RAINBOW CHICKEN SALAD WITH ALMOND HONEY MUSTARD DRESSING
INGREDIENTS For the Salad 2 teaspoons olive oil 8 ounces boneless, skinless chicken breasts (mine were cut into smaller, thinner pieces which made the sauteing a bit easier) ½ teaspoon salt ½ teaspoon pepper 1 teaspoon chili powder 2 cups grapes, halved 1 cup fresh blueberries 3 cups curly lettuce, chopped ½ cup feta cheese ½ cup almonds, chopped or crushed
1 tablespoon olive oil 2 boneless, skinless thin-sliced chicken breasts Kosher salt and freshly ground black pepper, to taste 6 cups chopped romaine lettuce 1 Roma tomato, diced 3/4 cup canned corn kernels, drained 3/4 cup canned black beans, drained and rinsed 1/4 cup diced red onion 1/4 cup shredded Monterey Jack cheese 1/2 cup shredded cheddar cheese 1/4 cup Ranch dressing 1/4 cup BBQ sauce 1/4 cup tortilla strips
ingredients FOR THE ROASTED SPAGHETTI SQUASH: 2 small spaghetti squash, cut in half and seeded 1 tablespoon oil salt and pepper to taste FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH: 1/2 pound chicken, cooked and shredded 2 cups enchilada sauce (see below) 1/2 cup black beans (optional) 1/2 cup corn (optional) 1/4 cup cilantro, torn 1/2 cup cheddar cheese, shredded 1/2 cup monterey jack cheese, shredded
directions FOR THE ROASTED SPAGHETTI SQUASH: Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F oven until tender, about 30 minutes. FOR THE CHICKEN ENCHILADA STUFFED SPAGHETTI SQUASH: Mix the chicken, enchilada sauce, beans, corn and cilantro, divide the mixture between the spaghetti squash and top with the cheese. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
ingredients 1 tablespoon oil 1 small onion, diced 1 clove garlic, grated 1 teaspoon cumin, toasted and ground 1 (28 ounce) can diced tomatoes 1-2 chipotle chilies in adobo 1 teaspoon oregano salt and pepper to taste
directions Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. Add the garlic and cumin and saute until fragrant, about a minute. Puree the onions and garlic along with the chilies and tomatoes in a food processor and return to pan. Bring to a boil, reduce the heat, simmer for a few minutes and season with salt and pepper.