Curry Chicken Salad

Laura's Curry Chicken Salad

Hey ya'll! I've missed posting the past couple of months.  The Bar exam sucked all of my time and energy. However, I'm back and ready to give you all some healthy, and-- more importantly--TASTY recipes!!!

Need to spice up your lunch? Check out my twist on a classic! This is a great way to use up any leftover chicken that you may have in your house.  For this recipe, I used leftover smoked chicken breast, but any cooked chicken will do just fine.  Beware, this doesn't last long! Try it today!

Ingredients
1 cup cooked chicken breast meat (skin removed)
1/2 medium or large apple, chopped (I used golden delicious)
a handful of red seedless grapes, sliced in half
2 scallions, chopped
1/2 sweet bell pepper (red or yellow), chopped
2 T pecan halves, chopped
3 tsp curry powder
1 1/2 tsp ground ginger
1/2 tsp garlic powder
3 1/2 T reduced fat mayo
1/4 tsp black pepper
salt to taste

Method

1. Chop scallions and place in a large bowl.

2. Add pepper, apple, and grapes.

3. Shred chicken, and add in with pecans to the bowl

4. Add in the spices and mayo
5. Mix well. Throw in the fridge until chill so the flavors can "get to know one another better."

6. Serve on bread, with crackers, or over salad greens.
7. Enjoy!

Makes 4 generous servings

Other Information:

3 WW points +  per serving

Pictures are mine, so don't be a thief.

As always, I am not in anyway associated with WW. 

Spicy Shrimp Tropical Salad

Spicy Shrimp Tropical Salad

This salad was really good! It reminds me of shrimp tacos, sans the tortilla.  Try it out!

Mangoes: lowers cholesterol, improves digestion, improves concentration and memory power, fights diabetes, and prevents cancers and heart disease.

Pineapple: acts an anti-inflammatory and digestive benefits, antioxidant protection & immune system support, provides protection against macular degeneration.

Shrimp: provides protection against heart arrhythmia, prevents/controls high blood pressure, contains cancer fighting selenium and omega-3 fatty acids, provides protection against alzheimers's and age related cognitive decline.

Cilantro: controls blood sugar, high content of flavonoids.

Ingredients:
spice rub: 1 tsp of each garlic powder and chili powder; 1/2 tsp each cumin and cayenne pepper.

12 large shrimp, thawed and pealed.
2 tsp olive oil
1/2 lime, juiced.
1/8 cup jarred jalapenos, chopped
1 tsp honey
1/4 red onion, chopped
1/3 cup fresh pineapple, chopped
1/3 cup fresh mango, peeled, cored & chopped
handful of cilantro leaves, washed & chopped
2 generous handfuls of baby spinach, roughly chopped.

Methods:
1. Mix ingredients for rub together. Set aside.

2. Heat up oil in a skillet over medium heat. Add shrimp and cook until almost pink.  Pour desired amount of seasoning over shrimp. Stir, and lower heat.

3. Combine remaining ingredients in a bowl. Toss with lime juice and honey. 

4. Arrange shrimp on top and serve.

Serves 1.

Other Information:
WW: 5pt+

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Pineapple Health Benefits
Shrimp Health Benefits
Cilantro Health Benefits
Inspired/based on Health-Bent Fish "Taco-Less" Salad

Warm BLT Salad w/ Chicken

Warm BLT Salad w. Chicken

Did you know that March 26th is National Spinach Day??? I was pretty excited to find this out, as I consider myself quite the "spinachaholic."  I eat it every single day!

Fun fact: spinach originated in ancient Persia, but by 827, made its way to Italy. Europeans didn't eat it until the 1300s. They sure took long enough to come to the party!!!

Eat some today. Make Popeye proud.

Ingredients
2 slices turkey bacon
1 1/2 T vinegar (I used apple cider vinegar, but you could use red/white wine vinegar)
1 1/2 T mustard (I mixed sweet/hot mustard & spicy brown)
2 tsp honey
10 grape tomatoes, sliced in half
2 generous handfuls of baby spinach
1 1/2 T walnuts
2 tsp gorgonzola (or other cheese you prefer)
3 oz grilled chicken ( I used Tyson Grilled & Ready grilled chicken)
2 T dried cranberries

Method
1. Preheat oven to 350. Line baking sheet with aluminum foil and lightly spray with cooking spray. Lay bacon on sheet and cook until desired crispness (6-10 minutes). Set aside and break into pieces.

2. Add vinegar and mustard to a medium skillet. Whisk to combine. Add honey and tomatoes. Cook for about 3 minutes, until slightly thickened and tomatoes are soft.

3. Place spinach in a bowl. Pour hot dressing and tomatoes over baby spinach, tossing quickly to coat and slightly wilt.

4. Top with chicken, walnuts, gorgonzola, dried cranberries, and reserved bacon.  Serve immediately.

Serves 1. Enjoy!

Other Information
WW 9pt+

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Pop Eye image
National Spinach Day
Recipe based on BLT Spinach Salad (March 2012 issue of Redbook, Vol. 218, No. 3; p. 146.)

My Big (Won't Make You) Fat Greek Quinoa Salad

Laura's Greek Quinoa Salad

This was my first time having quinoa.  I heard so much about this "super food," that I had to try it out for myself. 

Quinoa, pronounced keen-wah, is a nutritional power house...literally!

1) Protein Powerhouse--quinoa has more protein than wheat, barley, or other major grains. Quinoa also contains all 8 of the essential amino acids.

2) Healthy Diets--it is satisfying, low in cholesterol, and a good source of complex carbs. What does that mean? It's rich in fiber, provides long lasting energy, and is slowly digested. Basically, it will help you to avoid the snack machine around 3pm.

3) Brain food--quinoa provides 15% of the recommended daily allowance of iron, which helps deliver oxygen to the blood--boosting energy and brain power. Quinoa also has vitamin B, which keeps your brain sharp and helps to maintain stable moods. 

See... now you don't have any excuses to have "brain farts." Eat some quinoa!

The amount of garlic you use in this dish will depend on who you are trying to keep away from you.  Don't worry, it isn't strong at all.

Ingredients:

1/2 cup uncooked red quinoa

1 cup water

1 1/2 T extra virgin olive oil

6-7 kalamata olives

2 oz reduced fat feta cheese

1 yellow, orange, or red bell pepper

1 medium cucumber, diced

1 cup grape tomatoes, sliced

2 lemons, juiced

1 T italian seasoning

1-2 tsp salt free garlic/herb seasoning

2 cloves garlic, minced

pepper/salt

Method;

Pour water in a sauce pan and add quinoa. Bring to a boil. Reduce heat and simmer for 15 minutes.

Chop all veggies & add to a large bowl. 

Add quinoa into bowl. Mix well.

Combine lemon juice, olive oil, salt free garlic/heb seasoning & pepper in a small bowl. Whisk together.

Add olives & feta cheese to salad mix. Add italian seasoning and garlic. Pour dressing over mixture. Stir well.

Divide into individual containers for easy grab n' go lunches.

Note: I let mine sit in the fridge over night. The flavors "really got to know each other," and it tasted divine. Enjoy!

Serves 3 (about 1 1/4 cup servings)

WW:

6pt+

Serving Suggestions--make it a complete meal w/ some grilled chicken, tuna or even tofu!

This recipe was inspired by  A Girl and Her Carrot Quintastic Spring Salad