Ingredients
- 1 6 oz can tuna, drained and chunked
- 3/4 cup crumbled feta cheese
- 1/3 cup thinly sliced celery
- 1/2 cup diced apples
- 1/4 cup chopped walnuts
- 2 tbs chopped fresh tarragon or 1 tbs dried tarragon
- Salt and pepper to taste
- 2 pita breads, halved
- 2 cups mixed greens
In a medium mixing bowl combine tuna, feta cheese, celery, apples, nuts and tarragon; mix well. Stir in salt and pepper. Line each pita bread pocket with 1/2 cup leaf lettuce, fill with 1/4 cup tuna mixture.
Ingredients
- 4 bonless, skinless chicken breasts (about 6 oz each)
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh lime peel, finely grated
- 1 tablespoon chili powder
- 1 tablespoon extra virgin olive oil
Salsa ingredients
- 1 cup fat free roasted red pepper salsa
- 1 ripe, firm mango, peeled and finely chopped
- 3 tablespoons fresh cilantro, leaves torn
- Salt and pepper to taste
Directions
Mix salsa ingredients together and refrigerate until ready to serve.
Mix together garlic, lime juice, lime peel, chili powder and olive oil. In a shallow glass baking dish pour marinade over chicken and turn to coat well. Cover and refrigerate for 30 minutes. Prepare a medium hot grill. Place chicken on a greased grill. Grill breasts for 12-15 minutes or until cooked through (170 degrees). Turn chicken halfway through grilling time.
Spoon salsa over each chicken breast or serve salsa in individual ramekins.
