Tasty Salads...no really!

Well week one of "get back on track" is under way, and so far so good.  We've eaten a lot healthier and have even managed to get in some exercise each day (walking and Jillian Michael's 30-day Shred).  Like for most people watching what they eat, that means consuming a lot of salads.  I wish I could say I was one of those people that would be satiated by some lettuce and raw veggies, but I am not.  I think the biggest killer with salads is the dressing.  While I love a good chunky blue cheese dressing as much as anyone, I prefer to make my own vinaigrettes to control oil/fat contents.  Here are a couple salads we've had this week that have been flavorful and actually filling. 

Healthy, Spicy Chicken Taco Salad:

For the chicken-

1 pound of ground chicken (or chopped up boneless, skinless breasts)

1 tablespoon vegetable or canola oil

1 teaspoon each of dried oregano, cumin, coriander, chili flakes, onion powder, garlic salt, and black pepper

1 tablespoon of chili powder

Heat oil in a skillet over medium-high heat.  When oil is hot, add in chicken and spices.  Cook until browned and cooked through.

For the salad-

1 pound spicy chicken (from recipe above)

3 cups lettuce (whatever you prefer, we used iceberg)

2 cups thawed, frozen corn

1 avocado (we unfortunately had to omit this because Publix had not one single ripe avocado)

Juice of 2 limes

1 tablespoon canola oil

2 tablespoons favorite salsa (we used a spicy salsa verde)

Crumbled goat cheese (amount is up to you!), or any kind of cheese

Mix everything together and enjoy!! Filling would also be good without the lettuce and served inside of a tortilla.

Taco Salad

Fresh Peach (or nectarine) Salad:

4 slices of cooked bacon, crumbled

1 fresh white peach or nectarine, chopped

2 tablespoons dried cranberries

2 cups mixed greens

Juice of 1 lemon
1 tablespoon Dijon mustard

1 tablespoon olive oil

1 oz crumbled blue cheese

Salt and pepper to taste

Peach Salad

Mix all together and serve immediately.  Or mix everything but the lettuce and can be kept in the fridge for a few hours until ready to eat.