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

See complete recipe: 
http://pinchofyum.com/rainbow-chicken-salad-almond-honey-mustard-dressing

Southwestern Chopped Salad with Cilantro Lime DressingINGREDIENTS5 cups chopped romaine lettuce1/2 cup cherry tomatoes, halved1/2 cup canned corn kernels, drained1/2 cup canned black beans, drained and rinsed2 tablespoons chopped fresh cilantro leaves1 avocado, halved, seeded, peeled and diced1/4 cup tortilla strips, for garnishSee full recipe at: http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/
Zoom Info
Camera
Canon EOS REBEL T2i
ISO
125
Aperture
f/2.8
Exposure
1/40th
Focal Length
100mm

Southwestern Chopped Salad with Cilantro Lime Dressing

INGREDIENTS

5 cups chopped romaine lettuce
1/2 cup cherry tomatoes, halved
1/2 cup canned corn kernels, drained
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1 avocado, halved, seeded, peeled and diced
1/4 cup tortilla strips, for garnish


See full recipe at: 
http://damndelicious.net/2014/01/10/southwestern-chopped-salad-cilantro-lime-dressing/

BBQ Chicken Salad

INGREDIENTS

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


For complete recipe, visit: 
http://damndelicious.net/2014/01/03/bbq-chicken-salad/

Chicken Enchilada Stuffed Spaghetti Squash

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.


Enchilada Sauce

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.

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