Chicken Florentine

It's National Eat What You Want Day!!!!!

Actually, I guess I saw it as DRINK What You Want Day. I knew as soon as I woke up this morning, on my way to work I was heading to Starbucks for an iced double grande dirty chai. It was fan-freaking-tastic. I was sad I only got a grande. At 11 a.m. it hit the spot. Cold. Spicy. Caffeinated. Perfection.

Anyhoo, since it is EAT What You Want Day, I decided to share one of Mr. B's favorite week night meals. It's fast, and as long as I prepare the sides ahead of time (yes, husbands. those boys), he has no problem making on the evenings I work. He loves anything he can throw on the grill.

And if I'm being completely honest, I thoroughly enjoy this meal, too. While I listed the directions for cooking this on the stove, it's quite simple to adjust the recipe for the grill. Instead of in a skillet, cook the chicken on the grill and brush on a little Italian dressing. On foil, grill up the spinach and any other sides you might enjoy with the chicken, such as zucchini chips or baby potatoes.

This.

Yes, I want this.

I'm salivating just ogling these photos.

Chicken Florentine
*inspired by a picture in a menu

Serves 4

3 Tbsp Italian dressing, divided (homemade or your favorite)
4 c lightly packed spinach leaves
4 small boneless, skinless chicken breast halves
8 slices smoked ham
4 slices Provolone cheese

Heat 1 Tbsp of dressing in large ovenproof skillet on medium heat. Add spinach; cook and stir 1 minute or until spinach is wilted. Remove from skillet; cover to keep warm. Add remaining dressing and chicken to skillet; turn chicken over to evenly coat with dressing. Cook 5-6 minutes on each side or until chicken is cooked through. Top evenly with ham (I like to toast my ham a bit before putting on the chicken) and cheese; cover. Reduce heat to low; cook 1-2 minutes or until cheese is melted. (Or, place under broiler to brown.) Spoon spinach mixture evenly onto plates; top each with chicken.

Yeah, I was starving a little hungry, and, as you can see, the spinach never made it to the plates! But at least my zucchini chips add some color. Yum.

With Love and God Bless,
Brindi

Healthy Sweet 'n' Sour Marinated Chicken

This chicken.

If there was only one chicken dish I could convince you to make, it would be this one.

Until I made my next chicken dish, obviously.

I could eat chicken every day and never tire of it. I'm 90% certain that is why I'm not a vegetarian. The other 10% belongs to a perfect medium-rare steak. A girl's gotta have her steak.

But back to this particular chicken. It's marinated and it's healthy. It's quick and it's delicious. It pleases the man in your life. It will please you.

This chicken pairs perfectly with rice and your favorite vegetable. Sometimes I add it to a stir fry or eat it cold in a lunch salad. The flavors from the marinade easily complement and are very versatile.

Which makes this chicken the most perfect chicken.

A chicken to flavor up your go-to weeknight meal. Any leftovers can flavor up tomorrow night's meal.

As I said, chicken all the time.

Sweet 'n' Sour Marinated Chicken

Serves 4

4 chicken breast halves
1/4 c apple cider vinegar
1/4 c orange juice*
1/4 c lime juice*
1/4 c lemon juice*
1/4 c brown sugar
3 Tbsp Dijon mustard
1 Tbsp minced garlic
1/2 tsp salt
1/2 tsp pepper
2 Tbsp olive oil

(*Side note: When I'm out of lemons or limes, I use a few drops of my lemon essential oil, and when there's no orange juice, the orange blossom essential oil is a fantastic replacement. Although, I recommend using one or the other of the oils because you need the liquid. But I guess you could replace it with water or stock.)

Combine all ingredients, except chicken and olive oil, in a large glass bowl. Stir to combine. Slowly pour oil into mixture while stirring with a whisk. Place chicken in marinade, cover and chill 8 hours, or overnight, turning once or twice. In a large skillet or grill pan, cook chicken over medium heat for 6-8 minutes on each side, or until cooked.

With Love and God Bless,
Brindi

Grilled Chicken Pita Wraps

These chicken pitas are fit for a KING.

Better yet, the starving husband whose appetite can hold the entire contents of one's fridge.

Know anyone like that?

Any recipe approved by Mr. B is a sure win for my blog. Any recipe approved between mouthfuls of pita jumps to the head of the class.

But, truth be told? We've been eating this chicken pita wrap recipe for years. Like back when we were engaged years. Another truth? Every time I make it, Mr. B informs me I don't make it enough.

