Kickn’ Chick’n Salad
Serves 8

INGREDIENTS
Dry Mix
4 cups of cooked and shredded white meat chicken (about 4 breasts).
1 ½ cups Granny apples (about 1 medium-large apple), unpeeled and cut into bite-sized pieces.     Immerse in a bowl of water and lemon juice to prevent from turning brown. Drain liquid     before adding the apples to the chicken mixture.
1 cup seedless black or red grapes, sliced
1 1/2 cup celery, finely chopped (about 5 stalks)
1 cup red bell pepper (about 1 large pepper), finely diced
½ cup red onion (about half an onion), finely diced
1 cup carrot (about 2 carrots), peeled and grated
½ cup scallions, finely chopped
1 (15-ounce) can Navy beans, drained and rinsed

Dressing
½ cup fat free mayonnaise
6 ounces (one carton) of nonfat plain yogurt (nonfat Greek yogurt is preferable if you can find it at your store)
¼ cup apple cider vinegar
3 tablespoons dark buckwheat honey (or whatever kind you have)
Juice of one lemon
1 tablespoon mustard powder or ¼ cup wet Dijon mustard
1 tablespoon ginger, freshly grated
1 teaspoon black pepper
1/4 teaspoon low sodium salt
1/4 teaspoon curry powder
¼ teaspoon cayenne powder (or, to taste)

INSTRUCTIONS
1.    In a very large bowl, toss all the dry ingredients.
2.    In a smaller bowl, add all the dressing ingredients, whisk them together well, and then pour the dressing over the chicken mixture.
3.    Gently toss the dry chicken salad mixture with the dressing.  Mix well.
4.    Chill the salad for about one hour.

SERVING SUGGESTION
Serve on a pile of fresh baby spinach, spring salad mix, arugula, or shredded cabbage.

FIT FACT: Did you know that about 5-10% of your metabolic rate comes from the process of digestion? This is called the “Thermogenic Effect of Food” and some foods stimulate your metabolism more than others. Just about every ingredient in this delicious and healthy chicken salad recipe was selected for it’s unique fat-burning properties. Learn more about thermogenesis in our post titled: Make Food Work For You – Ignite Thermogenesis!