Mediterranean Chicken Salad

3 oz chicken breast
2 tbsp Great Northern Beans
2 tbsp garbanzo beans (chickpeas)
2 tbsp cooked quinoa or quinoa/brown rice blend
2 tbsp crumbled feta
1 small handful grape or cherry tomatoes
4-ish cups crunchy greens (or something like romaine mixed with spinach)
2 tbsp hummus
2 tbsp balsamic vinaigrette

If making jars, multiply quantities by the number of jars you'd like to make. Add chicken first to the bottom of a wide-mouthed quart-size jar. Layer remaining ingredients, ending with the lettuce. Store hummus and dressing separately in single-serve containers (but they can be stored in the jars if you have enough room.

If making a single salad, place lettuce in a salad bowl and add ingredients, including hummus and dressing. Serve immediately.

from: Our Best Bites

Apricot & Cheddar Chicken Melts

1/4 c. white-wine vinegar (I used apple-cider vinegar, it worked fine)
2 T. Dijon mustard
2 garlic cloves, chopped
coarse salt and ground pepper
4 boneless, skinless chicken breast halves (6 to 8 ounces each), split horizontally
1 baguette (about 20 inches), split horizontally, then cut in half
1/4 c. apricot preserves
4 oz. thinly sliced deli ham
4 oz. white cheddar cheese, grated (1 cup)

In a shallow dish or resealable plastic bag, combine vinegar, mustard, garlic, 1 teaspoon salt, and 1/4 teaspoon pepper; add chicken, and turn to coat. Marinate at room temperature for 10 minutes (or cover and refrigerate in marinade up to 24 hours).

Lift chicken from marinade, and grill for 6-7 minutes (or 5-6 minutes per side) at medium heat on an indoor grill until opaque throughout. Set aside.

Place baguette pieces on baking sheet, cut side up; dividing evenly, spread with apricot preserves, and layer with chicken, ham, and then cheese. Broil until cheese is melted, 4 to 6 minutes.

Audrey's little note: Jessa absolutely LOVED these open-faced sandwiches...they were quick, easy, and yummy with a Waldorf salad and homemade mac & cheese. For an even quicker lunch variation, use chicken breast lunch meat instead of the full-on-breast meat: YUM!

adapted from: Martha Stewart Everyday Food

BBQ Chicken Quesadillas

flour tortillas
BBQ sauce (Sweet Baby Ray's is my current favorite)
mozzarella (shredded)
tomatoes (diced)
fresh cilantro (chopped)
chicken (boiled and shredded)

Spread BBQ sauce on two tortillas, layer ingredients on one tortilla, cover with the other tortilla and heat in skillet over med-high heat (turning once) until lightly browned and cheese is melted. Cut into wedges and serve with fresh salsa and sour cream (optional).

Audrey's little note: I like to make a simplified version of these for lunch...just chop up some turkey lunch meat instead of the shredded chicken (if you don't already have some)...a perfect mommy break from plain-old-sandwiches.

from: Dinner's Ready blog