That puts a BIG smile on my face.

This chicken pita wrap usually graces our table about every other week throughout the summer (err...shall I say warmer...) months because I really like to keep my ingredients fresh and seasonal. With that being said, lately I've been craving lighter food fare. I think it's because Ohio is buried under three feet of snow on top of five feet of snow on top of three inches of solid ice. I'm pretty sure the grass is there somewhere. Clearly, my body and appetite are over winter. So when I came across the feta cheese hiding in my refrigerator drawer, I immediately salivated over the thought of my chicken pita wraps.

They're kind of my spin on a healthier Greek pita. Add some cucumbers, tomatoes, bacon, and plain Greek yogurt. Skip the olives. Mmmmm and olive oil.... Top with chopped walnuts and all on a bed of sprouts and greens. I promise this is killer delicious and will leave you full and satisfied.

Grilled Chicken Pita Wraps

Serves 6

Feta mixture:
5 oz crumbled feta cheese
2 Roma tomatoes, chopped
1/4 c extra virgin olive oil
1 tsp oregano
2 drops lemon essential oil

Yogurt sauce:
8 oz plain Greek yogurt
1 T extra virgin olive oil
1 garlic clove, minced

6 pitas (I like the whole wheat and flax seed ones from )
6 chicken tenders, thawed and patted dry
3 T soy sauce (LOVE marinating my chicken in soy sauce!)
juice & zest of 1 lemon
6 slices pre-cooked bacon
alfalfa sprouts
arugula or other type of leafy greens
2 cucumbers, chopped
salt and pepper, to taste
Optional toppings: 1 avocado, chopped; 1 red onion, thinly sliced; 3 hard-boiled eggs, chopped; raw walnuts, chopped

In a bag, marinate chicken in soy sauce and lemon oil mixture for 30 minutes to an hour on the counter (tossing once throughout to make sure all chicken is coated). Meanwhile, in a bowl, mix together feta ingredients and leave out on the counter to "settle" for 30 minutes. In a medium bowl, combine yogurt sauce ingredients; cover and chill in fridge until ready to use.

When chicken is finished marinating, heat a grill pan to medium-high heat. Heat until cooked, about 4-6 minutes per side. Once chicken is finished and slightly cooled, slice or chop it up. Whatever fits your fancy. Now you're ready to build your pita. Start by layering on your greens and sprouts, topped with chicken and bacon. Add on chopped cucumbers, a sprinkle of salt and pepper, a spoonful of each the feta mixture and the yogurt sauce. Garnish with walnuts, eggs, onion, or avocado. Fold up what you can and devour!

With Love and God Bless,
Brindi

Creamy Pasta with Chicken and Broccoli

Nom.Nom.Nom.Nom.

I'm a pasta girl. No matter how much I try to not be a pasta girl, you know heavy carbs and gluten and all that jazz, I can't help it. I'm a pasta girl. It's delicious. Versatile. Quick. Easily feeds a crowd. Cheap. Did I mention it was delicious?

However, when asked my favorite ethnic food I always answer Mexican. I guess I'm also a taco and nachos girl. Oh, and we love fajitas over here! I'd say we have Italian night just as often as Mexican night. But we're talking noodle, right now. And quick week-night dinners. And, my friends, this one is a no-brainer. It's simple. It's versatile. It's cheap. It can feed a crowd.

Folks, it's pasta.

Sprinkled with protein and greens.

Creamy Pasta with Chicken and Broccoli
Serves 6

3 c pasta (any type would work)
4 c broccoli, chopped
3 Tbsp Italian or vinaigrette dressing
3 small boneless, skinless chicken breasts, halved
garlic, minced
2 c favorite marinara sauce
2-3 Mini Babybel single cheese rounds, cubed
1/4 c Parmesan cheese, grated

Cook pasta according to package directions, adding broccoli to cooking water during the last 3 minutes. Meanwhile, heat dressing in large pan on med-high heat. Add chicken and garlic; cook 5 minutes. Turn chicken over; continue to cook for another 5 minutes until chicken is cooked through. Drain pasta mix; return to pan and set aside. Add marinara and cubed cheese to chicken skillet; cook on med-low 2-3 minutes or until cheese is completely melted, mixture is well blended and chicken is coated, stirring occasionally. Remove chicken from skillet and keep warm. Add pasta and broccoli to sauce mix; mix well. When ready to serve, plate pasta with sliced chicken on top, and sprinkled with Parmesan cheese.

