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Arugula and Chicken Salad
Source: Bonnie Plants website (Entered by Market Manager)This recipe makes a light, healthy lunch.
Serves: 4 servings
Ingredients
1/2 cup
chopped fresh flat-leaf parsley
1 Tbsp
chopped fresh chives
1 clove
garlic, coarsely chopped
1/4 cup
reduced-fat mayonnaise
1/4 cup
reduced-fat sour cream
1 tsp
lemon juice
1 tso
lemon zest
1/4 tsp
freshly ground black pepper
1 cup
shredded cooked chicken breast
1/2 cup
shredded carrots
1/4 cup
sliced almonds, toasted
4
8-inch whole-wheat tortillas
Step by Step Instructions
- Combine parsley, chives, garlic, mayonnaise, sour cream, lemon juice, lemon zest, and pepper in a food processor and blend until smooth. Remove to a bowl and stir in the chicken, carrots, and almonds.
- Heat a skillet over medium heat. Place a tortilla in the skillet and cook for 30 seconds on each side or until warm. Place the warm tortilla on a plate and spread with one fourth of the chicken mixture, leaving a 1/2-inch border.
- Sprinkle one fourth (about 1/3 cup) of the arugula over the chicken mixture. Roll up the tortilla tightly and cut in half diagonally. Repeat with the remaining tortillas, chicken mixture, and arugula.
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