Starting out school, I was eager to get some solid recipes that I could use and rotate through. My goal is to have several recipes that don’t require any heating, packed with vegetables, flavor, and a good balance of macronutrients.
In case you are interested, the nutrition facts for this per serving (including a mini pita bread) is 470 calories; 29g fat, 22g carb, and 28g protein.
Cantaloupe & Blackberry Salad
Makes 6 servings
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1/4 cup cantaloupe, chopped (about 6 ounces worth)
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3/4 pint blackberries
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1-2 cucumbers (about 12 ounces worth), chopped
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8 cups arugula
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6 tablespoons toasted pumpkin seeds
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white balsamic vinaigrette (see recipe here)
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pistachio chicken salad (see recipe below)
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pita bread (optional side)
Pistachio Chicken Salad
Makes 6 servings.
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1/4 cup mayonnaise (I used an avocado oil based one)
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1/4 cup Greek, Nonfat, Plain Yogurt
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1 teaspoon mustard
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1 teaspoon honey
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juice of 1/2 lemon
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1/2 teaspoon sea salt
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sprinkle pepper
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3 cups packed shredded chicken (see recipe here, or use rotisserie chicken)
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2 Celery Stalks, chopped
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1/4 cup raisins, seedless
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1/3 cup shelled pistachios
In a small bowl, combine mayo, yogurt, mustard, honey, lemon, sea salt, and pepper. In a large bowl, add chicken. Pour over mayo mixture and mix well with a spatula or large spoon to evenly coat the mayo over the chicken. Add in celery and raisins. If you are serving immediately, add in pistachios. Otherwise, what I did was add in a tablespoon of pistachios/serving and put them on the side to be added in at the very end to keep their crunch.