With Love and God Bless,
Brindi

Chicken Thighs: Something Other Than Pan-Fried

Finally! I worked up the nerve to experiment with chicken thighs.

Mr. B is a meat-and-potatoes kind of man. He is a huge fan of pork. He really enjoys chicken. And, unlike me, he really, really enjoys chicken thighs and legs. I have a habit of cringing every time I see him place said thighs and legs into the fridge to thaw for a dinner later in the week. I cringe because I know the only meal possibility for this chicken is in a pan, with lots of fat and salt. As much as I like chicken, this is completely unappetizing to me (not to mention, not the healthiest either), which is why Mr. B makes this dish on the evenings I work late. I cringe at the thought of him putting this much "grease" into his body. And don't get me wrong, this isn't an every-day meal, nor weekly. It's more once a month, maybe...but still. I cringe. Also, I'm cringing the whole time I'm trying to clean the darn grease-laden pan. Ick.

But every time I suggest a new way to cook said chicken, Mr. B frowns. He does not want me to "ruin" his chicken with an experiment. Why can't I leave well enough alone? He's eating it. He likes it. Let.It.Be.

Alas, I cannot. So when I saw him lay down some chicken thighs the other night, I plotted and raided the fridge to see what I could possibly do to make the chicken tasty because these thighs, by gosh, were going in the oven. I found goat cheese and lemons. Hallelujah. (I mean lemons alone make everything better....except coffee. Ick.) I grabbed some lemon pepper seasoning--my favorite when it comes to anything meat--and other seasoning items, and jumped to it before he noticed I was "ruining" his chicken. Soon the chicken was in the oven, and I informed him dinner would be ready in less than an hour. No complaints. (Honestly, I think he forgot he set the chicken in the fridge.)

He was quite surprised when I set the chicken, along with a balsamic drizzled tomato salad, down on the dinner table in front of him, but he didn't say one word. Probably because it smelled ah-mazing!

Roasted Chicken Thighs with Lemon and Goat Cheese

1-2 lbs chicken thighs, patted dry with paper towels
5 oz goat cheese
1/2 tsp dried oregano
1/2 tsp of minced garlic
juice and zest of 1/2 lemon
salt and lemon pepper
olive oil, enough to rub into chicken (about 2 Tbsp)

Preheat oven to 425 degrees.

In a small bowl, mix goat cheese with oregano and garlic until well combined. Lightly rub olive oil on the skinless side of the chicken thighs and sprinkle with desired amount of salt and lemon pepper. Place thighs skin-side down in roasting pan. Lift the skin and stuff each thigh with the goat cheese mixture, using it all. Sprinkle with salt, lemon zest, and a dash of lemon juice. Roast the chicken thighs for 40 minutes or until done. Let rest about 10 minutes before plating.

Yes, this is now Mr. B's new favorite way to eat his chicken. Score one for the wife.


P.S. It's also National More Herbs, Less Salt Day, so celebrate by raiding your pantry and leaving the salt behind when it comes to tonight's chicken!

With Love and God Bless,
Brindi

Recent Eats

I apologize. I haven't shared any recipes or eats with you lately. But no worries. Here's a post full of mouth-watering eye candy. And something I can't get enough of lately, homemade pizza. (But, glancing at this post overall, it seems to be some form of bread....hmmm.)

Just in case you're new to Sweet B's, I'm a fan of homemade pizza. ONLY. That greasy stuff that comes in a box or sits under heating lamps for hours ....ewwww. Yes, I will pass on that. But this stuff, my homemade is where it is, my friends. And I only use one pizza dough recipe (I don't buy the frozen; really it's not that hard to make it yourself). I use Pioneer Woman's pizza dough recipe, using a little less oil than called for. Each batch makes two pizza crusts. And then I throw on whatever toppings I happen to have. Like in the above photo, it was more of a rid-the fridge-of-produce-that-should-have-been-used-yesterday kind of pizza. It has bell peppers, mushrooms, tomatoes, basil, and mozzarella cheese on top of drizzled olive oil and minced garlic. YUM.

But this one? Yes, this one was premeditated. And a few weeks later I'm still singing it's praises. It was that good. Mr. B was quite skeptical because it is topped with nectarines and blackberries. He was quite confused, but lately (at a complete surprise to me) has been trying everything and anything new I make. He didn't speak once as he polished off over half of this "weird" pizza.

