4 (6-ounce) skinless, boneless chicken breast halves
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup finely chopped celery
1/3 cup sweetened dried cranberries
1/4 cup chopped pecans, toasted
3 green onions, thinly sliced
3 tablespoons light sour cream
3 tablespoons canola mayonnaise
2 teaspoons fresh lemon juice
Preheat grill to medium-high heat.
Brush both sides of chicken evenly with oil; sprinkle with salt and pepper. Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Let stand 10 minutes; shred. Place chicken in a large bowl. Add celery and next 3 ingredients (through green onions); toss.
Combine sour cream and remaining ingredients, stirring well. Add sour cream mixture to chicken mixture; toss to coat.
Serving Size: 4
Total Fat: 9 g
Saturated Fat: 2 g
Trans Fat: 0 g
Sugar: 6 g
Sodium: 480 mg
Carbs: 11 g
Protein: 32 g