Ginger-Peanut Chicken-Salad Wraps

The hubby has been doing a diet where he ate practically nothing, so I have not been cooking. Now that the hardest part of the diet is over (and he lost 35 pounds) I have returned to cooking, with "light" meals. This is from the cooking light website, and surprisingly good. Plus, they were SO easy! I love that. I was lazy today, but would typically serve with a side of fruit to make a more well rounded meal. And, shockingly I didn't make any alterations to this besides adding some chopped green onions, because if you know me you know I love onions....

Ginger-Peanut Chicken-Salad Wraps

Ingredients
1 teaspoon olive oil (I used sesame oil for a little more flavor)
6 (4-ounce) skinned, boned chicken breast halves
1 cup chopped seeded peeled cucumber
3/4 cup chopped red bell pepper
1 1/2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons fresh lime juice
1 tablespoon low-sodium soy sauce
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 garlic clove, crushed
1/4 cup creamy peanut butter
2 tablespoons water
3 tablespoons chopped fresh cilantro
8 (8-inch) fat-free flour tortillas
4 cups chopped romaine lettuce

Preparation
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Shred the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well. Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.

Cafe Rio Salads

There are a ton of Cafe Rio recipes out there, I like these the best. You can use these for burritos, or for the famous salad. Serve in a warm tortilla, with shredded lettuce, pico, avocado, cheese, etc. We are having these for dinner tonight! YUM!

Cafe Rio Pork:

5ish pound pork roast
12 ounces taco sauce
1 tbsp. cumin
1 cup brown sugar
20 ounces Coke (not diet)

Place roast in crock pot and cover about half way with water. Cook 12 hours on low. Drain off at least half of water/drippings (I drain almost all of it), and add remaining ingredients. Cook on low another 6 hours.

Cafe Rio Rice:

2 cups rice
4 cups water
4 chicken bullion cubes (I use a few scoops of better than bullion)
1 tsp cumin
6 green onions chopped
6 sprigs cilantro chopped

Put all ingredients in rice cooker, cook on until liquid is absorbed

Cafe Rio Tomatillo Dressing:

1 packet hidden valley buttermilk ranch
1 cup mayo
1 cup buttermilk
3-4 tomatillos
1 clove garlic, minced
1 tsp. lime juice
handful cilantro

Put all ingredients in blender, blend until smooth. Chill before serving, the longer you chill the the thicker the dressing will be.

Salad Dressing

I do not like store bought dressing. I never have, and I have tried a lot of them! Plus, they are so easy to make, and then you know exactly what is in them!

We have a few favorites, that I always have the stuff on hand to make. We eat a lot of salad!

Balsamic:

Good Seasons Zesty Italian packet follow directions on packet, subsituting balsamic vinegar

Sweet Italian: (love this, it is from allrecipes.com)

1/3 cup sugar
1 envelope Italian salad dressing mix
3 garlic cloves, minced
3/4 cup cider vinegar
3/4 cup water (I omit this)
3/4 cup vegetable oil (I use maybe 1/2 cup, and olive oil instead)

Olive Garden Dressing:

1/2 cup cider vinegar
3 tbs honey
1 teaspoon italian seasoning
1/2 teaspoon onion powder
1 tbs grated parm. cheese