Category Archives: Salad

Chicken Caesar Salad Sandwich

Chicken Caesar Salad Sandwich

  • Servings: 2
  • Difficulty: easy
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Chicken Caesar Salad Sandwich
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In Cabo there is a restaurant called Edith’s that makes a table side Caesar Salad that it the best I have ever had. Huge wooden bowls that have been seasoned for years of one task only…the Caesar salad. You see the anchovies, the egg yolk, garlic, Worcestershire, lemon, dijon etc…

While my dressing doesn’t have the same “pizzazz” as the masters in white mexican shirts, it holds up okay. Let’s face it, the ingredients are pretty much the same. So I wanted to make a sandwich the other day and for some reason making a caesar salad sandwich sounded tasty. Salty, lemony, tangy, creamy with a crunch of bacon.

Ingredients
2 chicken breasts
2 ciabatta rolls
romaine lettuce
2 slices of bacon (crispy)

Dressing
1 cup of Duke’s Mayo
2 cloves of minced garlic
1 tsp of anchovy paste
2 tbs of lemon juice
1 tsp of worchestershire sauce
1 tsp of dijon mustard
1/2 cup of fine ground parmesan cheese
1 tsp of black pepper
pinch of Kosher salt

Directions
1. Grill a simple chicken breast with salt and pepper that is mallet-ed to 1/4 inch thickness for even cooking.
Set aside to rest.

2. Make your dressing by combining the ingredients in a food processor and let her rip. Notice I took a short cut by using Duke’s Mayo vs the egg and oil route. Duke’s does it better than I could. IMG_0090

3. Take a bowl of the lettuce and add dressing and toss forty times until it is fully coated. I then toasted my rolls to get a crust on the inside and added my chicken, dressed salad with crispy bacon on the the top.
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Pineapple Broccoli Salad

Pineapple Broccoli Salad

  • Servings: 2
  • Difficulty: easy
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Pineapple Broccoli Salad
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I planned to make Huli Huli chicken and while it had some sweet it also was spicy and tangy looking. Since the sauce had pineapple juice and was Hawaiian I decided to somehow marry up pineapple and broccoli.
I also wanted to stay cold and use raw broccoli. I remember a salad side that is served at local place called “Short Stop”. Jill and I would always get the broccoli salad as a side. So that shaped and steered me into coming up with this recipe.

It’s fresh, crunchy, cold with a touch of sweetness.

Ingredients:
Couple of Crowns of Broccoli (diced up)
1/4 cup of diced pineapple (tiny pieces)
1/4 cup sunflower seeds
1/4 cup walnuts
4 green onions diced
2 strips of crispy bacon
1/2 cup of Duke’s Mayo
3 tbs of sugar
2 tbs of white vinegar

Directions:
1. Super easy. Dice it all up and then make mix your wet ingredients. The broccoli is raw and crisp so the longer it is in the sauce the less crunchy it will be. I say 30minutes is a good time in the sauce.

2. Make your crispy bacon by baking for 50 minutes on 300 or microwave for about 3-4 minutes(stopping about every 40 seconds to check on it) Crumble on top of the served salad.
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Asian Chicken Salad (Houston’s Copycat)

Asian Chicken Salad (Houston's Copycat)

  • Servings: 2
  • Difficulty: easy
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Asian Chicken Salad
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Houston’s copy cat attempt have been in several of my previous posts. This one is a mash up of an Asian Chicken Salad and Houston’s Grilled Chicken Salad. What I like about their dressing is you pick up a peanut butter note in their dressing. I just love peanut butter complimented Asian flavors like Soy, Fish Sauce, Vinegar and Sriracha. Sweet and the heat just work.

I found a recipe posted by Miss V on Food. com for a copycat dressing recipe and another one for a Chinese Chicken Salad. I adjusted some things and added my own them. The key with any salad is the lettuce to dressing ratio. So make this and add a little at a time. Taste it along the way.

Directions
2 Air chilled free range chicken breasts (pounded evenly)
glug of Soy and Rice Wine Vinegar and lime dressing (below)

1 large carrot julienne cut into match stick size
Mixed Greens and Romaine (chopped in ribbons)
3 green onions
Cilantro
Toasted Asian Rice Noodles

Lime Dressing
1/2 cup of Lime juice (fresh)
6 tbs of local honey
2 tsp of honey mustard
2 tsp of dijon mustard
2 cloves of garlic (minced)
Pinch of Kosher salt and pepper

Peanut Sauce:
4 tbs of Soy Sauce (GF)
4 tbs of Organic Peanut butter
2 tbs of hot water
2 tsp of sesame oil
2 tsp of Sriracha
2 tsp of minced ginger

Directions:
1. Go ahead and mix both dressings and put the lime dressing in the Fridge. Cut your cilantro, onions, romaine, and carrots.

2. In a grill pan on medium heat, remove your chicken from the marinade and grill on both sides for about 4-5 minutes. The soy sauce will char the chicken so oil your pan and watch your heat. We like it grilled with black marks. Remove cooked chicken to rest.

