Recipe // Caprese Chicken Salad

Salad-4To attempt to win our monthly DietBet, I’ve been frequently turning to this Caprese Chicken Salad, which coincidentally resembles my favorite easy appetizer, to keep me full, satisfied, and healthy.

CapreseChickenSaladCaprese Chicken Salad:

romaine lettuce
avocado, diced
chicken, diced
cherry tomatoes, halved
mozzarella balls, halved
basil, torn in half
balsamic vinaigrette dressing

Simply add halved cherry tomatoes, mozzarella, avocado, basil, and chicken to a bed of leafy greens, drizzle with balsamic vinaigrette dressing and devour.

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Recipe // Southwestern Chip Dip

Tortilla chips accompanied by a delicious dip have me setting up shop next to the bowl selflessly indulging until I reach the bottom of the bowl. My tummy loves it, my abs do not. Be careful with this one, it is quite addicting.

Chives-1SouthwesternDip

Southwestern Dip:

8 oz package cream cheese, softened (don’t use fat-free)
2 cups real mayonnaise
1 can Rotel tomatoes, drained
1 can black beens, drained and rinsed
1 or 2 cans corn, drained
3-6 green onions, chopped

Cream together the cream cheese and mayonnaise. Stir in the remaining ingredients and let stand at least 3 hours in the refrigerator before serving with tortilla chips or crackers.

Black Bean, Corn, and Avocado Salad

Image and recipe via Eclectic Recipes

As the weather heats up, my desire to heat up the kitchen with hot ovens and skillets goes way down.  Enter this black bean, avocado, and corn salad that is perfect for dinner any day of the week!  Simply dice up all the vegetables, pour on the dressing, combine, and serve over a bed of tossed greens.  Simple, healthy, and refreshing..it doesn’t get much better.

Ingredients:

1 can black beans, rinsed and drained
1 can mexi-corn, rinsed and drained
2-3 avocados, diced
1 cucumber, diced
1/2 red onion, diced
1 tomato, diced

for the dressing:
juice of 1 lime
2 tbsp olive oil
2-3 sprigs fresh oregano
1/2 tsp cumin
salt/pepper to taste

Directions:

Simply add all the diced vegetables and oregano to a large bowl and mix well with dressing.  Refrigerate until ready to serve over tossed greens!