Minted Chicken Salad
| Yield: | 1 Servings |
| Categories: | Low-Fat, Chicken, Salad |
| 1 | lb | Small red potatoes; halved; (or quartered) |
| 1/2 | lb | Green beans; cut into 2-inch lengths |
| 1 | c | Reduced-sodium chicken broth; defatted |
| 3/4 | lb | Skinless; boneless chicken breasts |
| 3/4 | c | Low-fat buttermilk;; (1.5%) |
| 2 | tb | Fresh lemon juice |
| 1 | tb | Honey |
| 1/2 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/3 | c | Chopped fresh mint |
| 8 | c | Packed fresh spinach leaves; (about 12 oz) |
| 2 | c | Cherry tomatoes; halved |
| 1 | c | Crumbled feta cheese; (3 oz) |
Advertisement