These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Arugula and Chicken Salad
From Foothills Market
<p>This recipe makes a light, healthy lunch.</p>Source: Bonnie Plants website (Entered by Market Manager)
Serves: 4 servings
Ingredients
1/2 cup
chopped fresh flat-leaf parsley
1 Tbsp
chopped fresh chives
1 clove
garlic, coarsely chopped
1/4 cup
reduced-fat mayonnaise
1/4 cup
reduced-fat sour cream
1 tsp
lemon juice
1 tso
lemon zest
1/4 tsp
freshly ground black pepper
1 cup
shredded cooked chicken breast
1/2 cup
shredded carrots
1/4 cup
sliced almonds, toasted
4
8-inch whole-wheat tortillas
1 1/3 cup
arugula
Step by Step Instructions
- Combine parsley, chives, garlic, mayonnaise, sour cream, lemon juice, lemon zest, and pepper in a food processor and blend until smooth. Remove to a bowl and stir in the chicken, carrots, and almonds.
- Heat a skillet over medium heat. Place a tortilla in the skillet and cook for 30 seconds on each side or until warm. Place the warm tortilla on a plate and spread with one fourth of the chicken mixture, leaving a 1/2-inch border.
- Sprinkle one fourth (about 1/3 cup) of the arugula over the chicken mixture. Roll up the tortilla tightly and cut in half diagonally. Repeat with the remaining tortillas, chicken mixture, and arugula.