I always love being a part of the Go Red Luncheon so I was excited when they asked me to be the keynote speaker in Lafayette.  I went early to give a short talk and demo for their “Circle of Red” patrons.  Of course, I made my one and only, Eight Layered Greek Dip from Too Hot in the Kitchen, a guaranteed hit (which it was).  More fun as the luncheon menu for 3oo people was all from my cookbook too.  We had the light but satisfying Mediterranean Chicken Salad, colorful and delicious, with the perfect summer dessert, Margarita Cake (don’t worry it was non-alcoholic) for dessert–all from Too Hot in the Kitchen.  Thanks for a great time and after selling out of cookbooks, I know there will be lots of trim & terrific Lafayette cooks!

Go Red Luncheon in Lafayette-with AHA

Southwestern Chicken Salad-Citrus Vinaigrette

When I was asked to be co-chairman of the Go Red For Women Luncheon with the American Heart Association in Baton Rouge, I immediately agreed.  The purpose of this event is to encourage local women to take charge of their heart health as a top priority, after all, as women, we seem to be the caretakers of everyone else!  If you never have been to this event in your hometown, you will want to go.  Think of a room filled with women all dressed in red together for a common cause–it is very moving. For the past two years I have provided the menu for our luncheon–yes a trim&TERRIFIC menu for 500 people that the hotel was glad to make!  Why-my recipes are easy to prepare and made with pantry-friendly ingredients so whether you cook at home, entertain, or have an outside an event, my recipes fit in perfectly.  Here’s the chicken salad that will be served and we will start with a quick Artichoke Soup and end with the indulgent Fantastic Trifle from my trim&TERRIFIC Cookbook with 500 Recipes.  Heart disease is the No. 1 killer for women and almost one woman dies every minute of this largely preventable disease.  Go Red For Women and take control of your life—let me know if you have been to this event!

Southwestern Chicken and Black Bean Salad with Citrus Vinaigrette from Holly Clegg trim&TERRIFIC Diabetic Cookbook
This creative combination of seasoned chicken, fresh oranges, and black beans tossed with a refreshing citrus vinaigrette makes an irresistible salad.   

6 servings/serving size: 1 cup chicken mixture, 3 1/3 tablespoons dressing

2 teaspoons ground cumin
2 teaspoons chili powder
1 1/2 pounds skinless, boneless chicken breasts, cut into ½-inch strips
2 cups fresh orange sections (about 2 oranges)
1/2 cup shredded reduced-fat Monterey Jack cheese
1/2 cup chopped red onion
1 (15-ounce) can black beans, drained and rinsed
1/3 cup chopped fresh cilantro, optional
1/3 cup lime juice
1/4 cup orange juice
1 tablespoon canola oil
1/2 teaspoon minced garlic
Salt and pepper to taste (optional)
6 cups mixed greens

1. Combine cumin and chili powder in large zippered plastic bag.  Add chicken, seal bag, shake to coat.
2. In large nonstick skillet coated with nonstick cooking spray, cook chicken over medium heat until done, 10 minutes; let cool.
3. Transfer chicken into large bowl, add orange sections, cheese, onions, black beans, and cilantro, mixing gently but thoroughly.
4. In small bowl, whisk together lime juice, orange juice, oil, garlic, salt and pepper.  Pour over chicken mixture, tossing gently to coat.  Serve over mixed greens.

Note:  Cilantro has a distinct flavor and may be omitted if desired.

Nutritional information per serving
Calories 289, Protein (g) 35, Carbohydrate (g) 22, Fat (g) 7, Calories from Fat (%) 58, Saturated Fat (g) 2, Dietary Fiber (g) 7, Sugars (g) 8, Cholesterol (mg) 71, Sodium (mg) 376, Diabetic Exchanges: 1 starch, 1/2 fruit. 2 lean meat

Southwestern Chicken and Black Bean Salad with Citrus Vinagrette-Go Red For Women Luncheon