Strawberry Chicken Salad with Honey Mustard Dressing

2/26/2021

This salad is a great weeknight choice: it's quick and easy and full of good-for-you-ingredients! The sweetness of the strawberries is balanced by the savoriness of the honey mustard dressing, there's also creamy avocado, crunch corn, and marinated chicken. Give it a try!

Strawberry Chicken Salad with Honey Mustard Dressing

Ingredients

Salad

2 Tbsp. coconut oil
4 chicken thighs, boneless and skinless
8 cups salad greens, of your choice
1 cup strawberries, sliced
1 avocado, sliced
1/4 cup scallions, sliced
1/4 cup corn kernels, fresh or frozen
salt & pepper to taste
Dressing & Marinade
1/3 cup honey
1/4 cup apple cider vinegar
3 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard
2 Tbsp. olive oil
2 cloves garlic, minced
salt & pepper to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add oil and sauté bacon until crisped, remove to paper towels to drain. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and add to salad along with the bacon. Drizzle with dressing and serve immediately.

Mediterranean Burrata Salad

2/26/2021

This salad is decadent and delicious! The creamy burrata is balanced by savory roast tomatoes, peppers, and onions; capers bring a briny bite and the balsamic syrup takes it over the top! I baked some prociutto with mine, but this salad was so rich and filling the prociutto was delicious, but unnecessary.

Mediterranean Burrata Salad

Ingredients

2 1/2 Tbsp. olive oil, divided
1/2 red onion, sliced
6 cloves garlic, whole, skins removed
1 red or yellow pepper, cut into strips
1 pint cherry tomatoes, halved
2 balls burrata, at room temperature
1 Tbsp. capers, drained
2 cups arugula
1/2 lemon, juiced
drizzle of balsamic syrup
salt & pepper, to taste

Serves 2
Cook Time: 25 minutes

2 1/2 Tbsp. olive oil, divided
1/2 red onion, sliced
6 cloves garlic, whole, skins removed
1 red or yellow pepper, cut into strips
1 pint cherry tomatoes, halved
2 balls burrata, at room temperature
1 Tbsp. capers, drained
2 cups arugula
1/2 lemon, juiced
drizzle of balsamic syrup
salt & pepper, to taste

Preheat oven to 400 degrees. Toss onion, garlic, and pepper in 1 Tbsp. olive oil, salt & pepper, and roast for 10-15 minutes, until beginning to brown. Toss tomatoes in remaining olive oil and add to pan after initial roast of pepper and onions; roast for an additional 10 minutes.
Toss arugula in a remaining olive oil and lemon juice. Top arugula with roasted vegetables. Place 1 ball of burrata on top of vegetables, sprinkle with capers, and drizzle with balsamic syrup.

Duck, Apple & Savoy Salad

1/29/2021

This salad is over-the-top and absolutely amazing! It's also great with pork cutlets or chops if you are not able to acquire duck breasts (add a little olive oil to the dressing if you use lean pork). You can also substitute butternut squash for sweet potatoes (pictured here), or maple syrup for sorghum syrup.

Duck, Apple & Savoy Salad

Ingredients

2 duck breasts, deboned
2-3 Tbsp. olive oil
2 sweet potatoes
1 1/2 tsp. apple pie spice, divided
1/4 cup apple cider vinegar
2 Tbsp. sorghum syrup
1/4 cup golden raisins
2 apples, sliced
1/2 cup pecans, toasted
1 head savoy cabbage (Napa works well too)
1/2 cup Parmesan, shaved
Salt & pepper, to taste

Serves 2-3
Cooke Time: 20 minutes

Preheat oven to 425. Cut sweet potatoes into half-moon shapes, toss in olive oil, 1/2 tsp. apple pie spice, salt & pepper, olive oil and sorghum syrup. Pre-heat sautee pan over medium high heat (add just a splash of olive oil).
Season duck with salt & pepper, and about 1/2 tsp. of apple pie spice then sear for about 3 minutes per side. Add to potatoes and roast till potatoes are browned and duck registers 135 internal temperature. As soon as the duck registers 135, set aside to rest - the sweet potatoes may cook a little longer.
Deglaze pan with apple cider vinegar, add olive oil, 1/2 tsp. apple pie spice, sorghum syrup, golden raisin, and salt & pepper.
Slice apples. Toast pecans. Slice duck.
Wash and chop savoy cabbage.
Top cabbage with sweet potatoes, sliced duck, toasted pecans, sliced apples, and shaved Parmesan.
Dress salad and serve warm.

