Page 22 - Thinking Fit

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Lunch
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Avocado & Greek Yogurt Chicken Salad

- 1 ripe avocado
- 1⁄2 cup plain Greek yogurt
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon onion powder
- 1⁄4 teaspoon salt & pepper
- 2 cups shredded chicken
- 1⁄2 red onion, chopped
- 1 small lime

- In a medium bowl mash together avocado and Greek yogurt until
smooth.
- Stir in garlic, onion powder, salt, and pepper.
- Add chicken and red onion to avocado mixture and stir until all
ingredients are combined.
- Squeeze in half the juice from the lime.
- Serve in a wrap, in a pita, or whole grain bread

Nutritional Information – Per serving (3/4 cup)
140 calories, 17g protein

Avocado, Tomato and Grilled-Swiss Cheese

- 1 slice of Low-fat Swiss cheese
- 2 slices of sourdough bread
- 2 thin slices of tomato
- ½ avocado, sliced
- 2 tbsp of smart balance butter (1 tbsp/slice)

1. Heat skillet or George Foreman grill, spray with olive oil cooking
spray
2. Spread 1 tbsp of butter per slice
3. Place bread, butter side, down; place cheese on bread. Heat until
partially melted
4. Top cheese with avocado and tomato
5. Place other slice of bread, butter side up, and flip over to place butter
side down.
6. Heat until cheese is melted.

Nutritional Information – Per serving
244 calories, 526mg sodium, 8g carbs, 34.5g protein