8-10 chicken tenders
1 large red pepper
2 T. chipotle olive oil ( if you have reg. olive oil, season with a dash of chipotle seasoning)
3/4 cup chopped fresh spinach
1/2 white onion chopped
8-10 red grapes chopped
1t. fresh basil, chopped
1/4 cup chopped, raw cashews
Havarti Cheese slices
greek yogurt or lite mayo
Sea Salt and Fresh Ground Pepper
1/4 lime
Your choice of rolls or buns
Drizzle the chicken tenders with the olive oil, turn to coat well. Grill until no pink in the middle, watch closely so they dont dry out. Place the red pepper on the grill at the same time, just cut it in 1/2, and turn once. the skin will be nice and blistered and the red pepper nice and smokey-roasted...yummo.
Let the chicken sit for a few while you run the water over the pepper skin and slide it right off! chop small.
chop the chicken and throw into a bowl with the roasted pepper, and the other chopped ingredients.
Add your greek yogurt or lite mayo until just moistened
squeeze the lime on and mix with the salt and pepper to taste.
Throw your buns on the grill that has just been turned off with the havarti slice on one side and let them toast up a bit and get that cheese melty.
Fill and enjoy
We simply served this with an icy cold glass of almond milk ( almost slushy) with a dash of cinnamon, and a simple chopped apple, clementine and mint salad...
HAPPY SUMMER!
