Tip of Recipe

Ingredients

• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper, to taste
• 6 cups chopped romaine lettuce
• 1 Roma tomato, diced
• 3/4 cup canned corn kernels, drained
• 3/4 cup canned black beans, drained and rinsed
• 1/4 cup diced red onion
• 1/4 cup shredded Monterey Jack cheese
• 1/2 cup shredded cheddar cheese
• 1/4 cup Ranch dressing
• 1/4 cup BBQ sauce
• 1/4 cup tortilla strips

Instructions

• Heat olive oil in a medium skillet over medium high heat.
• Season chicken breasts with salt and pepper, to taste. Add to skillet and cook, flipping once, until cooked through, about 3-4 minutes per side. Let cool before dicing into bite-size pieces.
• To assemble the salad, place romaine lettuce in a large bowl; top with tomato, corn, beans, onion and cheeses. Pour Ranch dressing and BBQ sauce on top of the salad and gently toss to combine.
• Serve immediately,topped with tortilla strips.

Ingredients

• 1 tablespoon olive oil
• 1 pound ground turkey
• 1 (15-ounce) can tomato sauce
• 2 cups salsa, homemade or store-bought
• 2 cups cooked elbows pasta
• 1 Roma tomato, diced
• 1 cup corn kernels
• 1 cup canned black beans, rinsed
• 1/2 cup shredded cheddar cheese
• 1 avocado, halved, seeded, peeled and diced
• 2 tablespoons chopped fresh cilantro leaves

Instructions

• Heat olive oil in a saucepan over medium high heat. Add ground turkey and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
• Stir in tomato sauce and salsa until well combined. Add pasta, tomato, corn and black beans, and gently toss to combine.
• Stir in cheese until melted through, about 1-2 minutes.
• Serve immediately, topped with avocado and cilantro.

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Ingredients

• ½ lb. chicken breast
• 1 tbs. each minced garlic and jalapeno and olive oil
• 1 teaspoon chili powder
• 1 mango
• 1 cup celery, chopped
• 3 tablespoons light olive oil mayonnaise
• 2 tablespoons plain yogurt
• juice and zest of ½ lime
• ½ cup fresh chopped cilantro
• optional add-ins: 2 tbs. minced red onion, 1 chopped roasted red pepper, 1 cup black beans, 1 teaspoon sugar

1. Saute garlic and jalapeno in oil over medium-high heat until soft, about 1 minute. Sprinkle chicken breasts with salt and pepper and chili powder. Cook chicken in skillet until cooked through and brown on the outside, about 4 minutes per side. After chicken has cooled, dice or shred into small pieces.
2. Toss chopped celery, peeled and chopped mango, and cooled chicken in a large bowl. Stir in mayonnaise and yogurt. Add lime juice and zest. Season with salt and pepper.
3. Stir in any additional add-ins (see suggestions above – I used all of them)! Store for up to a few days in the refrigerator. Add the fresh cilantro just before serving.