Spring is officially here.
How do I know? Because of the calendar date? Because of the warmer, sunnier weather? No. Because I had to kill the first jumping spider of the season today. Blergh.
On to much more appetizing topics now! Warmer weather calls for lighter, cooler recipes. Fruit is the perfect foodily embodiment of spring. [Yes, I make up words when I want to.] However, you cannot survive on fruit alone, especially when spring weather also means the beginning of running season for you!
This is a slightly expanded version of the typical apple-walnut-grape salad. I think it is perfect as it is, but the addition of a little ginger would probably also be delicious.
2 boneless, skinless chicken tenderloins
1/8 c pecans, chopped
1/8 c shredded coconut
1 medium apple, chopped
1/3 c red grapes
1/8 c non-fat, plain yogurt
Cook the chicken over medium-low heat until cooked through and no longer lightly pink in the center. While the chicken is cooking, chop the apple and toss lightly with lemon juice to prevent browning. Let excess lemon juice drain off before placing the apple in a bowl. Add the chopped pecans, grapes, coconut, yogurt and mayonnaise to the bowl and mix. When the chicken is finished cooking, slice it into bite-sized pieces and add to the bowl. Stir, and enjoy!