Holy guacamole!

Today's lunch was A-MAZ-ING! Spinach salad with my pre-cooked chicken, fresh salsa and a single-serve container of guacamole. My friend, Celeste, introduced me to this guacamole and gave me the idea for the salad. For those of you near a Co...stco, you MUST go find this guacamole! They come in packages of 12 single serve containers (no more guac turning brown before you get through it!) and each has only 80 calories (only 2 PPVS for those on WW)! Forget dressing...this is the bomb!See More

Celeste's Chicken Salad

Here's a yummy lunch idea that I got from a good friend, Celeste. It's a healthier version of chicken salad. In a bowl, mix 1/2 c fat free plain Greek yogurt with 1/4 cup honey Dijon salad dressing (I use Newman's Own Light Honey Dijon), salt, pepper, and chopped veggies (celery, onion, cucumber, peppers, etc.). Then add chopped, cooked chicken. I usually use a can of chunk chicken breast from Costco. Mix all together and serve on a sandwich thin or a bed of spinach. I sometimes top mine with a sliced hard boiled egg for more protein. Yummy!

I just finished making this Greek Quinoa Salad to put in the fridge for dinner tonight. I snuck a taste and it was delish!! (I added chopped, cooked chicken for added protein and used fat free feta.)
(From: http://therecipeseeker.wordpress.com/2013/05/26/greek-quinoa-salad/)

Greek Quinoa Salad

Servings: 6
WW Points+: TBA
Simply Filling: 0 points
Ingredients

• 1 cup quinoa, rinsed well using a fine mesh stainer
• 1.5 cups chicken stock 
• 1 cup diced bell pepper, diced (any colour, I like red and green)
• 1/2 cup cucumber, diced
• 1/4 cup red onion, chopped
• 1/4 cup black olives, sliced
• 3 oz fat free feta, cubed or crumbled
• 1/3 cup lemon juice
• 1 Tbsp olive oil
• 1 garlic clove, minced
• 1/2 tsp oregano
• 1/2 tsp basil
• salt and pepper to taste

Instructions To cook Quinoa:

• Place the rinsed quinoa in a saucepan over medium-high heat, stirring constantly for a couple minutes until water evaporates and quinoa is is lightly toasted. Then add the chicken broth, bring to a boil, then lower heat, cover and let simmer for 15 minutes. Remove from heat, and let stand for 5 minutes, then fluff with a fork and let cool.

To make Dressing:

• Whisk together the lemon juice, olive oil, garlic, oregano, basil, salt and pepper.

To complete Salad:

• Combine quinoa, dressing and remaining ingredients, toss to combine.