salmon salad with capers & tomato

4 (6-ounce) cans salmon*
1/2 cup Healthy Homemade Mayonnaise 
1 cup diced tomatoes
1/4 cup capers, drained
juice of 1 lemon
sea salt and black pepper to taste
lettuce leaves, for serving (optional)

In a food processor, pulse the salmon with the mayonnaise until it’s creamy in texture.
Transfer the salmon to a mixing bowl and add the tomatoes, capers, and lemon juice. Mix to combine, then season with salt and pepper.

Enjoy this salad wrapped in lettuce leaves or served over salad greens—or straight up with a fork!

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3721-3723). Victory Belt Publishing. Kindle Edition.
 

tuna salad wraps

PREP TIME 15 MINS • SERVINGS 4

4 (6-ounce) cans tuna
1/2 cup Healthy Homemade Mayonnaise
1/2 cup minced celery
1 green apple, minced
1/4 cup kelp flakes or minced nori* (dried seaweed paper)
sea salt and black pepper to taste
12 to 16 large lettuce leaves or other raw greens such as collards or kale, stems removed
1/2 cup sliced green onions (scallions), for garnish (optional)


In a food processor, pulse the tuna with the mayonnaise until it’s a creamy texture.

Transfer the tuna to a mixing bowl and add the celery, apple, and kelp flakes or nori. Using a large spoon or spatula, mix the salad ingredients until well combined. Season with salt and pepper.

Fill the lettuce leaves or greens of your choice with equal amounts of the tuna salad and garnish with the sliced green onions, if using.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 3696-3700). Victory Belt Publishing. Kindle Edition.

Slow Cooker Teriyaki-Sesame-Chicken Wraps

INGREDIENTS

3 lb boneless skinless chicken thighs

1/2 cup teriyaki sauce

1 tablespoon finely chopped gingerroot

4 cloves garlic, finely chopped

1 tablespoon sesame seed

1 teaspoon toasted sesame oil

1/2 cup hoisin sauce

12 flour tortillas (10 inch)

3/4 cup shredded carrots

1 medium bell pepper, cut into bite-size strips

1/2 cup sliced green onions (8 medium)

3/4 cup chow mein noodles

 

DIRECTIONS

1 Spray 4- to 5-quart slow cooker with cooking spray. Place chicken in cooker. In small bowl, mix teriyaki sauce, gingerroot and garlic; pour over chicken.

2 Cover; cook on Low heat setting 7 to 8 hours.

3 Stir chicken mixture to break apart large pieces of chicken. Stir in sesame seed and sesame oil. Increase heat setting to High. Cover; cook about 15 minutes or until thoroughly heated.

4 Spread 2 teaspoons hoisin sauce on each tortilla. Using slotted spoon, spread about 1/3 cup chicken mixture down center of each tortilla. Top chicken mixture with 1 tablespoon shredded carrot, a few bell pepper strips, 2 teaspoons green onions and 1 tablespoon noodles. Roll up tortilla; cut diagonally in half. .Instead of using the tortillas, wrap the same ingredients in large lettuce leaves.

For an easy Asian salad, toss chicken with mixed greens, green onions, mandarin orange segments and Asian dressing. Top with chow mein noodles.
 
Source: pillsbury.com

Grilled Chicken, Ham & Swiss Wraps

Ingredients:
3  boneless, skinless chicken breasts   (5–6 oz/150–175 g each)
1 tbsp (15 mL) canola oil
2½  tbsp (37 mL) Dijon Mustard Rub,  divided
2  medium whole dill pickles
4  oz (125 g) Swiss cheese
½  cup (125 mL) light mayonnaise
1  garlic clove, pressed
12  thin slices (6 oz/175 g) low-sodium  deli ham
3  (11-in./28-cm) flour tortillas (see  Cook’s Tip)

Directions:


1. Brush chicken with oil using Chef’s Silicone Basting Brush; sprinkle with 2 tbsp (30 mL) of the rub. Arrange chicken in Small Ridged Baker; cover with Parchment Paper. Microwave on HIGH 5–6 minutes or until internal temperature reaches 165ºF (74ºC). Remove chicken from baker to clean Cutting Board; cool 5 minutes. Dice chicken into ½-in. (1-cm) pieces with Chef’s Knife.

2. Meanwhile, slice pickles lengthwise with Serrated Peeler. Grate cheese with Microplane® Adjustable Coarse Grater. Combine mayonnaise, garlic pressed with Garlic Press and remaining ½ tbsp (7 mL) rub in Classic Batter Bowl; mix well. Add chicken to batter bowl; stir to coat.

