Turkey Salad with Whole Wheat Pita and Tomato Salad

Ingredients

• 454 g boneless, skinless chicken breasts (about 1 lb, trimmed of any fat)
• 1 tbsp olive oil
• 1 tsp garlic powder (ensure it is salt-free)
• 1 tsp onion powder (ensure it is salt-free)
• 0.5 tsp smoked paprika
• 0.25 tsp black pepper (freshly ground)
• 0.125 tsp salt (1/8 tsp total for the entire recipe)

Instructions

1. 1

   Prepare the chicken

   • Place the chicken breasts between two sheets of parchment paper.
   • Using a meat mallet or rolling pin, gently pound the chicken to an even thickness of about 1/2 inch. This ensures even cooking.
   • Pat the chicken dry with paper towels.
2. 2

   Season the chicken

   • In a small bowl, mix together the garlic powder, onion powder, smoked paprika, black pepper, and the 1/8 tsp of salt.
   • Drizzle the olive oil over the chicken breasts, rubbing it evenly on all sides.
   • Sprinkle the seasoning mix evenly over both sides of each chicken breast.
3. 3

   Grill the chicken

   • Preheat your grill or a grill pan over medium-high heat.
   • Place the seasoned chicken on the hot grill.
   • Cook for 5-7 minutes per side, depending on thickness.
   • The chicken is done when it's no longer pink inside and a meat thermometer inserted into the thickest part reads 165°F (74°C).
4. 4

   Rest and serve

   • Remove the chicken from the grill and transfer it to a clean cutting board.
   • Let it rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the chicken moist.
   • Serve warm with CKD-friendly sides like steamed green beans or white rice.

Ingredients

• 1 can (15 oz) Chickpeas (Drained and rinsed. For extra smooth hummus, peel the skins.)
• 0.5 cup Tahini (Good quality and well-stirred)
• 0.25 cup Lemon Juice (Freshly squeezed)
• 2 cloves Garlic (Roughly chopped)
• 3 tbsp Extra Virgin Olive Oil (Plus more for drizzling)
• 1 tsp Ground Cumin
• 0.25 cup Ice Water (Use more if needed for desired consistency)
• 0.75 tsp Salt (Or to taste)
• 0.25 tsp Paprika (For garnish)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   In the bowl of a food processor, combine the tahini and lemon juice. Process for 1 minute, scraping down the sides halfway through, until the mixture is light, whipped, and creamy. This step is crucial for a non-bitter, smooth hummus.

2. 2

   Add the extra virgin olive oil, chopped garlic, ground cumin, and salt to the whipped tahini. Process for 30 seconds, then scrape the bowl again to ensure everything is well combined.

3. 3

   Add half of the drained and rinsed chickpeas to the food processor and blend for 1 minute. Add the remaining chickpeas and blend for another 1-2 minutes until thick and very smooth. Scrape down the sides as needed.

4. 4

   With the processor running, slowly stream in the ice-cold water. Continue to process for 2-3 minutes until the hummus is ultra-smooth and creamy. The mixture will lighten in color and become fluffy.

5. 5

   Taste and adjust seasoning. You may want more salt, cumin, or lemon juice. Transfer the hummus to a serving bowl.

6. 6

   Let the hummus rest for at least 30 minutes in the refrigerator for the flavors to meld. Before serving, create a swirl with the back of a spoon, drizzle generously with extra virgin olive oil, and garnish with a sprinkle of paprika and fresh parsley.