Recipes

Tuna Salad

 1 5 oz. can tuna, drained
1 15 oz. can garbanzo beans, drained
2 hard-boiled eggs, chopped
1 cucumber, peeled and diced
1 head iceberg lettuce, torn into bite size pieces
½ cup OLIVE MILL White Lemon Cucumber Balsamic

 In a large mixing bowl, combine tuna, beans, eggs, cucumber and lettuce.  Toss well with balsamic.

 Greek Cream Cheese Stuffed Chicken

 6 skinless, boneless chicken breast halves
8 oz. whipped cream cheese
¾ cup crumbled feta cheese
1/8 cup OLIVE MILL White Lemon Cucumber Balsamic
1 tomato, diced
6 oz. can chop black olives
¼ onion, chopped
¼ cup chopped fresh spinach

Preheat grill for medium heat. Cut each chicken breast from one side through the middle horizontally within one-half inch of other side. Open the two sides and open. Mix cream cheese, feta cheese, balsamic, tomato, olives, onion and spinach together in a large bowl. Spoon cheese mixture onto 1 side of each opened chicken breast. Fold each closed and place on a piece of foil. Cook the breasts on grill until juices run clear, about 15-20 minutes. Temperature should read 165 degrees.

Very refreshing added to sparkling water!