Caprese Avocado Salad

We’ve arranged five quick and easy lunches to get back into the swing of things after a long morning hard at work. We hope you enjoy!

Ingredients

• 1/2 cup balsamic vinegar
• 2 tablespoons brown sugar, packed
• 1 tablespoon olive oil
• 2 boneless, skinless thin-sliced chicken breasts
• Kosher salt and freshly ground black pepper
• 6 cups chopped romaine lettuce
• 6 ounces fresh mozzarella
• 1 cup cherry tomatoes, halved
• 1 avocado, halved, seeded, peeled and diced
• 1/4 cup basil leaves

Preparation

1. Combine balsamic vinegar and brown sugar to a small saucepan over medium heat. Bring to a light boil and reduce by half, about 6-8 minutes; set aside and let cool.
2. Next, heat olive oil in a medium skillet over medium high heat.
3. Season chicken breasts with salt and pepper.
4. Add to skillet and cook, about 3-4 minutes per side or until cooked through. Once cool, dice into bite-size pieces.
5. For salad, place lettuce in a large bowl; top with chicken, mozzarella, tomatoes, avocado and basil.
6. Pour dressing from Step 1 on top of the salad and gently toss.

Mediterranean Garden Wraps

Ingredients

• 1 cup Greek yogurt
• 1 tablespoon fresh mint, chopped
• 1 tablespoon chives, chopped
• 1 tablespoon cilantro, chopped
• 1/2 teaspoon salt
• 1 1/2 cups carrots, shredded
• 1/2 cup red onion, sliced
• 1/2 cup cooked peas
• 4 flour tortillas
• 2 tomatoes, sliced thin

Preparation

1. In a small bowl, combine yogurt, herbs, and salt; set aside.
2. In another bowl, combine carrots, cucumber, red onion, and cooked peas.
3. Spoon about 1/4 of yogurt mixture lengthwise down the center of one tortilla. Lay 1/4 of tomatoes over yogurt, then arrange about 1/4 of carrot mixture over tomatoes.
4. Fold 1 side over vegetables and roll up to meet other side.
5. You can secure with a few toothpicks, then cut in half.
6. Repeat with remaining tortillas.

Greek Tuna Salad

Ingredients

• 3 cans unsalted, water-packed tuna, drained
• 1 jar marinated artichoke hearts, drained and quartered
• 1/2 cup pitted, halved kalamata olives
• 1/3 cup crumbled feta cheese
• 2 tablespoons garlic, minced
• 1/2 cup red onion, sliced
• 2 tablespoons sherry vinegar
• 1/4 cup extra-virgin olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup chopped flat-leaf parsley
• 1 head butter lettuce

Preparation

1. Combine all ingredients except the lettuce in a large bowl.
2. Arrange a few lettuce leaves on each of 6 plates.
3. Spoon tuna mixture on top of lettuce and serve with pita chips or warmed pita halves.

Green Salad With Chicken & Grapefruit

Ingredients

• 1 qt. arugula
• 2 cups romaine lettuce, chopped
• 2 cups rotisserie chicken, sliced
• 1 cup fennel, shaved
• 3/4 cup toasted, salted pistachios
• 3 large Ruby grapefruit
• 1/3 cup extra-virgin olive oil
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. Put arugula and romaine in serving bowl. Top greens with chicken, fennel, and pistachios.
2. Once peeled and sliced, place the grapefruit half-moons into the salad.
3. Juice remaining grapefruit into a bowl. Add oil, sugar, salt, and pepper to juice and whisk together.
4. Pour over salad and toss gently to mix.

Pesto Arugula Wraps

Ingredients

• 2 tortillas
• 1 cup pesto
• 12 ounces fresh mozzarella cheese, thinly sliced
• 6 cups lightly packed arugula

Preparation

1. Lay tortillas out.
2. Spread each with 1/2 cup pesto. On each tortilla, place half of cheese slices on two-thirds of pesto, leaving top edges out for sealing.
3. Cover with arugula. Starting with bottom edge, roll up each tortilla and press to seal edge.
4. Slice each roll into 1-in. pieces, remove toothpicks if used, and arrange on a platter.