Thursday, June 7, 2012

Pesto Chicken, Chickpea and Pickled Onion Salad

Let’s talk about health baby.

Come August, Wesley and I are taking our first vacation together. We are headed to Maui with his family and I am literally counting down the days. Seventy-two days to be exact.

And while I am crazy excited, it’s time for me to buckle down get serious about getting shape. Which is a two sided task. Not only do I need to buckle down in the gym and on the yoga mat, I need to be a little better about what I’m eating.

My friend Morgan and I have even resolved to send each other daily emails to help each other track our progress. Girly, I know. But necessary for me. I’ve never been a particularly self disciplined person.

So Tuesday I made a delicious salad that was satisfying and fit in with my health goals.

And most importantly, made awesome leftovers.

You will need…

5 chicken tenders (smaller cut chicken breast that cook more evenly)
½ large cucumber, thinly sliced


3 celery stalks, chopped


1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained





1 cup cherry tomatoes, halved


1 small red onion, thinly sliced


½ cup apple cider vinegar


1 tablespoon sugar
Salt and pepper to taste

Start by combining your red onions, sugar and vinegar in a small bowl so that all the onions are soaking in the vinegar.


Allow them to sit for at least 1 hour, but up to overnight.

Then, season your chicken lightly with salt and pepper.

Cook your chicken on a grill pan or on the grill over a medium heat for about 4 minutes a side. Flipping once.


When the chicken has cooked, remove it from the heat and allow it to cool enough for you to handle.

While the chicken is cooling, combine the cucumber, tomato, chickpeas and celery in a medium sized bowl.

As soon as the chicken has cooled, use 2 forks to pull the chicken apart till its shredded.


Add the shredded chicken and the pesto to the salad mixture and toss everything well.


Finally, add in the pickled onions and their vinegar and toss it again.


Serve warm, or cooled.


Love and Beer Floats
Angela

5 chicken tenders (smaller cut chicken breast that cook more evenly)
½ large cucumber, thinly sliced
3 celery stalks, chopped
1 can (15 ounces) chickpeas (garbanzo beans), rinsed and drained
1/3 cup basil pesto
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
½ cup apple cider vinegar
1 tablespoon sugar
Salt and pepper to taste

Start by combining your red onions, sugar and vinegar in a small bowl so that all the onions are soaking in the vinegar.
Allow them to sit for at least 1 hour, but up to overnight.
Then, season your chicken lightly with salt and pepper.
Cook your chicken on a grill pan or on the grill over a medium heat for about 4 minutes a side. Flipping once.
When the chicken has cooked, remove it from the heat and allow it to cool enough for you to handle.
While the chicken is cooling, combine the cucumber, tomato, chickpeas and celery in a medium sized bowl.
As soon as the chicken has cooled, use 2 forks to pull the chicken apart till its shredded.
Add the shredded chicken and the pesto to the salad mixture and toss everything well.
Finally, add in the pickled onions and their vinegar and toss it again.
Serve warm, or cooled. 

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