Sunday, October 5, 2008

Runner's Recipe of the Week

My wife and finally got around to posting a new recipe. Things have been kind of busy on the home front. I hope to post a new recipe each week but bear with me if that doesn't happen. The Jewish holiday "season" is in full swing so my schedule is a little erratic. Just to review the 2 previous recipes. The first recipe was a real 'stick to your bones' type of recipe--Ansky's Noodle Meat is good as a hearty main dish for dinner. The second recipe Peanut Butter Sesame Noodles was meant to be a side, or a snack with a piece of fruit. Now, it's time for a lunch-time treat. The following is a good recipe to use left over chicken, or to make from scratch. A fresh new chicken salad recipe: Chicken-Tarragon Salad Wraps.

I wanted to put in a recipe that is good for both carbohydrate loading (thus, the wrap--whole wheat wraps are full of good solid healthy carbs) and with a balance of fat and protein to keep with the whole philosophy that my wife and I am trying to espouse: it is not just about the carbs, it is about keeping your immune system fed while you train. If you get sick, then you may as well throw away all of your training. You could even miss your marathon all-together depending upon when you get sick. These sandwiches are good for replenishing after long runs.

Chicken-Tarragon Salad Wraps


1 1/4 pounds skinless boneless chicken breast halves (about 3)
3/4 cup finely chopped celery
1/2 cup low fat mayonnaise
1/4 cup finely chopped red onion
2 tablespoons chopped fresh tarragon
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
2 Cups thinly sliced romaine lettuce

6 (10 in. diameter) Whole Wheat Tortilla Wraps

Bring large saucepan of salted water to boil. Add chicken breasts; reduce heat to medium-low, cover and simmer until chicken is just cooked through, about 12 minutes. Transfer chicken to plate; cool.
Mix celery, 1/2 cup mayonnaise, onion, tarragon, lemon juice, and lemon peel in large bowl to blend. Cut chicken into 1/2-inch cubes; stir into mayonnaise mixture. Season with salt and pepper. (Can be made 4 hours ahead. Cover; chill.)
Arrange wraps. Divide salad topped with lettuce amongst wraps. Roll salad into wraps. Slice in half and serve.

Click here to access the nutritional information and receive more information on this refreshing recipe.

1 comment:

Ashland Dave said...

Man, this sounds good just reading it!

I've copied and pasted it within an email to my wonderful wife with the hope she'll make it!

(She cooks...I do ALL the household laundry.)

[Ashland] Dave