So here are the STATS for this beauty:

1 homemade pizza crust. Sprinkle on olive oil, brown sugar and a little bit of minced garlic. Top that with pieces of cooked chicken (a great way to use up leftovers), caramelized onions, nectarine slices, and fresh blackberries. Then layer on fresh mozzarella and basil, and bake at 500 degrees for about 10 minutes. (After, I leave the pizza under the broiler for a few minutes to make the cheese extra tasty.) I came across this pizza idea--and slightly adapted--while perusing through one of my favorite blogs, How Sweet It Is. Head over there for the full recipe.

*Note: I think this pizza would be an excellent addition to a brunch menu :)

Since there were no leftovers (thank you, Mr. B), I settled for a nectarine and fresh mozzarella grilled cheese for my lunch the next day. Yes, it too was just as delicious.

With Love and God Bless,
Brindi

Mr. B's Chicken

Oh, Mr. B.

How you make such a tasty meal. And you don't. follow. directions.

It drives me nuts. It's my OCD personality.

I'm all about following the recipe correctly the first time, and then making my own adjustments the next time around. I used to never stray from this mantra, but over the last few years I have...especially when it comes to my healthier lifestyle, like replacing some ingredients with healthier ones, and realizing I don't have to have every ingredient listed and I can substitute to my own liking. Actually, I'm pretty sure I have no mantra except make it healthy, delicious, and good for you. These are my rules now. (Oh and, as I said before I'm OCD, I hate mess, so I clean up as I go.)

Mr. B's rules:

• The recipe must have a picture so he can see what the food is supposed to look like.
• If he doesn't have all the ingredients, oh well. "They all can't be that important."
• Just because the recipe is written in a certain order doesn't mean it has to be done that way.
• The kitchen must be a disaster when finished.

Ai. yi. yi.

Yet, this chicken dish is divine. I don't know how he does it. I don't know what he does, which step he's missing/combing/ingredient added or subtracted. I'm too busy cleaning up his mess as he cooks to pay attention.

One day he found this recipe in this huge cookbook I purchased for him way back when he moved into his first apartment all by his lonesome. It was on sale, way cheap...like $9.99 cheap...at Borders. (Ahh, Borders.) It's The 1,000 Best Recipes. And this thing can be a serious weapon. It's huge, inconvenient, and I have no idea why I bought it for him of all people, but it has beautiful and mouth-watering recipe gems. Anyhoo, he decided he wanted this for dinner. He had "all" of the ingredients, so he made it. And it's been his dish ever since. We have this about once every other month, only because he decides he wants to "cook-cook" every other month. (Mr. B will usually make a quick dinner, and it's usually just for him, about once a week, reading: steak or pork chops or sausage or eggs and bacon or frozen pizza [GASP.]. When he can grill, then his cooking is more frequent.)

Once, I was feeling brave. We hadn't had this dish in awhile and he was working late, therefore I decided to surprise him with his recipe. I followed the directions, used all of the right ingredients, and it looked exactly like the picture (which his never does, btw; this should have been my first clue). It wasn't awful. But it wasn't Mr. B's chicken. My sauce turned out soupy and thin. His is thick and holds to the chicken.

Alas, this is Mr. B's recipe and only his.

Chicken in Mushroom & Paprika Sauce (a.k.a. Mr. B's Chicken)
*this is the somewhat adapted recipe from The 1,000 Best Recipes

serves 4

4 chicken breasts
1/4 c flour (or cornstarch)
8 oz mushrooms, thinly sliced
1 onion, finely chopped
2 cloves garlic, minced
1 Tbsp paprika
1/2 c (plus more for cooking) chicken broth, divided
1/3 c sour cream (or Greek yogurt)
1 Tbsp tomato paste
2 Tbsp chopped parsley

Trim fat from chicken and cut into bite-sized pieces. Place chicken and flour in plastic bag, shaking until chicken is coated. Heat some chicken broth in a large skillet over medium heat, and cook (in batches, if needed) until chicken is brown, about 5 minutes. Place chicken on plate and set aside. Add more chicken broth to skillet, adding onion and garlic, cooking 2  minutes over medium heat. add mushrooms and cook until tender, about 2 minutes. Remove from heat. Add paprika, cooked chicken, and stir to combine. Combine tomato paste with 1/2 c chicken broth in a small bowl. Add to skillet and stir until combined. Season to taste. Return to heat and bring to a boil. Reduce and simmer, covered, 5 minutes. (I know for a fact Mr. B doesn't do this step.) Cook until chicken is cooked through. Stir in sour cream, and sprinkle with parsley.

Good luck. Oh, and here's to making recipes your own!

