Lily Eats and Tells Blueberry Chicken Salad with Herb Pesto

 

INGREDIENTS

For the Salad (serves 1)

  • 1-2 cups Red butter lettuce, or favorite mixed greens (100- 150 g)
  • 1/2-1 Tbsp Good balsamic vinegar (15 g, I use a fruit infused from Baker and Olive)
  • Salt and pepper to taste
  • 1/2 cup Grilled chicken, chopped (100 g)
  • 1/4 cup Cherry tomatoes, halved (30 g)
  • 1/4 cup Blueberries (30 g)
  • 2 Tbsp Green onions, chopped (10 g)
  • 2 tsp Feta cheese (I used a dairy-free) (10 g)
  • 2 tsp Toasted almonds, chopped (7 g)
  • 2 Tbsp Dairy-free herb pesto (30 g) recipe below
  • Fresh basil

Dairy-free Herb Pesto (serves 12)

  • 1 cup Cilantro (40 g)
  • 1 cup Parsley (30 g)
  • 1-2 cups Fresh basil (30 g)
  • 2/3 cup Dairy-free plain yogurt* (150 g)
  • 6 Tbsp White balsamic vinegar** (90 g)
  • 1/2 cup Toasted almonds (60 g)
  • 3 cloves Fresh garlic, or frozen cubes
  • Pinch of red pepper flakes
  • Pinch of Kosher salt and pepper

 

INSTRUCTIONS

  • Make your dressing by adding all ingredients to a small blender or food processor and blend until pretty smooth. The nuts will leave it a little chunky– that’s good! But blend until it’s your preferred consistency.
  • Add salad greens to a large bowl and toss with vinegar and a pinch of salt and pepper. Top with chopped grilled chicken, cherry tomatoes, blueberries, green onions, feta, and toasted almonds.
  • Finish with a drizzle of herb pesto and some fresh basil. Toss and enjoy!

NOTES

This salad is perfect when you want something extra light, but meal-quality rather than snack-quality! If you want to bulk it up a bit, EASY! Enjoy more chicken for added protein, or toss in your favorite grain for some carbs. I LOVE some brown rice or farro tossed in. Or of course, enjoy it with a nice hunk of crusty bread, or some salted and pan-heated pita bread.

MFP: Lillie Eats and Tells Blueberry Chicken Salad with Herb Pesto

NUTRITION

Serving: 1salad
Fiber: 2.8g
Calories: 297kcal
Fat: 10g
Protein: 31g
Carbohydrates: 15g

It’s Peach Season Ya’ll

It is finally peach season ya all! This salad is so yummy!!!! Palisade peaches are my ABSOLUTE favorite but any ripe peach will do! Thank you Lillie Eats and Tells for this delicious recipe!

Freshly Charred Corn and Peach Salad

INGREDIENTS

  • 2 ears of corn (291g after sliced off)
  • 1 cup cherry tomatoes, halved (90 g)
  • 1 small peach, diced (mango and pineapple work great too!) (130 g)
  • 1 jalapeño, diced (25 g)
  • 1/2 cup green onions, chopped (20 g)
  • 1/2 cup cilantro, chopped (25 g)
  • 3-4 radishes, chopped (35 g)
  • 1 Tbsp red wine vinegar (or a fruit-infused clear balsamic is delicious!)
  • 1 lime, juiced (15 g)
  • 1/2 Tbsp olive oil (7 g)
  • salt and pepper to taste

INSTRUCTIONS

  • You can grill your corn using your favorite method. OR I like to cheat and simply char the outside of my corn over the open flame of my stove (carefully, with metal tongs.) If you want your corn more tender, cook it first. My preferred method is to microwave in the husk (or wrapped in a paper towel for four minutes. After it’s cooked, use your metal tongs to char it over the open flame of your stove.
  • Set the corn aside to cool while you get everything else chopped.
  • Slice your corn off the cob and add all ingredients to a large bowl.
  • Toss well and season to taste! Enjoy piled on top of any grilled protein, or simply tossed into greens, or as a dip with chips! This makes a perfect summer side.

Serving: 160g or 1/4th the recipe

Fiber: 2.6g Calories: 99kcal Fat: 2.4g Protein: 2.3g Carbohydrates: 18.9g

 

4 Tips for Meal Prep Beginners

Keep it simple to see success!https://www.instagram.com/reel/CaoJ5XBAXyp/?utm_source=ig_web_copy_link

 

Thanks to Lillie Eats & Tells for this great recipe! https://lillieeatsandtells.com/cottage-cheese-parfait-toast/

Caribbean Rice and Peas

Ingredients

Directions

  1. Combine the black-eyed peas, 3 cups water and a pinch of salt in a small pot. Cover and bring to a boil.
  2. Meanwhile, heat the olive oil in a large, deep skillet over medium heat. Add the kielbasa and cook until golden, about 2 minutes. Add the scallion whites, celery, garlic, jalapeno, jerk seasoning and a generous pinch of salt. Cook until the vegetables brown, about 5 minutes. Add the thyme and tomato paste and cook, stirring occasionally, until the tomato paste turns brick red, about 2 more minutes. Add the rice, bay leaves and the black-eyed peas with their liquid to the skillet and bring to a boil; do not stir.
  3. Add the collards; cover, reduce the heat to low and simmer undisturbed until most of the liquid is absorbed, about 50 minutes; set aside for 10 minutes. Remove and discard the bay leaves.
  4. Just before serving, add the scallion greens and fluff with a fork.

https://www.foodnetwork.com/recipes/food-network-kitchen/caribbean-rice-and-peas-recipe-1972957