Roasted Root Vegetables & Shrimp Salad

Roasted Root Vegetables & Shrimp Salad

This roasted root vegetable salad is not only plated with shrimp, but also mixed greens.

It is then pleasantly dressed with a mango chipotle dressing.

The salad also has some crunch with roasted pecans. Pecans taste so good in salads. Roasting them even deepens the flavor and crispness.

Three interesting fact about Pecans:

  • Pecans are the only major tree nut indigenous to America.
  • According to the U.S. Food and Drug Administration (FDA), scientific evidence suggests but does not prove that eating 1.5 ounces per day of most nuts, such as pecans, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.
  • One serving of pecans (28g) has 12g of “good” monounsaturated fat and only 2g saturated fat.

Roasted Root Vegetables & Shrimp Salad

3 beets, peeled, diced, roasted

2 sweet potatoes, peeled, diced, roasted

3/4 cup pecan pieces, pan roasted

1 lb. shrimp, cooked

6 oz. goat cheese

4 cups baby Spinach

2 to 3 cups Arugula

1/2 cup Mango-Chipotle Dressing

You can either buy a bottle of Mango-Chipotle Dressing or make your own. Here is a recipe of ours you can try.

Mango Chipotle Dressing

2 Mangoes, peeled, pitted (about 1 ½ to 2 cups)

4 garlic cloves, peeled

2 Chipotle Chili Peppers in adobo, wash peppers and de-seed *

½ cup Olive Oil

¼ cup Vinegar

3 – 4 tbsp. Lemon Juice

2 tbsp. Sugar

¼ tsp. Salt

Place mango flesh, garlic gloves and peppers into a food processor and puree. Next add oil, vinegar, lemon juice and process until well incorporated, about 1 minute. Add sugar and salt; process a few seconds.

Makes about 2 ½ cups

*if too spicy, use only 1 pepper

Preheat oven to 400 degrees.

Wash, peel and dice the 3 beets and 1 to 2 sweet potatoes. If the potatoes are small use two. If the potato is medium to large than one is sufficient. 

Place the diced root vegetables into a large mixing bowl and add 1/4 cup of extract virgin olive oil.

Next sprinkle with salt and pepper. About 1/8 teaspoon each and mix until the vegetables are well coated with the oil, salt and pepper.

Line a jelly roll pan with parchment paper and even spread the vegetables over the prepared jelly roll pan.

Using a spatula to get all the oil as well. Once you have the coated vegetables spread out place into heated oven and roast for 20 to 25 minutes.

While the vegetables are roasting, heat a large pan over medium heat.  Add the pecans and roast them until they smell fragrant, about 8 to 10 minutes. Move them to a plate and set aside.

Now heat a large pan over medium high heat and melt two tablespoons of butter. Once melted sprinkle generously some ground black pepper.

Add the shrimp and cook one on side about two minutes and turn and sprinkle with a little pepper. Cook 3 to 5 minutes. Remove shrimp to a plate and set aside.

By this time the vegetables should be done roasting. Remove them from the oven and transfer to a large plate to cool.

Now that you have have your shrimp, pan roasted pecans and oven roasted vegetables to one side and cooling.

Prepare to plate the mixed leafy greens to four plates.

Once you have platted the leafy greens spoon on to each plate some roasted root vegetables, shrimp, pecans, goat cheese and mango dressing. Enjoy!

If this shrimp salad hits the spot – then you’ll love making Tortellini Primavera with Cajun Shrimp.


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Mango Thai Noodle Salad With Sesame Ginger Dressing

Mango Thai Noodle Salad with Sesame Ginger Dressing

If you like Asian noodle salads, then you’ll love this fresh and bold deliciously yummy Mango Thai Noodle Salad.

It features gluten-free rice noodles, fresh crunchy vegetables, ginger, cashews, sweet chunks of mango and fresh herbs like Thai Basil, mint and cilantro.

This visually appealing and delicious salad is remarkably low in calories and fat.