3. Just before serving cut your chicken into bite sized pieces or strips. Add the lime dressing to the lettuce and veggies a little at a time until salad is coated but not too wet. Add the chicken and a little bit of the peanut sauce. Mix around about 15 times with tongs until it is all coated. Top with toasted rice noodles and enjoy.
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Grilled Chicken with Arugula and Lemon Vinaigrette

Grilled Chicken with Arugula and Lemon Vinaigrette

  • Servings: 2
  • Difficulty: easy
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Grilled Chicken with Arugula and Lemon Vinaigrette
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Super easy and healthy chicken salad recipe that is great for a easy night recipe. Katie Lee has a new cook book coming out and made this on Foodnetwork’s “The Kitchen”. Jill commented that she wanted me to put that on the menu this week.

It’s very springy, light, bright and easy. You can whip this up in about 7 minutes. There is a technique called “Paillard” which is basically flattening the chicken to and even thickness so cooking is fast, consistent and juicy because you aren’t drying out 80 percent of the chicken to cook the thickest part perfectly. It’s always worth using this technique on any meat you can for consistent juicy proteins.

Ingredients: 2 people
2 Air Chilled Free Range Chicken breast
1 box of Arugula (8 cups)
Radishes
Red wine vinegar
Sugar
Walnut
Honey
Juice of half a lemon and zest
1/2 teaspoon of grainy mustard
1 tbs of Olive Oil
Dusting of Granulated Garlic, Pepper, Kosher Salt
Shaved Pecorino and Manchego cheese

Directions
1. Clean and slice radishes. Put them into a small bowl and cover them with white wine vinegar and then mix in about a tsp of turbinado sugar. Refrigerate. IMG_9910

2. Wrap your chicken in plastic wrap and with a mallet lightly pound the thick part of the chicken breat until the entire thing is the same thickness. Remove the plastic wrap and salt, pepper and garlic dust both sides of the breast. Bring a grill or grill pan to medium heat. When hot, add the breasts and cook about 4 minutes per side.

3. While your chicken is cooking, I heated up a small pan and toasted some walnuts. I removed them from heat and put them on parchment paper and covered in honey and let them cool. Top with a little Kosher salt.

4. Flip your chicken, and make your vinaigrette by putting your lemon juice, olive oil, grainy mustard in a bowl and whisk until incorporated. IMG_9911

5. Remove chicken and let it rest for a few minutes. Cut on the bias and plate the chicken. In a large bowl mix your greens and vinaigrette. Stir with tongs 20 times. Plate on top of the breast or next to it. Add your radishes and honey walnuts.
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Thai Pesto Shrimp with Rice Noodles

Thai Pesto Shrimp and Rice Noodles

  • Servings: 4-6
  • Difficulty: easy
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Thai Pesto Shrimp and Rice Noodles
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As I have mentioned before I read food magazines, cook books, blogs for inspiration and ideas. I gotta say Rachael Ray continues to surprise me with her recipes and ideas. They are often super easy but deliver on flavor as if they are twice as complicated. She can be campy and I don’t really watch her shows but I do subscribe to her magazine.

First off, I am not a huge shrimp fan but I saw this dish in her magazine that caught my eye. It wasn’t the picture or the title but one of ingredients. Peanut butter. I make this peanut thai chicken or turkey dish that I just love and it uses peanut butter paired with vinegars, soy and Sriracha. Jill likes noodle dishes and given it’s rice noodles and GF, I knew she would dig it too.

This dish was pretty darn good. It just works so perfectly together. Sweet from the peanut butter, fresh from the basil and cilantro, spice from Sriracha and then the texture of those noodles and shrimp. Comfort in a bowl. For those cooking for kiddos or boring palate friends/family/mates this could be a good one to use. You could sub chicken for shrimp but try not too unless you just hate shrimp. If you mildly like it, stay with it.

One note, I bought a bag of chopped kale and brussels sprouts to add but forgot it. I think it would be a great addition for more crunch. RR used iceberg lettuce in hers.

Ingredients
1 lbs of fresh shrimp (shelled, cleaned and split into half)
8 oz of Rice Noodles (find them in the asian section of your market)
Finely chopped kale, iceberg for some crunch

Pesto

1/2 cup of cilantro tops
1/2 cup of Thai basil (regular can be used too)
4 Thai chilies (seeded and spined)
3 cloves of garlic
1 inch of minced ginger
1/4 cup of Peanut Butter softened in microwave
1/4 of canola oil
2 tbs of fish sauce (extra splashes for the shrimp)
Juice of 1 lime
1 tbs of Sriracha (more if you want. I topped my bowl with the extra)
1 glug of soy
1 tbs of brown sugar

Reserve some noodle water in case you need to thin it out.

