Sesame-Lime Chicken Salad on Baby Kale

Ingredients:

  • ¾ cup shredded cooked chicken breast
  • ½ small red bell pepper
  • ½ cup bagged matchstick carrots
  • 1 sliced scallion
  • 1 ½ Tablespoon fresh lime juice (or to taste)
  • 1 Tablespoon reduced-sodium soy sauce
  • 1 Teaspoon dark sesame oil
  • 1 cup baby kale
  • Chicken Salad
  • 1 Tablespoon chopped cilantro

Directions:

  1. Combine ¾ cup shredded cooked chicken breast (3 oz.), ½ small red bell pepper cut into thin, bite-size stripes, ½ cup bagged matchstick carrots, 1 sliced scallion, 1 ½ teaspoon fresh lime juice (or to taste), 1 Tbsp. reduced-sodium soy sauce, and 1 tsp dark sesame oil.
  2. Line a plate with 1 cut baby kale, top with chicken salad and 1 Tablespoon chopped cilantro.

Beet, Mozzarella and Greens Salad

Ingredients:

  • 1 tablespoon balsamic vinegar
  • 1 tablespoon water
  • 2 teaspoons extra-virgin olive oil
  • 1/8 teaspoon Dijon mustard
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups loosely packed mixed baby greens
  • ¼ cup loosely packed fresh basil leaves
  • 1 (8.8 ounce) package pre-cooked beets, sliced
  • 3 ounces part-skim mozzarella cheese, cubed
  • 1 tablespoon toasted pine nuts

Directions:

  1. Whisk together vinegar, water, oil, mustard, salt, and pepper in a small bowl.
  2. Divide greens and basil between 2 plates. Arrange beets evenly over greens. Top evenly with mozzarella and pine nuts. Drizzle with dressing.