Whole Foods

I traveled home this weekend so that I could visit my family for mother's day and decided to share what I have been doing in class. My family was very interested in trying new recipes and wanted me prepare something over the weekend. I am not a great cook, but last night I used left over grilled chicken to make a salad. I found a recipe online and went to Whole Foods in Hillsborough to buy a few ingredients for the salad. Whole Foods is grocery store that mainly caries organic products. Most of their products are also locally grown. I bought peaches, a red onion, pecans, and a head of lettuce for under 10 dollars. I prepared the salad and then made home-made peach-pecan vinaigrette dressing that was easy to make. The grilled chicken salad turned out very well and my family was surprised that I was taking the time to be healthy. This was a very healthy meal and was very simple to prepare.

GRILLED CHICKEN SALAD WITH PEACH-PECAN VINAIGRETTE

Ingredients

1/4 cup toasted pecans, plus more for garnish
2 tablespoons sherry vinegar
1 tablespoon chopped candied ginger (optional)
3 peaches, pitted and sliced
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 red onion, sliced
1 head lettuce, torn into bite-size pieces
10 ounces boneless, skinless chicken breasts and/or thighs, grilled and chopped

Method

Purée pecans, vinegar, ginger, one-third of the peaches, 2 to 4 tablespoons water, salt and pepper in a food processor until smooth. If desired, press through a fine sieve for a silkier dressing. Transfer to a large bowl. Add remaining peaches, onion, lettuce and chicken and toss to combine; garnish with more pecans.

Nutrition

Per serving (about 11.5oz/328g-wt.): 200 calories (60 from fat), 7g total fat, 1g saturated fat, 40mg cholesterol, 130mg sodium, 18g total carbohydrate (5g dietary fiber, 6g sugar), 18g protein