Smoothies Made Easy from Fresh & Easy

Southwestern Chicken Salad With Crispy Tortilla Chips

Wednesday: Southwestern Chicken Salad With Crispy Tortilla Chips

SERVINGS: 4

2 whole-wheat tortillas
1 tsp lime zest
1 tsp minced garlic
1 tsp cumin
1/4 tsp red pepper flakes
2 c cooked chicken
2 Tbsp fresh lime juice
2 Tbsp olive oil
2 Tbsp chopped cilantro
16 c mixed lettuce
2 red bell peppers, thinly sliced
½ avocado, sliced

1. HEAT oven to 400ºF.

2. CUT tortillas into quarters and each quarter into two wedges. Place on baking sheet.

3. BAKE until crisp, about 5 minutes. Remove from oven and set aside.

4. STIR lime zest, garlic, cumin, and red pepper flakes in medium bowl. Add chicken and toss well to coat.

5. COMBINE lime juice, oil, and cilantro in large salad bowl. Add greens, red bell pepper, and avocado and toss well.

6. TOP salad mix with chicken. Place toasted tortilla wedges around edge of salad bowl and serve.

NUTRITION (per serving) 392.5 cal, 38.5 g pro, 25.7 g carb, 10.2 g fiber, 16.1 g fat, 2.6 g sat fat, 254.9 mg sodium, 5.2 g sugar

Chicken Lettuce Cups

Monday: Chicken Lettuce Cups

SERVINGS: 4

4 tsp canola oil
1 c chopped onions
3 cloves garlic, minced
3 tsp minced fresh ginger
1 c water chestnuts, drained and chopped
2 c diced chicken
1/4 c low-sodium chicken broth
2 Tbsp low-sodium soy sauce
1/4 c rice wine vinegar
4 c cooked brown rice
4 scallions, thinly sliced
8 lg Bibb lettuce leaves, washed
2 tsp black sesame seed

1. HEAT oil in a large skillet over medium-low heat.

2. ADD onions and sauté for 3 minutes. Reduce heat to low. Add garlic and ginger and sauté for 1 minute. Add chestnuts and cook 1 more minute.

3. ADD chicken, broth, soy sauce, and vinegar; stir well. Add pepper to taste. Add rice and cook for 3 minutes.

4. REMOVE from heat and stir in scallions.

5. DIVIDE chicken mixture equally among lettuce leaves. Sprinkle with sesame seeds and serve.

NUTRITION (per serving) 539 cal, 29.2 g pro, 79 g carb, 4.7 g fiber, 10.5 g fat, 1.6 g sat fat, 497 mg sodium, 2.3 g sugar