BLT Flatbread with Maple Vinaigrette

BLT Flatbread with Maple Vinaigrette
Adapted from a Can you Stay for Dinner recipe
Makes 4 Servings

2-3 cups arugula, divided
1 small tomato, diced and divided
1/2 small red onion, thinly sliced and divided
8 slices bacon (I used Hormel ready bacon)
1 cup fat-free feta cheese
Maple bacon vinaigrette (below)
4 pieces Naan

Dice bacon. Set aside 1/4 of one strip and mince. Add to vinaigrette. Gently toss greens, tomato, onion, remaining bacon, and feta cheese with the vinaigrette in a large bowl. Broil naan for 2-3 minutes per side, until charred and crispy. Divide salad mixture among the four warm naans, slice each into 4-5 pieces and serve immediately.

Maple Vinaigrette
1 tbsp olive oil
1 ½ tbsp apple cider vinegar
1 tbsp minced bacon
1 tbsp fat-free maple syrup
2 tsp spicy brown mustard
¼ tsp salt
½ tsp pepper

Whisk ingredients in a medium bowl until well combined.

Nutritional Information: 428 calories, 55 carbs, 12 fat grams and 17 protein grams.

Review: We are fans! The vinaigrette was really tangy, and mixed with the bacon, feta and maple it had a lot of flavor. The mustard also added a good punch. The mix was good fresh, and after refrigerating it was just as good, maybe better because the flavors had more time to mingle. The vinaigrette went a long way, and the recipe was very filling. I liked how it could be eaten almost like bruschetta. I could see this being a great appetizer, too, to serve on small, 3" pitas. We will definitely have this again - a great, summer recipe!

Curried Chicken Salad Sandwich

Curried Chicken Salad Sandwich
Makes 2 servings

4 whole black peppercorns
2.5 cups water
1 bay leaf
1 tsp minced garlic
2 tsp lemon juice
8 oz. chicken tenders; cut into 1” cubes
1 tbsp spicy brown mustard
1 tbsp honey
½ tsp curry powder
½ tsp lemon pepper
Salt

4 slices of low-calorie wheat bread

In a large saucepan over high heat, add peppercorns, bay leaf, garlic, lemon and water; cover and bring to a boil. Add chicken and cook, uncovered and stirring occasionally, 7 to 10 minutes until no longer pink; drain. In a large bowl, combine mustard, honey, curry powder, lemon pepper and salt; stir in chicken. Cover and refrigerate for 8 hours. Divide into two servings and serve on low-calorie wheat bread.

Nutritional Facts: 245 calories, 3 fat grams, 26 carbs and 32 protein grams.

Review: We LOVED IT, but next time I will add 2 extra ounces of chicken to bring the total to 10 oz. – which will add 31 calories, .3 fat grams, 0 carbs and 6.6 grams protein, bringing each serving to 276 calories, 3.3 fat grams, 26 carbs and 38.6 protein grams – great sandwich! (this includes bread) Aside from adding the chicken, we also think it should have a few pieces of crunchy romaine lettuce! And down the road, I want to serve it with a small salad with fat free ginger dressing!