I know you all are thinking about bathing suit season…with Memorial Day weekend only 2 weeks away (yep, that’s it), I’ve been thinking about a few ways to lose a few pounds myself since I will be sitting on the beach in beautiful Delaware that weekend.
This yummy lunch or dinner will help you in your quest to lose a few unwanted pounds. It is around 400 calories and is packed with fruit, veggies, and grilled chicken. A full meal all wrapped up in one! Enjoy 🙂
BBQ Chicken Orange Wraps
4 cups coleslaw mix
2 cans (11 ounces each) mandarin oranges, drained
1-1/2 cups fresh broccoli florets
1 medium sweet yellow pepper, thinly sliced
1/4 cup chopped celery
1 tablespoon sunflower kernels
1 teaspoon grated orange peel
1/3 cup coleslaw salad dressing
2 packages (6 ounces each) ready-to-serve roasted chicken breast strips, chopped
3/4 cup honey barbecue sauce
8 flour tortillas, I like wheat (10 inches)
In a large bowl, combine the first seven ingredients. Add salad dressing; toss to coat. In another bowl, combine chicken and barbecue sauce.
Spoon 3/4 cup coleslaw mixture down the center of each tortilla; top with 1/4 cup chicken mixture. Roll up.
Recipe Source: Taste of Home
Next up, a salad that works as a side dish or entree. I really loved it, my hubby thought it wasn’t filling enough. Maybe next time I need to add something else to the side 🙂
I am so ready for some summertime BBQs. I love having potlucks with friends and family this time of year…they are the best! This salad is yummy AND it helped me use up some ingredients that were about to go bad. I love it! I used some lite Ceasar dressing, and it was great.
Tortellini Summer Salad
4-6 chicken breasts (cubed & soaked in Zesty Italian Dressing)
48 oz. Cheese Tortellini
1 cup Sun Dried Tomatoes, chopped
1 cup Sliced Olives
1 cup Artichoke Hearts, chopped
2 cups Baby Spinach
Mix all together in a large bowl & toss with your favorite Caesar Dressing. Serve chilled or at room temperature.
*Just a suggestion…I waited to put in the spinach until just before serving. Also, I added half the dressing immediately and refrigerated. I added more right before serving as the noodles soak up a lot of the dressing. Enjoy!
Recipe Source: Our Recipe Club
- Chicken salad sandwiches are great for lunch, dinner, for a snack, whenever! They are lite and always remind me of a summertime meal. This one was very tasty…loved the apples especially 🙂 I even made the homemade mayo this time around! It would be great even if you bought the store bough stuff.
- Apple Pecan Chicken Salad
For the mayo:
2 large eggs*
1 large egg yolk*
1 tsp salt
1/4 tsp white (or black) pepper
1/2 tsp Dijon mustard
2 Tbsp lemon juice
1/3 cup olive oil
2/3 cup vegetable oil
For the chicken salad:1 cup slivered blanched almonds (or chopped pecans)
2 whole boneless chicken breasts, cooked and shredded
1 Granny Smith apple, cored, peeled, and diced
2 stalks celery, diced
1 green onion, thinly sliced
1/4 cup red onion, minced
1/4 cup parsley, chopped
1/2 – 3/4 cup homemade mayo
Salt
Black pepper
*Use pasteurized eggs if you’ll be serving children, pregnant women, or anyone else who might be immuno-compromised.
Make the mayo: Blend eggs, yolk, salt, pepper, mustard, and lemon juice in a blender. Stream in the oils and blend on high until thickened. Extra mayo can be stored in a jar in the fridge for a couple of weeks.
Toast the almonds: Preheat the oven to 350. Spread the almonds on a baking sheet and toast 7-9 minutes. Let cool.Make the chicken salad: In a large bowl, stir together the chicken, apple, celery, onions, and parsley, and just enough mayo to bind the chicken salad. Salt and pepper to taste. If serving, add the almonds. If making ahead of time, wait to add the almonds until just before assembling the sandwiches.
From: Confections of a Foodie Bride