G row ing H ealthy F am ilies
UC CalFresh Recipes
Growing Healthy Families
Preparation time: 7 minutes Cook time: 5 minutes Serving Size: ¾ cup Serves: 5
Recipe Cost: $2.36
Anyday Picnic Salad Ingredients:
1 1/2 cups diced cooked chicken 1 apple, cored and diced 1/3 cup chopped celery (about 1 stalk) 1/3 cup light ranch dressing or creamy salad dressing 1/8 teaspoon pepper 1/4 cup chopped pecans or walnuts (optional)
My Plate Food Groups
—
¼ cup __
__
1 ½ oz.
Directions:
In a medium bowl combine chicken, apple, and celery. Add dressing and pepper and stir to coat. Stir in pecans or walnuts, if desired. Serve immediately or cover and refrigerate up to 24 hours. Serve on a lettuce leaf, spread on bread or tortillas or a sandwich, or spoon into a halved tomato or cucumber.
Recipe adapted from: ISU Extension to Families
Cooking Tip:
Use 1 cup halved seedless grapes instead of an apple in this recipe. Substitute drained canned tuna for cooked chicken.
The University of California prohibits discrimination or harassment of any person in any of its programs or activities. (Complete nondiscrimination policy statement can be found at http://ucanr.org/sites/anrstaff/files/107734.doc) Inquiries regarding the University’s equal employment opportunity policies may be directed to Linda Marie Manton, Affirmative Action Contact, University of California, Davis, Agriculture and Natural Resources, One Shields Avenue, Davis, CA 95616, (530) 752-0495. This material was funded by the USDA’s Supplemental Nutrition Assistance Program—SNAP. USDA is an equal opportunity provider and employer. The University of California Cooperative Extension is building a healthy California! To learn more, visit: http://cefresno.ucdavis.edu/
Growing Healthy Families
Preparation time: 7 minutes Cook time: 5 minutes Serving Size: ¾ cup Serves: 5
Recipe Cost: $2.36
Anyday Picnic Salad Ingredients:
1 1/2 cups diced cooked chicken 1 apple, cored and diced 1/3 cup chopped celery (about 1 stalk) 1/3 cup light ranch dressing or creamy salad dressing 1/8 teaspoon pepper 1/4 cup chopped pecans or walnuts (optional)
My Plate Food Groups
—
¼ cup __
__
1 ½ oz.
Directions:
In a medium bowl combine chicken, apple, and celery. Add dressing and pepper and stir to coat. Stir in pecans or walnuts, if desired. Serve immediately or cover and refrigerate up to 24 hours. Serve on a lettuce leaf, spread on bread or tortillas or a sandwich, or spoon into a halved tomato or cucumber.
Recipe adapted from: ISU Extension to Families
Cooking Tip:
Use 1 cup halved seedless grapes instead of an apple in this recipe. Substitute drained canned tuna for cooked chicken.
The University of California prohibits discrimination or harassment of any person in any of its programs or activities. (Complete nondiscrimination policy statement can be found at http://ucanr.org/sites/anrstaff/files/107734.doc) Inquiries regarding the University’s equal employment opportunity policies may be directed to Linda Marie Manton, Affirmative Action Contact, University of California, Davis, Agriculture and Natural Resources, One Shields Avenue, Davis, CA 95616, (530) 752-0495. This material was funded by the USDA’s Supplemental Nutrition Assistance Program—SNAP. USDA is an equal opportunity provider and employer. The University of California Cooperative Extension is building a healthy California! To learn more, visit: http://cefresno.ucdavis.edu/
