Chicken Shawarma Salad

Recipe from Eating Well that I tweaked a little;)

Stir together 1 cup cucumber (shredded), 1/4 cup low fat plain yogurt or non dairy veganaise, 3 TBSP Tahini, 2 Tbsp lemon juice and 1/4tsp salt.  Set aside.  This is the sauce you see on the top.

I took shredded chicken that I made in the crockpot earlier and put it in a fry pan and added 1Tbsp garlic powder, 1tsp curry powder, 1/2tsp pepper, 1/4tsp salt and a little olive oil and mixed it all up to coat the chicken. 

Option 2:  uncooked chicken:  Combine garlic powder, curry powder, pepper and tsp salt in a small bowl.  Slice chicken breast crosswise into 1/4 inch strips; toss with the spice mixture to coat.  Add oil and toss to combine.  Grill chicken turning once, until cooked through, about 2 minutes per side.

Option 1:  Cut up romaine lettus and top off with chicken.  Add cucumber/yogurt sauce and some fresh tomatoes.

Option 2:  Take a pita and add the cucumber sauce to the bottom, add chicken, and top with lettus and tomato for a true Chicken Schwarma;)

Chicken Portabello Mango Salsa Salad

Start with mixed greens or romaine hearts.
Make Mango Salsa.
I cut up 1 mango, 1/3 cup red onion, tbsp of lime juice and 1/2 cup diced cucumber and dash of salt and pepper.

Saute 1 large portabello mushroom, shredded chicken, and handful of green onion. These are all items I had prepped for the week so I grabbed a mixture and threw it together and heated it up.

My salad. I added fresh tomatoes and black beans to it.

Greg's salad. Added a little cheese to his and made homemade corn tortilla chips for him:) For the boys, I took corn tortillas and made little chicken quesadillas with spinach, tomatos, black beans and cheese. They also love to dip them in "cream" sour cream:)