Nuts And Chicken Recipes

From Prevention.com

Fresh light dinner with great flavor, the size of this recipe is great for two if your husband eats two portions. :)

Very quick and easy, can use fresh instead of canned tomatoes. Very tasty hot or cold.

From Epicurious

A refreshing, crunchy, low fat, and low carb version of a commercial curry chicken salad.

A wonderful chicken salad with a nice twist of added nuts and dried cherries.

This tasty dish is quick and easy.

Israeli Couscous with feta, pine nuts, and chicken

Bake whole skinless chicken breasts until internal temperature reaches 180 degrees. Cool then chop coarsely. Finely chop celery. Slice grapes in half. Toast walnuts for about 6 minutes at 375 degrees, Cool the nuts. Combine all ingredients with the mayo and mustard. Add salt to taste. Yields 4 cups, or 8 1/2 cup servings

Adapted from The Minimalist Cooks at Home

I always ordered this dish at our favorite Italian restaurant and it came swimming in oil. This modified version ramps up the broccoli and provides a healthy meal around 300 calories. The pine nuts give it a delicious, nutty flavor.

I use whatever chicken is already cooked in the fridge... which changes the flavor somewhat... Also, if I eat this with bread then it makes two servings.. but if I eat it without bread - it's one serving for less than 300 calories.. HUGE serving..

You can change it up using grapes or other fruit you love. Yummy

adapted from Clean Eating Cookbook

You can add nuts if you wish... it will add about 200-300 calories for a 1/4 cup...

Serve this on a bed of lettuce or whole grain bread or wraps.

From Cooking Light Magazine

My husband makes this chicken salad once in a while and it is delicious.

A warming Gluten Free soup that's really filling.

This is a twist on a recipe idea I found in my Real Simple app.

This salad can be prepared for Lunch or Dinner Salad. It is quick, easy for you non-cooks like me.

This recipe was found at: http://farmhousedelivery.com/blog/warm-chi
cken-salad-with-peppers-pears-toasted-
pinenuts/

It has been modified for caloric purposes.

A lighter, fresher version!

This comes from the New York Times recipes. I've modified the recipe a bit by increasing the kale, and when I made it, I reduced the olive oil. I also used boneless/skinless chicken breasts because that's what I had. I personally left out the butter at the end, as well as the saffron. Absolutely delicious!!!

A yummy sweet and crunchy dinner salad that is super satisfying