Avocado Chicken Salad

*Serves 6

Per Serving: Calories 219, Protein 20g, Total Fat 12g, Carbs 9g, Fiber 5g

Ingredients: 

• 2 medium cooked chicken breasts shredded

• 2 ripe avocados pitted and diced

• 1/2 cup corn roasted, canned, or frozen

• 1/4 cup red or green onion minced

• 2 tablespoons cilantro minced (or parsley or dill)

• Walden Farms Lime Crema Street Taco Sauce

• salt and pepper to taste

• In a large bowl, add the shredded chicken, avocado, onion, corn, and cilantro.

• Drizzle with the Walden Farms Lime Crema Street Taco Sauce and season with salt and pepper.

• Toss gently until all the Ingredients are combined.

Low Carb Egg Salad Lettuce Wraps

*Serves 6

Per Serving: Calories 219, Protein 20g, Total Fat 12g, Carbs 9g, Fiber 5g

Ingredients: 

• 12 Hardboiled eggs.

• 1/2 cup Walden Farms Amazin ‘ Mayo

• 1/2 cup Yellow Mustard.

• Salt & Pepper

• Cook your hardboiled eggs and let them cool.

• Shell the hardboiled eggs. Once they are shelled, cut each egg in half in one small bowl put all of the yokes. In a large bowl put all of the egg whites.

• Next cut all of the egg whites into small pieces and put the chopped egg whites back into the large bowl.

• With a fork smash the yokes until they are all fully crumbled into tiny crumb pieces.

• Add the mayo and the mustard to the bowl with the mashed egg yokes. Mix everything well so it is nice and creamy.

• Add the yoke mixture to the diced egg whites and mix well.

• Add salt and pepper to taste.

• Serve right away with lettuce or store in the fridge in an airtight container.

Balsamic Grilled Steak Salad

*Serves 4

Per Serving: Calories 322, Protein 26.5g, Total Fat 12g, Carbs 16g, Fiber 1g

Ingredients: 

• 12 oz. skirt steak, fat trimmed

• 1/4 c. balsamic vinegar

• 1 clove garlic, minced

• 1 tbsp. packed light brown sugar

• 1/2 tbsp. vegetable oil

• salt & pepper

• 6 c. baby arugula

• 2 ripe peaches, thinly sliced

• 1/3 c. crumbled feta cheese

• Walden Farms balsamic vinaigrette*

Instructions: 

• In a large resealable plastic bag or baking dish, combine steak, vinegar, garlic and brown sugar.

• Marinate 20 minutes at room temperature. Heat a grill or grill pan over high heat.

• Remove steak from marinate, coat with vegetable oil, and season generously with salt and pepper.

• Grill until desired doneness, 3 minutes per side for medium-rare. Let rest 5 to 10 minutes, then slice against the grain.

• Arrange salad: In a large serving bowl, add arugula, peaches, blue cheese or feta, and steak.

• Drizzle with dressing and gently toss.

Chipotle Chicken Tostadas w/ Pineapple Salsa

*Serves 3

Per Serving: Calories 215, Protein 14g, Total Fat 11g, Carbs 13g, Fiber 2g

Ingredients: 

• For the pineapple salsa

• 1 cup diced fresh pineapple

• 1/8 cup finely diced red onion

• 1/2 tbsp finely diced jalapeño

• 1 tbsps fresh lime juice

• 1/2 garlic clove, minced

• 1/2 tbsp chopped fresh cilantro

• 1/2 tsp olive oil

• For the chipotle chicken

• 1/2 tbsp olive oil

• 6 oz ground chicken

• 1 tsp chipotle chili powder

• Freshly ground salt and pepper

• 1/8 cup fat free chicken broth

• 1/2 tbsp tomato paste

• To assemble

• 3 flat tostada shells

• 1 avocado, mashed

• 1/4 cup shredded purple cabbage

• 1/8 cup chopped fresh cilantro

Instructions: 

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

• In a bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve.

• In a large skillet, heat the oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper. Cook the chicken, breaking up the meat until it is brown, about 7 minutes.

• Drain off any excess fat from the pan. Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Cook for about 2 more minutes.

• Remove from heat. Place tortillas in a single layer on baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake until golden brown and crisp.

