Makes 4 servings
2 STALKS CELERY, CHOPPED
1 LARGE CARROT, PEELED AND CHOPPED
1⁄2 TEASPOON SEA SALT
1⁄4 TEASPOON BLACK PEPPER
2 BONELESS, SKINLESS CHICKEN BREASTS (ABOUT 12 OUNCES)
1⁄3 CUP PLAIN GREEK YOGURT
1 TEASPOON SPICY BROWN MUSTARD
1 TEASPOON HONEY
1⁄4 TEASPOON GROUND CINNAMON
1⁄3 CUP DRIED CHERRIES, COARSELY CHOPPED
2 TABLESPOONS FINELY CHOPPED CILANTRO
2 TABLESPOONS SUNFLOWER SEEDS
4 LARGE WHOLE WHEAT PITAS
2 PACKED CUPS MIXED SALAD GREENS
Cherries, honey, and Greek yogurt give classic chicken salad a sweet, kid-approved touch. Serve alongside sunflower seed dipping sauce and sliced jicama (a crunchy, turnip-like root vegetable) for a fun, finger-food lunch.
1. In a medium saucepan, combine the celery, carrot, sea salt, and pepper. Add enough cold water to cover. Bring to a boil, then reduce to a simmer. Add chicken, cover, and simmer for 20 minutes or until no longer pink inside. Drain chicken and vegetables and place chicken on a plate to cool. Use two forks or your fingers to shred the cooled chicken. (Save veggies to make a baby food puree; transfer broth to a sealed container and save to use for soup.)
2. In a medium bowl, add chicken, yogurt, mustard, honey, cinnamon, cherries, cilantro, and sunflower seeds. Mix well to combine.
3. Slice 2 inches off the top of each pita; fill pitas with mixed salad greens and chicken salad. Wrap in wax paper or tuck into a reusable sandwich bag.
Carbohydrates: 51 g
Fat: 8 g
Protein: 36 g
Fiber: 12 g