Mango Thai Noodle Salad with Sesame Ginger Dressing

8 ounces rice noodles

2 mangos, diced

1 red bell pepper, thinly sliced

2 cups snow peas or sugar snap peas, cut into bite-sized pieces

2 cups red cabbage, thinly sliced

¼ cup EACH: cilantro, mint, and Thai basil ¼ cup whole cashews, roasted

Sesame Ginger Dressing

¼ cup avocado oil (or any neutral-tasting vegetable oil)

3 tablespoons EACH: sesame oil, rice wine vinegar, and tamari sauce (or a gluten-free soy sauce)

2 tablespoons EACH: tahini and honey, can sub maple syrup

1 tablespoon finely minced ginger

2 cloves garlic, minced

½ teaspoon salt

Cook the rice noodles according to the package directions. Once cooked, drain them in a colander then cool them under cold tap water. Set them aside to drain completely.

In a small bowl, whisk the dressing ingredients together.

Pour the dressing into a large salad bowl.

Next place the cooked rice noodles and all the remaining ingredients and toss until well coated and everything is mixed together.

While this Thai Noodle Salad can easily be served as a lunch or brunch dish, it can be a main meal dish as well.

Just add some marinated barbecued chicken thighs.

This Asian inspired salad can serve 4-5 persons. Therefore, marinate 4-5 chicken thighs (skinless, boneless) with some gluten-free soy sauce or tamari sauce, a little fish sauce and coconut sugar.

Marinate meat for more than 30 minutes. Then cook on a bbq grill. Chop meat and add to salad.

Read more here about Cooking With Chicken Thighs.

And if you like mangoes , then you’ll love the deliciousness of our Apple Mango and Radish Salad.


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Enjoy A Meal With A Simple Spring Salad

Enjoy A Meal With A Simple Spring Salad The arrival of spring means that seasonal fruits and vegetables are in season. Produce like asparagus, strawberries, leafy greens and rhubarb among others.

We look through some of our favorite past cooking magazine issues and possibly yours as well to find the perfect spring salads.

Your family will love these vibrant, colorful and delicious salads.

If you want to make a meal out of them, just add some chopped cooked chicken, or fish, like salmon, halibut, or tuna.

Both featured salads serve a table of four.

Arugula Salad Topped with Walnuts Strawberries and Parmesan Cheese

Vinaigrette 

1 cup halved fresh strawberries

2 tablespoons aged balsamic vinegar *see recipe notes below

1 tablespoon EV olive oil

1 teaspoon raw local honey (local to your area)

Add ingredients to a blender and blend until well mixed.

Recipe Notes

Aged balsamic vinegar may not be economical for you, as I thought it wasn’t for me. Unless you plan to regularly use it.

A bottle of 12 year old aged balsamic vinegar is around $40 a bottle.

What we did, is brought a 1/2 cup of regular balsamic vinegar infused with strawberry (you can also opt for blueberry or Pomegranate ) to a boil over high heat in a small ceramic coated skillet.

Cook until the vinegar begins to thicken and becomes syrupy, about 2 to 3 minutes. Let cool then follow vinaigrette recipe above.

Salad Ingredients

1 cup walnut halves

We found a cool way to candy the walnuts, and credit goes to private chef Chris Crary  with his candied walnut recipe featured at California Walnuts.

1/2 cup California walnuts

1 egg white

1 ounce sugar

2 tablespoons walnut oil

Salt to taste

Beat egg white until it forms soft peaks. Add the sugar and mix in to peaked egg white.

Next add the walnuts and coat with the egg mixture.

Place in a 300 degree oven for 30 minutes, stirring every 10 minutes.

Allow to cool. Once mixture is cool, toss in walnut oil. Set aside.

16 ounce bag of arugula

2 cups fresh strawberries, quartered

1/2 cup candied walnuts

Shaved Parmesan

Arugula Salad Topped with Walnuts Strawberries and Parmesan CheeseIn a large salad bowl, combine arugula, strawberries and candied walnuts.

Plate salad and drizzle with vinaigrette and top with shaved Parmesan cheese. Serve immediately.

To make salad a meal, when mixing salad ingredients, add a cup or two of your choice, chopped cooked chicken, salmon, halibut, or tuna.

Mixed Greens with Smoked Salmon Avocado and Grapefruit Salad

1 grapefruit with white flesh, peeled, pith removed, and dice segments

5 ounce package of mixed greens

1 large avocado, peeled, pitted and sliced

5 ounce package smoked salmon, flake with a fork

Vinaigrette

Juice of 1 lemon

1 teaspoon of sweet garlic mustard (we found this at Whole Foods Market)

1 tablespoon of EV olive oil

Salt and Pepper to taste

Mixed Greens with Smoked Salmon Avocado and Grapefruit SaladMix lemon juice, mustard, oil, salt and pepper to a large salad bowl.  

