Bare Bones Low-Fat Chicken Salad
4 ounces poached chicken breast, cut into 1-inch cubes.
¼ cup coarsely chopped celery
1 teaspoon finely chopped parsley
1 tablespoon sliced almonds, coarsely chopped
2 teaspoons Dijon mustard
2 tablespoons chicken stock
1 or 2 dashes hot pepper sauce
Salt and Pepper to taste
In a medium-sized bowl, mix chicken, celery, parsley, and almonds.
In another bowl, whisk Dijon mustard, chicken stock, and hot pepper sauce together until well blended.
Add mustard mixture to chicken and mix well. Add salt and pepper to taste.
Recipe from The Ultimate New York Body Plan McGraw-Hill copyright © 2005
DOUBLE OBLIQUE CRUNCH
- Lie with your back on the floor. Bend your elbows out to the sides and place your fingertips behind the back of your head. Bend your knees and lift your feet until your shins are parallel with the floor.
Exhale as your crunch your knees in toward your right shoulder as you simultaneously lift your shoulders. Lower and repeat by bringing your knees in toward your left shoulder. Continue alternating left and right for 20 to 30 complete repetitions.