*Pork chops or cutlets make an excellent substitute if duck is not available - you may want to add olive oil to the dressing if using relatively lean pork. You may also substitute maple syrup for the sorghum syrup.

Chimichurri Chicken Salad

1/18/2021

This salad is quick and light, but so very refreshing with the chimichurri dressing! It's a great way to dress plain chicken!

Chimichurri Chicken Salad

Ingredients

Salad

4 boneless skinless chicken thighs
2 Tbsp. avocado oil
8 cups salads greens of your choice
1 cup cherry tomatoes, halved
1/2 a red onion , sliced
1 pint cherry tomatoes, sliced in half
2 avocados , sliced
Fresh parsley leaves , to garnish
Dressing & Marinade
- 1/3 cup avocado oil
- 1/4 cup red wine vinegar
- 1 shallot, minced
- 1/2 cup parsley, minced
- 1/4 cup cilantro, minced

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add olive oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and add to salad. Drizzle with dressing and serve immediately.

Cleopatra Salad

1/18/2021

Here's my fun take on a classic Caesar Salad! It's a little friendlier on the waistline, adds an ooey-gooey soft-boiled egg, and has shrimp!

Cleopatra Salad

Ingredients

Salad

1/2 baguette, sliced
2 lb. shrimp, peeled
Juice of a lemon
4 cloves garlic, minced
2 eggs , soft boiled
6 cups Romaine lettuce, chopped
1 avocado , sliced
1/4 cup parmesan cheese, grated
Salt & pepper, to taste
Olive oil
Dressing
- 1/4 cup Greek yogurt
- 2 Tbsp. mayonnaise
- 1 Tbsp. olive oil
- 2 garlic cloves, grated
- 1 anchovy fillet , finely chopped or minced
- 2 Tbsp. lemon juice
- 3 Tbsp. Parmesan, grated
- Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Arrange sliced baguette on tray, drizzle with olive oil, and broil till toasted. Flip and broil the other side.
Combine all shrimp with garlic, lemon juice, salt & pepper and marinate for 10 minutes while to prepare the other ingredients.
While shrimp is marinating, preheat a skillet over medium-high heat; add olive oil once heated. Then combine all dressing ingredients.
Sear shrimp on both sides; remove from heat and set aside.
Meanwhile, dress the salad greens with the eggs, shrimp Parmesan cheese, and toasted baguette slices. Drizzle with dressing and serve immediately.

Avocado Cranberry Chicken Salad with Mandarin Poppy Seed Dressing

1/12/2021

Embrace citrus season with this quick and delicious salad!

Avocado Cranberry Chicken Salad with Mandarin Poppy Seed Dressing

Ingredients

Salad

2 Tbsp. avocado or coconut oil
4 boneless skinless chicken thighs
8 cups salad greens of your choice, spinach preferred
1 cup dried cranberries
2 avocados, slices or scooped
1/2 cup almonds, chopped
1/2 cup crumbled goat cheese (feta is a good choice too, if you prefer it to goat cheese)
3-4 mandarins, segmented
Dressing & Marinade
1/3 cup extra virgin olive oil
2/3 cup mandarin juice (about 4 mandarins)
Zest of 4 mandarins
2 Tbsp. honey
6 Tbsp, sugar
2 tsp. Dijon mustard
1 tsp. poppy seeds
salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add avocado or coconut oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165 degrees F.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. Drizzle with dressing and serve immediately.

Honey Mustard Chicken Salad

1/7/2021

A little bacon goes a long way with salad. The bacon and honey mustard dressing make it feel indulgent, but it remains light and doesn't bog you down.

Honey Mustard Chicken Salad

Ingredients

Salad

2 Tbsp. olive oil
4 chicken thighs, boneless and skinless
8 cups salad greens, of your choice
1/4 cup bacon or pancetta, diced
1 avocado, sliced
1 cup grape tomatoes, halved
1/4 cup red onion, sliced
1/4 cup corn kernels, fresh or frozen
2 Tbsp. olive oil
salt & pepper, to taste
Dressing & Marinade
1/3 cup honey
1/4 cup apple cider vinegar
3 Tbsp. whole grain mustard
2 Tbsp. Dijon mustard)
2 Tbsp. olive oil
2 cloves garlic, minced
Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add oil and sautee bacon until crisped, remove to paper towels to drain. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and add to salad along with the bacon. Drizzle with dressing and serve immediately.

