Leftover Chili Taco Bowls
This week's lentil chili recipe makes a fantastic base for a healthy weeknight taco bowl!
Dijon and pomegranate? Am I kidding??
Trust me on this one. I know it seems a little weird, but it is totally delicious.
It’s also like a 3:1 ratio of mayo to Dijon. It totally works and ads a little kick to a salad that should be customized often.
Dave and I are heading home to Wichita soon and I can’t be more excited. We’ll be seeing friends, having an early Christmas with my side of the family and of course spending a little time in the kitchen all together. I can’t wait to be back. Our upcoming travels are one reason that I’m interested in eating as many light meals as possible between now and then – and this was a good one!
Of course, I totally blew that away today! I did have a very healthy lunch at Panera – post coming soon, by the way! I was selected to review their new soups. But I also had a lovely holiday party in the evening and a large amount of snacks along the way – and I needed the calories to make it! Things are running full steam ahead at work, with lots of video production and so many design projects! But my boss/friend Sarah and I are totally in the groove, churning out pieces at breakneck speed. We are definitely earning our holiday vacations 🙂
Here’s what you need for an easy peasy dinner or lunch for two:
I prefer my chicken salad to be pretty cold, so after cooking and shredding the chicken, I stick it into the freezer or fridge for a few minutes to chill.
After that, stir together all of your ingredients except the tortillas. Spoon the salad into your tortillas and serve with a side (we did sweet potato fries 🙂 ).