Archive for the ‘Salad’ Category

Brad’s yummy chicken salad

In Main Course, Salad on July 4, 2012 at 4:39 pm

Fruit-Marinated Chicken Salad with Nuts and Berries

Mixed salad/greens 2 chicken breasts 1/4 cup craisins
Lemon garlic powder

(or 1/2 lemon + powder)

3 tbsp fruit-flavored vinegar 3 tbsp balsamic vinegar
Dash of olive oil (fruit flavored if possible) 1/4 cup chopped nuts  

Serves 2-3 for lunch or dinner.

As chicken finishes defrosting, mix vinegars in marinating dish. Slice breasts into bite-sized chunks and add to dish. Add 5 or 6 shakes of garlic powder (and squeeze in lemon if necessary) to coat most of the chicken. Ensure chunks are mostly covered by marinade. Marinate for at least 30 minutes to an hour.

After chicken has marinated, add olive oil to pan and begin heating, coating the pan. Once heated, add chicken chunks and cook on medium to high heat. After about 3-4 minutes, drain pan of fat and juices, but return chicken to heat after draining. After 1-2 more minutes, add nuts and craisins. Heat 1-2 more minutes, mixing thoroughly. Drain pan again if necessary. Add salad/greens to serving bowl, and mix in pan mixture. Serve immediately.


Farmers’ Marktet Leftovers: Caprese

In Appetizer, Salad on July 25, 2011 at 2:18 am

For those who have never had caprese – super simple salad but a surprising amount of people don’t make it! This delicious salad, commonly served in Italy even has the colors of the Italian flag!

A tomato
A fresh ball of mozzarella
Basil leaves

Array together beautifully and drizzle with vinegar. Done.

Cool Summer Feta, Cucumber and Tomato Salad

In Gluten Free, Main Course, Salad on July 8, 2011 at 2:37 am

Serves ~3

One bag of spinach
2-3 Tomatoes (go for orange and red, put some color in there!)
1 Cucumber (2 if you want extra crunch)
1/2-3/4 container of feta
a few sprigs of diced fresh mint and chives
1 lemon, juiced
1 tbs of olive oil
salt and pepper

Slice cucumbers and tomatoes and dice mint and chives and add to spinach.

Top with feta and lemon and olive oil. If you wish, substitute the lemon and olive oil for the citrus vinaigrette from the ahi tuna and mango recipe. Takes a little more time, but still delicious.

Pair with a nice white wine or prosecco.

Apologies for slightly out of focus pics, I had already enjoyed this deliciousness before checking them! 😀