*I promise to update this post with prettier pictures. We always devour this dish before I realize I haven't taken a picture!

With Love and God Bless,
Brindi

My Chicken Divan

When fall hits, I crave filling and warm foods that hug you. Like chili, cornbread, homemade macaroni and cheese, and chicken and dumplings. I also desire crock pot dishes and casseroles that promise leftovers...except with Mr. B in the house it's nearly impossible...unless it's something he doesn't like, which happens at least once a week....then I need to make sure I really like it or my co-workers will get a surprise treat.

 

As soon as the colder weather hits, my crock pot and oven have been non-stop. And last week I started craving Chicken Divan. It's one of my many favorite go-to recipes that I pass on making in the summer because a) it's a little heavy, and b) in 90 degree heat, I don't want to turn the oven on unless it's absolutely necessary.

But when the thermostat is reading 60, it's time for a comfy blanket, the oven, and a big bowl of something warm....like Chicken Divan.

Which reminds me of my apartment days with my friend Jessica. The whole heating thing was a joke. It's a long story, but we'd find any excuse to turn on the gas stove. We'd pull up stools (while bundled in hats, gloves and blankets) and study for our exams sitting as close to the stove as we could get while we waited on dinner, which usually was tuna noodle casserole.

Oh, those were the days....hmmmm, I think not.

You can't go wrong with this dish. There's a little something for everyone.....chicken, broccoli, creamy goodness, cheese, and a hint of curry.

YUM-O

But the original dish was a Paula Deen recipe, so I found a few ways to lighten it up without sacrificing taste. 

And this winter you don't need to miss out on your favorite dishes. Just make a few substitutions.

Chicken Divan
*adapted from Paula Deen's recipe

Serves 6

1 (12 oz) pkg frozen broccoli, chopped
4 c shredded chicken, cooked
2 cans cream of mushroom soup
1/2 c mayonnaise
1/2 sour cream
1 c plain, nonfat Greek yogurt
1/2 c grated sharp cheddar
1 Tbsp fresh lemon juice
1 tsp curry powder
salt and pepper, to taste
1/2 c chicken broth
1/2 c grated Parmesan
1/2 c soft bread crumbs
2 Tbsp butter, melted

Preheat oven 350 degrees. Microwave broccoli 2 minutes, until thawed. Drain well and put in large bowl. Add chicken. In medium bowl combine soup, mayo yogurt, cheddar, lemon juice, curry, salt and pepper, and broth. Whisk together to make a sauce. Pour sauce over broccoli and chicken; mix well. Place mixture in 9x13" baking dish coated with cooking spray. Pat down evenly and smooth with spatula. Combine Parmesan, crumbs and butter, and sprinkle over top. Bake 30-45 minutes.

*NOTE: Best served over brown rice.

** Also fabulous as a vegetarian dish...substitute the chicken for portobellos.

O.M.G. This is sooooooooo delicious. A perfect comfort food.


With Love and God Bless,
Brindi

My Chicken Parmigiana with Pasta for One

Happy Monday!

I hope you're enjoying a fabulous start to the week. My day started off a little slower than I wanted....sleeping in until 9 AM! However, I did not get to bed until well after midnight because Mr. B got a new toy over the weekend and I was introduced to Angry Birds for the first time. (I know. I'm way behind. I'm aware.) Anyhoo, let's just say I'm obsessed, frustrated, crazy addicted.

Just like I'm addicted to this homemade marinara sauce.
I will never, not ever buy another jar of marinara sauce. This is THE sauce. Light and perfect and tasty and everything a sauce should be.

Not to mention portion controlled. I love recipes for one. I need, need them for the times when my husband wants pork chops (again) and sausage (for the third day in a row).

I've had this recipe in my repertoire for a few years now. But every time I come across it, or remember I have it, it's like a new find. A fantastically, delicious hidden treasure in my cookbook. And I'm serious. I have not bought any other sauce since this discovery. I mean it's not as quick as opening a jar and warming it on the stove, but it's close enough. The taste is worth the extra few minutes it takes to throw the ingredients in a blender and heat up. I mean, the pasta has to cook, the chicken has to cook....to be honest, the sauce is the easiest and the fastest of the three.

And did I mention how fantastically delicious it is?

And that I love Chicken Parmigiana.

And I love making comfort foods healthy.

So this here, my Internet friends, is a winner.

