for the dressing:
In a large bowl, whisk together the chutney, yogurt, curry powder, oil, lime juice, salt, and pepper.
for the salad:
Add to the dressing the chicken, chickpeas, lettuce, apple, goat cheese, scallions, mint, raisins, and hot sauce, if using.
Spoon the filling into the center of each wrap, leaving a 2- to 3-inch border. Fold the bottom flap of the wrap up and over the filling. Fold in the sides and roll up tightly to enclose the filling. Cut each wrap in half and serve.
per serving:
Calories 353; Protein 26g; Carbohydrates 47g; Dietary Fiber 17g; Sugar 17g; Total Fat 12g; Saturated Fat 5g; Sodium 598mg
After I had Jade, I started getting sinus infections
frequently and I wanted to find ways to treat and prevent them instead of just taking antibiotics. My yoga instructor suggested I see an acupuncturist. I was skeptical but figured I had nothing to lose. And I have to say that while I started it to help with my sinuses, acupuncture has had so many more benefits for me.
When I get acupuncture, I have no choice but to turn off my brain. I literally fall asleep! I've never found anything else that helps me meditate and tune out the way acupuncture does. I also think it rejuvenates the skin on my face. It helps cells to heal and reproduceânaturally, instead of through injections and other things some women turn to in their forties.
Roughly twice a year, I go once a week for ten to twelve weeks at a time. You do have to get over the needles, which are, I admit, a bit odd to see at first. But they don't hurt. I've even converted my sister and some friends.
Chicken Salad with Roasted Root Vegetable Vinaigrette
chicken
salad with
roasted root vegetable vinaigrette
This is a great way to use up leftover roasted vegetables and chicken and turn them into a light salad. The roasted veggies are more interesting the second time around in a vinaigrette as opposed to just on their own. Even when I don't have leftover roasted veggies, I have been known to toss some raw ones in the oven just to make this delicious dressing, which I eat on everything: pasta, grilled fish, and, obviously, chicken. The chicken for this salad can be warm or cold, straight from the fridge.
serves 6
1 head romaine lettuce, chopped
1 head radicchio, chopped
1 Belgian endive, chopped
2 cups (½-inch) diced cooked skinless chicken breast
In a large bowl, combine the lettuce, radicchio, endive, and chicken. Add the vinaigrette and toss to coat.
per serving (includes vinaigrette):
Calories 163; Protein 17g; Carbohydrates 11g; Dietary Fiber 4g; Sugar 3g; Total Fat 6g; Saturated Fat 1g; Sodium 101mg
roasted root vegetable vinaigrette
MAKES ABOUT 2½ CUPS
2 medium carrots, peeled and cut into 1-inch pieces
2 medium parsnips, peeled and cut into 1-inch pieces
1 large shallot, quartered
â
cup plus 2 tablespoons extra-virgin olive oil
1â
cups low-sodium chicken broth
¼ cup frozen unsweetened apple juice concentrate, thawed
3 tablespoons apple cider vinegar
1 teaspoon pure maple syrup
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 425ºF.
On a rimmed baking sheet, toss the carrots, parsnips, and shallot with 2 tablespoons of the olive oil. Roast until the vegetables are tender, about 30 minutes. Set aside to cool.
Combine the carrots, parsnips, shallot, remaining â
cup oil, the chicken broth, apple juice concentrate, vinegar, maple syrup, salt, and pepper in a blender or food processor. Blend until smooth.
per serving (2 table-spoons):
Calories 72; Protein 1g; Carbohydrates 6g; Dietary Fiber 1g; Sugar 3g; Total Fat 5g; Saturated Fat 1g; Sodium 53mg
Lemon-Mustard Potato Salad
lemon-mustard potato
salad
This hearty, colorful vegetarian lunch totally satisfies because it has tons of flavor from nuts, Dijon mustard, lemon zest and juice, and fresh thyme. It's truly a potato
salad
âwith plenty of arugula and bits of chopped bell pepper. This dish keeps well and can even be served as a side at dinner. Because it can sit well on a buffet table, it goes with everything, and everyone can eat it (it's actually vegan), this is my potluck lunch go- to recipe.
serves 4
dressing
2 tablespoons Dijon mustard
1 tablespoon chopped fresh thyme leaves
Grated zest of 1 large lemon
3 tablespoons fresh lemon juice (from 1 large lemon)
3 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
salad
1½ pounds baby red-skinned potatoes, halved
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 yellow or red bell pepper, cut into thin strips
4 cups arugula (about 4Â ounces)
¼ cup walnut pieces or sliced almonds, toasted (see
Cook's Note
)
Position an oven rack in the center of the oven and preheat the oven to 375ºF. Line a heavy rimmed baking sheet with parchment paper.
for the dressing:
In a large bowl, whisk together the mustard, thyme, lemon zest, lemon juice, olive oil, salt, and pepper until smooth. Remove 3 tablespoons of the dressing and reserve.
for the salad:
Add the potatoes to the bowl and toss until coated with dressing. Arrange the potatoes in an even layer on the prepared baking sheet. Season with the salt and pepper. Roast until golden and tender, about 40 minutes.
In a large bowl, toss together the reserved 3 tablespoons dressing, the bell pepper, and the arugula. Arrange on a platter. Spoon the roasted potatoes on top and sprinkle with the nuts.
cook's note
To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350ºF oven until lightly toasted, 6 to 8 minutes. Cool completely before using.
per serving:
Calories 290; Protein 6g; Carbohydrates 32g; Dietary Fiber 5g; Sugar 3g; Total Fat 16g; Saturated Fat 2g; Sodium 477mg
Butter Lettuce and Tuna Salad with Pear Dressing
butter lettuce and tuna salad with pear
dressing