Healthy Salad wraps

1/2 cup chopped chicken
3 Tbsp Fuji apples chopped
2 Tbsp red grapes chopped
 2 tsp honey
 2 Tbsp almond butter

 Mix and wrap in a Romaine lettuce leaf and eat!

Other ideas
-Make chicken salad and wrap in romaine.
-Deli meats and cheese wrap in romaine.

7 layer mexican salad

Salad:
1 box of Jiffy cornbread
2 cups of chopped romaine lettuce
1 can of black beans rinsed and drained
1 can of corn drained
1 orange bell pepper diced
1 cup tomatoes diced
1 cup shredded low-fat cheddar cheese
2 stalks chopped green onions for garnish
Dressing:
1 avocado
1/4 cup cilantro
1/2 jalepeño
2 limes (juice)
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp garlic salt

Directions

Dressing:

• Combine all of the dressing ingredients in a blender and pulse it until the cilantro is well blended into the lime juice and avocado.

Seven-layered salad:

1. Cook the Jiffy cornbread according to box directions. Set aside and let cool. Cut in half and break half of it up into small crumbs. Layer the bottom of a dish (a trifle bowl is preferable) with the crumbled cornbread.
2. Add half of the romaine lettuce on top of the cornbread for the second layer.
3. Next, add half of the black beans.
4. On top of the beans, add half of the corn.
5. After the corn, pile on half of the bell peppers.
6. Following the bell peppers, sprinkle half of the tomatoes on top.
7. Toss half of the cheddar cheese on top of the tomato layer.
8. Drizzle half of the dressing onto the salad.
9. Repeat steps 2 through 8.
10. Finally, place the green onions on top of the salad and enjoy!

Serves 8.

Chicken Ceasar Sliders

2 lbs. boneless, skinless chicken thighs
1/2 cup (or more) Caesar dressing (I used Cardini's)
1/2 cup grated Parmesan
1/4 cup chopped fresh parsley (or 2 tsp. dried)
1/2 tsp. fresh ground pepper (I used more)
Romaine lettuce
slider buns or rolls

*Place chicken in crock pot on low with a cup or two of water. Cook 5-6 hours until done. Take out chicken and drain water from crock pot. Shred chicken on cutting board and then put back in crock pot. Add dressing (as much as you like), Parmesan, parsley and pepper. Mix well and cook for another 30-60 minutes. You can turn it up to high if you need it to heat up quick. Serve on warm buns/rolls with a little more Parmesan and some lettuce.