How the heck is it already July?! Where did June go? I guess I spent June moving and getting situated into my new house. I did knock out a lot of recipes from the Skinny Supper Club and plan to keep using the Skinny Supper Club to plan my meals a month in advance. J and I did eat out some but I think we definitely stuck with being healthy a larger percentage of the time. I made the Copycat Panera Strawberry Chicken Salad a few weeks back and it was a major hit!
Serving Size:
1 Salad Plus 2 TBS of dressing
369 Calories
2 Weight Watchers Points
Ingredients:
For Salad
3 oz grilled chicken breast, cut into strips
3 cups salad greens
½ cup strawberries, sliced
½ cup blueberries
¼ cup mandarin oranges, canned, in it's own juice; drained + cut into bite-sized pieces
2 Tbsp slivered almonds
¼ cup pineapple chunks
For Strawberry Poppy Seed Dressing
1 cup fresh strawberries, sliced
¼ cup balsamic vinegar
2 Tbsp Stevia
1 clove garlic
½ tsp sea salt
½ tsp black pepper
2 tsp poppy seeds
Instead of Stevia I used sugar.
Directions:
-Preheat grill to high heat.
-Season chicken breasts with salt and pepper. Spray with PAM grilling spray. Place on hot grill, cooking 5 minutes on each side. Remove breasts from grill and set aside. Once chicken has had a chance to cool, slice into bite-sized strips. Instead of grilling I baked my chicken.
-For dressing, place all ingredients except poppy seeds in a blender and blend until smooth. Add poppy seeds to dressing and pour into an air-tight jar or seal-able container and shake until the poppy
seeds are well mixed.
-Refrigerated dressing will stay good for up to two weeks.
-Arrange all ingredients on a plate and top with 2 Tbsp of Strawberry Poppy Seed Dressing.
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Wanting to lose weight? Check out my Weight Loss Challenge
Wanting to lose weight? Check out my Weight Loss Challenge
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