A Thrive in the Kitchen Recipe by SMH Executive Chef Omar Mattei
Packed with protein, this Fruity Chicken Salad recipe features a host of health benefits for people who are recovering from surgery, chemotherapy or radiation therapy. The protein helps heal tissue and prevent infection, while flavorful tarragon can boost appetite and improve indigestion.
Welcome to Thrive in the Kitchen, our monthly cooking series focused on easy recipes that promote overall health and wellness for people living with cancer.
Fruity Chicken Salad
Yields: 4 servings
Total prep & cook time: 15 minutes (if using pre-cooked chicken)
2 cups (about 8 ounces) cooked chicken, chopped
2 scallions, thinly sliced
1 apple, chopped
1 celery stalk, chopped
¼ cup dried cranberries
2-3 tablespoons regular or reduced fat mayonnaise
2 tablespoons fresh tarragon, chopped
Salt and ground pepper to taste
¼ cup almonds, slivered and lightly toasted
Toasting almonds: Preheat the oven to 350 degrees. Spread the almonds on a baking sheet, and place in the heated oven for about 5 minutes. Make sure to check them periodically until they are golden brown. Allow the almonds to cool before serving.
Cooking chicken: Preheat your oven to 375 degrees. Place the chicken breast on a baking sheet, and drizzle it with olive oil, salt and pepper. Cook for 30 minutes, then let it cool for 15 minutes before slicing it into chunks. You can also use 2 forks to “pull” or shred the chicken for a more tender texture.
Combine & Chill: In a bowl, combine the chicken, scallions, apples, celery, cranberries and 2 tablespoons of mayonnaise. Add the tarragon, and stir gently. Add more mayonnaise as needed; sprinkle with salt and pepper to taste. Chill the chicken salad in the refrigerator until it's ready to serve. Top with almonds just before serving. Serve over bread or lettuce.
Serving Size: 1/2 cup
Fat: 11 grams
Sodium: 67 milligrams
Carbohydrates: 13 grams
Protein: 14 grams
* Recipe adapted from the American Cancer Society
What is “Thrive in the Kitchen”?
Sarasota Memorial’s Brian D. Jellison Cancer Institute works to ensure cancer patients and their loved ones receive the caring support and effective tools they need. Among those tools is Thrive in the Kitchen, a monthly video cooking series spotlighting easy recipes designed to support overall health and wellness for cancer patients. Each recipe is custom created by Sarasota Memorial's executive chef and registered dietician team. The series is part of the Cancer Institute's Thrive Integrated Cancer program, which offers oncology-specific wellness classes, rehabilitation, nutrition, counseling and other services for those living with cancer. For more information on our Thrive program, call 941-917-7827 or visit smh.com/thrive.