Cranberry Avocado Spinach Salad with Grilled Chicken and Homemade Orange Poppy Seed Dressing

This salad is AMAZING folks! I had to share the recipe with you all! It is by no means low fat, low carb, low cal, low anything; however I do consider the majority of this to be healthy clean foods that all benefit your body & health in some way. Because I had a bout of hair loss, I am constantly searching for recipes with high protein & this recipe has 45 grams of protein in one serving, which I find pretty awesome!

Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing

Recipe adapted from cookingclassy.com

Ingredients

Dressing

·  1/2 cup olive oil

·  2 tsp orange zest

·  1/4 cup fresh orange juice

·  2 Tbsp fresh lemon juice

·  2 Tbsp honey

·  2 tsp Dijon mustard

·  1/4 tsp sea salt

·  1 Tbsp poppy seeds

Salad

·  1 lb chicken, grilled (I seasoned mine with Flavor God seasonings & grilled on my indoor grill); season & grill to your taste

·  9 oz baby spinach

·  2 medium avocados, cored and diced

·  1 cup crumbled feta

·  3/4 cup sliced almonds, toasted

·  3/4 cup dried cranberries

Instructions

·  Add olive oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.

·  Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.

Serves: 4

Weight Watchers Points: 21

Blackened Fish Tacos with Avocado-Cilantro Sauce

Ya'll these fish tacos are DELISH!!! nomnomnom!! Be sure to open up your windows & turn on the fans because it definitely smells up your house, but it is well worth it!!

Blackened Fish Tacos with Avocado-Cilantro Sauce

recipe adapted from hostthetoast.com

nutritional facts at the end 

• 1.5 lbs tilapia fillets
• 1 ½ teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon sea salt
• ½ teaspoon brown sugar
• ¼ teaspoon cayenne pepper
• 2 tablespoons canola oil
• 12 corn tortillas

For the Slaw:

• ½ red cabbage, sliced thin
• ¼ green cabbage, sliced thin
• ½ medium-sized onion, diced
• ½ cup cilantro
• Juice of 1 lime

For the Avocado-Cilantro Sauce:

• ½ cup light sour cream
• 1 ripe avocado, pitted and skinned
• ¼ cup cilantro, chopped
• Juice of 1 lime
• 1 jalapeno, chopped and seeded
• Sea Salt, to taste

Directions

1. In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar, and cayenne pepper. Sprinkle the mixture over both sides of your tilapia fillets, and then rub the seasonings in.
2. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined.
3. Combine all of the Slaw ingredients in a large bowl and mix well.
4. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the tilapia (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily.
5. Remove the fish from the heat, and if desired, warm the corn tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side.
6. Break up the tilapia into 2-3" pieces. Stack the tortillas in twos. Distribute the fish evenly between the 6 sets of tortillas, and top with Slaw and Avocado-Cilantro Sauce. Serve.

Notes

Blackening spices are very fragrant, so turn on your overhead fan while you cook the fish.



Weight Watchers Points: 8