Memories and healthy recipes for your dinner table.
The weather has been amazing this summer. It was as if the heat was spent in May when we experienced 115 temperatures. Uncharacteristic of the area. With the onset of fall we are trying to get our fill of fresh fruit and vegetables before winter. …
This has been one of my favorite salads as of late. The dressing is lite not greasy. Pair with something simple as the flavor of the salad can be dramatic. Source: Bon Appétit February 2008 2 tablespoons finely chopped shallots 2 tablespoons seasoned rice vinegar …
I came across this recipe in a magazine a couple of years ago. I love how simple it is to make.
1/2 tsp or more ground cumin
Salt, to taste
3 cups chopped rotisserie chicken
2 limes, quartered
1 head of Romaine lettuce, shredded (you can use any type of lettuce)
1 (15.5 oz) can black beans, rinsed
1 cups grape tomatoes, halved
3/4 cups chopped cilantro
1 1/2 cups shredded cheddar cheese
2 avocados, thinly sliced
Heat chicken in a skillet on medium to low heat. Combine the cumin with ½ tsp salt and sprinkle over chicken. Add juice from two lime wedges. Heat until cooked through, about five minutes.
In a large bowl add lettuce. Season with the remaining salt and lime wedges. Toss to combine. Add chicken, beans, tomatoes, cilantro, cheese and avocado.