• Carefully spread the mashed avocado on top of each tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and cilantro.

Chicken, Strawberry & Spinach Salad w/ Avocado

*Serves 2

Per Serving: Calories 218, Protein 12.5g, Total Fat 10g, Carbs 11g, Fiber 5g

Ingredients: 

• 4oz skinless chicken breasts

• 2.5 oz fresh spinach

• 4 oz fresh strawberries

• 1/2 avocado

• 1/8 cup Feta cheese, crumbles, reduced fat

• 1 tbsp almonds, sliced

• 1/8 cup red onion, chopped

• Walden Farms balsamic vinaigrette*

Instructions: 

• Pound out chicken breast to an even thickness.

• Season with salt & pepper and place on George foreman grill for 20 minutes or until cooked through.

• Arrange the spinach, strawberries and red onion in a bowl.

• Lightly toss with dressing. Add the avocado, sliced chicken and top with feta and almond slices. Serve immediately.

Chef Salad Wraps

*Serves 2

Per Serving: Calories 330, Protein 44g, Total Fat 10g, Carbs 13g

Ingredients: 

• 2 slice ham

• 2 slice turkey

• 2 slice cheddar (low fat, 1oz)

• 2 slice swiss (low fat, 1oz)

• 4 tablespoons baby lettuce greens

• 1/2 bell pepper, thinly sliced

• 1/4 slice red onion, thinly sliced

• 2 teaspoon Walden Farms ranch dressing*

Instructions: 

• Lay down larger piece of lunch meat on the bottom.

• Add the two slices of cheese on top of the meat, along with a piece of bacon.

• Add the thin slices of pepper and onion and top with baby greens.

• Spoon 1 teaspoon dressing and then carefully roll up into a wrap. Repeat

Quick Chicken Loaded Taco Salad

*Serves 1

Per Serving: Calories 250, Protein 27g, Total Fat 6.5g, Carbs 20g, Fiber 5.5g

Ingredients: 

• 2oz Rotisserie chicken breast

• 1/4 Roma tomato, chopped

• 1 1/2 cups lettuce

• 1/2 bag Quest loaded taco chips*

• 1/8 cup corn, drained

• 1/4 cup black beans, drained

• 1 tbsp mexican cheese

• Walden Farms Thousand Island Dressing *

Instructions: 

• Combine all ingredients into a bowl, mix and top with Walden Farms Thousand Island Dressing.

Tuna & Egg Salad

*Serves 1

Per Serving: Calories 310, Protein 47g, Total Fat 11g, Carbs 2.5g, Fiber 0g

Ingredients: 

• 1/2 tbsp light Mayo

• 1 tsp Dijon mustard 1 5-oz. can Tuna (drained)

• 1 tbsp sweet Pickles (finely chopped)

• 1 large Hard boiled eggs (diced)

• dash of parsley, paprika salt & pepper

Instructions: 

• Mix light mayo, mustard, parsley, and paprika, until smooth.

• Add tuna, diced and sweet pickles.

• Mix everything together and if you notice any large pieces of tuna, break them up.

• Top with diced egg.

Chicken & Black Bean Salad

*Serves 4

Per Serving: Calories 280, Protein 32g, Total Fat 9g, Carbs 18g, Fiber 8g

Ingredients: 

• 2 16 oz skinless, boneless chicken breasts

  1 tbsp taco seasoning

  1/2 tsp cumin

  1 cup canned black beans, rinsed

  1 cup chunky salsa

  6 cups chopped romaine

  1/4 cup reduced fat Mexican cheese blend

  4 tbsp avocado & cilantro dressing*

Instructions: 

• Place the chicken in the slow cooker and season with taco seasoning and cumin.

• Pour the beans over the chicken and top with salsa.

• Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat.

• To make the salad, place 1 1/2 cups lettuce on each plate, top 3/4 cup chicken and bean mixture, 1 tbsp cheese and 4 tbsp creamy avocado dressing.

*Avocado & Cilantro Dressing:

• Scoop 1 avocado into a blender. Add 1/2 cup almond milk, 1/4 cup cilantro leaves, 1/2 tsp. garlic powder, salt, and pepper.

