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Low-Calorie Summer Salad

This summer salad is not only a refreshing healthy salad that’s super yummy, but it has just the right amount of healthy fat to keep you feeling full and energized!

Summer Strawberry & Grilled Chicken Salad

Low-Calorie Summer Salad RecipePrep Tip:
Dice up your favorite yummy ingredients to have more yummy in each bite!

Ingredients:
1 1/2 Cup Mixed Spring Greens
1/2 Cup Baby Kale
8 Ounces Grilled Chicken (marinaded in Apple Cidar Vinegar, Splenda, Salt & Spices)
1 Cup Chopped Strawberries
1/4 Cup Chopped Onion
1/2 Chopped Avocado
2 T Slivered Almonds
1/4 Cup Panera’s Low-Calorie Poppy Seed Dressing (available at Publix)

Toss the above ingredients together until all the ingredients are covered in a light coat of the dressing. Makes 2 servings.

Add 1 tablespoon of a low-calorie Balsamic Vinegar to your salad for more yummy Zip!
(look for the lowest-calories one you can get. See my blog on calories in vinegar for more tips)

Total Calories per serving: 315 calories
Protein: 27gms
Fat: 15.3gms
Carbs: 25gms

Prefer to Dine Out? Be careful!

You may get more than you bargained for. These 10 salads have more calories than a cheeseburger and large fry!!!
CLICK HERE to read my blog on LiveExercise and get 10 diet tips for salad lovers.

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Cali-Quinoa: Curried Black Bean & Mango Salad

Chicken, Black Bean & Mango Quinoa SaladYesterday I made a couple of amazing Quinoa salads for this week. I made a Mediterranean salad (which I’ll share later) and this delicious California inspired salad.

When I think of all the flavors that go in this salad, I can’t figure out for the life of me what to call it. I don’t feel like it’s truly “Mexican” cuisine. Maybe you can tell me where a dish like this originated.

The curry and mango almost give it a tropical flair. Personally, for me, it reminds me of California – or one of my beach days when I walked across the beach to grab a Diego salad with curry sauce from  Da Kine Diego’s Insane Burrito in Satellite Beach. Either way, as soon as this little salad hits my mouth, I guess my mind goes on vacation. No wonder I love this one!

I love the sweet with the spicy, and all the textures. This will definitely be one of those salads I bring to parties because all these yummy flavors are like having a party on your tongue!

Chicken, Black Bean and Mango Quinoa Salad

mango1 cup (uncooked) quinoa
Diced chicken (I cooked 3 breasts)
1 cup chopped mangoes
1/2 cup chopped
 cucumber
1 chopped onion
1 can black beans, rinsed and drained
handful of torn cilantro
Salt

Dressing:

1/4 cup olive oil
 (you can dilute this with water to reduce calories)
4 Tbsp. white balsamic vinegar
1 tsp. honey
1 Tbsp. curry powder
1/2 tsp. cumin

Vidalia Chop WizardCook 1 cup of quinoa as directed (in 2 cups water for 15 minutes). I added a dash of salt and fajita seasoning. Remove from heat and let it to continue to steam (this makes it more fluffy). While cooking your quinoa, also cook your chicken and diced into small cubes. I cooked my chicken in lime juice, cumin and curry. While the hot food cools, start chopping up the cool ingredients. I use the Vidalia Chop Wizard and LOVE it! (Thanks Kristie – that’s a gift that keeps on giving!) In a separate bowl, combine the dressing ingredients. Finally, combine the quinoa and chicken with the fresh ingredients and drizzle the dressing over it while mixing it until it is all well coated. Salt to taste. It makes 6 delicious servings.

369 Calories per Serving

  • 21 gms Protein
  • 12 gms Fat (only 1.7gm saturated fat)
  • 45 gms Carbs
  • 6.9 gms Fiber

This is a perfect salad for people who don’t have access to a microwave during the day.

Ways to reduce calories and make it even healthier:

  • Use Stevia instead of honey
  • Use less (or no) oil
  • Use more chicken, and less quinoa

This recipe was inspired by Curried Quinoa Salad with Black Beans and Mango at Babble.com

CLICK HERE to learn more about Quinoa – including where to get it, great nutritional information and more!

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