Leftovers are not the enemy. You just need to re-purpose, especially proteins so that you don’t feel you are eating the same thing nightly. Chicken is one of the more versatile whether they come from the grocery store rotisserie or yesterday’s grill. Combine this with a bag of pre-washed salad mix and fruit, and you have a light and easy dinner entree. Chicken blends well with a number of different flavor profiles so it makes it a staple in most kitchens. High in protein, low in calories, and low in both fat and cholesterol, it still packs a wallop with iron, zinc and Vitamin B.
1 chicken breast, grilled and thinly sliced
6 cups spinach & arugula salad greens
1/3 cup raspberries
1/3 cup blackberries
1/3 cup blueberries
1/3 cup strawberries, sliced
1 cup walnuts
1/4 cup brown sugar
1 tablespoon water
1/4 teaspoon garlic salt
1/4 teaspoon pepper
3 tablespoons sugar
3 limes, freshly squeezed
1 teaspoon salt
1 teaspoon ground mustard
1/4 small red onion
1/3 cup light olive oil
1 tablespoon poppy seeds
2 tablespoons mayonnaise
In a large bowl, toss together the salad, chicken, and berries. Set aside.
In a small saucepan, combine the walnuts, brown sugar, water, garlic salt, and pepper. Cook, stirring constantly, over medium heat until the sugar bubbles and begins to caramelize. Transfer walnuts to a piece of parchment paper, allow to cool.
Place the remaining ingredients in a blender of food processor. Puree together until well mixed. Assemble the salad by tossing the salad and berries together with the walnuts. Top with dressing. Serve immediately and enjoy!
4 cups of diced, cooked chicken
Seasonal fruit: Berries, apples, oranges, melons, grapes, etc. diced if necessary
½ cup sliced black olives
1 cup chopped celery
½ cup chopped bell pepper (any color)
2 Tablespoons grated or diced onion
1 Can (5 oz.) Chow Mein Noodles
1 cup Mayonnaise
1 Tablespoon Dry Mustard
Combine all salad ingredients in a large bowl. Separately blend mayonnaise and dry mustard. Toss gently and chill. Just before serving, add chow mein noodles.