• Blend/process until smooth. Add additional almond milk, 1 tablespoon at a time, to thin the dressing until it reaches desired consistency. Taste and adjust seasonings.

Loaded Taco Lettuce Wraps

*Serves 2

Per Serving (1 wrap): Calories 150, Protein 17.5g, Total Fat 5g, Carbs 9g, Fiber 3g

Ingredients: 

• chicken breast tenders, cut into cubes (6oz)

• 1 bag Quest Loaded Taco Tortilla Style Protein Chips

• 1 large egg

• 1 tsp paprika

• 1/4 tsp garlic powder

• 1/4 tsp salt

• 4 leaves romaine lettuce, rinsed

• 1/2 avocado, diced

• 1 roma tomato, diced

• 1/4 cup red cabbage, thinly sliced

• 1/4 cup onion, diced

• handful of cilantro

Instructions: 

• Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper OR an air fryer with non-stick spray.

• Place the crushed chips, paprika, garlic powder and salt into a bowl and stir until combined.

• Scramble egg in a separate bowl.

• Coat the chicken cubes with egg and toss each piece in the chip mixture until completely coated.

• Transfer to the baking sheet or air fryer basket.

• Cook in the oven for 14-17 minutes or the air fryer for 12-14 minutes.

• Assembled tacos with chicken, avocado, diced tomato, onion, cabbage and cilantro.

• Top with your favorite hot sauce and enjoy!

Chicken Taco Bowls

*Serves 4

Per Serving: Calories 260, Protein 33.5g, Total Fat 7g, Carbs 29g, Fiber 18.5g

Ingredients: 

• 8 6-inch low carb flour tortillas

• Olive Oil cooking spray

• 8 oz boneless, skinless chicken breast, cut into ½-inch pieces

• 1 teaspoon garlic powder

• 1 tablespoon olive oil

• 1 cup prepared salsa

• ½ cup shredded sharp non-fat cheddar cheese

• ½ cup reduced-fat sour cream

• 1 cup thinly sliced lettuce

• 1 medium tomato, chopped

• 2 tablespoons sliced black olives

Instructions: 

• Preheat oven to 375°F.

• Cover with a damp paper towel & heat tortillas in microwave 20 sec.

• Coat each side of 4 tortillas with cooking spray. (Keep the remaining 4 tortillas covered.)

• Turn a 12-cup muffin tin upside down. Nestle a tortilla in the space between 4 cups to form a "bowl”. Repeat, making 4 bowls total. Bake until firm and beginning to brown, about 15 minutes. Repeat with the remaining 4 tortillas.

• Meanwhile, toss chicken with garlic powder & salt in a bowl. Heat oil in a large skillet over medium-high heat. Add the chicken & cook, stirring, until it is no longer pink on the outside, about 3 minutes.

• Add salsa and cook, stirring, until the chicken is no longer pink in the middle, about 3 minutes more. Cover and remove from the heat.

• Fill each tortilla bowl with about ¼ cup of the chicken mixture. Top with 1 tbsp each cheese and sour cream, 2 tbps each lettuce and tomato & a few olives.

Grilled Chicken & Ranch BLT Salad

*Serves 8

Per Serving: Calories 315, Protein 32g, Total Fat 10g, Carbs 15g, Fiber 7g

Ingredients: 

• 4 chicken breasts

• 2 packages baby kale

• 2 heads Romaine lettuce

• 2 red onions, sliced

• 1 avocado, sliced

• 16 slices low fat turkey bacon

• 2 cups bocconcini cheese, sliced in half

• 2 cups heirloom cherry tomatoes, sliced in half

• 1 cup Walden Farms Balsamic Vinaigrette

• Walden Farms Ranch

Instructions: 

• Preheat BBQ to med-high heat.

• Slice chicken breasts in half lengthwise. Place in a large plastic bag with Balsamic Vinaigrette, mix well, letting sit for 10 min or so.

• Meanwhile, add romaine and baby kale to a large bowl, then add cherry tomatoes, bocconcini, red onions and sliced avocado.

• BBQ chicken for 4–5 min per side. Remove from BBQ and set aside, then slice when cooled slightly.

