Delicious Chicken Salad With Thai Dressing Recipe

Delicious Chicken Salad With Thai Dressing Recipe

Delicious Chicken Salad With Thai Dressing Recipe

Ingredients:

  • 3 romaine hearts, chopped
  • 1 yellow bell pepper, thinly sliced
  • ½ cup peanuts, roughly chopped
  • 1 chicken breast
  • Salt, to taste
  • Pepper, to taste

Directions:

 

  1. Chop the romaine and slice the bell pepper, placing them in a large bowl.
  2. In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
  3. For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
  4. Let the chicken rest for 5 minutes and cut into thin slices.
  5. Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.
  6. Enjoy!



Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Healthy Chicken Salad Pockets Recipe

Ingredients:

  • 12 ounces shredded chicken
  • ⅔ cup fat-free or low-fat plain Greek yogurt
  • ½ cup celery, finely chopped
  • 1½ tablespoons sweet relish
  • 1 tablespoon Dijon mustard
  • 1 scallion, thinly sliced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • Salt, to taste
  • Pepper, to taste
  • 4 leaves lettuce
  • 20 cherry tomatoes
  • 4 pita breads

Directions:

 

  1. In a bowl, mix all ingredients except for the pita, tomatoes, and lettuce.
  2. Portion the chicken salad into 4 containers
  3. Lay the lettuce on top of the chicken salad and add the tomatoes.
  4. Refrigerate up to 4 days.
  5. Serve inside a pita. (You can also toast your pita first for an added touch!)
  6. Enjoy!



Kale/Spinach Salad

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Now that the temperatures are climbing, I am looking for healthy, light meals. I wanted to come up with a healthy salad that combines some of my favorite antioxidant-rich and detoxifying leafy greens like kale, spinach and chard. I also love brussel sprouts and they are packed with all kinds of nutrients including folate, vitamin B1 and omega-3 fatty acids. I added walnuts for protein (among their many other nutritional benefits), craisins for a bit of healthy sweetness and red onions, another great detoxifier. I topped it off with reduced- fat feta cheese and a home-made lemon yogurt dressing.

Salad Ingredients:

1 5 oz Bag Fresh Express Kale/Chard/Spinach Mix

10-12 medium brussel sprouts, sliced thin

1/2 cup chopped walnuts

1/2 cup craisins

1/4 cup chopped onion

1/4 cup feta cheese

Lemon Yogurt Dressing Ingredients:

2 large dollops of plain greek dressing (I used Dannon Oikos)

1/3 cup of lemon juice or 2 fresh squeezed lemons

2 tablespoons olive oil

1 tablespoon raw honey (so much healthier to use as a sweetener , than sugar)

fresh, ground black pepper to taste

Mix salad ingredients together. Wish dressing ingredients. Pour over salad and toss. Garnish with lemon slice or wedge. Enjoy!




Quinoa Corn Edamame Salad

Quinoa Corn Edamame Salad

Quinoa Corn Edamame Salad

 

Ingredients:

  • 2 cups frozen, shelled, edamame
  • 1 cup frozen corn
  • 1 cup cooked, cooled quinoa (leftover is great)
  • 1 green onion, sliced (just green parts)
  • 1/2 red sweet bell pepper, diced
  • 1 tablespoon minced fresh cilantro
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon freshly squeezed lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon freshly ground black pepper
  • Dash cayenne

Preparation:

  1. Briefly boil the edamame and the corn, just until tender. Drain very well and cool completely.
  2. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro. In a small bowl whisk together the olive oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until emulsified. Drizzle over the salad and toss to coat. Cover and chill for at least two hours. Makes approx 8 (1/2 cup) servings.



Corn and Heart of Palm Salad

Corn and Heart of Palm Salad

Corn and Heart of Palm Salad

 

Ingredients:

  • 2 14.5 ounce cans of sweet corn, drained (or 4 cups frozen corn, thawed)
  • 1 14.5 ounce can hearts of palm, drained and chopped
  • ¼ cup chopped red onion
  • ¼ cup chopped parsley (optional)
  • 3 avocados, cut into chunks
  • juice of one lemon
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Directions:

  1. Mix together the corn, hearts of palm, red onion, parsley in a medium bowl. Squeeze half of the lemon juice over the avocado, and add to the corn mixture. Add the rest of the lemon juice, salt and pepper to corn mixture. Taste and adjust the salt and pepper to taste. Let the salad sit for 15 or 20 minutes so the flavors can mingle, and serve.



Southwestern Butternut Squash Sauté

Southwestern Butternut Squash Sauté

Southwestern Butternut Squash Sauté

 

Ingredients:

  • 2 tablespoons olive oil
  • 1 pound peeled and seeded butternut squash, cut into ½ inch dice
  • 1 medium yellow onion, diced
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • ¼ teaspoon ground coriander
  • ¼ teaspoon ground cumin
  • 1/8 teaspoon chipotle chile powder
  • 2 teaspoons maple syrup
  • 1 teaspoon fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons toasted pepitas

Directions:

  1. Heat olive oil in a non-stick skillet over medium high heat. Add the squash, onions and ¾ teaspoon of salt. Toss the squash mixture to thoroughly coat. Cook, stirring gently with a silicone spatula occasionally at first and them more frequently as the vegetables brown. Cook until the squash is tender and lightly browned and the onion is well browned, about 20 to 22 minutes. Remove from the heat.
  2. Meanwhile in a small saucepan, melt the butter over low heat, and add the coriander, cumin, chile powder and the remaining ¼ teaspoon of salt. Cook stirring for one minute or two to bloom the spices. Add the maple syrup and simmer for about 30 seconds. Remove from heat, and stir in the lime juice.
  3. Drizzle the butter mixture over the squash and stir thoroughly but gently with the silicone spatula. Stir in the cilantro. Transfer the squash to a serving dish and top with the pepitas.



Mango Salsa

Mango Salsa

Mango Salsa

 

Ingredients:

  • 2 ripe mangos, peeled and cut into ¼ inch chunks
  • ½ small red onion, chopped
  • ¼ cup chopped fresh cilantro
  • 1 or 2 jalapenos, seeded and chopped
  • ½ teaspoon salt

Directions:

Combine mango, onion, cilantro, jalapeno and salt in a small bowl. Refrigerate for at least 1 hour and serve with tortilla chips.