Ingredients

SALAD:

2 stalks celery, 1/2" dice

1 c grape tomatoes, halved

1 green bell pepper, 1/2" dice

1 red bell pepper, 1/2" dice

1/2 cucumber in 1/2" dice

1/2 c flat leaf parsley, loosely chopped

1/3 c sliced toasted almonds

1/4 c grated Parmesan cheese

1 chicken breast

1/2 medium onion in 1/2" dice

Dash of olive oil

DRESSING:

2-3 tbsp sun-dried tomato pesto

1 tbsp olive oil mayo

1 tbsp reduced fat sour cream

1 tsp lemon juice

1/2 tsp sriracha chili paste

Salt & Pepper to taste

Preparation

  1. Put chicken breast, lightly salted & peppered, into ZipLock Zip n’ Steam bag, with a shake or two of olive oil and the chopped onion, shake bag to make sure the chicken and onions are well-coated in the olive oil. Microwave on high 3 minutes, pull out and set aside to cool.

  2. Toss veggies and parsley together in mixing bowl and set aside.

  3. In smaller mixing bowl whisk together dressing ingredients, adjusting to desired taste & consistency.

  4. Cut the steamed chicken breast into 1/2" dice, and add (with the onions) to the veggies, and toss.

  5. Fold in dressing until everything is evenly coated (I like to add it in thirds so that I don’t overdress,) and then toss in the almonds and the grated Parmesan.

  6. Enjoy! (I occasionally like to serve it on a bed of chopped romaine, but it’s great plain too, if you’re in a hurry.)