Too hot to cook? Try this healthy chicken BLT salad

 

 

 

Chicken BLT Salad with Buttermilk Dressing

Recipe developed by Laraine Perri
Prep time: 10 minutes
Cook time: 10 minutes
Makes: 4 servings
Ingredients
4 slices lean turkey bacon
4 1-inch-thick slices ciabatta bread
2 teaspoons olive oil
1 garlic clove, halved
1/3 cup low-fat buttermilk, well shaken
2 tablespoons light mayonnaise
2 teaspoons cider vinegar
1/4 teaspoon Dijon mustard
1/4 teaspoon minced garlic
1/4 teaspoon salt
1/8 teaspoon sugar
1/8 teaspoon freshly ground black pepper
4 cups tightly packed chopped romaine lettuce
1 pint grape tomatoes, halved
2 cups roughly torn rotisserie chicken, skin removed
Directions
1. Cook the bacon in a skillet over medium-low heat, turning occasionally, until lightly browned and beginning to crisp, about 6 minutes. Transfer to a paper-towel-lined plate to drain. Crumble into large pieces.
2. Heat a grill pan over medium-high heat. Lightly brush the ciabatta slices with the olive oil and grill until just toasted, about 2 minutes per side. Lightly rub the cut garlic clove halves over the surface of each slice. Let the bread cool, then cut into 1-inch cubes.
3. In a large bowl, whisk together the buttermilk, mayonnaise, vinegar, mustard, minced garlic, salt, sugar, and black pepper. Add the lettuce, tomatoes, chicken, croutons, and half the bacon. Toss well. Transfer to plates and top each serving with some of the remaining bacon.
Nutrition facts per serving: 295 calories, 28g protein, 20g carbohydrate, 11g fat (2.8g saturated), 3g fiber

for more recipes go to :http://www.fitnessmagazine.com/recipes/

Chicken with Artichokes and Angel Hair Pasta

Pantry staples, chicken, and fast-cooking pasta add up to an impressive 25-minute meal.

• Prep Time 25 minutes
• Total Time 25 minutes
• Yield Serves 4

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Ingredients

• Coarse salt and ground pepper
• 1/4 cup all-purpose flour (try whole wheat for healthier version)
• 8 thin chicken cutlets (about 1 1/2 pounds total) - I like to use breast meat
• 2 tablespoons olive oil
• 1 cup reduced-sodium chicken broth
• 1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
• 2 tablespoons rinsed and drained capers (optional-if you don't like them)
• 2 tablespoons butter (use less for a leaner meal)
• 8 ounces angel-hair pasta
• 1/2 cup parsley leaves

Directions

1. Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.
2. Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.

*** Still looking for nutritional values

*recipe from Everyday Living by Martha Stewart

Recipe Of The Week: Grilled Dijon Chicken

Grilled Dijon Chicken
2 skinless chicken breasts (thawed)
1 clove garlic, finely chopped
1/4 cup Dijon mustard
2 Tbsp. chopped fresh herbs (parsley, thyme, etc.)
1 tsp. salt
1/2 tsp. pepper
1 Tbsp. olive oil
Preheat grill (or broiler). Blend all ingredients together and spread liberally over chicken breasts. Place chicken on grill (or broiler pan) and grill (broil) for five to ten minutes on each side (or until the center is no longer pink). *****Serves 2.


Preparation Time: 15 minutes


Cooking Time: 20 minutes
Nutritional Information: (per serving)




Calories: 314Protein: 38 gFiber: 4 gCarbs: 6 gFat Total: 15 gSaturated Fat: 2 g