Cook Once, Eat Twice: Cuban Chicken and Tropical Chicken Salad

Good Morning! Can you believe its Friday already? Well, today I thought I would share one of our "Cook once, eat twice" meals because everyone loved it last time! This way you can have your whole weekend done in one meal! :)

Cuban Chicken
Grocery List:
1 medium onion, thinly sliced
4 tsp chopped garlic (4 cloves)
8 each chicken drumsticks and thighs, skin removed (about 4 1/2 lb)
1/4 cup each lime juice and orange juice
2 tsp ground cumin
1/2 tsp paprika
1/2 tsp each salt and pepper
Chopped cilantro (optional)

How to make it:
1. Place onion and garlic in a 6-qt slow cooker; arrange chicken on top.

2. Stir juices, cumin, paprika, salt and pepper in measuring cup; pour over chicken. Cook on low 5 to 8 hours until chicken is cooked through.

3. Reserve four drumsticks and four thighs for Tropical Chicken Salad recipe. Serve remaining chicken over rice; spoon juices with onions on top. Sprinkle with cilantro, if using.

Nutritional Information:
(makes 4 servings)
211cal
6g fat
1g fiber
5 WW points


Tropical Chicken Salad
Grocery List:
1/4 cup light oil & vinegar dressing
2 Tbsp orange juice
1 Tbsp lime zest
1/4 tsp pepper
4 cooked chicken legs and 4 thighs (from Cuban Chicken recipe), cut in bite-size pieces (about 4 cups)
1 can (15.5 oz) low-sodium black beans, rinsed
1 medium red bell pepper, cut in strips
1 firm-ripe mango, peeled and cut into bite-size pieces
1/2 small red onion, sliced
1 head Boston lettuce, torn in pieces


How to make it:
1. Whisk dressing, orange juice, lime zest and pepper in large bowl. Add chicken, beans, pepper strips, mango and onion; toss until evenly coated.

2. Divide lettuce among 4 plates; evenly top with chicken salad.

Nutritional Information:
(makes 4 servings)
388cal
11g fat
8g fiber
8 WW points