Thursday, October 13, 2011

Lunch in a flash: Tahini lemon chicken salad with broccoli





What's for lunch today? A variation on yesterday's theme of broccoli chicken salad. Today I made lunch using a healthy combination of chicken, barley and broccoli coated with a delicous dressing of tahini, yogurt and lemon. Yummy!



Tahini lemon chicken salad with broccoli





  • 1/2 cup cooked chicken, diced

  • 1/2 cup cooked barley

  • 1 cup blanched broccoli, diced

  • 1 small red bell pepper, diced

  • 2 tablespoons plain yogurt

  • 1 tablespoon tahini

  • juice from 1/4 of a lemon (about 1 tablespoon)

  • salt and pepper to taste


  1. Blanch the broccoli: this means to cook until bright green and softened, but still with some crunch. See yesterday's posting for details!

  2. While the broccoli is cooking, dice the bell pepper. Toss the chicken, bell pepper, yogurt, tahini, lemon juice, salt and pepper in your lunch container.

  3. When the broccoli is cooled, add to your salad and toss to coat. Enjoy!



This recipe is easy to double or triple!













Wednesday, October 12, 2011

Delicious and easy lunch for one: Pesto broccoli chicken salad


  
Need a fresh idea for lunch? Check out this easy chicken salad that you can make for yourself, or make several servings to enjoy throughout the week! Try making it the night before so that it is ready to go in the morning!
 
Pesto Broccoli Chicken Salad
 
  • 1/2 cup corn (frozen works well, and you don't need to thaw it if making the salad the night before)
  • 1/2 cup cooked chicken, diced
  • 1 small bell pepper, diced
  • 1 cup blanched broccoli, diced
  • 1 small carrot, diced or shredded
  • 2 tablespoons plain yogurt
  • 1 tablespoon pesto  
  • 1 tablespoon balsamic vinegar
  • dash of garlic powder (optional)
  • salt and pepper to taste
 
1. Blanch the broccoli: this means to cook lightly, but not long enough to loose the crunchy texture. Either steam the broccoli with a splash of water on the stove in a covered pot or pop in the microwave for a few minutes until the broccoli has softened (poke it with a fork to check) and turned bright green. When the broccoli is done, run it under cool water to stop the cooking process.
 
 
2. While the broccoli is cooking, dice the carrot, bell pepper and chicken and place in your portable container. Add the corn and dressing ingredients; the pesto, yogurt, garlic, salt and pepper.
 
3. Once the broccoli is cooked and cooled, add to your salad. Toss to coat everything evenly with the dressing and you're all set! Enjoy your healthy and beautiful lunch!
 
Cooking for more than one? This recipe is easy to double or triple!
 
 
 
 
 
 
 
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