Chicken and Avocado Wrap | You've Got Meal!

 

The previous post was all about making the most out of chicken leftovers. A salad is always a great way to use them, but let's not forget about the wrap. Probably my favorite choice for lunches at the office. Just like in a salad, you can incorporate a lot of healthy options in a wrap, but also add lots of flavor.

We used the rest of the roasted chicken we talked about and add one by one:

• half of avocado (mashed with a fork)
• some fresh red onion rings
• some hot pepper slices
• some thin slices of tomatoes
• cress leaves
• yogurt based dressing

For the yogurt dressing I used:

• 150 ml yogurt
• the juice from 1/2 lemon
• finely chopped parsley leaves
• 1 crushed garlic clove (optional)

Adding the avocado and cress leaves and using yogurt instead of mayonnaise is a great healthy choice and I can guarantee you will not lose taste and flavor.

Enjoy,

Chicory, Green Apple and Mozzarella Salad | You've Got Meal!

Simple and healthy croutons salad idea. A recipe using endives, apple and Mozzarella. Perfect lunch/light dinner salad or as a starter.

Can’t believe that it took us so long to actually make a post about this dish. We’ve been making it for the past couple of years and we got the recipe from either Jamie Oliver or Good Food, can’t quite remember who we have to give credit.

Nonetheless, it’s a great salad, full of crunch, flavor, and it’s so light that you can use it as a starter to a longer meal. 

You’ll need:

• fresh mozzarella (for 2 generous portions we used 2 balls with roughly 150 grams each), 
• 1 rather tart green apple (Granny Smith), 
• 2 medium sized chicories (or endives, if you know them by that name), 
• a couple of slices of bread, 
• salt, pepper, 
• olive oil, lemon juice. 

1. Just roughly chop the endives – by the way, the salad looks better if you can find and use both red and yellow - tip types, and cube the bread. 
2. Heat up some olive oil on medium high heat and stir-fry the chicories for 2-3 minutes, remove from the pan and set aside. 
3. Next, in the same pan add the bread croutons, splash a small amount of olive oil on top and cook them until they are slightly crunchy and browned all sides.
4.  Meanwhile, cut or break the cheese in any way you like, dice about 1 quarter of the apple per portion and add it to the mozzarella. 
5. Make a vinaigrette of 1 part lemon juice/ 3 part olive oil, salt, pepper and pour it over the endives, apple and mozzarella. After that, pop in the croutons and mix well.

The next part of the recipe is optional, but we definitely recommended it: open your very well chilled bottle of Prosecco, pour yourself a tall glass of the bubbly and enjoy this great salad that will make you love it at first taste.

Cheers,