It's starting to warm up a little out there, and that puts us in the mood for some COOL recipes, not to mention it's time to start planning those graduation party menus! Our HyVee Dietitian Susan Waltrip shares some ideas that WON'T make you feel weighed down at the graduation festivities!
Chili Lime Chicken Salad
3-lbs Boneless, skinless chicken breasts
1- bunch green onions - chopped
½- cup fresh chopped cilantro
1- jar Thai style chili sauce
Preheat oven to 350 degrees. Cook chicken breasts unseasoned, on a greased baking sheet for 30-40mins or until an internal temp of 165degrees is reached. Remove from oven, set aside, and allow to cool. In medium mixing bowl, add chili sauce, the juice from limes, cilantro, and green onions. Mix until combined.
Dice cooled chicken breasts into ½ inch chunks. Mix together sauce and chicken. Allow to chill in the refrigerator for few hours letting the flavors blend. (Overnight is best.) Serve chilled in fresh endive leaves or romaine leaves.
Southwest Chicken Salad Stuffed Tomatoes
1 lb cooked chicken breast
¼ cup canned Hy-Vee black beans, drained and rinsed
1 bunch of green onions chopped
½ cup cilantro, chopped
1-2 garlic cloves, minced
½ -1 jalapeño, diced
½ cup corn
1 tsp cumin
½ cup reduced fat 4 cheese Mexican blend
8 oz zero fat plain Greek yogurt
2 tsp picante sauce
Pinch of salt and sugar
4 Medium size tomatoes
Dice cooled chicken breasts into ½ inch chunks and set aside. Combine all other ingredients and add cubed chicken. Core and seed tomatoes. Stuff tomatoes with chicken salad mixture and garnish with a sprig of cilantro.
Brought to you by your Peoria Hy-Vee Dietitian & Catering Manager
Susan Waltrip MS, RD, LDN and Logan Prosen