Ingredients

• 1 cup frozen whole-kernel corn
• 1 cup frozen shelled edamame
• 4 limes, for zest/juice
• 1 teaspoon ginger root
• 1 large carrot
• 2 tablespoons fresh cilantro
• 1 chilled Deli oven-roasted chicken
• 1 teaspoon minced garlic
• ¼ cup canola oil
• ¾ teaspoon kosher salt
• ¼ teaspoon pepper

Steps

1. Place corn and edamame in large bowl to thaw. Zest limes (1 tablespoon), then juice (¼ cup). Grate ginger and carrot (⅓ cup). Chop cilantro. Shred chicken breast meat (2 cups).
2. Combine lime zest and juice, ginger, cilantro, and garlic; whisk in oil slowly.
3. Add carrots and chicken to corn mixture; stir in dressing, salt, and pepper. Serve.

Ingredients

• 2 fresh ripe peaches
• 3 coconut macaroon cookies
• ¾ cup low sugar granola
• 2 tablespoons honey, divided

Prep

• Preheat oven to 425°F.
• Half each peach; scoop out pit to make a cavity for the filling.
• Crumble macaroons; add to granola.

Steps

1. Arrange peaches, cut side up, in a baking dish. Drizzle each with 1 teaspoon honey.
2. Mix macaroons and granola; fill each peach with ¼ cup mixture. Bake 10–12 minutes or until peaches are tender and topping is golden. Drizzle with remaining honey. Serve.