|
Hosted By
DnD |
|
![](../GourmetGroup/Images/spacer1.gif) |
|
![](../GourmetGroup/Images/spacer1.gif) |
![](../GourmetGroup/Images/spacer1.gif) |
|
|
|
![](../GourmetGroup/Images/spacer1.gif) |
|
|
|
![](../GourmetGroup/Images/spacer1.gif) |
|
|
|
|
![](../GourmetGroup/Images/IngredientsBar.png)
1 cup nonfat or low-fat plain Greek yogurt |
|
|
1 tbsp apple cider vinegar |
|
|
|
|
|
1 large crisp red apple, cored and chopped |
|
2 cups seedless purple grapes, halved |
|
1 head red lettuce leaves |
|
1/2 cup walnuts, toasted and halved |
|
|
|
|
|
|
|
|
|
|
|
![](../GourmetGroup/Images/DirectionsBar.png) |
CHICKEN MARINATE: - Combine chili powder, garlic salt, lime juice and olive oil. Place chicken breasts in a zip lock bag and pour marinate in. Shake well then refrigerate for 4 - 24 hours. Cook chicken in oven or bbq.
SALAD: - In a large bowl, whisk together yogurt, mustard, vinegar, honey, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken and toss to coat. Fold in celery, apple, and grapes.
TO SERVE: - Place some lettuce leaves on flour tortilla, top with 1 cup chicken-apple-walnut salad. Fold like a taco and eat. |
|
|
|
|
![](../GourmetGroup/Images/spacer1.gif) |
|
|