Greek Chicken Salad
3 c. diced cooked chicken breasts
1 1 /2 c. chopped tomatoes
14 oz can water-packed artichoke hearts, drained & quartered
½ c. crumbled feta cheese
½ c. pitted Greek olives, chopped
1/3 c. dried currants
¼ c. chopped red onion
¼ c. white balsamic vinegar or red wine vinegar
1 ½ tsp lemon juice
1 ½ tsp Dijon mustard
Salt and pepper, to taste
In large bowl, combine chicken, tomatoes, artichoke hearts, feta, olives, currants and onion. In small bowl, combine vinegar, lemon juice, mustard, salt and pepper; pour over salad mixture and toss to combine.
Yield: 6 servings.
This is great for a quick lunch.
Chicken Club Pasta Salad
6 oz Rotini pasta
1/3 c. nonfat plain Greek yogurt
2 TB Ranch dressing powder
3 c. chopped cooked rotisserie chicken
4 slices bacon, cooked & crumbled
1 c. sliced celery
½ c. diced bell pepper
8 oz halved cherry tomatoes
1 avocado, peeled, pitted and chopped
Bring medium pot of water to boil; cook pasta until al dente’. Drain and rinse in cold water. Meanwhile whisk together yogurt and Ranch powder; set aside. In large bowl, add all remaining ingredients. Add dressing and pasta and gently fold in to combine.
Yield: 6 servings. Per serving= 312 Calories; 11g Fat (30.7% calories from fat); 28g Protein; 27g Carbohydrate; 4g Dietary Fiber; 63mg Cholesterol; 160mg Sodium
This could be a side or a light main dish.
Best Pasta Salad
1 c./3 oz Smart Taste elbows
3 eggs, boiled
8 oz diced ham
2 c. broccoli flowerets
2 c. sliced celery
3 oz shredded reduced fat cheese
1/3 c. diced red bell pepper
3 TB white wine vinegar
3 TB Splenda
2 slices bacon, cooked, drained & chopped
½ c. + 1 TB light mayo
1/3 c. sliced green onion
Salt & pepper, to taste
Combine all ingredients in large bowl and chill.
Yield: 5 servings. Per serving= 287 Calories; 17g Fat (52.0% calories from fat); 19g Protein; 16g Carbohydrate; 3g Dietary Fiber; 158mg Cholesterol; 976mg Sodium.
1/2 Cantaloupe peeled&chopped
1/4-cup finely chopped Green Onions
1/4-cup fresh chopped Cilantro
3-Tablespoons fresh Lime Juice
1-Tablespoon fresh Orange Juice
2 TB diced tamed jalapenos
Chop the Cantaloupe into small cubes. Combine with remaining ingredients and chill. Good on grilled Chicken and Pork.
I looked at a few recipes of this type and created this one. It was good! BUT I put the cabbage in it and it was soggy on day 2. so I recommend you just put the cabbage in your bowl when ready to serve and top with the other mixture.
Shrimp Avocado Salad
1 lb small shrimp, cooked and deveined
1 avocado, diced
Juice from 1 lime
1/4 c. chopped cilantro
1/2 tsp chili powder
1/2 tsp cumin
1/2 tsp smoked paprika
Salt and pepper, to taste
2 c. shredded cabbage
In medium bowl, combine shrimp, avocado, lime juice, cilantro, chili powder, cumin, paprika, salt and pepper. When ready to serve, put cabbage in bowl and top with shrimp salad.
Yield: 4 servings. Per serving= 212 Calories; 10g Fat (41.1% calories from fat); 25g Protein; 7g Carbohydrate; 2g Dietary Fiber; 173mg Cholesterol; 183mg Sodium.
Delicious! You can substitute veggies you have on hand or those you prefer. Today I used celery instead of broccoli.
1/4 c. extra virgin olive oil
1/3 c. red wine vinegar (or more if you like)
1 tsp dried dill weed
1 tsp dried oregano
salt and pepper, to taste
1 c. chopped broccoli
1 c. chopped cauliflower
2 Roma tomatoes, diced
2 c. chopped purple cabbage
1/2 green bell pepper, diced
1/2 red bell pepper, diced
5 oz jar sliced green olives with pimentos
2 oz crumbled Feta
Whisk together olive oil, vinegar, dill week, oregano, salt and pepper; set aside. In a large bowl, combine all the veggies and top with Feta. Pour dressing over and toss to combine.
Yield: 8 servings. Per serving= 123 Calories; 10g Fat (71.6% calories from fat); 2g Protein; 7g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 247mg Sodium.