Today was GORGEOUS....I ran/walked outside for 50 minutes then I sat out on the patio for a bit and read while soaking up the rays. AWESOME!!! I think I scared the neighborhood kids who cut through our yard to get to their friends house. One little boy hovered as close as possible to the neighbors fence. I didn't realize I was so scary looking!
But back to the featured recipe from my most recent edition of Taste of Home:
Here's what you'll need:
4 cups cubed chicken
2 cups frozen corn, thawed
1 cup chopped red/green peppers
1 cup chopped red, sweet or green onion
1 cup minced fresh cilantro (I don't love cilantro so I used a smaller amount)
Dressing: (I didn't follow the recipe exactly....so here's my version)
3 T lime juice
3 T olive oil
1 T honey
1 tsp cumin
1/2 tsp salt
1 tsp chili powder
1/2 tsp black pepper
(Adjust as you see fit)
Optional: Fresh Avocado
Nutrition Bite on Avocados:
Avocados provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. You may have heard that they are full of fat.....well they are BUT its a healthy fat, monounsaturated fat which can help lower our cholesterol. So I'm not saying go hog crazy on avocado but its definitely a food to add into your diet occasionally. Did I mention they are yummy!
The great thing about this recipe is you can use it in multiple ways.
Wrap:
Dinner on Sunday night!Salad:
Lunch on Monday.....me not taking a turkey sandwich means that this is a GREAT RECIPE!Pita:
I couldn't find any at the grocery store. I'm not enjoying getting used to a new Krogers since the move...Lettuce Cups:
Quesadillas:
Dinner on Monday night! Eric said it smelled like Chipotle....a very good thing in his mindAs you can see you REALLY need to try out this recipe! Eric and I were eating it as a dip while we waited for our quesadillas to cook. The possibilities are endless.....Let me know if you think of any other ways to use this Southwest Chicken Salad!
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