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Sesame Seared Ahi Tuna Salad: Baby greens, peppers, tomatoes, totasted almonds, oranges, fried wontons and soy vinaigrette dressing. 540 calories, 23 grams of fat

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Steamed Nova Scotia Lobster: 230 calories, 2 grams of fat with butter on the side

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Nova Scotia Lobster Salad: Lobster, baby greens, asparagus, tomatoes, onions and avocado. 390 calories, 21 grams of fat

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Jumbo Crab Cakes with Mango Salsa: Two broiled jumbo lump crab cakes served with mango salsa. 410 calories, 21 grams of fat

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Anita Jones-Mueller, M.P.H., president and founder of Healthy Dining, speaks with Brian McCardle, corporate executive chef at Palm Restaurant Group, about the brand’s new, more healthful offerings.

This interview and others can be seen at Healthy Dining’s Restaurant Nutrition News & Insights. The views expressed here do not necessarily reflect those of Nation's Restaurant News.

Brian McCardle, corporate executive chef of the upscale Palm Restaurant Group, unveiled the restaurant brand’s new Healthy Dining-approved menu choices to more than 120 of the nation’s most influential registered dietitians attending the annual American Dietetic Association conference held in San Diego.

Chef McCardle shared his new-found interest in creating healthier cuisine for the 85-year old legendary chain, as well as a few of his culinary secrets for developing menu choices with health and taste in mind. Go to slide show.

“Creating enticing meals that are both flavorful and healthful requires a commitment to using the freshest and highest quality ingredients available — a commitment we embrace each and every day in our restaurants,” McCardle said. “We also pair our carefully selected ingredients with cooking techniques that unleash their natural flavor without adding unnecessary sodium, fat and calories.”

The Palm’s choices range from Nova Scotia Lobster Salad and Sesame Seared Ahi Salad to Fresh Salmon and Ahi to Chicken Scaloppini Marsala.

McCardle impressed the dietitians as he demonstrated the preparation of ‘Grilled Atlantic Salmon Fillet with Toasted Almond and Golden Raisin Couscous Topped with a Cherry Tomato, Cucumber and Mint Salad.’

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Anita Jones-Mueller, MPH, is president and founder of Healthy Dining. She is a nationally recognized authority who brings to market innovative nutrition-related strategies to help restaurants prosper while educating and empowering Americans to enjoy healthier cuisine. Contact her at anita@healthydiningfinder.com.