As humans, we are constantly evolving. Technology is ever-changing & the weather certainly keeps us on our toes. As runners, we are also constantly evolving. Attempting to achieve the next PR keeps us focused & determined. This undoubtedly is true for me as well. If you knew me years ago (circa: high school & college), my diet would have consisted of chicken tenders, Mt. Dew, & French fries…. no not all on the same day, but they were common staples. Sure I ate healthy foods as well, but my everyday food choices left something to be desired.
In my early-20s, I noticed that my metabolism would not be able to keep up with these innutritious items. Over the last decade or so, I have become a much healthier eater; especially in the last couple of years when motherhood arrived. I am a firm believer that children will eat as their parents do. Childhood obesity is no joke. If you only offer healthy choices, kids will only have healthy choices from which to choose. While we certainly are NOT perfect, I do strive daily to instill healthy eating habits into my 2 boys. From a running & coaching perspective, the closer you are to a healthy weight, the better you will run.
Back to the task at hand….this TASTY recipe: With my evolving eating habits, I have become more creative & adaptable. If you would have asked me to eat a cucumber 5 years ago, I would have said “no way”! I was not adventurous with my food choices. These days, while I still despise onions & mushrooms, I have ventured out more in what I will indulge in. While I typically don’t enjoy mayonnaise or sour cream, I thought “what the heck, I’ll try it” when I read this recipe in The Runner’s World Cookbook. I have since made this chicken salad recipe twice & thoroughly enjoy it. Co-workers & a fellow fitness friend have also endorsed its yummy-ness. Enjoy!
Perks: Recovery, Fast
Quantity: 4 servings {I made closer to 6 sandwiches, maybe less “full”}
Total Time: 15 minutes {ehhh, I’d give myself closer to 20 minutes}
{Ingredients}
3 cups shredded cooked skinless chicken breast
3 tablespoons dried cranberries
3 tablespoons toasted pine nuts
1 cup diced apple
¼ cup mayonnaise {I used Miracle Whip}
¼ cup sour cream {I haven’t yet, but plan to use organic Greek yogurt next time}
1 tablespoon honey mustard {I used Trader Joe’s Hot & Sweet Mustard}
1 teaspoon curry powder
2 cups spring green or fresh baby spinach {I used the latter}
8 slices of whole wheat bread {I used Trader Joe’s Organic Honey Sweet Whole Wheat}
{To Make the Chicken Salad}
In a medium bowl, combine the chicken, cranberries, pine nuts, & apple. Toss together.
In a small bowl, whisk together the mayonnaise, sour cream, honey mustard, & curry until blended & smooth. Spoon it over the chicken mixture & toss to blend.
Place ½ cup of the greens {I really load up the spinach to enhance the healthy aspect of this sandwich} on each of 4 slices of bread. Top each with 1 cup of the chicken salad. Place a slice of bread on top of each.
{Nutrition per Sandwich}
522 calories, 36g carbs, 6g fiber, 42g protein, 24g total fat, 4.5g saturated fat, 464mg sodium
*I really like what the cookbook said about making this sandwich*
“Too often, runners skimp on calories at lunch, opting to eat a quick bite on the go or to graze on whatever energy bar or snacks might be hanging around the office. But doing so may leave you ravenous by dinner & more likely to overeat. This hearty chicken salad recipe provides whole grain carbs, filling fiber, & plenty of protein—and will provide the energy you need to get through the rest of your day.”
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