Mediterranean Watermelon Salad

I had this incredible salad for Happy Hour one evening at one of my favorite restaurants, DaVinci.  When the server described it to my friend and me – it sounded intriguing – but like a very unusual combination of ingredients.  We decided to order it, and we weren’t disappointed.  While the combination is unusual, the taste is heavenly.  The sweet watermelon coupled with the salty bites of Kalamata olives and sheep’s milk feta cheese is unexpectedly delicious.  I didn’t really measure anything when I made this tonight… you could make this for one person – four – or more.  It’s super easy and quick to make and it’s sure to impress your guests.  Enjoy!

Ingredients:

Seedless Watermelon, cut into 1” chunks

Crumbled Sheep’s Milk Feta Cheese (or you could use regular Feta if you can’t find sheep’s milk)

Kalamata Olives, halved

Fresh Basil, cut in chiffonade style

Toasted chopped hazelnuts

Balsamic Vinegar – heated and reduced to a syrup; allow to cool

Directions:

Cut watermelon and arrange on serving plate/platter.

Crumble the feta cheese over the watermelon; scatter the Kalamata olive halves over that.

Sprinkle the basil and hazelnuts over the salad.

Drizzle the reduced balsamic vinegar over the salad.

Serve and enjoy!

Click here for printable recipe.

Creamy Chicken Tomatillo Chili

I found this recipe in the Weight Watchers One Pot Cookbook.  I’ve altered it slightly, but kept the low calorie intention of the original recipe.  The combination of salsa, chicken, cilantro and sour cream make for a tasty treat that can be served over rice, quinoa or by itself. 

Ingredients:

Olive Oil

3 or 4 bone in skinless chicken breasts (should amount to approximately 2 lbs)

1 large white onion, quartered and thinly sliced

1 garlic clove, minced

1 tablespoon ground cumin

¼ teaspoon salt

1/8 teaspoon cayenne

½ cup chicken broth

2 – 7oz cans of Herdez Salsa Verde (or your favorite brand)

½ cup lightly packed fresh cilantro leaves

3 tablespoons sour cream (fat free is what the recipe called for.  I used regular sour cream)

Optional: Limes for garnish

Directions:

Drizzle Olive oil in a large pot or skillet that has a lid.  Heat over medium flame.  Add chicken and cook, turning frequently until golden brown; about 10 minutes.  Transfer to a plate.

Drizzle a little more Olive Oil in the pan, if necessary.  Add onion and sauté until browned, about 8 minutes.  Stir in garlic, cumin, salt and cayenne; cook stirring constantly, until fragrant, about 30 seconds.

Add broth to the pot.  Cook stirring constantly, scraping browned bits from bottom of pot, about 3 minutes.  Add the salsa and stir to mix.  Nestle the chicken into the onion/salsa mixture.  Increase heat to medium high and bring to a boil.  Reduce heat and simmer covered for about 25 minutes.  Make sure the chicken is cooked through.

Transfer chicken to a cutting board and allow to cool.  When cool enough to handle, shred chicken with two forks.  Discard the bones.  Add the shredded chicken back into the salsa mixture.  Return to the stove to heat the chicken through.

Chop the cilantro and stir into the chicken mixture – along with the sour cream.  Thoroughly combine.  Serve as is or over rice or quinoa.

Note:  I’ve discovered “Riced Cauliflower” at Trader Joes.  I’ve been sautéing it with a little olive oil and granulated garlic – then using it in place of rice.  It’s really good, if you like the flavor of cauliflower.  I think I will try serving this dish over the riced cauliflower next time. 

Click here for printable recipe.