Chicken Salad

Adapted from a recipe in Cooking Light
Makes 2 large sandwiches

• 90 g | 3 oz diced, peeled apple
• 45 g | 1.5 oz chopped, toasted walnuts
• 120 g | 4 oz chopped, cooked chicken or turkey¹
• 30 g | 1 oz chopped green onion
• 110 g | 4 oz light/low-fat sour cream
• 40 g | 1.5 oz light/low-cal mayonnaise
• 1/4 tsp smoked paprika²
• 1/4 tsp cumin³

Combine everything in a medium bowl. Mix well to combine.

Serve on toasted bread, buns or wraps. A bit of rocket/arugula, spinach, mesclun or other spicy salad mix is a good addition.

Notes:

1. This is roughly equivalent to 1 breast of a 3 lb roasted chicken. White or dark meat is good here. You can also reduce the amount of chicken without drastically affecting taste, just add more apple.
2. Or regular paprika. I like the flavor of smoked best.
3. Try a spice blend like a tandoori mix which uses cumin, ginger, coriander, salt and paprika. If you do, don't add the smoked paprika and use 1/2 tsp of the mix.