Issue 96: Immune-Supporting Recipes

Wasabi Walnut Chicken Salad
Serves 4

Ingredients
2 free-range organic chicken breasts, cooked and shredded
¼ cup red pepper, diced
¼ cup diced celery
½ cup green grapes, sliced
2 teaspoons grated fresh ginger
¼ cup walnut pieces
½ cup plain whole milk organic Greek yogurt
¼ teaspoon wasabi powder or to taste
4 cups fresh salad greens

Directions
In a medium bowl, mix together the chicken, red pepper, celery, grapes, ginger, walnut pieces, wasabi powder and Greek yogurt. Serve on fresh salad greens.

Herb-Parmesan Asparagus
Serves 4

Ingredients
2 pounds of fresh asparagus, cut
4 Tablespoons of organic butter, melted
1 teaspoon of fresh rosemary, minced
1 teaspoon of fresh oregano, minced
1 teaspoon of fresh chives, minced
½ cup of organic Parmesan cheese, shredded
black pepper, to taste

Directions
Place asparagus in a medium cooking pot with a small amount of water and bring to a boil. Cook until tender—about 5 minutes. Drain excess water and leave asparagus in the pot. Mix together melted butter, rosemary, oregano and chives. Pour butter mixture over the asparagus. Toss lightly and then place asparagus on a serving platter. Sprinkle with Parmesan cheese and serve.

Savory Slaw
Serves 4

Ingredients
2 cups of shredded green cabbage
1 cup of shredded red cabbage
¼ cup red onion, thinly sliced
¼ cup green pepper, diced
2 Tablespoons organic apple cider vinegar
¼ cup extra virgin olive oil
¼ cup organic mayonnaise
¼ teaspoon sea salt
dash of freshly ground black pepper

Directions
In a medium bowl, mix cabbage, onion, green pepper, vinegar, olive oil and mayonnaise. Season with sea salt and black pepper, to taste. Serve.

Recipes courtesy of Extraordinary Health Team