MOVE Program (Part 2)

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Turmeric Chicken Salad

Ingredients
     2 boneless, skinless chicken breasts
     1 tablespoon olive oil (or avocado oil)
     2 teaspoons ground turmeric
     1 fresh garlic clove, minced
     Sea salt and black pepper, to taste
     1/4 cup chopped pecans
     1 large head Romaine lettuce, chopped
     1 small red onion, sliced
     1 English cucumber, sliced
     1 red bell pepper, diced
Vinaigrette:
     2 cloves garlic, minced
     4 tablespoons apple cider vinegar
     ¼ teaspoon sea salt
     ¼ teaspoon ground black pepper
     2 tablespoons extra virgin olive oil
     1 tablespoon honey
Instructions
     In a medium bowl, add the chick with oil, turmeric, garlic, sea salt, and black pepper. Toss well to coat. 
     Preheat a skillet over medium-high heat. Add the chick and cook for about 4 minutes on each side or until the chicken is cooked through. Set chicken aside to cool, then cut into small pieces.
     In a small bowl, whisk together vinaigrette ingredients.
     In a medium bowl, combine all salad ingredients, except the vinaigrette.
     When ready to serve, pour vinaigrette over salad and toss well.

**Recipe developed by Mountain Home VA Healthcare System MOVE! Program registered dietitians:
•    Angela D. Gervais, RDN
•    Tia Filhiol, MS, RDN, LDN
  Number of Servings: 2

Broccoli and Crisp Apple Salad

Ingredients
     1 large head of broccoli, chopped into bite-size pieces
     2 apples, cored and chopped bite-size
     ½ cup chopped walnuts or pecans
     1 cup carrots, chopped
     ¼ cup dried cranberries (or goji)
     1 small red onion, chopped
Dressing:
     5 tablespoons apple cider vinegar
     3 tablespoons honey
     3 tablespoons extra virgin olive oil
     2 tablespoons Dijon mustard
     2 tablespoons fresh parsley leaves, chopped
     2 teaspoons red pepper flakes
     ½ teaspoon seas salt, or to taste
     ½ teaspoon black pepper, or to taste
Instructions
     In a small bowl, whisk together all the dressing ingredients. Chill until ready to use.
     Bring a medium pot of water to a rapid boil. Add in a teaspoon of salt and the broccoli. Cook until crisp tender, 1-2 minutes, then drain and rinse in ice water to immediately stop the cooking process.
     In a large salad bowl, toss together broccoli, apples, walnuts, carrots, cranberries, and red onion.
     Pour in dressing and gently toss until evenly coated.

**Recipe developed by Mountain Home VA Healthcare System MOVE! Program registered dietitians:
•    Angela D. Gervais, RDN
•    Tia Filhiol, MS, RDN, LDN

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