Bacon Avocado Chicken Salad with Lemon Vinaigrette

Everyone loves this Bacon Avocado Chicken Salad with Lemon Vinaigrette! Loads of veggies, crispy bacon and creamy avocado make the perfect base for the healthy salad dressing.

Ingredients
 
Salad:

• 2 chicken breasts cooked and shredded
• 2 avocados diced
• 1 cup of corn kernels 1 ear of corn
• 6 slices bacon cooked crisp and chopped
• 4 cups chopped lettuce
• 2 Roma tomatoes seeded and diced
• 2 tablespoons fresh minced parsley
• 2 tablespoons fresh chopped chives

Lemon Vinaigrette Dressing:

• 1 lemon juiced
• 1 lime juiced
• ¼ cup olive oil
• 2 cloves minced garlic
• 1 tablespoon honey
• salt & pepper to taste

Instructions

Lemon Vinaigrette

1. Whisk dressing ingredients together in a small bowl, or place ingredients in a mason jar, seal and shake well.
2. Season with salt and pepper to taste.

Salad:

1. Toss salad ingredients together in a large bowl. Pieces should be as evenly sized as possible.
2. Toss with half of the salad dressing. Add more dressing as desired.
3. Enjoy immediately.

Notes
Do not add salad dressing until you are ready to serve. If you do not plan on eating the whole salad, reserve without dressing.

Nutrition
Serving: 2cups | Calories: 462kcal

5-Minute Chickpea Bruschetta With Tomatoes

Super quick and easy vegan chickpea recipe that would be great for lunch or dinner - whenever you're in a hurry to eat something healthy and tasty. This recipe comes together in 5 minutes and if you put it on a piece of toasted bread - you've got yourself a chickpea bruschetta!

Ingredients

• 1/2 jar/can chickpeas - around 1 cup
• 1 juicy medium tomato, chopped (it’s about 1/2 cup sliced)
• 1 tsp tomato paste
• 1 clove garlic
• 1 tbsp olive oil
• A bunch of parsley or basil

Instructions

1. Add chickpeas with olive oil and stir for a few seconds, in a smaller pan
2. When it starts to get hot - add garlic, stir quickly and then add chopped tomato, cook for 1 min, add tomato paste to thicken and cook for 30 more seconds
3. Take off heat and top with chopped parsley
4. Serve on toasted bread and enjoy.
5. To make it a main meal - have this with a salad.

5-Minute Mediterranean Bowl – Healthy Lunch Meal Prep Recipe

5-Minute Mediterranean Bowl! This is a quick and easy clean eating lunch recipe that you can assemble in 5 minutes. This delicious Mediterranean recipe is easy to meal prep, vegan and gluten-free!

Ingredients
Salad

• 1 small cucumber, cubed
• 1/2 cup cherry tomatoes, halved
• small bunch of parsley, chopped
• 1-2 spring onions, thinly chopped
• olive oil

For the bowl

• 7-8 olives
• 1/3 cup chickpeas, canned, rinsed & drained
• 1 tbsp tzatziki
• 2 tbsp hummus
• 2-3 tbsp quinoa, cooked
• black pepper, freshly ground

Instructions

1. Salad: Wash the vegetables, chop them, place in a mixing bowl. Add olive oil, vinegar, and salt to taste.
2. Assemble your bowl: Salad, rinsed and drained chickpeas, the olives, quinoa. In the middle/on top: 2 tbsp hummus and 1 tbsp tzatziki + freshly ground black pepper. Ready.

Nutrition Information:
Yield: 1
Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 247mgCarbohydrates: 44gFiber: 10gSugar: 9gProtein: 11g

Asian Chicken Wraps with Peanut Sauce

These Asian chicken wraps with peanut sauce are an easy and healthy lunch. Tortillas filled with chicken, crunch coleslaw and peanuts with a spicy, tangy peanut sauce. #chicken #lunch

 

Ingredients
For the chicken wraps:

• 3 cups coleslaw mix
• 1 cup shredded carrots
• 1/3 cup roasted peanuts
• 1/4 cup chopped fresh cilantro
• 2 cooked chicken breasts, chopped or sliced
• 6 large tortillas

For the peanut sauce:*

• 1/4 cup honey
• 1/4 cup olive oil (or vegetable oil)
• 1/4 cup peanut butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/4–1/2 teaspoon crushed red pepper flakes
• 1 tablespoon grated fresh ginger
• 1 large garlic clove, minced

Instructions

1. In a medium bowl, whisk together the peanut sauce ingredients.
2. In another bowl, add the cabbage, carrots, cilantro, and peanuts. Pour the sauce over the mixture and stir. Let this sit while you prepare the tortillas and chicken.
3. Heat up the tortillas for about 10 seconds in the microwave to make them easier to work with.
4. Divide the chicken and coleslaw between each tortilla
5. Roll tightly, securing with toothpicks if necessary.

Guacamole Chopped Salad Recipe

All of the delicious guacamole flavors you love in a healthy veggie-packed salad. Want to pump up the protein? Add leftover roast chicken or sautéed shrimp. Serve with tortilla chips on the side (or crumbled over the top) to take it up a notch.


Ingredients

• 2 tablespoons corn oil or avocado oil
• 2 tablespoons lime juice
• 1 clove garlic, grated
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 4 cups chopped romaine lettuce
• 2 ripe avocados, diced
• 1 cup grape tomatoes, quartered
• ¼ cup slivered red onion
• 1 tablespoon chopped pickled jalapeño pepper

Directions
1. Whisk oil, lime juice, garlic, salt and pepper in a large bowl. Add romaine, avocado, tomatoes, onion and jalapeño; toss gently to coat.


Nutrition information

• Serving size: 1⅓ cups
• Per serving: 245 calories; 22 g fat(3 g sat); 8 g fiber; 13 g carbohydrates; 3 g protein; 153 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 4,570 IU vitamin A; 20 mg vitamin C; 36 mg calcium; 1 mg iron; 185 mg sodium; 720 mg potassium
• Nutrition Bonus: Vitamin A (91% daily value), Folate (38% dv), Vitamin C (33% dv)
• Carbohydrate Servings: 1
• Exchanges: 5 fat, 1 vegetable