• Meanwhile, cook turkey bacon (5–7 min on med-high heat, flipping occasionally). Add chicken, toss with ranch dressing and serve!

Grilled Chicken Wrap

*Serves 1 

Per Serving: Calories 202, Protein 28.5g, Total Fat 5g, Carbs 17.5g, Fiber 10g

Ingredients: 

• 1 La Factory Low Carb Tortilla

• 3oz boneless, skinless chicken breast, grilled & chopped

• 1 cup romaine Lettuce, shredded

• 1 tbsp Walden Farms Amazin’ Mayo

• 1/2 medium Tomato

• Salt & Pepper to taste

Instructions: 

• Grill chicken on bbq or George Forman grill (approx. 20-25 minutes), flip halfway through.

• Microwave the tortilla until slightly warm (approx. 5–10 seconds); lay tortilla flat and spread Walden Farms Amazin’ Mayo down the center, lay chicken, tomato and lettuce on top.

• Fold tortilla like a burrito.

Low Carb Salad on a Stick, Italian Style

Recipe makes 4 servings, 1 skewer is one serving.  

Calories 57, Total Fat 3.75g, Protein 4g, Carbohydrates 3.5g.

Ingredients: 

• 4 cups romaine lettuce, chopped into large chunks (1 bag of chopped romaine lettuce will work)

• 8 large black olives, pitted

• 8 small cherry tomatoes or grape tomatoes

• 6 slices of reduced-fat salami, each slice cut into fours, see shopping tips

• 8 teaspoons Walden Farms Italian Dressing

• 2 teaspoons Parmesan cheese

• 4 wooden, bamboo or other disposable skewers (such as plastic)

• Instructions: 

• To make each salad stick:
  a. Place 1 little triangle of salami on wooden stick.
  b. Make a small stack of lettuce (about ¼ cup of lettuce) and thread onto stick.
  c. Next, add 1 olive
  d. Add 1 more stack of lettuce
  e. Add 1 tomato
  f. Repeat these steps two more times ending with 2 triangles of salami on top
  g. Place on serving plate. Drizzle each with 2 teaspoons salad dressing and sprinkle ½ teaspoon Parmesan cheese on each.

  These can be prepped in advance and stored in the refrigerator. Drizzle the dressing and sprinkle with cheese just before serving.

BLT Salad Wrap

*Serves 1

Per Serving(: Calories 155, Carbs 15g, Protein 18g, Total Fat 4g, Fiber 8g

Ingredients: 

• 1 La Factory Low Carb Tortilla

• 4 slices extra lean turkey bacon

• 1 medium Roma Tomato, chopped

• 1/2 cup Romaine lettuce, shredded

• 1 tbsp fat-free mayonnaise

Instructions: 

• Cook turkey bacon according to the package instructions; once cool enough to handle, chop coarsely.

• Warm tortilla in the microwave (approx. 5–10 seconds); lay tortilla out flat on serving plate, spread mayonnaise all over the tortilla, leaving about 1 inch of space around the perimeter.

• Layer the lettuce, bacon, and tomato on top of the tortilla; roll up tightly and enjoy.

Buffalo Chicken Chop Salad Wrap

*Serves 1 

Per Serving: Calories 164, Protein 21g, Total Fat 5g, Carbs 15g, Fiber 8g

Ingredients: 

• 1 La Factory Low Carb Tortilla

• 1/2 boneless, skinless chicken breast, cooked & chopped

• 1/2 romaine Lettuce, shredded

• 2 1/2 tsp hot cayenne pepper sauce

• 2 tsp reduced-fat parmesan-style grated topping

• 1/2 tsp fat free Sour Cream

Instructions: 

• Place cooked chicken in microwave-safe dish, top with parmesan topping & cayenne pepper sauce; toss to coat & cook for 45 seconds on medium-high heat.

• Microwave the tortilla until slightly warm (approx. 5–10 seconds); lay tortilla flat and spread sour cream down the center, lay chicken mixture and lettuce on top.

• Fold tortilla like a burrito.

