Pineapple Chicken Salad

I found this recipe the other day and decided to try it. I changed it up a bit and came up with this version, which surely is better than than the original. At least I think so, anyway.

1 package of chicken breast tenderloins, boiled for 5 minutes (or until cooked), cooled, then shredded
1/4 cup matchstick-cut carrots
1/3 cup sliced almonds, toasted
1/3 cup plus 2 TB Mayonnaise
2 tsp Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8-ounce) can crushed pineapple in juice, mostly drained, a little juice makes the chicken salad extra yummy.
Romaine lettuce leaves

Mix all the ingredients (except the romaine lettuce.) Chicken salad tastes better if made at least 4 hours ahead and best if made the night before. Serve in romaine lettuce leaf wraps.

Tasty and healthy. What more could you want!

Tuna Salad

3/4 C fat free Italian Dressing
1 can cannellini beans (though any white beans will do)
1 can (6 oz) albacore tuna
1/2 C sliced green onions
1/2 c chopped red pepper

Mix all ingredients together and serve over a bed of lettuce.

Heather sent this recipe. She has served it at several past playgroups. This recipe is certainly NOT the reason our playgroup no longer exists!

Chicken Fajitas

4 Chicken Breasts, trimmed of fat, rinsed, and patted dry
1/2 white or yellow onion, cut into large chunks that can be cooked on an outdoor grill
1 green pepper, cut in half with seeds and stem removed

Marinate the above ingredients for 4-24 hours in the following:

1/2 C Extra Virgin Olive Oil
1/4 C White Vinegar
Juice of 1 lime
1 clove of garlic, smashed
1/2 tsp cumin
Dash of red pepper (optional)
salt and pepper to taste

Cook chicken, onion, and green pepper on the grill for approximately 20 minutes*, or until chicken has reached 180 degrees. Watch for flare-ups, the olive oil likes to try and catch fire. Slice the chicken, onion, and pepper into strips. Serve on warm tortillas, or over a bed of lettuce with sour cream, salsa, and shredded cheese.**

Serves 3-4 adults

*If it's raining and I can't use the grill, I have cooked the ingredients in the marinade in a large skillet on the stove. It's not as good as being cooked on the grill, but it works in a pinch.

**I usually serve this meal with Black Beans and Green Chiles.

Related Recipes
Chicken Fajita Breakfast Casserole
Black Beans and Green Chiles

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