3. To assemble wraps, layer two slices of the ham widthwise over center of one tortilla, overlapping as necessary; top with one-third of the chicken mixture, one-third of the pickles, two additional slices of ham and one-third of the cheese. Fold in sides of tortilla and roll up tightly burrito style. Repeat two times for a total of three wraps.

4. Preheat Grill Pan and Grill Press over medium-low heat 5 minutes. Place wraps in pan; top with Grill Press and cook 3–4 minutes per side or until grill marks appear. Remove wraps from pan; cut in half on a bias and serve immediately.

Source: The Pampered Chef
Yield: 6 servings

U.S. Nutrients per serving (½ wrap): Calories 370, Total Fat 17 g, Saturated Fat 6 g, Cholesterol 80 mg, Sodium 950 mg, Carbohydrate 20 g, Fiber 1 g, Protein 28 g

Cook’s Tip: Warming the tortillas will make them easier to roll up. To warm tortillas, place them between paper towels and microwave on HIGH 30–45 seconds or until warm.

Chinese Chicken-Peanut Salad

2 cups chopped cooked chicken
1 cup grated carrots
1/2 head roughly chopped iceberg lettuce, about 4 cups
2/3 cup chow mein noodles
1/3 cup canned sliced water chestnuts
4 T peanut oil
3 T creamy peanut butter
3 T seasoned rice vinegar
1 T lite soy sauce
1 T sugar
1/4 cup chopped dry roasted peanuts
2 T chopped green onions
3 pita breads halved

In large bowl, mix together chicken, carrots, lettuce, chow mein noodles and water chestnuts, set aside. To make dressing: In separate bowl, mix together peanut oil, peanut butter, rice vinegar, soy sauce and sugar until smooth. Stir in peanuts and green onions. Stir until blended. Pour dressing over salad and toss well. Fill pita pockets with even portions of chicken salad.

My note: would probably make a tasty wrap too.

Santa Fe Chicken Salad

• 1/2 cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon taco seasoning
• 1 garlic clove, pressed
• 1/4 teaspoon crushed red pepper flakes
• 2 cups cooked chicken
• 1 (12 ounce) can whole kernel corn, drained
• 1 green pepper, finely diced
• 1/2 cup diced red onion
• 1/2 cup finely diced celery
• 2 plum tomatoes, seeded and diced
• 2 tablespoons snipped fresh cilantro

Directions

1. In medium bowl whisk together mayonnaise, lime juice, taco seasoning and garlic.

2. Add remaining ingredients and stir gently to coat evenly.

3. Cover and refrigerate 25-30 minutes.

Source: The Pampered Chef

Asian Lettuce Rolls

Prep time: 1 hour -Microwave time: 8-10 minutes - This restaurant-style entre looks stunning when presented on our Simple Additions serving pieces.

2 packages (3 ounces each) chicken flavor ramen noodles
2 cups coarsely chopped cooked chicken
1 each: red and yellow bell pepper
1/2 cup thinly sliced green onions with tops
2 tablespoons reduced-sodium soy sauce
2 teaspoons Pantry Asian Seasoning Mix
2 teaspoons vegetable oil
1 garlic clove, pressed
1 1/2-inch piece peeled fresh gingerroot, pressed
1 medium cucumber, scored, seeded and thinly sliced
2 medium carrots, peeled and cut into julienne strips
1/4 CUP chopped peanuts (optional)
24 Boston lettuce leaves
1 jar (1 1.5 ounces) sweet and sour sauce

1. In Large Micro-Cooker, microwave 3 cups water on HIGH 6-8 minutes or until boiling. Break each block of noodles into quarters; add noodles and seasoning packets to boiling water. Microwave, covered, 2 minutes; stir. Drain noodles and rinse under cold water.
2. Coarsely chop chicken with Food Chopper. Slice tops and bottoms off bell peppers; remove stems and chop tops and bottoms of bell peppers. Set center portions of bell peppers aside. Place noodles, chicken, chopped bell peppers and green onions in Classic Batter Bowl.
3. In Small Batter Bowl, combine soy sauce, seasoning mix and oil. Add garlic and ginger pressed with Garlic Press. Pour over noodle mixture in batter bowl; toss to coat. Cover and refrigerate.
4. Slice reserved bell peppers into thin strips. Using Ultimate Slice & Grate, thinly slice cucumber. Cut carrots into julienne strips using Julienne Peeler. To serve, spoon noodle salad into medium bowl; sprinkle with peanuts, if desired. Place bell peppers, cucumber, carrots and sweet and sour sauce into small bowls. To serve, top each lettuce leaf with noodle salad and
vegetables. Drizzle with sweet and sour sauce and roil up.

Yield: 8 servings
Source: The Pampered Chef