Peach Salad

3 cups cooked chicken, chopped or shredded

2-3 Peaches sliced

red onion - sliced

goat cheese

almonds (raw or toasted)

brown rice (if desired)

Make a bed of lettuce on each plate.

Top with cooked brown rice if desired then layer the peaches, ​red onion, almonds, chicken and a little bit of goat cheese.

Drizzle with favorite Italian dressing.

Seared Salmon with Summer Veggies

Ingredients:

1 lb.raw salmon, boneless, skin-on

1 Tbsp. + 1 tsp. olive oil

1⁄4 tsp. sea salt

1⁄4 tsp. ground black pepper

1 cup sliced mushrooms

1 cup grape tomatoes

1 1/2 c rough chopped spinach

1 cup frozen corn kernels

1/2c sliced red onion

3 cloves garlic thinly sliced

Instructions:

1. Rub salmon all over with 1 tsp. oil; sprinkle on both sides with 1 dash salt and 1 dash pepper.

2. Heat a large nonstick skillet over medium-high heat; lightly coat with spray. Add salmon (skin-side down); cook for 5 minutes. Flip; ​cook for an additional 2 to 3 minutes, or until just firm to the touch.

3. Remove salmon from skillet; remove skin. Set aside to rest.

4. Return skillet to medium-high heat; add remaining 1 Tbsp. oil.

Add mushrooms and tomatoes; cook, stirring

occasionally, for 2 to 3 minutes, or until mushrooms and tomatoes start to brown.

Add spinach, corn, onion, garlic,

remaining 1 dash salt, and remaining 1 dash pepper.

5. Cook, stirring occasionally, for 2 minutes, or until spinach is wilted and onion has softened; divide mixture evenly among

four serving plates.

6. Top each bed of vegetables with an equal portion of salmon; serve.

Chicken Campfire Foil Packets

Ingredients:

4 raw chicken thighs, bone-in, skinless

2 cups broccoli florets

2 cups radishes, halved

2 medium carrots, sliced into 1-inch coins

t Tbsp unsalted butter

1 medium lemon, juiced

2 Tbsp Worcestershire sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp ground cumin

dash sea salt

dash ground black pepper

instructions:

Preheat a grill to medium-high (or preheat oven to 350° F .

Spread 2 large rectangles 1 x 1-foot of aluminum foil.

Divide chicken, broccoli, radishes, carrots, butter, lemon juice, Worcestershire sauce, garlic ​powder, onion powder, cumin, salt, and pepper evenly between foil. Fold up each into a ​packet, pinching each together to seal. Wrap each packet a second time in foil.

Grill (or bake) for 30 to 35 minutes, turning once halfway through, or until a ​thermometer inserted into the thickest part of the chicken reads 165° F.

Carefully open packets (there will be a lot of steam). Spoon sauce from bottom of packets ​over chicken and vegetables. Enjoy!

Greek Cobb Salad

FOR DRESSING:

2 Tbsp balsamic vinegar

1 Tbsp honey

1 Tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

For Dressing:

3 Tbsp. extra-virgin olive oil

3 Tbsp. ed wine vinegar

1 tsp dried oregano

sprinkle of sea salt

sprinkle of ground black pepper

1 clove garlic, finely chopped

To make salad, add lettuce to a large serving bowl; top with chicken and feta. Arrange eggs, tomatoes, cucumber, artichokes, red peppers, and onion in six columns on top.

To make dressing, add oil, vinegar, oregano, salt, pepper, and garlic to a medium mixing bowl; whisk to combine. Drizzle dressing over salad.

Watermelon Tomato Chicken Feta Salad

FOR DRESSING:

2 Tbsp balsamic vinegar

1 Tbsp honey

1 Tbsp olive oil

1/4 tsp sea salt

1/4 tsp black pepper

FOR SALAD:

2 cups fresh arugula

4 cups heirloom tomatoes (or whatever tomatoes look freshest in your area)

1 cup chopped watermelon

8oz rotisserie chicken chopped

2oz feta cheese crumbled up

To make dressing, add vinegar, honey, oil, salt, and pepper to a small mixing bowl; whisk until smooth.

To make salad, divide arugula, tomatoes, watermelon, chicken, and cheese evenly among 2 serving bowls. Divide dressing evenly over top. Enjoy!