Next add mixed greens, grapefruit, avocado, and smoked salmon. Toss until well coated with vinaigrette. Plate and serve.

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Ingredients For Delicious Winter Salads

An younf woman eating a warm winter saladFood crops harvested in winter months with the use of hoop houses or hot houses (such as used in California, USA) and other methods that extend the natural growing season, and old-fashioned storage vegetables like cabbages and potatoes all mean that there are plenty of winter produce to choose from.

What winter produce that is available, is sufficient to enjoy delicious winter salads along with great homemade dressings and vinaigrette’s.

The different crops available in the winter months include among others:

Beets: Available in season from fall through spring in temperate climates, and those available during the summer months, are from storage.

Belgian Endive: This leafy green is forced to produce under artificial conditions, making them available year round. Their traditional season, as with all chicories, is late fall through winter.

When grown in open fields they are covered with sand for about 6 months to keep out the light. When grown in hot houses they are placed in darkness for 6 months before shipping to market for purchase.

Read more here about the endive (includes a recipe with video): Endive and Fruit Salad with Chicken

Broccoli: This and all other cruciferous vegetables can be grown year-round in temperate climates, but broccoli tastes best when harvested in the cooler temperatures of fall in most climates.

salad plate with Warm Winter Salad with Apples Spinach Blue Cheese and Walnuts

Warm Winter Salad with Apples Spinach Blue Cheese and Walnuts

Brussels sprouts: These vegetables are part of the cabbage family.  They grow on stalks, and they last somewhat longer than when sold packaged or removed from their stalks.

Cabbage: This vegetable is crispy when raw with bitter flavor, though it mellows and sweetens the longer it’s cooked.

Sweet Potatoes: This root vegetable is often referred too or interchangeable with yams. The two vegetables are different though.

Most yams in the USA are sweet potatoes. Yams are dry and starchy, and grown mainly in Africa and Asia. They can weigh up too 100 pounds.

Sweet potatoes store very well and are available year round in warmer areas. Though their season is from late summer through winter.

Other vegetables available in fall to winter months include, radicchio, radishes, turnips, winter squash, rutabagas, parsnips, chard, collard greens, cress, spinach, kale, carrots, leeks, fennel, and celery among others.

There are also a verity of fruits in season during the winter months that you can enjoy in fruit salads, or as a snack. To view the available in season winter fruits link here: Fruits Info – Seasonal Fruits.

Salads To Enjoy In The Winter Months

Chilly temperatures, and dark winter days are traditionally suited to cheese, meat, and vegetable casseroles, including pastas. A salad filled with raw vegetables may not seem appealing in the cold winter.

But what if you could prepare a warm winter salad, like this one – Warm Kale Salad with Dried Cranberries and Walnuts. This recipe is offered by a professional chef, author, recipe developer, educator and certified health coach at A Food Centric Life.

THE RECIPE

Warm Kale Salad with Dried Cranberries and Walnuts

1 large bunch of organic kale (Tuscan, Lacinato or Dinosaur)

a white salad plate with Warm Kale Salad with Dried Cranberries and Walnuts

Image Credit: A Food Centric Life

1 large shallot

2 teaspoons salt

1 tablespoon olive oil

2 large cloves of garlic, minced

Handful of dried cranberries

Small handful of chopped walnuts

1 tablespoon Balsamic vinegar (suggestion: infused balsamic fruit flavored variety like dark cherry)

Salt and pepper, to season

Bring a large pot (5 quart/liter) of water to a boil while you are trimming the kale leaves and slicing the shallot. Trim the ribs out of the center of the kale leaves, and then cut the leaves crosswise into ribbons. Slice the peeled shallot crosswise into thin rings.

When water boils, add 2 teaspoons salt, then drop the kale leaves into the water and cook for 2 minutes (called blanching). Drain well through a sieve and place kale on a clean kitchen towel. Alternatively you can steam your kale for 2-3 minutes, and then proceed with the recipe.

In a medium sauté or fry pan, heat the olive oil over medium low heat until warm. Add the shallot rings, then the garlic. Cook for 1-2 minutes, stirring until softened. Be careful not to let them burn. Add the cranberries, walnuts, and vinegar. Stir and cook for a minute, then add the cooked kale. Toss the kale ribbons to coat and warm, season up with salt and pepper, and then serve.

