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Send a Meal Blog

Thursday, October 20 2016

Avoiding those daily slumps is easier than you think! From early-morning breakfast to after- dinner dessert, we offer a collection of delicious recipes -- featuring fresh superfoods and other mood-boosting ingredients -- that will help you eat your way to energy.

Ingredients

2/3 - cup dried whole wheat or regular orzo pasta (3 ounces)
1 - cup fresh or frozen whole kernel corn
2 - cups shredded or chopped cooked chicken breast
1 - cup grape tomatoes, halved
1/4 - cup snipped fresh cilantro
1/2 - cup crumbled reduced-fat feta cheese (2 ounces)
1 - small avocado, seeded, peeled, and cut up
1/3 - cup cold water
1/2 - teaspoon finely shredded lime peel
1/4 - cup lime juice
4 - cloves garlic, minced
1/2 - teaspoon crushed red pepper
1/4 - teaspoon salt


Directions
In a medium saucepan cook orzo according to package directions, adding corn during the last 1 minute of cooking; drain. Rinse with cold water; drain well. Divide orzo evenly among four salad containers. Top evenly with chicken, tomatoes, and cilantro. Sprinkle with cheese. Cover and chill for 2 to 24 hours.


For dressing, in a blender or food processor combine avocado, water, finely shredded lime peel, lime juice, garlic, crushed red pepper, and salt. Cover and blend until smooth. Divide dressing evenly among four small containers. Cover and chill for 2 to 24 hours.
To serve, drizzle one dressing portion over one salad portion. Cover and shake to combine or toss with a fork to combine.
From the Test Kitchen


TO TAKE:

To tote, place salad and dressing containers in an insulated bag with an ice pack.

Nutrition Facts (Orzo Chicken Salad with Avocado-Lime Dressing)
Per serving: 321 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 65 mg chol., 439 mg sodium, 30 g carb., 7 g fiber, 3 g sugar, 30 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
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