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Canned tuna makes this recipe convenient and pantry-friendly while also offering an impressive punch of protein and omega-3 fatty acids. Salmon, sardines or mackerel would work just as well in ...
This easy white bean and spinach caprese salad features the classic combination of juicy tomatoes, creamy mozzarella, fragrant basil and tangy balsamic vinegar but adds tender white beans and ...
View Recipe. Chopped Salad with Chicken & Creamy Chipotle Dressing ... Canned salmon is a valuable pantry staple and a practical way to include heart-healthy omega-3-rich fish in your diet ...
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning and brushing often with the soup mixture. Cut the chicken into thin strips. Heat the remaining soup mixture over medium-high heat to a boil. Arrange the salad greens and chicken on a platter. Serve with the soup mixture.
Stir in 3 tablespoons of the oil. Rub the mixture all over the chicken and into the slashes. Transfer to a small roasting pan, cover and let stand for 1 hour. Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for 10 minutes, until browned and fragrant. Let cool. Roast the chicken for about 40 minutes, until cooked through.
We put a flavor twist on the classic chicken salad by using a lemon-herb mayonnaise. Try other mayo varieties, like roasted garlic or chipotle lime, in this fast, no-cook lunch recipe.