Cajun Chicken Salad

1/6/2021

This chicken salad is easy on the waistline even though it tastes indulgent with it's creamy dressing. It's easy to throw together for a quick dinner and the leftovers are great for lunch the next day!

Cajun Chicken Salad

Ingredients

Salad

2 Tbsp. olive oil
4 chicken thighs, boneless and skinless
1-2 tsp. Cajun seasoning
8 cups salad greens, of your choice
1 English cucumber, sliced diagonally
1 avocado, sliced
1 pint grape tomatoes, halved
1/4 cup red onion, sliced
1-2 tsp. Cajun seasoning
salt, to taste
Dressing & Marinade
2 Tbsp. Greek yogurt/li>
2 Tbsp. mayonnaise
2 Tbsp. olive oil
2 Tbsp. apple cider vinegar
2 Tbsp. honey
2 tsp. Cajun seasoning
Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients a few hours before serving so the flavors have time to come together and infuse.
Heat oil in a medium skillet over medium-high heat; sprinkle chicken on all sides with Cajun seasoning. Sear chicken thighs on each side; cover and continue cooking until internal temperature is 165 degrees. Set aside to rest for 10 minutes.
Meanwhile, prepare salad vegetables. Slice chicken against the grain and dress with Cajun dressing. Serve immediately.

Blueberry Chicken Salad with Lemon Poppy Seed Dressing

5/14/2020

The dressing and marinade is the same, so make it once in the morning, pour half over your chicken and it's beautifully marinated by the time you get home from work. Chop your vegetables while the chicken cooks and you've got a meal that took no time at all.

Blueberry Chicken Salad with Lemon Poppy Seed Dressing

Ingredients

Salad

2 Tbsp. olive oil
4 chicken thighs, boneless and skinless
salt & pepper, to taste
8 cups salad greens, of your choice
1 cup blueberries
1 avocado, sliced
1 cup hazelnuts
1/4 cup red onion, sliced
1/2 cup crumbled feta cheese
Dressing & Marinade
1/3 cup extra virgin olive oil/li>
1/4 cup lemon juice
1/4 cup apple cider vinegar
2 Tbsp. honey
2 tsp. Dijon mustard
2 cloves garlic, minced
1 tsp. poppy seeds
Salt & pepper, to taste

Serves 4
Cook Time: 15 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add avocado or coconut oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain and toss into salad. Drizzle with dressing and serve immediately.

Crunchy Asian Salad

5/12/2020

Start your chicken marinating in the morning or even the night before, the marinade is also the dressing so once you get it marinating you're halfway done (just be sure to separate the half you will use for dressing); the rest of the ingredients are quick to chop up, but can be done ahead of time if necessary. I loved all the colors, so I took the picture without the chicken - even though you can't see it, I promise it's delicious!

Crunchy Asian Chicken Salad

Ingredients

Salad

2 Tbsp. avocado or coconut oil
4 chicken thighs, boneless and skinless
3 cups shredded Napa cabbage
2 cups shredded purple cabbage
2 scallions, thinly sliced
1 medium cucumber, thinly sliced into batons
1/2 red bell pepper, thinly sliced
1/3 cup almonds, chopped
1 cup crispy chow mein noodles
1 cup Mandarin oranges, fresh or canned
1 8 oz. can water chestnuts, sliced
Salt & pepper, to taste
Dressing & Marinade
3 Tbsp. sesame oil
1/4 cup rice wine vinegar
1/4 cup avocado oil
1/4 cup Mandarin juice
2 Tbsp. soy sauce
2 Tbsp. honey
1" grated ginger

Serves: 4
Cook Time: 20 minutes

Combine all dressing/marinade ingredients and divide in half; save half for the dressing and pour the remaining half into a zip-top bag with the chicken thighs; marinate for at least two hours or overnight.
Preheat a medium skillet over medium-high heat, when heated add avocado oil. Remove chicken from marinade and pat dry with paper towels; discard marinade. Sear chicken on both sides, then lower the heat and cover until chicken reaches 165.
Meanwhile, toss salad ingredients together; when chicken is done allow to rest for 10 minutes then thinly slice against the grain. Drizzle with dressing and serve immediately.