Make this a even more warm winter salad by either serving the warm salad as a side dish with roasted chicken, as Sally the author of “A Food Centric Life” explains, or as a foundation for roasted salmon. She also suggests placing the warm salad over a bed of quinoa for a vegetarian or vegan entree.

Sally says you can use a fruit flavored infused balsamic vinegar like dark cherry or fig when making the vinaigrette.

Another great warm winter salad you can enjoy is: Sweet Potato, Kale and Shrimp Skillet

2 tablespoons olive oil

salad plate with Sweet Potato, Kale and Shrimp Skillet½ cup onion, diced

Red pepper flakes, to taste

2 garlic cloves, minced

2 cups sweet potatoes, diced

2 cups fresh shrimp

3 cups trimmed and coarsely chopped kale leaves

Salt and black pepper to taste

Heat a a ceramic coated cast iron pan over medium heat, add olive oil.

Next add onions and red pepper flakes, and saute until onions are soft and browned.

Next add garlic and cook about 30 seconds more.

Next add sweet potato and cook until soft, about 10-15 minutes. If necessary add a 2 or 3 tablespoons of water to help cook the sweet potato.

Next add shrimp and cook for 2-3 minutes, or until they are pink in color.

Turn heat to low and add kale, stirring in until wilted.

Season to taste with salt and pepper (optional).

Plate and serve.

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Roasted Chicken Breast With Ginger Carrot Salad

Roasted Chicken Breast With Ginger Carrot Salad - close upWith chicken breasts on hand that are skinless, and boneless , you can always have something quick and satisfying to eat for dinner. Whether you grill, boil, pouch or roast, there will always be an easy chicken breast recipe for any occasion.

roasting skinless, boneless chicken breasts with coconut oilBoneless chicken breasts are a go to fresh meat choice for any time-pressed home cook and their kitchen because they’re quicker to cook than bone-in chicken breasts.

Brushing the chicken breasts with a cooking oil (preferably olive, coconut, or avocado oils) or marinade before roasting or broiling helps prevent the chicken breasts from drying out.

For a quick lunch or dinner, it is really easy to incorporate chicken breast into salads, or pastas (Link here for ideas using chicken and leafy greens as: Salads as a Main Course).

We have the roasted chicken breast recipe, and all you have to do is choose the occasion. Our featured recipe is, Roasted Chicken Breast With Ginger Carrot Salad. Just 45 minutes from start to finish, and here is what you will need.

4 chicken breasts, skinless, boneless

3-4 tablespoons coconut oil, melted

3 medium rainbow carrots shredded, one each: yellow, purple, orange

1/2 cup dried cherries

2 tablespoons cilantro, chopped

1/4 ginger cilantro dressing, best choice is Paleo Chef

Boston Lettuce leaves, about 8 pieces

melted coconut oil Slice breasts into two’s horizontally. Melt coconut oil (it is bought solid, but melts above 76 degrees), and place into a 13 X 9 glass baking dish.

chicken breasts coated with coconut oilNext coat chicken in oil on both sides. You will note that the coconut oil will solidify once again on the cold chicken breasts, as they are colder than 76 degrees.

Place baking dish in to oven on middle rack and roast for 10 minutes, than turn breasts and roast another 10 minutes or until chicken reaches 165 degrees internal temperature.

heating shredded carrots and dried cherries in hot water

While cooking the chicken, you can prepare the salad. Boil some water in a small pot, about 2 cups. Place shredded carrots and dried cherries into a medium glass mixing bowl, and add boiling water. Set aside for 3 minutes.

rinsing shredded carrots and dried cherries under running water Next drain water and rinse carrots and cherries in a colander under running water, and pplace produce back into the glass bowl.

Carrot Ginger Salad

Next add the chopped cilantro with the 1/4 cup of Ginger Cilantro dressing (by Paleo Chef), and mix together. Set aside.

Roasted Chicken Breast With Ginger Carrot SaladNext plate a piece of Boston lettuce leaf, and place piece of chicken breast on top. Then top the chicken breast with the ginger carrot salad, and enjoy!!

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Purple Sweet Potato Cashew and Chicken Salad

Purple Sweet Potato Cashew and Chicken Salad

This recipe brings together flavors for an exciting salad as a main dinner selection. It features the sweet purple potato which roasts up very tasty, along with cashews, tender baby kale, chicken breast, and an all organic balsamic dressing purchased at the Whole Foods Market. It is a non-oil dressing that is gluten free, vegan friendly, and non-dairy. The main dressing ingredients includes blackberries, figs, and aged balsamic vinegar.

