No more boring chicken salad! Instead, notch it up with chickpeas, olives and Indian-style spices in a light yogurt dressing. (No mayo!) This is definitely a "savory" chicken salad, hearty and filling with tons of protein. It's the kind of no-fuss recipe you’ll want to make on repeat — great for lunch, light dinners, or piling into pita for something portable. Good news: it's just as good straight from the fridge as the next day. For Weight Watchers? It's very point-friendly, all the ingredients except one (olives) are zero points! Let’s get to chopping! Approachable, Homestyle Whole Food, Simply Prepared with Pantry Ingredients. Little Effort, Big Reward. Another Quick Supper , a Kitchen Parade Specialty. Fun Picnic Food. Budget Friendly. Great for Meal Prep. High Protein (23 Grams in 200+ Calories). Weight Watchers Friendly. Naturally Gluten Free. Rave Reviews. So Good!!

My favorite taste-tester says that the first bite of this salad takes him straight back to Deep Mexico. The salad is hearty with high-protein quinoa, crunchy with vegetables and bright with lime. It's a real crowd pleaser! Vegan. Weight Watchers Friendly. Naturally Gluten Free. Great for Ingredient-Driven Mexican Meal Prep . ~ Skip Straight to the Recipe ~ COMPLIMENTS! "Really loved this salad." ~ Lesley BEST RECIPES! Quinoa & Black Bean Salad was one of 2005's "Best Recipes"! Best Recipes of 2005 Allillanchu! Say "allillanchu" (that means hello!) to quinoa, a new food friend. Her name is pronounced KEEN-wah and she’s from South America where she’s been cultivated for five thousand years. The ancient Incas called her "chesiya mama", that means "mother grain". But the fact is, quinoa is not a grain at all but the fruit of a plant related to beets, chard and spinach. Still, she’s prepared and ...

Spring, how fast, turns summer. Past are May Day and Mother’s Day, soon are June grads in black, June brides in white. Soon comes Midsummer, our longest day of the year, upside down from the southern hemisphere where right now fall fast turns winter. Hard-fought from winter, our spring is worthy of remembrance. Ferns that unfurl with time-lapse speed. The parade of spring color, polished pinks and luminous yellows. A spring snow of delicate cherry-blossom petals. The determined green of just-germinated grass. In turn, magnolia-, plum-, honeysuckle-, lilac-, honey locust-, iris- and peony-scented air. Tiny puff-ball bunnies whose favored salad bar, we hope, is someone else’s garden. The dog warming herself on the sun-warmed brick, sniffing the fat air. A pair of robins cavorting, ahem, atop a Boston fern. The first day with enough warm, enough cool, for breakfast, lunch and supper outside. Uniformed little-boy bottoms at-bat, winding up in physical and mental preparation. Th...

So simple, at the same time, simply divine. Roast salmon and spring's fresh asparagus together, then top with a lemon-caper vinaigrette. It's a perfect spring supper and truth be told, all summer long at my house. Enjoy! Fresh & Seasonal, Perfect for Spring & Summer. Weeknight Easy, Weekend Special. Weight Watchers Friendly. Low Carb. Naturally Gluten Free. High Protein.

How to gently poach chicken breasts in lemon water to yield moist, tender and flavorful meat for chicken salad. Then just toss in a light, healthy dressing of mayo, Greek yogurt plus lemon zest and juice plus a little chopped chive (or another fresh herb). The result? It's quick, it's simple, it's tasty, such an easy way to meal prep homemade chicken salad, especially in spring and summer for salad plates or impromptu picnic sandwiches. PS And anyone new to "poaching" chicken breasts, not to worry, poaching is a super-easy basic technique, literally as simple as boiling water. Chicken Salad Made from Scratch. Real Food, Fresh & Flexible. Budget Friendly. Great for Meal Prep. Low Carb. Low Fat. High Protein. Weight Watchers Friendly. Naturally Gluten Free.

The Recipe: A simple sorbet, just four ingredients! The Conversation: Honoring Charles, the farmer who raises ruby-red rhubarb. Not just vegan, Vegan Done Real . The farmers who deliver produce to farm stands deserve grateful tribute. Here, the Scharf farm has the sun and soil to deliver the year’s first spears of asparagus and the smallest, sweetest strawberries shortcake can conjure. Nearby a stand sells grape tomatoes to pop like candy, another dusky, fragrant blackberries. And then there’s Charles. Charles is getting on, you could say. Over the years of my weekly stops at his stand, his back has become a bit stooped. Still, his steps remain sprightly. And while his eyes have turned bleary, still, they sparkle with recognition. There will come a year, I’m afraid, when Charles, like his sister awhile back, will fail to appear in the spring. Each week, I will check, hopeful of his return. And then I will mourn his loss, my loss. So thank you now, Charles, for the r...