Cathy Wolz
Our version of Chicken Salad in today’s Health-e-Recipe is fresher and healthier than the bland, high-fat sandwich filling that usually comes to mind. Using home-cooked chicken breast meat AICR’s version adds cholesterol-lowering olive oil (a source of antioxidants), plus lemon juice, oregano (one of the highest-phytochemical herbs) and capers — another source of healthful compounds.
With tomatoes, olives and green beans, this Mediterranean-style chicken salad is served on a bed of crisp Romaine lettuce and topped with parsley. It’s a delicious springtime lunch dish you’ll want to make again and again — especially if you’re looking for alternatives to red meat and packaged, processed lunchmeats that are associated with higher colon and bladder cancer risk.
For more satisfying, healthy salad entrees and other cancer-fighting recipes, visit AICR’s Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.