Let’s get to cooking and enjoy the video.

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Roasted Chicken and Butternut Squash with Spinach and Goat Cheese Salad

(close up) Roasted Chicken and Butternut Squash with Spinach and Goat Cheese SaladAutumn gives way to cold days and nights. Just about all colors in nature have faded and plant life has gone dormant. But colors of nature are always at work, and they can be found in the foods we consume through the winter months.

Like Belgian endive, which peaks in late November and is generally available through early spring. Also available year round, are Brussels sprouts, which normally peak in the fall to early winter.

Through the winter we can obtain artichoke, bok choy, snow peas, and water cress. Of course most of that produce is green in color.

If you want to see color then feast your eyes on the red beets  as well as green and red apples, including green and red pears.

Fall winter produceThere is also oranges, blood oranges with its sweet red colored flesh, red pomegranates, and yellowish parsnips.

Not to forget cream skinned butternut squash with a deep orange hue colored flesh, and that brings us to our feature recipe: Roasted Chicken and Butternut Squash with Spinach and Goat Cheese Salad.

Here at Splendid recipes and More we keep the health conscience in mind who not only wish to eat healthy, but also wish to know the nutrient value of the food they consume.

Butternut squash has folate which helps to build a strong heart and prevent a heart attack. The function of folate is to work against compounds that compromise the structure of the blood vessels. A correlation between consuming foods that contain folate and reduced incidences of colon cancer.

Researchers have found that a vitamin A deficiency, caused by A carcinogen in cigarette smoke, contributes to a vitamin-A deficiency, which leads to the debilitating disease of emphysema. Any winter squash including butternut squash, are rich in vitamin-A, which research suggests  could protect against emphysema.

It would be ideal to stop smoking, a diet rich in vitamin A and beta-cryptoxanthin may protect lung health if a person choose not to quit or is daily exposed to cigarette smoke.

Now for the recipe, and here is what you will need.

1 lb. chicken breast, fat trimmed

1 medium butternut squash, peeled, seeded, sliced 2 to 3 inches long by ½ inch wide

8 cups baby spinach, washed

2/3 cup fresh goat cheese

½ cup pecan pieces

2 tbsp. extra virgin olive oil

Himalayan salt

Black pepper

Garlic powder

Carrot and Ginger Dressing

seasoned roasted chicken breast - Roasted Chicken and Butternut Squash with Spinach and Goat Cheese Salad

Arrange chicken breasts onto a glass baking dish, and sprinkle salt, pepper, and garlic powder according to taste. Place into a 350 degree oven and roast 10 minutes. Turn breast over and reapply salt, pepper, and garlic powder, and roast another 10 minutes. Check internal temperature of meat, if it is at least 160 degrees remove meat and set aside.

roasted butternut squash -  Roasted Chicken and Butternut Squash with Spinach and Goat Cheese SaladPrepare butternut squash and place into a large bowl, but only after spooning in 2 tablespoons of olive oil, salt and pepper to taste. Roast in oven on 350 degrees for about 10 to 15 minutes or just until squash is baked but not soft. Remove from oven and set aside.

Roasted Chicken and Butternut Squash with Spinach and Goat Cheese SaladUsing four dinner plates, plate each with 2 cups of spinach.

Top with sliced chicken breast (about 4 to 5 slices) and 5 to 6 slices of roasted squash.

Top with pecans, and cheese, then pour on the Carrot and Ginger dressing (purchased at Whole foods Market). Serve and enjoy!

Salad can be eaten warm or cold, and served with fresh sourdough bread and real butter.

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Enjoying the New Main Dish Salads

Enjoying the New Main Dish SaladsWith all the latest information we have on the nutritional value of different fruits and vegetables, salads have become more than just a dinner salad. With the introduction of vegetables that include leafy greens and root vegetables, like black radishes, endive, kale, arugula, purple, white, and yellow carrots, just to name a few, and with an array of different fruits as well, like figs and pomegranates. They have always existed, but not common to the produce section, as in recent years.

close up for detail of Kale Sweet Potato and Chicken Salad

Kale Sweet Potato and Chicken Salad – Click to Get Recipe

If anyone can remember, kale always adorned a salad buffet bar, but was never part of the salad you would put on your plate.

