Grilled Salmon Salad
Wood grill salmon, mixed greens, tomatoes, spiced pecans, jicama, cilantro-lime vinaigrette
Citrus seasoned, grilled and topped with pineapple salsa, fresh vegetables
Wood Grilled Salmon
Basted with Key Lime Butter, served with parmesan mashed potatoes, fresh vegetables
Grilled Shrimp & Strawberry Salad
Mixed greens, goat cheese, jicama, spiced pecans, balsamic vinaigrette
Grilled Chicken Sandwich
Pepper jack cheese, lettuce tomato, red onion, red pepper mayo, brioche bun
Seared Ahi Tuna
Mixed greens, cucumbers, jicama and avocado green goddess dressing, spicy mustard sauce
Making healthy choices while dining out can be a challenge, but Firebirds makes it easier. Their menu has tons of fresh, locally sourced, low-calorie options. Give one of these 6 delicious entrées a try and let us know which one is your favorite!
Looking for fresh, locally grown produce? The Collierville Farmers Market provides a reliable source of fresh, locally grown fruits and vegetables, as well as other locally sourced products. Founded in 2009 by a group of passionate community volunteers, the Collierville Farmers Market continues to operate entirely by citizens who believe local markets build community. How does a local farmers market build community? Find out here.
Support local and visit the Collierville Farmers Market! Open Thursdays from 8 a.m. - 1 p.m. in the rear parking lot of the Collierville United Methodist Church. Click here for a list of vendors.
Think healthy this 4th of July! Your family and friends will be crawling back for seconds of this healthy and delicious BBQ Chicken with Peach and Feta Slaw, trust us.
Follow the Healthier Collierville Page on Facebook for more healthy tips and tricks.
How to Make It
Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.