Dawna Stone

You Can Have A Better Life

healthy salad recipe

Hearty Chicken and Broccoli Rabe Salad

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I'm not kidding when I call this a ‘hearty' salad! Chicken and broccoli rabe combined with avocado, beans and a flavorful dressing…I think you'll agree this is a perfect salad!

Hearty Chicken and Broccoli Rabe Salad
Servings
2
Servings
2
Hearty Chicken and Broccoli Rabe Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a medium skillet or pot, place chicken breasts side by side in water or broth. Make sure liquid completely covers chicken (1 inch above chicken is best). Bring water to a boil and then reduce to a simmer. Partly cover pot with lid and simmer for 12-15 minutes. Turn off heat and let chicken sit for an additional 15 minutes or until completely cooked through. Remove chicken from liquid and set aside. If you are tight on time, you can always use a store-bought rotisserie chicken.
  2. While chicken is cooking prepare salad mixture. In a medium saucepan with steamer basket, bring one inch water to a boil. Add broccoli rabe, cover and steam for 3 to 5 minutes or until tender. Do not overcook. Let cool after steaming.
  3. In a medium bowl, combine broccoli rabe, beans, avocado (optional), tomatoes, scallions and parsley.
  4. In a small bowl whisk together olive oil, red wine vinegar, Dijon, salt and pepper. Pour over bean mixture and gently toss. Top with warm chicken and enjoy.
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Navy Bean and Asparagus Salad

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Delicious, refreshing and filling. What more could you want? I hope you enjoy this Navy Bean and Asparagus Salad as much as I do!

Navy Bean and Asparagus Salad
Servings
2
Servings
2
Navy Bean and Asparagus Salad
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In a medium saucepan with steamer basket, bring one inch water to a boil. Add asparagus, cover and steam for 3 to 5 minutes or until tender. Do not overcook. Let cool after steaming.
  2. In a medium bowl, combine beans, asparagus tips, tomatoes, scallions and parsley.
  3. In a small bowl, whisk together olive oil, balsamic, Dijon, salt and pepper. Pour over bean mixture and gently toss.
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Chickpea Salad (with Lemon and Mint)

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The ingredients and flavors in this salad are perfect! On it's own or as a side, this Healthy You recipe will fill you up and leave you smiling!

Chickpea Salad (with lemon and mint)
Servings
2
Servings
2
Chickpea Salad (with lemon and mint)
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. In medium bowl, whisk together garlic, olive oil, white wine vinegar, lemon juice, salt and pepper for dressing. Set aside.
  2. In a large bowl, combine chickpeas, bell pepper, cucumber, scallion and mint. Add dressing and toss to coat.
  3. For added flavor, refrigerate for 30 minutes prior to serving. Enjoy!
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Mushroom Risotto

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This mushroom risotto calls for a little time and care, but is well worth the TLC!

Mushroom Risotto
Servings Prep Time
4 45minutes
Servings Prep Time
4 45minutes
Mushroom Risotto
Servings Prep Time
4 45minutes
Servings Prep Time
4 45minutes
Ingredients
Servings:
Instructions
  1. In saucepan, warm broth on low heat.
  2. Heat olive oil in medium-large saucepan over medium-high heat. Add mushrooms, shallots and garlic, and cook until shallots are translucent (approximately 2-3 minutes). Add rice and salt to the mushroom mixture, and stir to coat.
  3. Stir 1/2 cup hot broth into rice mixture, and cook on medium-low heat, stirring constantly.
  4. When broth is almost completely absorbed, add another 1/2 cup hot broth, and continue to stir.
  5. Repeat until all broth has been absorbed in 1/2 cup increments.
  6. Expect 30 to 45 minutes of total cooking time.
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Chicken and Vegetable Stir Fry

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This Healthy You Diet recipe combines vegetables and protein in a single dish (woo-hoo!) and offers a variety of flavors and textures. I enjoy raw vegetables, but I really love incorporating them in a healthy, cooked meal. Additionally, this stir-fry recipe makes for the perfect weeknight meal as it is fast, easy and can serve as few or as many as you'd like!

Other great vegetables to add to the recipe include mushrooms and/or yellow, orange & red peppers. Don't be afraid to mix and match your veggies – you can never have too many!

Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Chicken and Vegetable Stir-Fry
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Cook the rice according to package directions.
  2. Meanwhile, in a small bowl, whisk together the broth and soy sauce or tamari. Set aside.
  3. In a large skillet over medium-high heat, heat the oil and swirl the pan to coat. Cook the chicken, stirring, for 3 to 4 minutes, or until it browns and is partially cooked. Add the garlic and ginger and cook, stirring constantly, for 15 seconds. Add the broccoli, peas, and carrots and cook, stirring constantly, for 3 to 4 minutes, or until tender-crisp. Add the spinach, sprouts, scallions, and reserved broth mixture. Cook, stirring constantly, for 3 to 4 minutes, or until the spinach wilts and the chicken is no longer pink and the juices run clear.
  4. Fluff the rice with a fork and divide among 4 plates. Spoon the chicken mixture over the rice and serve.
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Veggie Omelet and Fresh Fruit Cup

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Looking for a simple way to add vegetables to your breakfast? The classic omelet is just asking for a veggie addition! Pair it with fresh fruit and you have yourself a nutritious and filling meal.

Veggie Omelet and Fresh Fruit Cup
Servings
1
Servings
1
Veggie Omelet and Fresh Fruit Cup
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. Whisk eggs in small bowl, and set aside.
  2. Coat small, non-stick skillet with olive oil spray, and place over medium heat.
  3. Add tomato, onion, salt and green pepper, and sauté for 4-5 minutes, or until tender. Transfer vegetables to bowl, and wipe down skillet.
  4. Coat skillet with olive oil spray, and place over medium-high heat.
  5. Use spatula to gently fold one half of eggs over the other. Cook for additional minute.
  6. As center of omelet begins to set, add vegetables and spinach to one half of eggs.
  7. Combine fruit on plate with omelet, and serve.
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