Thai Chicken Salad

From Cooking Light
Makes 4 servings

6 cups torn romaine lettuce
2 cups shredded skinless, boneless rotisserie chicken breast
2 cups fresh bean sprouts
1 cup shredded carrots
3/4 cup sliced celery
2/3 cup light coconut milk
1 tablespoon brown sugar
2 tablespoons creamy peanut butter
1 tablespoon fresh lime juice
2 tablespoons lower-sodium soy sauce
1/8 teaspoon ground red pepper
2 tablespoons coarsely chopped unsalted, dry-roasted peanuts
4 lime wedges (optional)

Combine first 5 ingredients in a large bowl. Combine coconut milk and next 5 ingredients (through red pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer for 5 minutes or until mixture thickens slightly, stirring occasionally. Remove from heat, and cool for 2 minutes. Pour warm coconut milk mixture over lettuce mixture. Sprinkle with peanuts; serve with lime wedges, if desired. Serve immediately.

~*Veg*n Options*~
I left the chicken off but still felt the need for something 'meaty'. I didn't have any tofu handy, and honestly I'm still afraid of cooking it, so I threw some canellini beans on there, and it was really tasty.

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

Spicy Chicken Sandwiches with Cilantro-Lime Mayo

From Cooking Light

Serves 4

Mayo:
1/4 C reduced-fat mayo
2 T chopped fresh cilantro
1 t fresh lime juice
1 garlic clove, minced

Chicken:
1/4 C egg substitute (or 1 large egg)
3 T hot sauce (such as Tabasco)
1 t dried oregano
1/2 t salt
2 (6-ounce) skinless, boneless chicken breast halves
4 1/2 ounces baked tortilla chips (about 6 cups)
2 T olive oil

Remaining Ingredients:
4 Kaiser rolls, split
12 red onion slices
4 lettuce leaves

To prepare mayo, combine the first 4 ingredients

To prepare chicken, combine egg substitute, hot sauce, oregano, and salt in a large zip-top plastic bag. Cut chicken breast halves in half horizontally to form 4 cutlets. Add chicken to bag; seal. Marinate in refrigerator 2 hours or up to 8 hours, turning bag occasionally.

Place tortilla chips in a food processor; process 1 minute or until ground. Place ground chips in a shallow dish.

Working with one cutlet at a time, remove chicken from marinade, allowing excess to drip off. Coat chicken completely in chips. Set aside. Repeat procedure with remaining chicken and chips.

Heat a large nonstick skillet over medium heat. Add olive oil to pan, swirling to coat. Add chicken to pan; cook 3 minutes on each side or until browned and done. Spread mayo evenly over cut sides of rolls. Layer bottom half of each roll with 3 onion slices, 1 lettuce leaf, and 1 chicken cutlet, top with top halves of rolls.

**Notes from Em**
We barely had enough of the mayo to do 3 sandwiches, so I would definitely at least double it next time. There was also a comment on the original website saying that Swiss Cheese was a good addition to this tasty sandwich.

I used the left over chicken to make a mock Wendy's Spicy Chicken Sandwich. Just stick it on a hamburger bun with mustard, mayo, lettuce, tomato, and pickle.

10/24 I made this again today and didn't do enough of the corn chips, so I used some Panko. I think that's what I'll use from now on. It was a lot easier, and it stuck to the chicken better.

Turkey Caesar Wraps

This is one of the few recipes that I can genuinely claim as my own, thus it's not an exact science, but you'll get the idea.

Turkey Caesar Wraps

Raw tortillas
Sliced mushrooms
Sliced Swiss cheese
Sliced oven roasted turkey
Mixed greens
Caesar dressing

Saute the mushrooms until they release their liquids and get nice and brown and wilty. Heat a large skillet or griddle to medium heat. Put the tortilla on the pan, put a few slices of cheese running down the middle of the tortilla, and a few slices of turkey on top of that. Let it heat up until the tortilla is golden brown on the bottom side and the cheese is starting to melt. Remove from heat. Add mushrooms, mixed greens, and drizzle with Caesar dressing. Wrap it up and enjoy!

Chilled Grape Chicken Salad

Chilled Grape Chicken Salad

From Eating for Life

Serves 2

2 portions of cooked chicken, chopped (about 1/2 lb)
1/2 C seedless red grapes, chilled, halved
1/2 C green grapes, chilled, halved
1 apple, cored and diced
1/2 C fat-free mayonnaise
1 lemon, halved
1/4 t ground black pepper
2 C baby romaine leaves
2 T chopped pecans

In a medium mixing bowl, combine precooked and chopped chicken, chilled red and green grapes, apple, mayonnaise, lemon juice and black pepper.

Place baby romaine leaves on 2 small plates. Divide chicken salad mixture into 2 portions and spoon onto lettuce. Sprinkle each salad with half the chopped pecans. Serve and enjoy!