Author of “Flourish Your Journey?
Ingredients
• 1/4 cup light or fat-free mayonnaise • 2 Tbsp plain, fat-free yogurt • 1 Tbsp apple cider vinegar? • 2 Tbsp Splenda • 1/4 tsp celery seed • 1/2 tsp kosher salt • 1/2 tsp ground dry mustard? • 1/2 tsp paprika • 1 Tbsp fresh grated onion (just grate a white or yellow onion until you get about 1 Tbsp of juice….it’s that simple!) • fresh ground black pepper • 2 1/2 cup pre-bagged coleslaw mixture • 1 cup broccoli slaw or Rainbow salad (a mix of broccoli, cauliflower, carrots and red cabbage) • 1 cup finely sliced bell pepper (any color will do!) Directions
In a medium bowl, combine mayo, plain yogurt, vinegar, Splenda, celery seed, salt, dry mustard, paprika and fresh grated onion, whisking to combine. Add coleslaw, broccoli slaw and chopped peppers, tossing to coat. Add black pepper to taste. Refrigerate at least 30 minutes, or until ready to serve. Asiago Chicken Salad
• 1 tablespoon orange juice • 1 tablespoon light soy sauce • 4 boneless, skinless chicken breasts, cooked • 1/3 cup light or fat-free mayonnaise • 1/3 cup shredded Asiago cheese • 2 tsp adobo sauce (from chipotles in adobo sauce; find it canned and in the ethnic aisle!) • 2 Tbsp shredded fresh basil Directions
Chop or shred chicken into bite-sized chunks. Set aside. In a medium bowl, combine mayonnaise, Asiago cheese and adobo sauce, mixing together. Add chicken and coat with Asiago mixture. Add shredded basil and fold in. Serve in lettuce cups or just eat by itself! Remember to refrigerate! Tip: If you like it extra spicy, add a chopped chipotle pepper from your can of chipotle peppers in adobo sauce. View OH member recipes and more! Click here! Join the Conversation: |