BTAB Chicken and Guacamole Salad

Chicken and Guacamole Salad
(Smoked paprika gives a chicken rich, grill-like flavor-with no cooking. Serve with lime wedges.)

Prep Time:15 minutes
Cooktime: 25 minutes

Ingredients

• 1 ripe peeled avocado
• 1 cup plus 2tbs finely chopped tomato, divided
• 3 tbsp minced fresh onion, divided
• 3 tbsp fresh lime juice, divided
• 1/2 tsp salt, divided
• 1 sm clove garlic, minced
• 1 tbsp minced seeded jalapeno pepper
• 2 cups shredded, skinless, rotisserie chicken breast
• 1/4 tsp smoked paprika
• 8 large lettuce leaves

Directions:

1. Place avocado in a small bowl, mash with a fork. Stir in 2 tbsp, tomato, 1tbsp onion, 1tbsp juice, 1/4 tsp salt and garlic.

2. Combine the remaining 1 cup tomato, 2 tbsp onion, 1 tbsp lime juice, 1/4 tsp salt, cilantro and jalapeno toss well.

3. Combine chicken, remaining 1 tbsp juice and paprika, toss well to combine. Spread about 1 tbsp guacamole over each lettuce leaf; top each with 1/4 cup chicken mixture to 2 tbsp salsa.

Easy Stir Fry Recipe

Stir-Fried Bok Choy & Lettuce & Shiitake Mushrooms
The lettuce represents growing wealth for the coming year, as the Cantonese word for lettuce is saang choy, which sounds like "increasing fortune"

Servings: 8
Serving Size: 2/3 Cup

Ingredients:

• 1 cup boiling water
• 8 (about 2ozs) dried shitake mushrooms
• 2tbsp low sodium soy sauce
• 1 packet equal sweetner
• 1ts canola oil, divided
• 1 tsp ginger, minced and peeled, optional
• 1/2 cup fat free, low sodium, chicken broth
• 2 cloves garlic, thinly sliced
• 8 heads baby bok choy, halved lenthwise
• 1 head (about 8 cups) romaine lettuce, cut crosswise into 1" pieces

Directions

1. Comibine 1 cup boiling water and shitake mushrooms in a bowl, cover and let stand for 20 minutes. Drain mushrooms in a colander bowl; reserving liquid. Rinse mushrooms. Remove and discard stems, cut into quarters and then set aside.

2. Combine soy sauce and equal sweetner in a small bowl, stirring with a whisk.

3. Heat a small saucepan over medium-high heat. Add 1/2 tsp oil and ginger to pan, saute for 30 seconds. Add reserved mushroom liquid and broth; bring to a boil. Cover, reduce heat and simmer for 20 minutes.

4. Heat a wok or large skillet over high heat. Add remaining 1/2 tsp oil to pan. Add garlic; stir fry 10 seconds. Add bok choy; stir fry 2 minutes or until bok choy begins to soften. Add lettuce; stir fry 2 minutes or until lettuce wilts.  Stir in mushroom mixture and soy sauce mixture; cook for 3 minutes or until bok choy is tender.

*For a meal, add meat of your choice! Scallops go great!*