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Last weekend I grilled a whole bunch of boneless, skinless chicken breasts for the week. I was afraid it might be the last good grilling weekend, plus, I wanted lots of chicken for us to have for the week so we didn’t fall back on take-out.

I love a good chicken salad–you know the kind, with creamy mayo and crisp celery…yum. I wondered if I could make a lighter version, and ended up with a cross between a chicken and Waldorf salad.

Chicken Wally Salad
Serves 2-4, depending… 🙂

2 Cups Chopped skinless, boneless chicken breast
1 Cup chopped celery
1 Cup chopped apple (I love a Honeycrisp or Fuji apple)
Curry powder, salt & pepper to taste
2-3 tablespoons plain, non-fat Greek yogurt (the salad should be moist, but not overly dressed or runny)

Serve on its own, on top of lettuce, sprinkled with a few chopped almonds and/or raisins.


You don’t really need me to discuss what I ate on Thanksgiving, do you? Or the day following? How many of you were victorious in ignoring the beast within? Did you ignore the “more more MORE!!!” voice squeaking away in your ear?

Did you try anything new? I did–I had butternut squash for the first time in years and loved it. I’m hoping it wasn’t soaked in olive oil and cheese, because if it was that’s obviously why I loved it. I was also pretty well soaked (in wine) myself, which could have been another contributor.

I’m about to go weigh-in at Weight Watchers. I know I’m going to be weighing in *high*. Like eight pounds higher than two weeks ago, but that’s okay. I’m using the next few weeks to find new ways to eat clean for me and my family with plans to reach 100 pounds lost by Christmas. Or at least 95….

What are some of your favorite healthy dishes to have in the Autumn?