Slow Cooker Chicken Taco Salad

Slow Cooker Chicken Taco Salad

We use this super duper chicken across several meals including tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings.

Total Time                                            Makes

Prep: 10 min. Cook: 3 hours.              6 servings

Ingredients

• 3 teaspoons chili powder
• 1 teaspoon each ground cumin, seasoned salt and pepper
• 1/2 teaspoon each white pepper, ground chipotle pepper and paprika
• 1/4 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1-1/2 pounds boneless skinless chicken breasts
• 1 cup chicken broth
• 9 cups torn romaine
• Optional toppings: sliced avocado, shredded cheddar cheese, chopped tomato, sliced green onions and ranch salad dressing.
  

Directions

1. Mix seasonings; rub over chicken. Place in a 3-qt. slow cooker. Add broth. Cook, covered, on low 3-4 hours or until chicken is tender.
2. Remove chicken; cool slightly. Shred with two forks. Serve over romaine; top as desired.

Health Tip: Switch to a baby kale salad blend for more fiber, vitamin C, calcium and iron.

Nutrition Facts 
1-3/4 cups: 143 calories, 3g fat (1g saturated fat), 63mg cholesterol, 516mg sodium, 4g carbohydrate (1g sugars, 2g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable.

salad

0

California Avocado Salad

California Avocado Salad

  Spread a little sunshine with this easy salad. Just four ingredients drizzled with Orange Yogurt Dressing and you have a light lunch, or a pretty side to serve with dinner.

            Total Time                                              Makes                  
Prep/Total Time: 20 min.                       8 servings

 

Ingredients

• 3 medium oranges, peeled and sectioned
• 2 medium ripe avocados, peeled and sliced
• 1/4 cup toasted pine nuts
• 2 teaspoons minced fresh rosemary
• Orange Yogurt Dressing

Directions

1. Arrange oranges and avocados on a platter; sprinkle with pine nuts and rosemary. Drizzle dressing over salad. Serve immediately.
   

Nutrition Facts 
1/2 cup: 135 calories, 11g fat (1g saturated fat), 3mg cholesterol, 129mg sodium, 10g carbohydrate (5g sugars, 3g fiber), 2g protein. Diabetic exchanges: 2 fat, 1/2 fruit.

salad

0

THAI PEANUT CHICKEN CRUNCH SLAW SALAD

THAI PEANUT CHICKEN CRUNCH SLAW SALAD

Thai Peanut Chicken Crunch Slaw Salad is an easy & healthy 20 minute salad that is loaded with fresh flavor and crunch! Coleslaw and broccoli slaw are tossed with cucumbers, carrots, bell peppers and chicken and dressed with a homemade Thai Peanut Sauce for a hearty serving of vegetables in a salad you will love.
Author: Danielle Green
Recipe type: Salad, Lunch
Serves: 4-6
PREP TIME 20 mins
TOTAL TIME 20 mins

INGREDIENTS

• 2 c. coleslaw mix
• 2 c. broccoli slaw
• 1 c. matchstick carrots
• 1 bunch green onions, chopped
• ½ red bell pepper, chopped
• ½ c. cilantro, chopped
• 1½ c. rotisserie chicken, shredded
• 2 cucumbers, seeded & chopped
• 1 c. thai peanut sauce
• 1 lime, juiced
• ½ c. chopped peanuts

INSTRUCTIONS

Toss all of the vegetables and chicken in a large bowl. Toss with the Thai Peanut Sauce & lime juice until everything is well coated. Top with peanuts and serve immediately.

salad

0

Kale and Feta Salad

I've been making variations of this salad for years. like to change up the ingredients: sometimes a pear instead of an apple, cranberries instead of currants, Parmesan instead of feta, etc. Great as a side dish or by itself the next day for lunch!

Prep 15 min
Ready In 15 min
---------------------------------------------------------------------------------------------------------------------------------------------------

• Ingredients

1 bunch kale, large stems discarded, leaves finely chopped
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1 apple, diced
1/3 cup feta cheese
1/4 cup currants

1/4 cup toasted pine nuts

---------------------------------------------------------------------------------------------------------------------------------------------------

• Realization steps:

Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Gold apple, feta cheese, currants, and pine nuts into the kale.

salad

0

PISTACHIO PESTO PASTA SALAD

PISTACHIO PESTO PASTA SALAD

This Pistachio Pesto Pasta Salad is the perfect make-ahead dish for summer gatherings, and tastes SO fresh and delicious.  Feel free to customize with your favorite greens or veggies.

YIELD: 6-8 SERVINGS

TOTAL TIME: 30 MINS

PREP TIME: 20 MINS

COOK TIME: 10 MINS

• -----------------------------------------------------------------------------------------------
• Ingredients:
• 1 pound uncooked pasta (I used rotini)
• 2-3 cups cooked vegetables (I used sautéed asparagus, see below*)
• 2 large handfuls fresh baby arugula
• 1 ball fresh mozzarella cheese, diced
• 1 batch pistachio pesto (or traditional pesto)
• -----------------------------------------------------------------------------------------------
• Realization steps
• Cook pasta in a large stockpot of generously-salted water al dente, according to package instructions.  Drain the pasta in a strainer, then rinse with cold water until it is completely chilled.
• Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl.  Toss until evenly combined.
• Serve immediately, or refrigerate in a sealed container for up to 3 days.

salad

0