Healthy Recipes for Strong Bones

Creamy Chicken Salad
(Makes 6 servings)
3 cups cubed cooked chicken
1 cup halved green grapes
½ cup halved water chestnuts
4 tablespoons sliced scallions
1 ½ cups plain nonfat yogurt
3 tablespoons honey
1 teaspoon curry powder
¼ teaspoon salt
6 cups fresh spinach leaves (cleaned)
1 red apple, cored and sliced
30 fat free saltine crackers

In medium bowl, combine chicken, grapes, water chestnuts, and 3 tablespoons scallions. To make dressing: in small bowl, combine yogurt, honey, curry powder, and salt. Blend ½ cup dressing with chicken mixture. Chill salad and remaining dressing at least one hour.

To serve, arrange spinach leaves on serving platter, spoon chicken salad over spinach. Garnish with apple slices and remaining scallions. Serve with remaining dressing and crackers.

Salmon Vegetable Chowder
(Makes 4 servings)
½ cup chopped onion
½ cup sliced celery
1 tablespoon margarine
1 cup low-sodium chicken broth
1 cup cubed, peeled potato
½ cup cubed zucchini
1/8 teaspoon ground black pepper
2 cups skim milk
1 (8-ounce) can whole kernel corn, undrained
1 (7 ½ ounce) can salmon, skin removed
Chopped chives or parsley, for garnish
20 fat free saltine crackers

In large saucepan, over medium heat, sauté onion and celery in margarine for 2-3 minutes. Add chicken broth, potato, zucchini, and pepper. Heat to boil. Reduce heat; cover and simmer 10 to 12 minutes or until potato is tender. Add milk, corn, and salmon; simmer 5 minutes. Garnish with chives or parsley if desired. Serve hot with crackers.

Other recipes are available at www.whitewave.com or www.eatright.org.

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