Directions:
1. Three basic steps..noodles, pesto and shrimp. Clean and peel your shrimp. Cut into two pieces vertically. Wash them and then add them to a medium heated skillet with a few splashes of fish sauce. They will turn pink and will curl up. They look ugly I know. Set aside to cool. IMG_9874

2. Cook your noodles according to the package and then wash them in cold water. Don’t forget to reserve some pasta water in case you need to thin out your sauce.

3. For the pesto add the herbs and fresh ingredients in a food processor and pulse until smooth. Add the peanut butter and then while the food processor is on slowly add your wet ingredients until smooth.

4. To assemble put it all in a low heated pot and stir until coated well. Right before serving if you want to add your lettuce or kale stir it in and serve immediately. It will wilt but you want it fresh as possible.
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Asian Steak Salad with Siracha Honey Lime Dressing and Blue Cheese

Asian Steak Salad with Sriracha Honey Lime Dressing and Blue Cheese

  • Servings: 2
  • Difficulty: easy
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Asian Steak Salad with Sriracha Honey Lime Dressing and Blue Cheese
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I first found the base of the recipe from the cookbook “Guy Gourmet”. It’s a really great cookbook for the fellas. It’s based upon the Men’s Health magazine coverage of one of kind foods, cooking and nutrition. Adoma Steinmen and Paul Kita are the two that put it together with the editors of Men’s Health. The 150 healthy recipes are from various star chefs like Rick Bayless, Thomas Keller, Tyler Florence and Morimoto to name a few. Valentines day gift for your dude chefs perhaps?

This Asian steak salad recipe has a wonderful flavorful from the simple dressing. The freshness of the lime paired with the saltiness of the soy and the pop of heat and sweet from the Sriracha and honey is a harmonious flavor bomb. It’s just great. You can use what ever veggies wet your whistle. I omitted cucumber and avocado simply because I didn’t have them on hand.

The steak is a great choice over the typical chicken used in most salads. Cooking the steak medium rare gives you a buttery and tender bite that just works splendidly with the salad dressing. I added blue cheese because I think it works so well with steak despite the Asian flavors of soy and Sriracha. Goat cheese would also be nice.

At the end of the day, the dressing is the star of this show so you can alter the supporting cast to your tastes and preferences.

Ingredients:
Dressing
1 lime juiced
1 tbs of Soy Sauce
1 tbs of Sriracha
1 tbs of Local Honey
Black Pepper

Grass Fed Beef (flank, or any cut works)
Blue Cheese
Walnuts (toasted and tossed in honey)
Arugula
Green leaf lettuce
Cilantro
Cut spinach
Cherry tomatoes
Red onion (diced)
Carrots
Purple cabbage
Cucumber

Directions:
1. Mix your dressing by juicing a lime and adding Sriracha, Honey and Soy and whisk until combined. Set aside.
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2. Marinate your steak with a a few glugs of soy and some oil. About 30 mins to 4 hours.

3. Cut all your veggies and combine in a big bowl with the lettuce.

4. In medium heated cast iron skillet add your walnuts and toast them up. Once toasted pour those hot nuts in a bowl with honey. Mix it around to coat. The heat will loosen up the honey and coat it nicely. Set aside.
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5. Return the cast iron skillet back to the heat and let it sit for a few minutes. Add some grapeseed oil and then sear your steak. Cook on each side for about 4-5 minutes until a nice crust develops. I like this meat medium rare to medium. Set your steak on a cutting board and let it rest for 7-10 minutes. Slice thinly on the bias.
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6. Lower the heat to medium low. Dice your red onions and put them in a bowl with some rice vinegar and a glug of soy. In the same pan add the diced red onions and soften them just a bit. This will take some of the bite out of the onion. Remove from the heat and pour in a bowl to cool.
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Spicy Tuna Salad Avocado Romaine Boats

Spicy Tuna Salad Avocado Romaine Boats
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Today for lunch I was wanting something simple, flavorful and low carb. I had an avocado and some romaine on hand but they were on the back end of their freshness. Whipped up these little tuna boats and topped with a tiny bit of Sriracha chips for some crunch.
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Ingredients:
2 Cans of Tuna (low sodium in water without nets)
Dukes Mayo
Shredded Carrots
Shredded Red Cabbage
Handful of diced jalapenos
1 avocado
2 dashes of Tabasco per boat
Sriracha chips crumbs
1 head of Romaine
Kosher Salt
Black Pepper
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Directions:
1. Pretty simple… Press the water from your cans of tuna. Put in a bowl and mix it in with Duke Mayo (use the amount you like in your tuna salad).

2. Mix in the shredded / diced carrots, jalapenos, purple cabbage. Kosher Salt and Pepper… taste and adjust accordingly.IMG_9214

3. Slice your avocado and cut the bottom of your Romaine lettuce. Put some avocado in the base of your lettuce leafs. Top with your Tuna Salad. I hit each boat with 2-3 glugs of Tabasco sauce and then topped with some crumbled Sriracha Chips for color and crunch.
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