Category: Lunch

Ingredients

• 4 Roasted, Boneless Skinless Chicken Breasts
• 1 C Diced Celery
• ½ C Diced Sweet Red Pepper
• ¼ C Finely Diced Sweet Onion
• ½ C Chopped Black Olives
• ½ C Chopped Toasted Walnuts
• ¼ C Craisins
• 1 C Fat Free Greek Yogurt
• ¼ C Low Fat Mayo
• ½ tsp Dried Tarragon
• ½ tsp Dried Thyme
• 1-2 Packets of No Calorie Sweetener
• Salt & Pepper to Taste

Instructions

• Roast chicken breasts in 350 degree oven for 25-30 mins, or until chicken juice runs clear.
• Chop chicken into bite size pieces.
• Add celery, peppers, olives, onions, walnuts and craisins.
• Mix together yogurt, mayo, tarragon, thyme and sweetener.
• Mix into chicken mixture.
• Chill for 1-2 hours.

Notes & Tips

No time to cook, just pick up a pre-roasted chicken from your favorite deli and de-bone and de-skin the chicken and break into bite size pieces. Then follow the recipe.

Can use the frozen pre-chopped onion, celery, and pepper mixture from your grocery freezer section. This makes a wonderful chicken sandwich or is excellent on top of your favorite lettuce.

Ingredients

• 2 C chopped fresh asparagus (chopped to pea size)
• ½ C chopped sweet onion
• ¾ C grated parmesan cheese
• ½ C diced turkey bacon (cooked)(4-5 slices)
• ½ C roasted, chopped walnuts
• Drizzle of red wine or balsamic vinegar
• Drizzle of your favorite EVOO (olive oil)
• Salt & Pepper to taste

Instructions

• Cut lower half of asparagus off and toss or freeze for asparagus soup.
• Chop upper half of asparagus into pea size.
• Add all other ingredients to chopped asparagus and mix well.
• Drizzle with your favorite vinegar and EVOO.
• Salt and pepper to taste.
• Chill for 1-2 hours. Don’t panic about the fat content, it is good fat (omega 3) from the walnuts

Notes

Can substitute chicken, turkey, or crab in place of the bacon. Just put a cup of the asparagus salad on top of your favorite lettuce and enjoy.