TEX-MEX CHICKEN SALAD

TEX-MEX CHICKEN SALAD

Serves 4.

• 2 c. (10 oz.) cooked diced chicken breast

•1/2 c. shredded light Cheddar

• 1 small avocado, diced

• Kernels from 1 uncooked ear of corn (about 2/3 c.)

• 1/2 c. chopped red onion

• 1 red bell pepper, diced

• 1 tablespoon lime juice

• 1/4 tsp. cumin

• 1/2 c. salsa

• 1/2 c. light sour cream

Directions

Combine the chicken, cheese, avocado, corn, onion, lettuce and red pepper in a large bowl.

In a small bowl, combine the lime juice, cumin, salsa and sour cream. Toss the dressing with the salad. Divide among 4 plates; sprinkle each with the crumbled tortillas.

Nutrition information per serving:

Calories347Fat15 gSodium437 mg

Dietary fiber5 g

THAI TUNA SALAD

Serves 4.

• 1 tbsp. sugar

• 3 tbsp. lime juice

• 1/2 tsp. Thai red curry paste

• 1 lb. tuna steak

• 1/8 tsp. salt

• 1/8 tsp. pepper

• 4 c. thinly sliced romaine lettuce

• 1 red bell pepper, cut in thin strips

• 1/2 c. basil, thinly sliced

• 1/2 c. chopped fresh mint

• 1/4 c. thinly sliced green onions

• 1 c. grape cherry tomatoes, halved

Combine the sugar, lime juice, fish sauce and curry paste in a bowl; set aside.

Sprinkle the tuna with the salt and pepper. Heat the grill, a grill pan or nonstick skillet over medium high, add the tuna and sear 3 to 4 minutes on each side, or until cooked to desired degree of doneness. Let cool 5 minutes; slice into thin strips.

Combine the lettuce, cucumber, red pepper, basil, mint, green onions and tomatoes in a large bowl. Toss in about half the dressing. Divide among 4 plates. Top each plate with 1/4 of the tuna, and drizzle the remaining dressing over the fish.

Nutrition information per serving:

Calories174Fat2 gSodium830 mg