Hi Runner’s Plate readers! I am so excited to be guest blogging for Michelle while she is on vacation in Minnesota! My name is Megan and I blog at Running Foodie, a blog about, yes, running and food.
I’ve been a big fan of Michelle’s blog for a while now and I think it might be helpful to point out that she and I have a lot in common.
First, Michelle and I both have husbands who like to make funny faces.
Second, we both make a mean muffin.
Third, we both love to run (although I’m no marathon-er!).
Fourth, we’ve both taken a picture with our hubby in front of the Space Needle.
I’ve written on my blog before about how much I enjoy LUNCH during my summer break, so I thought I would share a few quick but delicious recipes with you all that will really make your summer lunches (or dinners!) shine: a mayo-free chipotle chicken salad and an heirloom tomato salad. I seriously cannot get enough heirloom tomatoes right now!
Mayo-Free Chipotle Chicken Salad
adapted from The Family Kitchen
- 4 boneless, skinless chicken thighs – fat trimmed
- Broth or water
- 3T chipotle hummus
- 1/4 of a red bell pepper, diced
- 2T cilantro, minced
- juice of half a lime, to taste
- Place chicken thighs in the bottom of a slow cooker and cover with broth or water. Cook on low for 3-4 hours, until chicken is cooked through*.
- Remove chicken and allow to cool until you can handle it, then shred it or dice it into cubes.
- In a small bowl, mix the chicken, hummus, red bell pepper, cilantro, and lime juice. Refrigerate until cool, then enjoy on a sandwich.
*Alternatively, you could shred a pre-cooked rotisserie chicken.
This chicken salad is really delicious on whole-grain bread with fresh spinach and tomatoes. My husband likes to add extra chipotle hummus, but I think it’s spicy enough!
Heirloom Tomato Salad
- 2-3 heirloom tomatoes, cored and cut into large chunks
- 1 small avocado, diced
- ~1/4c crumbled blue cheese
- 2T olive oil
- 1 1/2T balsamic vinegar
- 1/4c thinly sliced fresh basil
- salt and pepper, to taste
- Mix tomatoes, avocado, and blue cheese in a bowl and stir gently to combine. Add oil, vinegar, basil, salt and pepper and toss.
Thanks so much, Michelle, for letting me share these recipes with your readers! I hope you are all having a fantastic summer, whether you are on vacation or not! 🙂 Please stop by Running Foodie and visit sometime!