Chicken Cobb Salad

Ingredients

• Cooking spray
• 1 1/2 pounds skinless, boneless chicken breast cutlets
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 8 cups mixed greens
• 1 cup cherry tomatoes, halved
• 1/3 cup diced peeled avocado
• 2 tablespoons sliced green onions
• 1/3 cup fat-free Italian dressing
• 2 tablespoons crumbled blue cheese
• 1 bacon slice, cooked and crumbled

Directions

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 minutes on each side or until done. Cut into 1/2-inch slices.

Combine greens, tomatoes, avocado, and onions in a large bowl. Drizzle greens mixture with dressing; toss gently to coat. Arrange about 2 cups greens mixture on each of 4 salad plates. Top each serving with 4 ounces chicken, 1 1/2 teaspoons cheese, and about 1/2 teaspoon bacon. Serves 4.

From Cooking Light

Submitted by Shelli

Arugula, Grape, and Sunflower Seed Salad

Ingredients

• 3 tablespoons red wine vinegar
• 1 teaspoon honey
• 1 teaspoon maple syrup
• 1/2 teaspoon stone-ground mustard
• 2 teaspoons grapeseed oil
• 7 cups loosely packed baby arugula
• 2 cups red grapes, halved
• 2 tablespoons toasted sunflower seed kernels
• 1 teaspoon chopped fresh thyme
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Directions

1. Combine vinegar, honey, syrup, and mustard in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine arugula, grapes, seeds, and thyme in a large bowl. Drizzle vinegar mixture over arugula; sprinkle with salt and pepper. Toss gently to coat. Serves 6.

From Cooking Light

Submitted by Shelli

Spinach Salad with Maple Dijon Vinaigrette

Ingredients

• 1/4 cup maple syrup
• 3 tablespoons minced shallots (about 1 medium)
• 2 tablespoons red wine vinegar
• 1 tablespoon canola oil
• 1 tablespoon country-style Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, minced
• 1 cup sliced mushrooms
• 1/2 cup vertically sliced red onion
• 1/2 cup chopped Braeburn apple
• 4 bacon slices, cooked and crumbled
• 1 (10-ounce) package fresh spinach

Directions

1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat. Serves 8.

From Cooking Light
Submitted by Shelli

Chicken Orzo Salad with Goat Cheese

Ingredients

• 1 1/4 cups uncooked orzo (rice-shaped pasta)
• 3 cups chopped grilled chicken breast strips (such as Tyson)
• 1 1/2 cups trimmed arugula
• 1 cup grape tomatoes, halved
• 1/2 cup chopped red bell pepper
• 1/4 cup prechopped red onion
• 2 tablespoons chopped fresh basil
• 1 teaspoon chopped fresh oregano
• 2 tablespoons red wine vinegar
• 1 tablespoon extra virgin olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper
• 6 tablespoons (1 1/2 ounces) crumbled goat cheese

Directions

1. Cook pasta according to package directions, omitting salt and fat; drain well.

2. Combine pasta, chicken, and the next 6 ingredients (through oregano) in a large bowl; toss well.

3. Combine vinegar, oil, salt, and black pepper in a small bowl, stirring with a whisk. Drizzle vinegar mixture over pasta mixture; toss well to coat. Sprinkle with cheese. Serves 6.

From Cooking Light

Submitted by Shelli

Summer Corn and White Bean Soup

Ingredients

• 1 tablespoon canola oil
• 1 cup sliced green onions
• 3/4 cup chopped cooked ham (about 4 ounces)
• 3 cups fresh corn kernels (about 5 ears)
• 1/2 teaspoon salt
• 2 (15-ounce) cans navy beans, rinsed and drained
• 2 (14-ounce) cans fat-free, less-sodium chicken broth
• 2 (4.5-ounce) cans chopped green chiles, undrained

Directions

Heat canola oil in a Dutch oven over medium heat. Add onions and ham, and cook 3 minutes, stirring frequently. Stir in corn and remaining ingredients. Bring to a boil; reduce heat, and simmer 5 minutes or until thoroughly heated. Serves 6.

From Cooking Light
Submitted by Shelli

Grilled Halibut and Fresh Mango Salsa

Ingredients

• 2 cups plum tomatoes, seeded and diced
• 1 1/2 cups diced peeled ripe mango
• 1/2 cup diced onion
• 1/2 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon cider vinegar
• 1 teaspoon sugar
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 2 cloves garlic, minced
• 4 (6-ounce) halibut fillets
• 1 tablespoon olive oil

Directions

Prepare grill.

Combine first 7 ingredients. Stir in 1/2 teaspoon salt, 1/2 teaspoon pepper, and garlic.

Rub halibut with oil; sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper. Place fish on grill rack; grill 3 minutes on each side or until fish flakes easily when tested with a fork. Serve with mango salsa. Serves 4.

From Cooking Light

Submitted by Shelli

Summer Squash Soup with Pasta and Parmesan

Ingredients

• 6 cups fat-free, less-sodium chicken broth
• 3 cups water
• 2 1/4 cups uncooked farfalle (about 6 ounces bow tie pasta)
• 2 cups finely chopped yellow squash
• 2 cups finely chopped zucchini
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh oregano
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 1/4 cup thinly sliced fresh basil

Directions

Bring broth and water to a boil in a Dutch oven. Add pasta, and cook 8 minutes or until almost tender. Add squash and the next 7 ingredients (through pepper). Reduce heat, and simmer 4 minutes or until pasta is done and squash is tender. Sprinkle with cheese and basil. Serves 4.

From Cooking Light
Submitted by Shelli