Tag Archives: black beans

Gluten-Free Poultry Salads

Taco Salad with Chicken and Lime-Cilantro Dressing

Hi guys — it’s Friday, wahooo!

I am headed to Philadelphia this weekend for Travis’s 5th year college reunion (mine is next year, eek!). I am so excited to see friends and walk around my old college campus. Plus, you know I will be eating my way through the city these next few days. I had so many favorite restaurants in Philly and I can’t wait to get back to some of them!

I wanted to pop in before my trip and share a new summer recipe: a Taco Salad with Shredded Chicken and a delicious Lime-Cilantro Dressing!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You guys know that I love to take a classic recipe and make it healthier. So why not deconstruct everyone’s beloved taco and turn it into a flavor-packed, BOMB DOT COM salad!?

Sure, taco salads are nothing new, but a good restaurant version might cost you upwards of 1,000 calories!

What, are you surprised? Those salads come swimming in cheese, fried toppings and fatty dressings. No señor, not going to fly in my book.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

In comes my Taco Salad.

It’s packed with veggies like corn and bell peppers, healthy fats from avocado, a good dose of fiber from black beans, and lean protein — shredded chicken!

The Lime-Cilantro Dressing might be my favorite part. Mannnn, is this dressing good. It SCREAMS summer with every bite.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You have to make sure you don’t leave out the crushed tortilla chips on top — they add a necessary crunch to this monster salad.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

I created this Taco Salad recipe for the Del Real Blogger Recipe Challenge and I would LOVE it if you guys could vote for me! You have to have an active Facebook page to vote, and you can vote once per day until Thursday, June 9th!

The winner gets a prize package valued at over $10,000, so help me win! 🙂 🙂

Click here to be taken to the voting page! Scroll down and click the “Vote” box on the right side of the recipe!

Thank you in advance for voting! You guys are the BEST.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.comDisclaimer: I was provided Del Real Shredded Chicken for the purpose of this post, but the recipe and content are all my own. Thank you for your continued support of this blog!

Taco Salad with Chicken and Lime-Cilantro Dressing
 
Serves: 2
Ingredients
For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Shredded Chicken
  • ½ cup black beans, cooked
  • ½ cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • ½ avocado, diced
  • 6-8 tortilla chips, crushed
Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro leaves
  • ¼ cup olive oil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch sugar
Instructions
  1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each salad with crushed tortilla chips.
  2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.
  3. Dress each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.

Main Meal Salads Side Dishes Vegetarian Meals

Citrus Quinoa Salad

Now that I have started a full-time job, Sundays for me are all about food. I spend about hour figuring out what meals I want to make that coming week (both for dinner and to bring for lunch), then probably too much time at the grocery store(s), and a good part of the rest of the day cooking in the kitchen.

I am a big promoter of bringing your own lunch to work. In my opinion you save so much money and it also tends to be a lot healthier.

Recently, I have been hooked on making big batches of grain salads (like this farro salad) on Sunday and then I have it for the rest of the week. This past week I was loving this citrus quinoa salad.

Citrus Quinoa Salad Recipe

The fresh fruit and homemade citrus dressing makes this absolutely delicious. The original recipe called for candied pecans, so I decided to make my own. Sometimes pre-made candied pecans have so much sugar you would forget there was even a pecan inside.

Citrus Quinoa Salad RecipeCitrus Quinoa Salad Recipe

Sometimes I worry that vegetarian meals won’t fill me up, but the quinoa and beans in this salad have enough fiber and protein to keep you going for awhile.

Citrus Quinoa Salad Recipe

I brought this to work for lunch last week over fresh spinach. So yummy!

Citrus Quinoa Salad Recipe

 

 

Citrus Quinoa Salad
 
Prep time
Total time
 
Serves: 4
Ingredients
For the salad:
  • 1 orange, peeled and chopped
  • 1.5 cups fresh pineapple, chopped
  • 1 bell pepper, diced
  • 1 cup black beans, strained and rinsed
  • ¼ cup scallions, chopped
  • 1 cup quinoa
  • 1 cup candied pecans**
For the citrus dressing:
  • (makes more than needed for the quinoa salad)
  • ⅓ cup vegetable oil
  • ⅓ cup fresh squeezed orange juice
  • ¼ cup fresh squeezed lemon juice
  • 1.5 Tablespoons agave
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
Instructions
  1. Combine all the salad ingredients in a bowl. Serve on its own or over a lettuce of choice. Dress the salad to taste.
Notes
**To make your own candied pecans, heat 1 Tablespoon of butter in a saucepan on low until melted. Add 1 cup of raw, unsalted pecan halves to the pan. Then add 1 teaspoon of sugar and a dash of salt to taste. Stir until the pecans are fully coated and slightly toasted. Make sure to watch them constantly so that they do not burn.

Recipe adapted from: Fat Girl Trapped in a Skinny Body
 

Main Meal Poultry Turkey

Healthy Turkey Chili

You know what today is? Today is a sweatpants day. A roll out of bed late and decide to do nothing day. Today is a day we sit on the couch and watch really bad TV marathons. Jersey Shore – check. Law and Order SVU – double check. Real Housewives of…okay let’s not push it.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

It’s too damn cold to even think about going outside so let’s grab our snuggies (I know you secretly bought one, it’s fine), our favorite pair of sweatpants (embrace the elastic waistband) and eat some healthy turkey chili.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

This chili is slightly spicy, hearty and totally filling.  I recommend buying a ground turkey with a little bit of fat because it will have much more flavor.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

Serve it over brown rice and you’re ready to party.

Snooki and sweatpants are definitely invited.

 

Healthy Turkey Chili
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 lb ground turkey
  • 15 oz. black beans
  • 15 oz. kidney beans, drained
  • 24 oz. crushed tomatoes
  • 1 Tablespoon chili powder
  • ½ Tablespoon cumin
  • one dash cayenne
  • 1½ T brown sugar
  • ½ teaspoon salt (more or less to taste)
  • ½ teaspoon pepper
  • ¼ cup chopped fresh cilantro
  • cheddar cheese, for serving
Instructions
  1. Heat oil in a dutch oven or large skillet over medium-high heat. Add the onion, garlic, and bell pepper. Saute until tender - about 10 minutes. Season the ground turkey with salt and pepper. Make a well in the center of the onion mixture and add the turkey. Brown for about ten minutes.
  2. Stir in the beans and tomatoes. Season with chili powder, cumin, cayenne, brown sugar, salt and pepper. Reduce heat and simmer covered for at least 20 minutes (I simmered for about 2 hours - the longer is definitely better).
  3. Stir in the fresh cilantro and serve over brown rice with grated cheddar cheese.