| | | | 1 |  | teaspoon salt | | | | | 1/2 | | teaspoon freshly ground black pepper | | | | | 1 | | pound boneless, skinless chicken breast (2 small whole breasts)(2 small whole breasts) | | | | | 3/4 | | cup plain nonfat yogurt | | | | | 1 | | tablespoon Dijon mustard | | | | | 2 | | tablespoons snipped fresh chives | | | | | 1 | | tablespoon chopped fresh tarragon | | | | | 1 | | Granny Smith apple | | | | | | Juice of 1/2 lemon | | | | | 1 | | cup finely diced fennel | | | | | 1/2 | | cup finely diced celery | | | | | 2 | | cups halved red seedless grapes | | | | | 6 | | slices pumpernickel bread | | | | | 1 | | bunch watercress, tough stems removed | | | | | | Olive-oil cooking spray | | | | | 1. Combine salt and pepper in a small bowl. Heat a large skillet over medium-high heat. Coat with cooking spray. Sprinkle chicken with half of the salt-pepper mixture; place in the skillet. Reduce heat to medium; cover. Cook until chicken is cooked through, about 12 minutes, flipping halfway through. Remove from the pan; set aside. | | | | | 2. In a bowl, combine yogurt, mustard, chives, tarragon, and remaining salt-pepper mixture. Core apple, and cut into 1/4-inch dice. Place apple in a medium bowl with lemon juice, and toss to combine. Add fennel, celery, and grapes. Cut reserved chicken into 1/2-inch pieces. Add to salad with yogurt dressing; stir to combine. Divide salad among 6 slices pumpernickel bread, and sprinkle with watercress. | | | | | | Per serving: 238 calories, 4 g fat, 59 mg cholesterol, 24 g carbohydrate, 681 mg sodium, 27 g protein, 3 g fiber |
WW Points: 4
Cal: 238 ; Fat: 4 ; Fiber: 3 |
