Healthy sack lunch:  Chicken salad and greens with orange and milk

• 1 serving chicken salad and greens
• 1 orange
• 1 cup skim or 1% milk

Chicken salad and greens

• ½ cup plain, nonfat Greek-style yogurt
• ¼ cup low-fat mayonnaise
• ½ tsp. salt
• ½ tsp. black pepper
• 1 large celery stalk, finely chopped
• ¼ cup red onion, finely chopped

In a large bowl, combine yogurt, mayonnaise, salt, pepper, celery, red onion, grapes, and chicken. Mix gently until everything is well coated in dressing. Divide lettuce between four bowls. Top each bowl with some chicken salad. Serve cold.

Makes 4 servings

Here's a great way to use leftover chicken from last night's dinner. No leftovers? Buy a rotisserie chicken from the grocery store.

Recipe courtesy of kidshealth.org

Poudre Valley Health System employees dedicate themselves to providing patients and other customers with world-class care and service. Outside organizations recognize that, calling Poudre Valley Health System's hospitals some of the best in Colorado and even the best in the nation. Some of those accolades are listed below:

Poudre Valley Health System
Fort Collins, Colorado
970.495.7000
PVHS@pvhs.org