Recipe Roundup: Healthy options that won’t bore you
Maintaining the figure you worked so hard for this summer can be a challenge. With so many delicious deep-fried and greasy foods in the Capital City, it’s tempting to throw away that progress for a taste bud paradise.
Whether going out or staying in, we found some mouthwatering dishes that are as healthy as they are delicious. Keep scrolling to check out the exciting local eats we found.
Colorful and Crunchy
The Overpass Merchant’s light, fresh and crispy quinoa salad is back! The restaurant is even more of a summer vibe with this new addition.
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Hand-Held Bites
If you’re up for making something at home, check out this Crunchy Chicken Slaw Wrap recipe from the inRegister archives.
Crunchy Chicken Coleslaw Wraps
3 cups cooked shredded chicken*
1 (14-oz.) bag cabbage coleslaw mix
1 (10-oz.) bag shredded carrots
1⁄2 cup sliced green onion
1 cup chopped fresh cilantro
2 Tbsp. chopped pickled jalapeños
1⁄4 cup sunflower seeds
1⁄4 cup light mayonnaise
1⁄4 cup light sour cream
4 Tbsp. lime juice
2 1⁄2 tsp. green pepper hot sauce
1 tsp. salt
1 tsp. black pepper
1⁄2 tsp. garlic powder
1 tsp. sesame oil
1⁄2 cucumber, sliced
1 tomato, sliced
3 (10-in.) tortillas
To make slaw, add chicken to a large bowl and toss with coleslaw mix, shredded carrots, green onion, cilantro, jalapeños and sunflower seeds.
Create dressing by whisking together mayonnaise, sour cream, lime juice, hot sauce, salt, black pepper, garlic powder and sesame oil. Pour dressing over slaw and toss together. Place a few slices of cucumber and tomato and about 1 cup slaw in the center of each tortilla. Roll tortillas up and slice in half. Makes 3 sharable wraps or 6 servings.
*To cook chicken, we added 1 1⁄2 lbs. raw chicken breast, 1 sliced onion, 1 Tbsp. minced garlic, 1⁄2tsp. onion powder, 1⁄2 tsp. garlic powder, 2 cups chicken broth and 2 cups water to a stock pot, covered it, and boiled over medium heat for 30 minutes. Chicken can be removed and shredded and the stock saved for soup.
Light Shareables
BLDG 5 is bringing everything you love about a Niçoise salad to a charcuterie-style board for the whole table (or just you). Combined with Asian Turkey Lettuce Wraps, this item is filling and still fresh.
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Not a fan of greens
As delicious as salads can be, we know they’re not for everyone and can become repetitive. Instead, try making this Waldorf Chicken Salad from the inRegister archives.
Waldorf Chicken Salad
*For Dressing:
3 Tbsp. nonfat Greek Yogurt
3 Tbsp. light mayonnaise
2 Tbsp. cider vinegar
1 Tbsp. fresh lemon juice
1/4 tsp. Koser salt
1/4 tsp. black pepper
*For Chicken Salad:
1 large apple, diced
4 stalks celery, chopped
1⁄4 red onion, finely chopped
1/4 cup chopped fresh parsley
15 oz. cooked chicken breast, shredded or chopped
1/2 cup seedless red grapes
1/4 cup chopped pecans
Whisk dressing ingredients in a large bowl. Add chicken salad ingredients to dressing and stir gently to combine.
Serve immediately or store in an airtight container in fridge for up to 4 days.
Makes 5 servings.
