11. Fig, Prosciutto, & Goat Cheese Salad
Why eat a restaurant salad if it’s going to cost you the calorie intake of more than a full-sized meal? Enter our healthy fig and prosciutto salad recipe. We pair strips of salty, intense prosciutto with juicy, ripe figs. Add the tang of fresh goat cheese and the subtle, earthy crunch of toasted pine nuts and this makes for one inspired salad.
Fruit and meat make a pretty good team, especially in salads, since a huge helping of lettuce becomes immensely more attractive when interspersed with bursts of sweet and savory goodness. Most major restaurants take a stab at it, but they often end up being an 800-calorie debacle. Why eat a restaurant salad if it’s going to cost you the calorie intake of more than a full sized meal? Enter our healthy fig and prosciutto salad recipe. In this version there are a quarter of the calories! We pair strips of salty, intense prosciutto with juicy, ripe figs. Add the tang of fresh goat cheese and the subtle, earthy crunch of toasted pine nuts and this makes for one inspired salad. Let salad be healthy, again!
NUTRITION: 230 calories, 12 g fat (3.5 g saturated), 690 mg sodium
SERVES 4
YOU’LL NEED
12 cups baby arugula
8 figs (preferably Mission)
6 slices prosciutto, cut into thin strips
1⁄4 cup pine nuts, toasted
1⁄2 cup crumbled fresh goat cheese
Salt and black pepper to taste
Balsamic Vinaigrette
HOW TO MAKE IT
- Combine the arugula, figs, prosciutto, pine nuts, and goat cheese in a large salad bowl, along with a few pinches of salt and plenty of black pepper.
- Pour in just enough vinaigrette to cling lightly to the lettuce and toss gently.
- Divide among 4 plates.
12. Rotisserie Chicken Tacos With Salsa Verde
Tossed with a good dose of bright, mildly spicy salsa verde, rotisserie chicken is the perfect filling for tacos, burritos, and even enchiladas. Indeed, there might not be a better way to use a supermarket rotisserie chicken. (We’re partial to Costco’s.)
Everyone loves rotisserie chicken, and it’s a fast and easy go-to for a family dinner in a pinch with no prep needed. But once you’re ready to get back in the kitchen, we have this great chicken tacos recipe that you can use with leftover pieces of this delicious meat. Tossed with a good dose of bright, mildly spicy salsa verde, rotisserie chicken is the perfect filling for tacos, burritos, and even enchiladas. Indeed, there might not be a better use of a supermarket rotisserie chicken. Even freshly grilled chicken breasts won’t yield better results, because it’s hard to top the juiciness of a spit-roasted bird. These chicken tacos with salsa verde are not only delicious, but they are also a much healthier alternative to their chain restaurant counterpart. So get cooking and indulge!
NUTRITION: 345 calories, 12 g fat (4.5 g saturated), 800 mg sodium
SERVES 4
YOU’LL NEED
8 corn tortillas
3 cups shredded rotisserie chicken (About three-fourths of a store-bought chicken. Be sure to remove the skin first. As delicious as it may be, its finer points will be lost in the salsa-strewn meat itself, so you may as well save the calories.)
1 1⁄2 cups bottled salsa verde
1⁄2 cup crumbled Cotija or feta cheese
1 medium onion, minced
1 cup chopped fresh cilantro
2 limes, quartered
HOW TO MAKE IT
- Heat the tortillas in a large skillet or sauté pan until lightly toasted. Combine the chicken with the salsa in a large mixing bowl, then divide evenly among the tortillas.
- Top with crumbled cheese, onion, and cilantro.
- Serve with lime wedges.