/2 tsp brown sugar
  • 3/4 tsp arrow root powder
  • 2 tsp light whipped butter
  • 1/2 tsp of Dijon mustard
  • 4 1/2 oz raw boneless skinless chicken breast cut into 1 inch cubes
  • Dash of salt and black pepper
  • 1/2 c chopped Gala or other sweet apple
  • 1/3 c chopped onion
  • 1 Tbsp raisins
  • 4 c baby spinach leaves
  1.  Preheat oven to 375 degrees. Lay a large piece of heavy-duty foil on a baking sheet, and spray with non-stick spray.  *If increasing this recipe to serve 4, lay out 3 more pieces of foil, same size as the first and spray with non-stick spray.
  2. In medium-large bowl (large if prepping 4 servings at once), combine vinegar, sugar, and arrow root.  Whisk to dissolve.  Add butter and mustard, and whisk until mostly uniform.
  3. Season chicken with salt and pepper, and add to the bowl.  Add apple, onion, raisins, and stir to coat.
  4. Distribute mixture onto the center of foil, or divide evenly onto the four sprayed foil pieces if prepping 4 servings.  Cover with another piece of foil or another four pieces of foil for the other four servings.
  5. Fold together and seal all four edges of the foil pieces, forming a well-sealed packet.  I’m able to fit 2 packets per baking sheet if making four servings.  Bake for 20 minutes, rotating baking sheets half way through if making four servings, until chicken is fully cooked and apple and onion are tender.
  6. Meanwhile place spinach in a serving bowl or divide four servings of spinach amongst four sealable to-go containers if prepping for four servings and refrigerate.
  7. Slightly open packet to release steam before opening entirely.  Add contents to the bowl of spinach and mix well.  If prepping for make ahead meals, empty each packet into separate sealable to-go containers separate from spinach containers and refrigerate.  When ready to eat, just re-heat chicken in the microwave for 2-3 minutes and toss with the spinach.

Notes

This recipe is inspired from Lisa Lillien’s “The Hungry Girl Diet Cookbook”.  The ingredient measurements above are for one serving.  One serving contains 330 calories, 7g of fat, 31.5g of carbs, 5g of fiber, 20g of sugar, 33g of protein.

The original recipe called for cornstarch instead of arrow root.  I use arrow root  because it’s a cleaner option with the same desired thickening effect.  I use Bob’s Red Mill brand that can be found in the baking aisle of Publix.

This recipe utilizes foil packets, which is one of my favorite techniques to use for cooking.  The food always comes out tender and flavorful!



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