Mango Chicken Salad
Enjoy this light and flavorful salad on a hot day. Add a light raspberry tea to complete this meal and to feel refreshed! It’s a quick and easy recipe for dinner tonight! 
Ingredients
- 2/3 cup plain non fat or low fat yogurt
- 3/4 cup chopped fresh cilantro
- 2 tbsp fresh lime juice
- 1 tbsp fresh lime zest
- 2 tsp dijon mustard
- 1/4 tsp ground cayenne pepper
- 1/4 tsp ground black pepper
- 2 cups shredded cooked chicken
- 1 large, fresh mango peeled and cut into chunks
- 6 cups fresh spinach leaves washed
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Instructions
- In a small bowl, whisk yogurt, cilantro, lime juice, lime zest, Dijon mustard and spices to make a dressing.
- Mix chicken and mango in medium bowl.
- Add dressing to chicken and mix well. Serve 1/2 cup chicken salad on top of 1 cup of washed spinach leaves.
Recipe Notes
Jambalaya
This zesty chicken jambalaya is a great one pot dish that will be ready fast for a delicious and healthy dinner any night of the week!
Ingredients
- 1 tsp canola oil
- 1 cup cooked, chopped chicken breast
- 1 small onion chopped
- 1 bell pepper chopped
- 2 stalks celery sliced
- 1 (15 ounce) can unsalted tomato sauce
- 1 cup brown uncooked
- 1 1/4 cup low sodium, reduced fat chicken broth
- 1/8 tsp cayenne pepper
- 1/2 tsp chili powder
- 1 tsp minced garlic
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Instructions
- Wash your hands and clean your cooking area.
- Wash and prepare fresh vegetables as directed above.
- Spray a large skillet with non-stick cooking spray or drizzle vegetable oil.
- Cook chicken for 2 minutes on medium to medium high heat.
- Add onion, bell pepper and celery to skillet.
- Continue to cook on medium for an additional 2 minutes or until vegetables are tender.
- Add tomato sauce, rice, chicken broth, and spices to the skillet. Bring to a boil, reduce heat to low, and cover.
- Continue cooking for an additional 15 minutes or until liquid is absorbed.
- Serve immediately.
Recipe Notes
Spicy Southwest Chicken Soup
Creamy, tasty and healthy! Use some leftover chicken breast to make the warm homemade dinner…tonight!
Ingredients
- 2 boneless, skinless chicken breast cooked and cubed
- 2 tsp canola oil
- 1/2 medium onion chopped
- 1 clove garlic minced
- 3 tbsp canned, chopped green chilies
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- 1/4 tsp ground cayenne pepper
- 2 cups canned white beans low sodium, rinsed, and drained (mash 1 cup of beans)
- 1 cup black beans low sodium, rinsed, and drained
- 3/4 cup roasted red peppers chopped
- 2 1/4 cup low fat, low sodium chicken broth
- 1/4 cup low fat Monterey Jack cheese blend shredded
- 2 tbsp fresh cilantro chopped
- pepper to taste
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Instructions
- Grill or cook chicken breasts on stove top and cut into cubes.
- In large saucepan, heat oil.
- Add onions and sauté several minutes; stir in garlic and continue sautéing.
- Next, add chicken broth, chicken, chilies, cumin, oregano, cayenne pepper, all of the beans, and the red peppers.
- Bring to a boil.
- Remove from heat and add the cheese and cilantro. Soup is best if flavors are allowed to blend an hour or so, or make it a day ahead and reheat the next day.
Recipe Notes
Calories 240, Calories from Fat 50, Total Fat 6g 9%, Saturated Fat 1.5g 8%, Trans Fat 0g, Cholesterol 45mg 15%, Sodium 320mg 13%, Total Carbohydrate 25g 8%, Dietary Fiber 8g 32%, Sugars 2g, Protein 21g, Vitamin A 10%, Vitamin C 15%, Calcium 15%, Iron 15%
Fruity Crunchy Chicken Salad
Ingredients
- 1 cup chopped, cooked chicken breast
- 1 cup canned mandarin orange segments drained and cut into pieces
- 1/2 cup dried cranberries
- 1/2 cup almond slices
- 1/2 cup peeled jicama chopped
- 4 cups lettuce
- 1/3 cup reduced fat salad dressing
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Instructions
- Wash your hands well with soap and water.
- In a large mixing bowl, mix the chicken, orange pieces, cranberries, almonds, and jicama.
- Add the salad dressing and toss to coat.
- Cover the bowl with foil or plastic wrap.
- Refrigerate it for at least 1 hour or overnight.
- To serve, place a lettuce leaf on each plate.
- Place 1 cup of chicken salad on top of each lettuce leaf.
Recipe Notes
