Zesty Halibut in Ginger Dressing
Fit For Fall 2012 | Brenda Ladd
1 serving spinach
3-5 oz cooked chicken or tuna, chopped
¼ cup onion, chopped
½ jalepeño or peppercinis, chopped, (optional)
1 pickle, chopped
1 medium tomato, chopped
1 celery stalk, chopped
cilantro, minced
NTM Salt and pepper
Plate spinach. In a bowl mix the rest of ingredients until mixed through. Add to plated spinach. Top with NTM Salt, pepper and/or a splash of your favorite protocol dressing.
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