This is a great twist on a basic chicken salad. The herbs give the chicken more flavor and it goes well with a light Italian or vinegar and oil dressing. This salad works well as a lunch or complete dinner meal.
Yield: 6 Servings
3-4 chicken breasts, boneless-skinless
1 TBSP finely chopped fresh rosemary
1 TBSP chopped fresh thyme
3/4 tsp salt
3/4 tsp ground black pepper
1 TBSP olive oil
2 packages salad mix – hearts of romaine or Italian salad blend
1 pint of grape tomatoes, cut in half
1/2 English cucumber, thinly sliced
thinly sliced red onion, to taste
- Preheat oven to 400°. In a small prep bowl mix chopped herbs, salt and pepper.
- Heat olive oil in a large skillet over medium high heat.
- Apply herb seasoning evenly to chicken breasts. Cook for 5 minutes on each side.
- Transfer chicken to a rimmed baking sheet and bake until done (internal temp reaches 165°).
- While chicken cooking in oven assemble salads in individual large plates or bowls.
- Removed cooked chicken from the oven, chop and top salads.
- Serve with Italian dressing or simple side of oil and red wine vinegar.
Searing in the pan gives the chicken great color and flavor.
Finishing in the oven ensures thick chicken breasts such as these are thoroughly cooked.
This salad has a great crisp texture thanks to iceberg lettuce, cucumbers, radishes and apples. A tangy vinaigrette dressing featuring fresh orange juice and red wine vinegar give it a fresh light flavor.
I like to slice the veggies and fruit very thin.
This salad is a fun change from the basic garden greens.
1 head iceberg lettuce, chopped
1/2 English cucumber, thinly sliced
1 bunch radishes, thinly sliced
1 large crisp apple
3 TBSP olive oil
3 TBSP fresh-squeezed orange juice
1 TBSP red wine vinegar
1 tsp Dijon mustard
2 TBSP minced fresh parsley
1/2 tsp salt
1/2 tsp ground black pepper
- Chop lettuce; thinly slice cucumber, radishes and apple.
- In a small bowl whisk together dressing ingredients.
- Pour dressing over salad and toss to coat. Serve immediately.
This recipe was part of a my dinner menu from eMeals this week. I have been using eMeals for two months now and I really love it! It gives me a week’s worth of dinner recipes with accompanying shopping list. It’s great to be able to head to the store with my list printed out (with any tweaks I’ve made) and purchase all the ingredients I need for a week of dinners for around $100. It saves me time and money, and lowers the stress of “what’s for dinner?”. Plus I get to try out new recipes each week. Most dinners have been good and a few have been outstanding!
They have plans for different dietary needs such as Gluten Free, Clean Eating, Vegetarian, Low-Carb, Portion Control, Simple Gourmet and Classic. I started out with the Clean Eating plan, but decided to switch to Simple Gourmet after a few weeks and it has been a better fit with my family’s tastes. Questions about eMeals? Leave a comment and I’ll answer them!
The Raspberry Salad at Nucci’s Pizza in San Luis Obispo is one of my favorite salads of all time! It has candied walnuts, sliced green apples, blue cheese and a tangy raspberry dressing. I decided it was time to recreate that wonderful raspberry salad at home. Fresh raspberries are the key to making the dressing. It’s fruity, sweet and tangy and easier to make than I would have guessed!
RASPBERRY SALAD RECIPE
1 cup chopped walnuts
3 TBSP sugar
1 tsp butter
Combine nuts, sugar and butter in a small skillet. Heat on medium until the sugar begins to melt. Stir the nuts to coat and pour out onto foil or waxed paper to separate and cool. Watch for smoke – that means the sugar is burning and you should reduce the heat!
Press the berries through a sieve to collect the juice.
2 packages (6 oz each) fresh raspberries
3 TBSP sugar
1/4 cup red wine vinegar
1/4 cup olive oil1 tsp dry mustard
1/4 tsp salt
Press fresh berries through a sieve using the back of a spoon. The collected juice will be approximately 1/2 cup. Add remaining ingredients and whisk until combined.
Green or red leaf lettuce or Boston (butter) lettuce
Blue Cheese or Gorgonzola crumbles
Green Apples, thinly sliced
Assemble the salad ingredients, top with candied walnuts and drizzle with dressing! Enjoy!
I like to make my own bread when I can, but sometimes life happens and I just have to buy a loaf at the store. Or we’re having hamburgers and I need buns. I am able to make my bread go farther by making my own croutons. It’s very easy and they turn out great. Much healthier than fried croutons from the store.
Tip for breads: Keep your breads in the refrigerator to extend their life. It’s very important if you make bread from scratch as it has no preservatives and will mold quickly in a warm kitchen.
- Start collecting bread pieces to use by placing a gallon size zip-top bag in the refrigerator.
- Fill with bread heals (end pieces) and old/stale bread.
- Most types of bread will work: sandwich breads, bakery breads, bagels, hot dog/hamburger buns.
- When the bag is full it’s time to make croutons!
To make the croutons:
- Dice up bread pieces into small cubes
- Place in a bowl and drizzle with a little olive oil, toss to coat
- Sprinkle with grated parmesan cheese and toss again
- Bake at 400° for 20 minutes, checking after 15 minutes
- Allow to cool and store in an air-tight container
Finished Product. These got a little more browned than I intended.
This is one of my favorite salads that is packed with protein and leaves me satisfied. I like to use the canned chicken breast from Costco for the chicken salad. It’s SO tender and moist! I also like to add a lot of veggies and just enough mayo to get it to come together.
2 cans all white meat chicken breast
1 large carrot, diced
1/4 white onion, diced (or subst. 2 green onions, sliced)
1 to 2 ribs of celery, diced
Mayonnaise to taste
Ground black pepper
Coarse ground garlic OR yellow curry powder, to taste
Mix up your chicken salad and then place it on top of a bed of greens! I like to use spring mix for this, but any greens you like would work. Sometimes I also add sprouts. It’s a tasty, fresh lunch that is high in protein and veggies!