Name: Chicken Strawberry Salad Wrap
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp honey (amber, light); 2 tbsp vinegar (red wine); 1 tbsp water; 1/8 tsp salt (table); 2 tbsp olive oil (extra virgin); 8 oz romaine lettuce; 8 oz chicken breast (w/o skin); 1/2 cup strawberries (fresh, sliced); 3/4 cup avocado (fresh, sliced); 1/3 cup red onion (fresh, sliced); 2 tbsp almonds (sliced); 8 each spring roll skin

Chicken Strawberry Salad Wrap

Servings	Prep Time
4	30 minutes

Servings	Prep Time
4	30 minutes

Chicken Strawberry Salad Wrap

Servings	Prep Time
4	30 minutes

Servings	Prep Time
4	30 minutes

Ingredients

1 tbsp honey amber, light
2 tbsp vinegar red wine
1 tbsp water
1/8 tsp salt table
2 tbsp olive oil extra virgin
8 oz romaine lettuce
8 oz chicken breast w/o skin
1/2 cup strawberries fresh, sliced
3/4 cup avocado fresh, sliced
1/3 cup red onion fresh, sliced
2 tbsp almonds sliced
8 each spring roll skin

Servings:

Instructions

Shred chicken breasts. To make dressing, add stevia, vinegar, water, oil, and salt in salad dressing shaker. Shake well. Wait to assemble until ready to serve: Wet the spring roll. When bendable, layer with lettuce, chicken, strawberries, avocado, red onion, and almonds. Drizzle on a little dressing. wrap up in spring roll skin. Cut on diagonal. Enjoy!

Recipe Notes

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Thai Chicken and Tofu Stir Fry

Servings	Prep Time
2	45 minutes

Servings	Prep Time
2	45 minutes

Thai Chicken and Tofu Stir Fry

Servings	Prep Time
2	45 minutes

Servings	Prep Time
2	45 minutes

Ingredients

4 tbsp mark's peanut sauce *see other recipe
2 tbsp safflower oil
1 tbsp sesame oil
6 oz chicken breast w/o skin, raw
1 tbsp ginger root fresh
1 tbsp garlic cloves, fresh
1/2 each peppers bell, red, sweet, fresh
1 each cabbage fresh, shredded
4 oz tofu extra firm
2 cups rice noodles dehydrated
4 oz chicken stock
1 each romaine lettuce fresh, head
1/4 cup mung bean sprouts fresh
2 oz cashews dry roasted, salted

Servings:

Instructions

Prepare/soften rice noodles. While noodles are cooking, thinly slice chicken breast. On seperate cutting board, mince ginger and garlic. set aside. Julienne red pepper and shred or chiffinade bok choy, cabbage, and romain lettuce. Roughly chop cashews. Add oils to wok or deep saute pan and heat on high heat. Add sliced chicken and cook about 2-3 minutes; about half way done. Add ginger and garlic and saute briefly for about 2 minutes. Add pepers, bok choy and cabbage and saute to barely soften, about 2 minutes. Dice tofu and add along with peanut sauce. Heat to loosen. Add rice noodles and chicken stock. Season to taste. Place lettuce on two plates and divide stir fry mix evenly on top of lettuce. Top with bean sprouts and cashews.

Recipe Notes

complete nutrition notes

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Chicken Strawberry Salad Wrap

Thai Chicken and Tofu Stir Fry

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