Tonight’s supper is a Good Food Real Result spicy chicken salad.
A bed of spinach – no surprise since I’m addicted!
A handful of corn – my fav starch!
Slivered zucchini from my garden – the ceramic slicer is perfect!
Spicy Tomato Salsa – a lg handful of cherry tomatoes, diced + juice of 1/4 lime + splash of apple cider vinegar for a touch of sweet + Pico salsa + Sriracha (1/4 tsp?) + a fistful of chopped cilantro.
A handful of leftover chicken, 2 spoonfuls of feta cheese & 1/4 cup of Greek yogurt (to balance the spicy heat)
Season with Salt & Pepper.
Where has this dressing recipe been my whole life?! I’m IN LOVE! I only used half the oil, since I like my dressings sharp, and i used a mustard seed dijon. YUMM!
Had a delish Nicoise salad last night with it and today it’s on my salad of spinach, cottage cheese with Apple cider vinegar and seasonings, curried quinoa, corn, leftover cooked carrots and blueberries. Totally takes the salad up a notch!
Fajitas were the plan for the night. I wanted mine Gluten free so had them with a spicy corn salsa instead. SO GOOD!
1 chicken breast, thinly sliced (I sliced mine while frozen)
1 Tsp Fajita seasoning, salt and pepper
A handful of sliced peppers
1/2 onion, sliced
handful of chopped cherry tomatoes, juice of 1/2 a Lime, 1 tsp Poco Salsa, Tbsp of chopped cilantro
2 small Avocado, 1/2 cup sour cream, Juice of half of a lime
2 Tbsp Guac spice
1/2 cup Corn. 3 pickled jalapeno rings Tbsp of chopped cilantro
Combine corn with minced jalapenos, a pinch of fajita & some Cilantro.
I fried my onions slowly while I prepped everything else. Once the onions were done, I cooked the peppers still waiting for my chicken to thaw. Gotta plan ahead! I sprinkled Fajita on my semi frozen chicken slivers and then fried them a couple mins each side.