So I have a super busy November planned, as I am sure many of you have as well; We have my nephew’s wedding, my sister’s wedding shower and bachelorette party, an out of town wedding, harvest in full swing, my birthday, my daughter’s birthday, and Thanksgiving all this month! That being said, I am trying to spend as little time in the kitchen as possible, and for me, that generally means salads, soups, or sandwiches.
Convenience is something that goes by the wayside when you have gestational diabetes… most things that are convenient are loaded with carbs or filled with artificial “junk.” Although it is important to not eat the same thing everyday… (can anyone say eggs and peanut butter?), it is also important to have some quick, easy, stress-free meals calculated and ready to go! Today, I am sharing one of my go-to staples… Cranberry-Pear Chicken Salad. I would make a big batch on Sunday night and pack it with a piece of fruit in my lunch a couple times a week. I also paired it with a tortilla wrap, Triscuits, rolled-up in lettuce, or even just put it atop of a bed of lettuce. Easy Peasy Lemon Squeezy!
So… yesterday… for supper, I needed to have something fast and simple that I could send out to the fields for the men, feed my kiddos, and have leftovers to pack in my 6 year old’s lunchbox. So I went for old reliable… Cranberry-Pear Chicken Salad. I just LOVE this salad! I used this as filling in a tortilla wrap last night for the men in the fields, but for myself and the kiddos, I filled a piece of lettuce and made a lettuce wrap! SO SATISFYING AND I had leftovers to send in my son’s lunch today! Enjoy!
(This is actually the recipe that I used at my baby shower and plan to use at my sister’s wedding shower next weekend.)
- 2 ½ cups of diced chicken breast (you could use canned chicken)
- 2 ¼ c. fresh pear- small diced (I have also used apples or grapes)
- 1 c. celery- small diced
- ¾ c mayonnaise
- ½ c unsweetened dried cranberries (I have also used dried cherries)
- 1 T lemon juice (I used fresh)
- ¼ c chopped, toasted pecans (I sprinkled on top so they would not get soggy)
- salt and pepper to taste
- Based on the ingredients and brands I used… ½ cup was 180 calories, 11.5 g Fat, 8.8 g protein, 10 g Carbs, 2.3 g dietary fiber
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