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.

Mango, Avocado Chicken Salad

*Serves 4

Per Serving: Calories 348, Protein 46g, Total Fat 10g, Carbs 15g, Fiber 4.5g

Ingredients: 

• 1.5 boneless skinless chicken breasts, poached and cut into bite-sized pieces

• 1 avocado, cubed

• 1 small mango, cubed

• 1 c. grape tomatoes, quartered

• 1/2 c. fresh or frozen corn

• 1/4 red onion, thinly sliced

• Walden Farms Honey Dijon

Instructions: 

• In a large bowl, combine salad ingredients and dressing.

• Gently toss until salad is coated in dressing, then season to taste with salt and pepper.

Greek Yogurt Chicken Salad stuffed peppers

*Serves 6

Per Serving: Calories 360, Protein 55g, Total Fat 10g, Carbs 15g

Ingredients: 

• 2/3 cup Greek yogurt

• 2 tbsp Dijon mustard

• 2 tbsp seasoned rice vinegar

• Salt & pepper

• 1/3 cup chopped fresh parsley

• Breast meat from 1 rotisserie chicken, cubed

• 4 stalks celery, sliced

• 1 bunch scallions, sliced and divided

• 1 pint cherry tomatoes, quartered and divided

• ½ English cucumber, diced

• 3 bell peppers, halved and seeds removed

Instructions: 

• In a medium bowl, whisk together the Greek yogurt, mustard and rice vinegar; season to taste with salt and pepper.

• Stir in the parsley. Add the chicken, celery and three-quarters each of the scallions, tomatoes and cucumbers.

• Stir well to combine. Divide the chicken salad among the bell pepper boats; garnish with the remaining scallions, tomatoes and cucumbers.

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.

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.

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!

Thai-Style Beef & Melon Salad

Serving Size is about 2 cups.  

Calories 149, Protein 15g, Total Fat 3g, Carbohydrates 18g, Fiber 3g.

Ingredients: 

• 12 Ounces of Beef Sirloin, or Other Boneless Steak, About 1-inch Thick, Trimmed

• 1/4 Teaspoon Kosher Salt

• 1/4 Teaspoon Freshly Ground Pepper

• 1/4 Cup Lime Juice

• 3 Tablespoons Fish Sauce

• 2 Teaspoons Sugar

• 1 Clove Garlic, Grated or Minced

• 1/2-1 Teaspoon Crushed Red Pepper

• 1 Medium-Large Firm Ripe Melon

• 1 Small Green Bell Pepper

• 1 Small Red Bell Pepper

• 6 Cups Lightly Packed Torn Boston Lettuce, (about 1 head)

• 1/2 Cup Slivered Red Onion

• 1/2 Cup Thin Cucumber Slices, Halved

• 1/2 Cup Lightly Packed Fresh Cilantro Leaves

• 1/2 Cup Lightly Packed Torn Fresh Mint Leaves

Instructions: 

• Preheat grill to Medium.

• Sprinkle both sides of steak with salt and pepper. Grill the steak about 5 minutes per side for medium-rare and 6 minutes per side for medium. Transfer the steak to a clean cutting board and let rest for 5 minutes before thinly slicing crosswise.

• Meanwhile, whisk lime juice, fish sauce, sugar, garlic, and crushed red pepper to taste in a small bowl. Cut melon into enough 5-inch long matchsticks to make 4 cups. (Reserve any remaining melon for another use.) Cut bell peppers into 2-inch long matchsticks. Combine the melon and peppers in a large bowl along with lettuce, onion, cucumber, cilantro, and mint.

• Add the sliced beef to the salad. Whisk the dressing, pour it over the salad and gently toss to combine.