Dual Salads

Weeknights can be tough, especially if you're challenged with accommodating different dietary restrictions and personal tastes. That's where these delicious salads come in—everybody adds their own toppings, chooses or makes their own dressing, and everyone has something they actually like. We kept this one pretty simple.

For both salads, you'll need:
Mixed field greens
Scallions
Red bell pepper
Salt & Pepper

Tuna Steak Salad:
1 Tuna steak
Lemon pepper
1/2c. fat free Greek yogurt
Dill
Juice of 1 lemon

Chicken & Bleu Cheese Salad:
1 Chicken breast

Bleu cheese
Ken's Lite Honey Mustard dressing

Chop your scallions and red bell peppers and sprinkle onto bowls full of field greens.

For the 27g dressing, mix together the Greek yogurt, juice of 1 lemon, and dill, salt and pepper to taste.

Cook your chicken (we get the marinated organic chicken from Wegmans) in a pan on the stovetop, on medium-high, about 7 minutes on each side. Meanwhile, broil the tuna, seasoned with lemon pepper, for about 4 to 5 minutes each side. Allow the chicken and tuna to cool for a couple minutes, then chop up into bite-sized pieces.

Top one salad with chicken, bleu cheese crumbles, and your store-bought dressing. Top the other (27g) salad with the tuna and as much of the dressing as you like. (Which is the best part of this dressing, no need to go easy on it, go ahead and load it up!) Enjoy!