Dishes From a Dietitian: Holiday Chicken Salad and Simple Garlic Shrimp

Rachel Sottolano, Sodexo clinical dietitian at Lehigh Valley Health Network, part of Jefferson Health, shared nutritious winter dishes with PBS39's Brittany Sweeney on Living in the Lehigh Valley.

Follow the instructions below to make your own holiday chicken salad and simple garlic shrimp, a favorite among those who enjoy a Feast of the Seven Fishes.

Ingredients

• 4 cups cooked, shredded chicken
• 1 cup plain yogurt
• 1 teaspoon paprika
• 1 cup dried cranberries
• 1 cup chopped celery
• ½ cup chopped green pepper
• 1 cup chopped pecans
• Salt and pepper to taste

Instructions

Combine all ingredients into a mixing bowl. 

To serve

Serve Holiday Chicken Salad with your choice of crackers, small brioche toasts, cucumber or pepper slices.

Ingredients

• 1-1.5 tablespoons olive oil
• 1 pound shrimp, peeled and deveined
• Salt and pepper to taste
• 1.5-2 tablespoons minced garlic
• ½ teaspoon red pepper flakes
• 3 tablespoons lemon juice
• 1 tablespoon caper brine (liquid)
• 2 tablespoons cold butter (cut into 4 pieces)
• ⅓ cup parsley
• 1 teaspoon water, as needed

 Instructions

• Heat olive oil in a skillet over medium high heat. Add shrimp in an even layer and cook for about one minute.
• Season with salt and cook for an additional minute.
• Add garlic and red pepper flakes to the pan and cook for about one minute.
• Stir in lemon juice, caper brine, one piece of butter and half of the parsley. Cook until the butter has melted and all is combined.
• Reduce the heat to low and stir in the remaining pieces of butter. Cook and stir until the butter has melted and the shrimp are cooked to be pink and opaque.
• Season with salt and pepper. Top with other half of parsley and serve.