Chicken Taco Mason Jar Salad

*Serving size: 1 Jar  

Calories 318, Protein 35g, Total Fat 10g, Carbs 22g, Fiber 3.5g

Ingredients: 

• 1/4 cup Greek non fat yogurt, plain

• 1/4 cup taco sauce

• 2 cups romaine salad, chopped

• 6 oz chicken breast, cooked & chopped

• 1/2 cup black beans

• 1/2 cup corn

• 1/2 cup grape tomatoes, sliced

• 1/4 cup reduced fat mexican cheese, grated

Instructions: 

• Whisk together yogurt and taco sauce in a small bowl until completely combined.

• Place an equal amount of dressing at the bottom of each jar.

• Divide remaining ingredients among the jars, layering in the following order: chicken, black beans, corn, cheese, tomatoes and lettuce.

• Twist on the top to seal your salads and refrigerate until ready to serve.

• When you’re ready to eat, just dump the jar onto a large plate or bowl and enjoy!

Chicken & Bean Burritos

*Serving size: 1 burrito half, 2 tablespoons pico de gallo, and 1 tablespoon sour cream.

Calories 287, Protein 25g, Total Fat 8.5g, Carbs 25g, Fiber 3g

Ingredients: 

• 3/4 lb chicken breast tenders, cut into 1-inch pieces

• 1/2 cup pre-chopped onion

• 1 1/2 tsp chili powder

• 1/2 tsp ground cumin

• salt & peper to taste

• 2 tsp canola oil

• 1/2 cup low-sodium black beans, rinsed and drained

• 1 tbps minced garlic

• 2 (10-inch) flour tortillas

• 1/4 cup shredded Monterey Jack cheese

• Cooking spray

• 1/2 cup pico de gallo

• 1/4 cup low-fat sour cream

Instructions: 

• Combine first 5 ingredients in a bowl; toss well.

• Heat a large skillet over medium-high heat. Add oil; swirl to coat.

• Add chicken mixture; cook 8 minutes or until chicken is done, stirring occasionally.

• Add beans and garlic; cook 2 minutes or until heated, stirring frequently.

• Divide chicken mixture evenly among tortillas.

• Top each burrito with 2 tablespoons cheese. Roll up each burrito.

• Heat a large skillet over medium-high heat.

• Coat both sides of burritos evenly with cooking spray.

• Place burritos in pan; cook 2 minutes on each side or until browned.

• Cut burritos in half. Top with pico de gallo and sour cream.

Sloppy Joe Salad

Recipe makes one serving.  

Calories 175, Protein 20g, Total Fat 5g, Carbohydrates 13g.

Ingredients: 

• 1 Cup Spinach

• 1 Cup Romaine Lettuce

• 1 Packet CarbEssentials Sloppy Joe Mix

• 1/4 Cup Low-Fat Mozzarella Cheese, Shredded

• 5 Cherry Tomatoes

• 2 Slices Red Onion

• Your Favorite Walden Farms Calorie-Free Salad Dressing

Instructions: 

• Combine the contents of one packet of CarbEssentials Vegetarian Sloppy Joe Mix and 5 ounces of HOT water in a saucepan. Stir thoroughly.

• Bring to a boil over medium heat. Reduce heat and simmer uncovered 6 to 8 minutes or until thickened, stirring frequently.

• Toss together all ingredients topped with sloppy joe mixture.

• Add Walden Farms dressing as desired.

Healthy Burrito Bowl

Recipe makes one serving.  

Calories 350, Protein 42.6g, Total Fat 3.8g, Carbohydrates 36.3g.

Ingredients: 

• 1/4 Cup Black Beans

• 1 Teaspoon Chicken Broth

• Pinch of Cumin

• Pinch of Cayenne

• Pinch of Garlic Powder

• 1/2 Cup Red Cabbage, Sliced Thin

• 3 Ounces Precooked Grilled Chicken Breast, Sliced Thin

• 2 Tablespoons Nonfat Greek Yogurt

• 2 Tablespoons Fresh Salsa

• Fresh Cilantro, for garnish

• Sliced Green Onions, for garnish

Instructions: 

• Microwave black beans with chicken broth, cumin, cayenne, and garlic powder or high for 30 to 45 seconds until heated; set aside.

• Add red cabbage to your bowl then spoon the black beans on top. Layer sliced chicken, greek yogurt, salsa, cilantro and green onions on top and enjoy!