Chicken and Avocado Salad

INGREDIENTS

• 2 boneless, skinless chicken breasts, cooked
• 1 avocado
• 1 tablespoon lime juice
• ½ small onion, chopped
• 8 grape tomatoes, sliced in half

INSTRUCTIONS

1. Cut cooked and cooled chicken breasts into ½ inch cubes.
2. Mash avocado until almost smooth. Add lime juice and stir until well blended. Add avocado mixture, chopped onion,and tomato slices to chicken. Toss lightly until well coated.
3. Salt to taste and serve.

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Chicken and Spring Green Mix Salad with Green Dressing

Ingredients

• 1 boneless skinless chicken breast, cooked and chopped into cubes
• 3 slices bacon, cooked and crumbled
• 5 ounces spring green mix
• 2 cups grape tomatoes, halved
• 2 hard boiled eggs, peeled and chopped
• 1 avocado, peeled and diced
• 2 ounces feta cheese (or your favourite cheese)
•  Green dressing

Instructions

1. Prepare the Green Dressing dressing and refrigerate until ready to use.
2. Cook the chicken using your preferred method. To do so quickly, bring a few cups of water to a boil. Add the chicken and cook for 8 minutes or until cooked through. Remove from water and place on a cutting board. Chop or shred the chicken and add salt, pepper, and any other desired seasonings.
3. Place all ingredients for the salad (including the chicken) in a large serving bowl and toss in desired amount of green goddess dressing.
4. Serve as an entree.

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Grilled Chicken Pesto Wraps

Ingredients for 6 servings:

·         2 tablespoons extra virgin olive oil, divided

·         1 garlic clove, minced

·         1 teaspoon dried basil

·         1 lb raw boneless, skinless chicken breasts, cut into bite-sized pieces (I used kitchen shears – it’s faster than using a knife!)

·         2 tablespoons pine nuts

·         ¾ cup fresh basil leaves

·         2 tablespoons grated Parmesan cheese

·         1 teaspoon water

·         1 teaspoon lemon juice

·         1 garlic clove

·         Pinch of nutmeg

·         Salt & pepper to taste

·         ½ cup shredded 2% reduced fat Mozzarella cheese

·         6 light original Flatouts

·         1 plum tomato, diced

InstrucTIONS:

1.    In a large skillet, bring one tablespoon of the oil over medium high heat. Add the minced garlic clove and dried basil and stir into oil. Cook for about a minute until garlic is fragrant. Add the chicken to the pan and stir to coat chicken with the oil and herbs. Cook for 5-7 minutes until chicken is cooked completely through. Remove chicken along with any excess oil to a medium-sized mixing bowl and set aside.

2.    Bring a small dry skillet over medium heat and add the pine nuts. Cook for 1-2 minutes, stirring occasionally until nuts are golden brown.

3.    Add the remaining tablespoon of oil, toasted pine nuts, fresh basil leaves, Parmesan cheese, water, lemon juice, whole garlic clove, nutmeg, salt and pepper to the bowl of your food processor and process until minced together into a pesto paste. Add the pesto to the reserved mixing bowl with the chicken. Add the Mozzarella cheese and mix all ingredients together until well combined (see photo above).

4.    Lay a flatout wrap on a clean surface and spoon 1/6 of the chicken pesto mixture (about 2.5 ounces by weight) onto the center of each flatout and spread the mixture lengthwise, leaving about an inch at each end. Sprinkle about 1/6 of the diced tomatoes over the chicken. Fold in the 1” ends of the flatout over the filling and then fold in the long ends to cover it.

5.    Lightly mist the large skillet with cooking spray and bring over medium-low heat. Place the wraps fold-side down onto the skillet (I did them in batches of two) and mists the tops with cooking spray as well. Cook for 3-4 minutes or until bottom is golden. Flip the wraps and continue to cook another 3-4 minutes until golden on the other side. Cut in half and serve.

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