Recipes





Healthy Chicken Chickpea Chopped Salad
http://www.ambitiouskitchen.com/2012/07/healthy-chicken-chickpea-chopped-salad/
 

Prep time

Total time


A healthy, delicious salad that’s super easy to whip up.
Author:
Recipe type: Main Dish, Salad, Lunch, Dinner
Serves: 4-6

Ingredients
  • 2 large romaine hearts, washed and chopped
  • 1 cup pulled cooked chicken breast
  • 1 (15.5 oz) can chickpeas, rinsed and drained
  • 1 cup grape tomatoes, sliced in half
  • 3/4 cup sweet corn (I grilled mine)
  • 1/4 cup crumbled goat cheese
  • 1/3 cup cilantro, washed and chopped
  • 1 small avocado, diced
  • 1/2 cup BBQ dressing, if desired

Instructions
  1. In a large bowl add lettuce, top with all ingredients except for avocado and BBQ dressing. Toss salad gently.
  2. Place into cold salad bowls. Garnish with diced avocado and drizzle with BBQ dressing if desired. Serve with low-fat corn tortilla strips.

Notes
To make vegan omit chicken and goat cheese. Add in roasted diced red peppers for more flavor. You may you any dressing you like. Sometimes I like adding 2 teaspoons of fresh lemon juice and find that I don’t need any dressing at all.

2 comments:

  1. Crockpot Orange Chicken

    Ingredients:
    2 large carrots, peeled and sliced about 1/2-inch thick
    2 large red or green bell peppers, cut into 1/2-inch chunks
    3 cloves garlic, finely minced
    4 boneless skinless chicken breasts
    2 tsp. ground ginger
    1 tsp. salt
    1/2 tsp. pepper
    8 ounces orange juice concentrate
    2 cups Mandarin orange segments or fresh orange segments
    2 Green onions, chopped
    hot cooked rice
    Directions:
    Put carrots, peppers, garlic, then the chicken, ginger, salt, pepper & frozen orange juice in Crockpot. Cover and cook on LOW 4 to 6 hours. Serve chicken on hot cooked rice on platter. Top with orange segments and green onions. Serve chicken liquid in gravy boat, if desired.



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  2. Quinoa and Vegetable Stuffed Peppers

    Ingredients

    1 cup quinoa
    2 cups chicken or vegetable stock
    6 small bell peppers, mixed colors, seeded and halved
    3 tablespoons EVOO, plus extra for drizzling
    Salt and freshly ground black pepper
    4 cloves garlic, thinly sliced
    1 small firm eggplant, trimmed of half the skin, chopped
    1 red onion, chopped
    1 fresh chile pepper, such as Fresno, thinly sliced, or 1 teaspoon dried crushed pepper
    1 small to medium firm zucchini, seeded and chopped
    1/2 cup fresh flat-leaf parsley leaves, chopped
    1/4 cup fresh mint leaves, a handful, chopped
    2 plum tomatoes, chopped
    1 cup crumbled feta or ricotta salata cheese

    Directions

    Preheat the oven to 450 degrees F.

    Bring the quinoa and stock to a boil. Cover and simmer until the liquid is absorbed and the grain looks translucent, 12 to 15 minutes. Then fluff with a fork. You will have about 4 cups of cooked grain.

    Drizzle the bell pepper halves with EVOO and season both sides with salt and pepper. Roast cut-side down until the skins begin to char and the peppers are just tender, about 20 minutes. Remove from the oven and cool to room temp, then arrange in a baking dish cut-side up.

    Meanwhile, heat 3 tablespoons EVOO, 3 turns of the pan, over medium-high heat. Add the garlic, eggplant, onions and chiles, and season with salt and pepper. Cook partially covered to tender, 10 to 12 minutes. Add the herbs and tomatoes, and combine with the quinoa.



    Fill the pepper halves with the quinoa and vegetable stuffing and drizzle with EVOO. Cool and chill for a make-ahead meal. To serve, roast in a 375 degree F oven until the peppers are hot through. Serve the pepper halves topped with lots of cheese crumbles.

    Per Serving: Calories 303; Total Fat 15 grams; Saturated Fat 5 grams; Protein 11 grams; Total Carbohydrate 34 grams; Sugar: 10 grams; Fiber 8 grams; Cholesterol 23 milligrams; Sodium 638 milligrams

    Quinoa and Vegetable Stuffed Peppers Recipe : Rachael Ray : Recipes : Food Network

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