Tag Archives: chicken salad

3 Healthy Options From My Week

20 Jul

It’s time for another round-up of healthy options from my week!  These posts are as much for me to remember my good ideas as they are for you to feel inspired to try your own clean meals.  Despite the cooler temps this week, I definitely fell off the fitness wagon.  Hard.  Possibly broke a limb and was dragged behind the wagon – that’s how bad it was.  When you are being dragged behind the fitness wagon by your broken ankle, I strongly recommend taking a look behind you and trying to spot something positive back there.  The good news for me is that I’ve stayed pretty focused on eating clean. Now if only I could figure out a way to have a good fitness AND food week at the same time…

Anyway, here are 3 healthy options from my week:

1.

Copycat-Panera-Chicken-Hummus-Power-Bowl

I love Panera, but I love control over what goes into my body more.  Solution?  DIY duh.  I of course made up my own thing based on what I had on hand but the thing that makes it “copcat” for me is the hummus instead of dressing.  I mean, who knew?  I may have had this salad every day this week – grilled chicken with Essence of Emeril seasoning, feta, sunflower seeds, chopped red peppers, and cilantro-jalapeno hummus from the Greek Gourmet.  It’s like a farmer’s market in my mouth.  As far as I’m concerned, I may never use dressing again.  This particular hummus is all I need.

2.

Baked-Asparagus-Fries

I found this recipe over on Just A Taste and have made them several times now.  I haven’t been disappointed!  The asparagus don’t get mushy or soft like they normally do because of the light breading.  They are so easy to make, too!  I subbed plain Greek yogurt in for the mayo in both the breading and the garlic aioli.  Seriously, how did I not know about these a hundred years ago?

3.

sun-dried-tomato-chicken-salad

This one was kind of a happy accident.  I had about 2 cups of shredded chicken left over from various meal prepping during the week and I also had some sun-dried tomato “mayo” that I had made as a condiment for burgers LAST week (1/4 c. plain Greek yogurt + 1/4 c. sun-dried tomatoes in oil, chopped + 4 large basil leaves + 1 t. lemon juice + salt/pepper).

At the last minute, I threw the 2 together with some feta and lettuce on one of these wraps from La Tortilla Factory:

La-Tortilla-Factory-100-Calorie-Tortillas

“Each wrap contains 20g of whole grains and 200mg of Omega 3 fatty acids with 8g of fiber and only 1.5g of fat {via}”


 

What are some of your go-to healthy options for the week?

What toppings are on your favorite salad?

 

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Cranberry-Pecan Quinoa Chicken Salad

6 Jan

Confession:  I totally did eat the ice cream last night.  I regret nothing.

Anyway, here is the recipe for the quinoa salad that I made yesterday. Enjoy!

Cranberry-Pecan Quinoa Chicken Salad

Cranberry Pecan Quinoa Chicken Salad - Clean Eating

Ingredients:

  • 2 lg chicken breasts, cut into 3 strips each
  • 4 cloves chopped garlic
  • 3/4 quinoa, cooked & cooled
  • 1/2 c. chopped green onion
  • 3/4 c. dried cranberries
  • 3/4 c. chopped pecans
  • 3 T. red wine vinegar
  • 2 T. olive oil
  • 3 T. balsamic vinegar
  • 1 T. honey
  • 1/4 c. + 1 T. lemon juice
  • 1 tsp. dried sage, chopped; salt and pepper

The night before you are going to make this, prepare a marinade for the chicken using the 1/4 c. lemon juice, red wine vinegar, salt, pepper, garlic, and sage.  Let chicken marinate overnight.  For time management’s sake, I suggest cooking the quinoa and grilling the chicken at the same time.  I actually used my broiler for the chicken because we don’t have a grill.  That way, everything will cool at the same rate.  When you are waiting for everything to cool, prepare the dressing by whisking the balsamic vinegar, honey, 1 T. lemon juice, and olive oil together in a small dish.  Once the chicken is cool enough to work with, add the green onions to the vinegar  mixture and let the flavor really soak in while you cube up the chicken.  I cut the chicken into bite size pieces.  Then, mix the chicken and the balsamic dressing with the quinoa.  Toss the cranberries and pecans in last.  Super easy!

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