For the third consecutive year, First Lady Michelle Obama teamed up with the U.S. Department of Education, the U.S. Department of Agriculture, and Epicurious to host a nationwide recipe challenge. The Healthy Luntime recipe challenge was designed to promote cooking and healthy eating among America’s youth. Parents, or guardians and their children ages 8 – 12, were invited to submit an original recipe. Winners from each of the 50 states, plus the U.S. Territories, D.C. and Puerto Rico will be flown to Washingend, DC to attend a Kids’ State Dinner at the White House. The deadline to submit recipes for this year’s Healthy Luntime challenge was April 5.
Kale, Broccoli, Chicken, and Apple Salad (Makes 6 – 8 servings)
3 cups rotisserie chicken, cut into bite size pieces
3 cups kale, torn into bite-size pieces
2 cups broccoli florets
2 cups broccoli slaw
1 cups Brussels sprouts, thinly sliced
1 medium plum tomato, chopped
1 cup shredded low-fat Mexican-blend cheese (or your favorite low-fat cheese)
½ cup red onion, chopped
½ cup dried fruit and nut mix or pumpkin or sunflower seeds
¼ cup dried cranberries
1 ½ cups cored, peeled, and chopped Honeycrisp apples (you can use your favorite apple variety)
Juice from ½ lemon
1 cup creamy poppy seed dressing or your favorite low-fat dressing
6 – 8 whole wheat tortillas
1. In a large bowl, toss together the chicken , kale, broccoli florets, broccoli slaw, brussel sprouts, tomato, cheese, red onion and nut mix, and dried cranberries.
2. In a small bowl, toss together the apples and lemon juice. Add the apples to the salad, drizzle with salad dressing, and toss well.
Serve as a salad or use the whole wheat tortillas to make wraps.
536 calories; 31g protein; 51 carbohydrates; 23g fat (5g saturated fat); 653mg sodium
This recipe was taken from the Healthy Lunchtime Challenge Cookbook 2013 winners.