Roasted Bell Pepper Salad

This roasted bell pepper salad with southwestern ranch dressing is my new favorite way to eat bell peppers… seriously! Although this recipe is meatless, but you could easily add your favorite grilled protein to make it a heartier meal.  We added smoked pork, it was a winning combo!

Sheet Pan Sausage and Veggies

We’ve been focusing on healthier eating for the last few weeks at our house.  From the results of our little Facebook poll last week, it sounds like many of you have, too!  Our Quick and Healthy option- Sheet Pan Sausage and Veggies, was the recipe you wanted to try most.  So here we are!

 

Skinny Chicken Salad

After the Green Protein Smoothies were all done, Hunter and I started working on another of my favorite make ahead recipes… Skinny Chicken Salad.  This is a go-to for weekday lunches, and it’s nice to have a healthy option ready to go in the fridge ahead of time!

I know some of my friends and family are big fans of the 21 Day Fix and similar programs, and the ingredients in this recipe all work perfectly into those meal plans! (container counts: 1 Red, 1/2 Green, 1/2 Purple. Add 1 yellow if serving in a whole wheat tortilla)

I love to add both fruit and veggies into my chicken salad for a little extra texture and variety. I’m a big fan of apple in savory recipes, this one is no exception! And Hunter likes when I add apple so he can steal bites as I’m chopping….

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I used leftover chicken from the fridge this time, you can shred or cube your chicken depending on what you prefer.

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Then I chopped up my cucumber.  You could easily sub in some celery if you have some on hand, too. Next, I cut up one green onion. This is essential, it adds great flavor in health-minded recipes. One of my favorite kitchen shortcuts is using kitchen shears to snip the green onion over the bowl instead of a knife and cutting board. I use the same trick for fresh herbs!

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Lastly, I add in the greek yogurt, a little bit of mustard, some dried parsley and some black pepper.  Stir it all to combine and pop it in the fridge until you’re ready to eat! I do like to let this one sit for a little bit so that all the flavors have time to marry together.

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When you’re ready to eat, this makes a great wrap on a whole wheat tortilla or really awesome lettuce cups. Or you can just take a fork and dig in!

Print

Skinny Chicken Salad

Course Main Course
Cuisine lunch
Prep Time 10 minutes
Servings 1
Author huntersmama

Ingredients

  • 1/2 Cup Cooked Chicken diced or shredded
  • 1/2 Cup Diced Apple
  • 1/2 Cup Diced Cucumber
  • 1 Green Onion
  • 1/4 Cup Plain Greek Yogurt
  • 1 Tsp Mustard
  • 1/2 Tsp Dried Parsley
  • Fresh Ground Black Pepper To Taste

Instructions

  1. Combine all ingredients and store in the fridge until serving. Serve in a whole wheat tortilla or lettuce cups.

Hope you enjoy!

Love,

Hunter and Mama