Creamy Chicken salad

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Looking for a healthy, good tasting chicken salad, then look no further! And its 21 Day Fix approved!

It can be served on a bed of lettuce or in a wrap!

Ingredients:

3 cups chopped chicken
1/2 cup chopped green apple
1/2 cup seedless red grapes cut in half
1/3 cup sliced raw almonds
2 green onions sliced
2 Tbsp chopped fresh tarragon
1/4 cup Honey mustard dressing
8 cups shredded romaine lettuce


Directions:

Combine chicken, apples, grapes, almonds, green onion, tarragon, and honey mustard dressing in a large bowl; mix well. Refrigerate, covered for 2 hours.

Serve 1 1/4 cups Creamy Chicken Salad over 2 Cups Romaine lettuce

21 Day Fix Container Equivalents: 1 green, 1/2 purple, 1 red, 1/2 blue, 1/2 orange

Nutritional Information(per serving):
Calories: 312 Total fat:12g Saturated Fat: 2g Cholesterol 91 mg Sodium 176 mg Carbohydrates 16gm Fiber 4 g Sugars 10g Protein 37g



Honey Mustard Salad Dressing

Ingredients:

1/2 cup reduced fat (2%) Greek plain yogurt
3 Tbsp Dijon mustard
3 Tbsp raw honey
3 Tbsp rice vinegar 
1/4 cup extra virgin olive oil

Directions:

Combine yogurt, mustard, honey, and vinegar in a medium bowl and mix well.

Slowly add oil, whisking consistently until well blended.

21 Day Fix Container Equivalents:  1 orange

Nutritional Information(per serving): 2Tbsp per serving
Calories: 102 Total fat: 7g Saturated Fat: 1g Cholesterol 1 mg Sodium 175 mg Carbohydrates 9gm Fiber 0g Sugars 7g Protein 1g


Recipes courtesy of Autumn Calabrese Fixate cookbook

Pulled Chipotle Chicken with Cilantro Slaw

This pulled chicken recipe is smothered in an adobo and chipotle-spiked barbecue sauce, and served with a refreshing cilantro slaw to add creaminess and texture. I found Canned chipotle peppers in adobo sauce at my local grocery store, but if your store doesn’t carry them, you can add spice to the sauce with cayenne or chipotle powder, or leave it out and enjoy simple, delicious barbecue chicken.  

Total Time: 37 min.
Prep Time: 15 min.
Cooking Time: 22 min.
Yield: 4 servings, about ¾ cup chicken and ¾ cup slaw each

Ingredients:
½ cup apple cider vinegar, divided use
7 tsp. olive oil mayonnaise
2 Tbsp. finely chopped fresh cilantro
1 tsp. raw honey
½ tsp. celery seed
4 cups shredded cabbage (or half a small cabbage)
1 tsp. olive oil
½ medium onion, finely chopped
1 clove garlic, finely chopped
1 chipotle pepper in adobo sauce, chopped
2 Tbsp. adobo sauce (the sauce from chipotle pepper in adobo sauce)
½ cup barbeque sauce, no sugar added
3 cups cooked chicken breast, boneless, skinless, shredded

Preparation:
1. Combine ¼ cup vinegar, mayonnaise, cilantro, honey, and celery seed in a large bowl; mix well.
2. Add cabbage; mix well. Cover and refrigerate for 20 minutes.

3. Heat oil in large skillet over medium high heat.
4. Add onion; cook for 4 to 6 minutes, or until onion is translucent.
5. Add garlic; cook for 1 minute.
6. Add chipotle pepper, adobo sauce, barbecue sauce, and remaining ¼ cup vinegar; cook, stirring occasionally, for 6 to 8 minutes, or until sauce thickens slightly.
7. Add chicken, cook, stirring frequently, for 4 to 5 minutes, or until chicken is well coated and heated through.

Enjoy this chicken and slaw combo as it is, or use it to stuff corn tortillas, or make an open-faced sandwich.

Original recipe posted by: http://www.teambeachbody.com/teambeachbodyblog/nutrition/pulled-chipotle-chicken-with-cilantro-slaw-recipe

Starting Feb 1st I let them wake up to a new heart on their door to something I love about them.

I know this is not fitness related, but I came across this and thought what a fun idea this was!

Starting February 1st I will post 1 thing I love about each of my little loves on their bedroom door, so they can wake up to a new heart!