As we mentioned at the on set of the article, salads have become more than just a dinner salad, they have now become a Main Dish Salad. Sure there has always been a Caesar Salad, and if you asked, they added chicken. But now there are a lot more dressed up salads, than just a Caesar Salad.

Chicken Curry with Mango and Spinach Salad...close up

Chicken Curry with Mango and Spinach Salad – Click to Get Recipe

Because of all the new options available to us, salads have become front and center as meals of their own. Main Dish Salads can prepare in 40 minutes or less. By the way, the term salad is even changing, the in thing is”leafy greens.”

To make Main Dish Salads, does require planning ahead to make sure you have all of the nutritious ingredients. This means working out a meal plan for the week, prepping, shopping, stocking your pantry, and cooking. It isn’t as hard as it sounds.

Sunday morning with your coffee, tea, or juice in hand, think what you and your family want for dinner the coming week. Once you have thought it out, make a list of the leafy greens, fruits and vegetables you will need, as well as the meat you want to top or mix into the Main Dish Salad.

Chicken Avocado and Watercress Salad - close-up

Chicken Avocado and Watercress Salad – Click to Get Recipe

Having a main dish salad is both healthy and time saving as they are prepared with vegetables and require little cooking and prep time. A main dish salad can be prepared to reflect the season (though with world trade, most produce is available year round).

Such as preparing main dish salads with produce that is naturally harvested in Spring (like beets, fava, leeks, herbs, peas etc.), Summer (like bell peppers, berries, corn, eggplant, peaches, zucchini and other summer squash etc.), Autumn (like cabbage, apples, figs, pears, broccoli, sweet potatoes etc.), and Winter (like endive, watercress, celery root, fennel, citrus, winter squash etc.).

Spanish Chicken Salad

Spanish Chicken Salad – Click to Get Recipe

As for the meat, use shredded rotisserie chicken, cooked chicken breast, breaded chicken, tuna, cooked beef, turkey, turkey ham, and pork ham. Include some cheese like goat, feta, Romano etc., and croutons if you wish.

Once you find the salad recipes you like, you can use the ingredients to create your own combinations of a Main Dish Salad.

Link here for more Main Dish Salad ideas: Salads as a Main Course 

 

 

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Spanish Chicken Salad

Spanish Chicken Salad

Paprika is used to garnish many foods we prepare. Like soups and deviled eggs, also for flavoring potato and pasta salads. It is also used in BBQ. Most of the prepared seasonings that are store bought for marinating meats have paprika in it.

The paprika we are accustomed to using is the sweet Hungarian paprika. Paprika comes from the pods of Capsicum annuum peppers that are dried and crushed to form the powdery spice.

The sweet red chili peppers are originally native to North and South America. But today, most paprika comes from Spain, South America, California and Hungary.

Besides the sweet Hungarian paprika that is commonly used , there is the Spanish Hot paprika or smoked paprika. Dose it make a difference in your recipe the use of paprika (the classic sweet) to smoked paprika?

Yes it does matter. Most recipes use the sweet paprika that we reach for in our spice cabinet. It is derived from the sweet red chili peppers and labeled “paprika”. But smoked Spanish paprika requires the peppers be smoked, usually with oak wood, prior to processing.

Smoked paprika has a distinct flavor after being smoked. As an example smoked paprika is essential for Mexican chorizo sausage. If you used regular paprika, the chorizo would not taste the same.

Paprika as for any spice has a two fold purpose when we use them. One side is the flavor spices give to our recipe and the other side is for health reasons. Any spice including paprika when consumed stimulates enzymes in our digestive system to fight off inflammation as will as bad bacteria, just to name a few good healthy reasons.

If you are interested in making your own home-made Smoked Paprika click here to find out how: How to Make Smoked Paprika.

Now for the featured recipe Spanish Chicken Salad and here is what you will need:

ingredients-for-Spanish-Chicken-Salad1/4 cup olive oil + 2 tsps.

