Coconut Chicken Tacos with Peach n' Pinto Quinoa Salad

 

In medium pot on low heat cook all ingredients for 40 minutes and then shred.
2 large chicken breasts or 8 chicken tenders
1/2 cup lite coconut milk
Blended 1/4 cup pineapple, large chunk of fresh, peeled ginger (2 tbs. size)
1 Tbs. crushed lemongrass

Boil:
1 cup Quinoa
1 1/4 cup Water + 3/4 cup white wine vinegar+ Tbs. Peach Vinegar (if available)
1 can pinto beans (no salt added), rinsed and drained

Add ingredients listed below, mix together in medium bowl and put in fridge to cool.

2 Peaches, slightly under-ripe is best, diced
1 Small shallot, diced
2 stalks mint, stemmed, rolled, and chopped

Sautee all together for seven to ten minutes:
3/4 cup chopped prosciutto
2 tbs. lite coconut milk
2 tbs. artichoke lemon pesto

Mix,
Crisped prosciutto
1/4 cup nonfat plain greek yogurt
1 tbs. lite coconut milk
1 tbs. artichoke lemon pesto
1 tsp. Lemon Pepper

Halve cherry tomatoes and toss in 1 tbs. lime juice
Roll and slice any green lettuce mix

Use small, taco-size, multigrain tortillas for chicken, tomatoes, greens, and prosciutto cream. Serve with quinoa salad on the side.