Category: Lettuce

Sarah's Lettuce Wraps

3/15/2013

2 cups cooked, shredded chicken
2 tbs thinly sliced green onion
Small handful of chopped walnuts
Small handful of dried cranberries
¼ - ½ cup plain, low-fat Greek yogurt (or your choice)
Salt and pepper
8-12 large lettuce leaves

1. Mix the first five ingredients in a medium bowl to your desired consistency and season to taste with salt and pepper. Wrap a quarter of the mixture in 2 large lettuce leaves and serve.

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Greek Salad with Grilled Chicken

3/15/2013

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¼ cup chicken broth
2 T red wine vinegar
1 T fresh oregano, chopped (or 1 t dried)
2 t olive oil
1 t sugar
salt/pepper to taste
1-2 cloves garlic (minced)
1 pound skinless, boneless chicken breasts
8 cups lettuce/mixed salad greens
1 cup cucumbers
1 cup tomatoes (chopped)
2-4 slices onion (separated in rings)
¼ cup feta cheese
8 pitted Kalamata olives

1. Combine chicken broth, vinegar, oregano, olive oil, sugar, garlic, salt and pepper in a small bowl. Set aside all but 2 tablespoons of the dressing. Preheat grill or broiler.

2. Brush chicken breasts with the 2 tablespoons of dressing. Place on grill rack or broiler pan coated with cooking spray. Cook for 5 minutes on a side or until chicken is done. Cut into slices ¼ inch thick.

3. Combine lettuce, cucumbers, tomatoes, and onion in a large bowl and toss with reserved salad dressing. Top salad with chicken, olives and feta cheese. Serve immediately.

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Meal Plan - Winter Week 5

Sarah's Lettuce Wraps

Greek Salad with Grilled Chicken

Featherstone Farm Recipes

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