3/4 cup slivered almonds, toasted

2 cloves garlic, minced

1 tsp. paprika, Spanish smoked

2 tbsp. balsamic vinegar

2 tbsp. mayonnaise

16 oz. mix lettuce greens

4 cups cooked chicken

2 roasted bell pepper slices, cut into smaller slices

toasting-slivered-almonds-for-Spanish-Chicken-SaladIn a frying pan over medium heat, warm 2 teaspoons of oil. Add the almonds and toast, stirring until they are crisp and golden. This should take about 5 to 7 minutes. When you start to smell them toasting, remove the pan from the burner. If you continue to toast them, they will burn.

plating toasted almonds - putting aside - Spanish Chicken SaladWhen you remove them from the burner, transfer them to a plate and set aside.

preparing-chicken-breast-for-the-Spanish-Chicken-SaladTo prepare the chicken breast, pour one cup of chicken broth and one cup of water into a medium stock pot. Place 4 chicken breasts into stock pot and cook on medium heat until the chicken has reached an internal temperature of 165 to 170 degrees.

Remove from pot, set aside and let cool. Once cooled chopped chicken into 1 inch chunks.

whisking-in-oil-gradually.jpgIn a large bowl, whisk together the garlic, smoked paprika,vinegar, mayonnaise and option 1/2 tsp. salt, pinch of pepper. Gradually whisk in the 1/4 cup of oil and mix up until well incorporated.

slicing-roasted-red-bell-peppers.jpgSlice the roasted red bell pepper and set aside.

Mixing-the-coated-chicken-toasted-almonds-with-the-greens-to-make-Spanish-Chicken-SaladIn the bowl with the vinaigrette add the chicken, and roasted bell peppers and stir to coat evenly.

Spanish Chicken SaladPlate and serve.

You can plate to the side some shredded Jack cheese and sliced roasted bell pepper, for extra toppings.

Read more about spices at the Health News Library: Spices – Useful for More Than Just Culinary

Sources:

eHow Logo

Types Of Paprika

Paprika Vs. Smoked Paprika

theKitchen.com

 

Herb Chicken Cranberry Almond Salad

 

Herb Chicken Cranberry and Almond Salad

Is our featured recipe truly a salad? According to Wikipedia there is a ” Green Salad” that consists of leafy vegetables. Such as lettuce greens, spinach, arugula, or any other leafy green. They are normally garnished with nuts or croutons.

There is the “Vegetable Salad” that includes common vegetables like cucumbers, peppers, onions, radishes, tomatoes, and celery.

Then there is the “Bound Salad” at which a great example is the Potato Salad. A “bound” is arranged or tossed in the bowl with other ingredients mixed with a thick sauce, usually a mayonnaise base.

The way to test and see if your “bound salad” is truly a “bound” is scooping it with a ice-cream scoop, then placing it onto a plate. When removing the scoop, the salad should hold its shape.

Bound Salads also are used to make sandwiches, by spreading them between two pieces of bread.

Other examples of such salads besides the Potato Salad are Tuna Salad, Egg Salad, Pasta Salad, and yes a Chicken Salad.

The original question is answered by the last five words of the prior paragraph. That is yes the featured recipe is truly a salad.

This is what you will need:

ingrdients for Herb Chicken Cranberry and Almond Salad

1 1/2 pounds chicken breast, boneless and skinless,

1 cup mayonnaise, homemade, link here for recipe

1 cup dried cranberries

1/2 cup almonds, slivered

3 tablespoons lemon juice (for salad) + 1/2 cup lemon juice (for packaged garlic/herb mix marinade)

1/4 cup sugar

1 package Weber Garlic and Herb (all natural ingredients)

Preheat oven to 350 degrees.

Add chicken to a zip lock bag. Mix Weber ingredients with 1/2 cup lemon juice according to instructions (no oil or water needed). Pour over chicken and mix till meat is coated. Zip the bag and place in refrigerator for 30 minutes to one hour. Remove from bag and place on a grill over a cookie sheet and bake for 30 to 40 minutes or until chicken is 165 degrees internal temperature. When chicken is done set aside awhile to cool. Once cool to the touch, cut chicken into 1/2 to 1 inch bite sizes. Set aside.

wet and dry ingredients being mixed together for Herb Chicken and Cranberry Almond Salad

In a large mixing bowl, mix lemon juice and sugar together. Next add cranberries, almonds and mayonnaise, mix till well incorporated.

adding cooked chicken to other ingredients for Herb Chicken and Cranberry Almond Salad

Add diced chicken to bowl and mix in.

close-up Herb Chicken Cranberry and Almond Salad

Turn salad into a serving bowl, plate and serve.

 

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