 

Chicken Parmigiana

Serves 1

1 egg white
1 boneless, skinless chicken breast
1/4 tsp salt
1/4 c seasoned bread crumbs
1 tsp EVOO, divided
2 Tbsp grated mozzarella cheese
1 c canned diced tomatoes (with juices)
2 Tbsp chopped onion
1 clove garlic
1 tsp grated Parmesan cheese
1 tsp ground black pepper
1 tsp tomato paste
2 basil leaves
1 oz cooked whole-grain angel hair pasta
1 c steamed broccoli

Heat oven to 400 degrees. Place egg white in shallow bowl. Sprinkle chicken with salt. Spread bread crumbs on sheet of wax paper or foil. Dip chicken in egg, then dredge through bread crumbs. Coat small oven-safe skillet with cooking spray. Heat 1/2 tsp oil over medium-high heat. Cook chicken on one side until bread crumbs begin to brown, 4-5 minutes. Turn and cook 2-3 minutes more. Transfer skillet to oven; bake chicken 8-10 minutes. Remove. Sprinkle chicken with mozzarella and bake until cheese melts and chicken is cooked through, 1 minute more.

For sauce: Blend tomatoes, onion, garlic, Parmesan and pepper in food processor or blender until smooth. Heat a small saucepan over medium heat and add remaining 1/2 tsp oil. Cook tomato paste, stirring constantly, until paste browns, 3-4 minutes. Add tomato mixture and basil. Cook until sauce becomes smoother, 4-5 minutes. Stir in pasta; serve with chicken and broccoli.

*Note: When I make this for Mr. B, he needs a little sugar to cut the acidity, so I chop up a few baby carrots and toss them into the blender as well. The sweetness of the carrots cut the acidity and he never even knows they're there. Well, maybe now he does....

Nutritional Info: Calories 521, Fat 10, Carbs 47, Fiber 10, Protein 58

With Love and God Bless,
Brindi

Chicken & Wild Rice Salad

During the weekends, I make sure to set aside time to prepare my meals for the work week. This semester has challenged me a little because I'm working longer shifts so I could have more days off, which means I not only eat lunch at work, I'm also eating dinner. My weekend preparations are a little more in-depth, but it saves me a lot of time and money throughout the week.

I tend to be a health nut and I like to know what goes into my food. As I mentioned many times previously, Mr. B and I are not fans of eating out/fast food. And although it would be easier to order out for dinner, along with my co-workers, it's harder on my wallet and my health.

For my lunches and dinners throughout the week, I rely on big batches of soups and salads to get me through. They're quick, and since Mr. B doesn't like them, they give me plenty of meals. Although I've come a long way, my husband is still a picky eater. Unfortunately, he dislikes many of my favorites, like peanut butter, peas, couscous, carrots, pasta salads, cream cheese, nuts, soups...and cheesecake. So I take these opportunities to make the meals I love.

This Chicken and Wild Rice Salad is a staple in my work-meals repertoire.

It primarily consists of everything my husband dislikes: carrots, celery, dried cranberries and almonds. And it's best eaten cold. This salad makes huge portions, perfect for my weekly lunch or dinner.


Chicken & Wild Rice Salad

Serves 6

1/4 c white wine vinegar
2 tsp sugar
1 tsp Dijon mustard
1/4 tsp salt
1 garlic clove, minced
2 Tbsp olive oil
2 c chicken broth
1 1/2 c uncooked wild rice
1 Tbsp butter
1 lb skinless, boneless chicken breast
1/4 tsp salt
1/8 tsp black pepper
1 c chopped celery
1/2 c shredded carrots
1/3 cried cranberries
1/4 c chopped almonds, toasted
2 Tbsp minced red onion

Combine the first five ingredients in medium bowl, Gradually add oil, whisking until well blended. Cover dressing and chill. Meanwhile, combine broth, rice and butter in medium saucepan; bring to a boil. Cover, reduce heat and simmer 45 minutes or until rice is tender and liquid is absorbed. (The time can vary depending on the rice you use.) Remove rice mix from heat; cool. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook eight minutes on each side until done. Cool; cut into 1/2" cubes Combine cooked rice, chicken, celery, carrots, cranberries, almonds and onion in large bowl. Add dressing; toss gently to coat. Cover and chill.

*NOTE: Salad will keep in refrigerator for several days.

**NOTE: This salad can easily be made vegetarian. Omit the chicken and use a vegetable broth instead. (I actually had a vegetarian co-worker tell me that my salad looked amazing.) Yes, it's that amazing.

Nutritional Information
Per serving: Calories 352; Fat 10; Carbs 40; Fiber 4; Protein 25


With Love and God Bless,
Brindi