Showing posts with label chopped. Show all posts
Showing posts with label chopped. Show all posts
Saturday, April 4, 2015
Back to School SundaySupper Featuring Chopped Shrimp Salad with Honey Lime Vinaigrette
My Chopped Shrimp Salad with Honey-Lime Vinaigrette is refreshing on a warm evening…but it’s filing enough to satisfy even big appetites. The trick to preparing this salad as quickly as possible is to buy peeled and deveined shrimp from the grocery store. With that and a bit of multitasking, this complete meal-in-a-bowl salad is ready to serve in about 30 minutes. It features chopped grilled shrimp, avoacado, crumble goat cheese, select veggies, and a couple of crunchy components. Don’t be intimidated by the homemade dressing – it has just a few simple ingredients and comes together in just a couple of minutes. If your family is allergic to – or doesn’t eat – seafood, simply sub in bite-sized cubes of chicken. To make it veg-friendly, sub cubed tofu or roasted chickpeas. You really can’t go wrong!
Chopped Shrimp Salad
with Honey-Lime Vinaigrette
with Honey-Lime Vinaigrette
A Weekend Gourmet Original
Ingredients:
- 1 bag chopped hearts of romaine
- 1 zucchini, halved and cut into half moons
- 12 grape tomatoes, chopped into bite-size pieces
- 1 medium avocado, peeled and diced
- 1 bunch green onion, chopped
- 4 ounces crumbled goat cheese
- 1 cup packaged wonton strips
- ¾ cup honey-glazed sliced almonds
- 1 lbs. large shrimp, peeled and deveined -- tails removed
- 2 tbs. Cajun seasoning blend
- 1 tbs. olive oil
For the dressing:
- 1/3 cup olive oil
- 3 tbs. fresh lime juice
- 1.5 tbs. honey
- 1 tsp. dried cilantro leaves
- Salt & pepper to taste
Directions:
Step 1: Evenly coat a cast-iron grill pan with the olive oil. Heat the grill pan over med-high heat for five minutes. Sprinkle the zucchini slices with half of the Cajun spice. Grill the zucchini pieces until they are cooked and have grill marks on both sides. On my grill pan, this took about 5 minutes per side. While the zucchini cooks, sprinkle the remaining Cajun seasoning on the shrimp and toss to evenly coat.
Step 2: After the zucchini has cooked, set aside. Reduce the heat to medium and sear the shrimp until they are cooked through. This takes about 5 minutes, flipping the shrimp over halfway through the cooking time. Remove the cooked shrimp to a cutting board and chop into bite-sized pieces. While the shrimp cook, this gives you time to chop the green onions, grape tomatoes, and avocado.
Step 3: Make the dressing by adding the olive oil, lime juice, cilantro, honey, and salt & pepper to a small cup. Whisk until the honey is completely incorporated.
Step 4: To assemble the salad, add the chopped romaine to the bottom of a large, shallow serving bowl; drizzle with half of the vinaigrette. Place the chopped shrimp in the middle, in a circular pattern. Arrange the almonds, wonton crisps, avocado, tomatoes, green onions, goat cheese, and zucchini around the perimeter of the bowl. Drizzle the remaining vinaigrette on top of the salad. Just before serving, toss to thoroughly combine all of the ingredients.
Wait until you see all of the great recipes the rest of the #SundaySupper bloggers are sharing today. Weve got something for everyone -- from breakfast to dinner...and everything in between. I know youll find some family-friendly quick-cook recipes to add to your weekday rotation!
- Vegan Oatmeal Raisin Muffins from Killer Bunnies
- Make Ahead Waffle Casserole from Bobbis Kozy Kitchen
- Apple Muffins from Meal Diva
- Apple Oat Breakfast Cookies from What Smells So Good?
- Toast Three Ways from Foxes Love Lemons
- Owl Bento Box from Simply Gourmet
- First Day of School Pinwheels from Janes Adventures in Dinner
- Quick and Easy Hot Pastrami Sliders from Webicurean
- Grilled Chicken Revamp from Culinary Adventures with Camilla
- Baked Eggplant Parmesan from Hezzi Ds Books and Cooks
- Chicken and Zucchinin Meatballs from Casa de Crews
- Clean Eating Lunches Your Kids will Love from Amees Savory Dish
- Crispy Chicken Legs from The Not So Cheesy Kitchen
- DIY Veggie Cup Noodles from Food Lust People Love
- Chicken Nuggets from Nosh my Way
- Skinny Spinach Mac and Cheese from Take a Bite out of Boca
- Chicken Schnitzle from Panning the Globe
- Berry Nutty Bento from Ninja Baking
- Spagetti and Chicken Meatballs from Sonis Food
- Steak & Cheese Pockets from Mommas Meals
- Turkey Pinwheels from Peanut Butter and Peppers
- Hulk SMASH Smoothie from Run DMT
- Good Morning Smoothies from Family Foodie
- Nutty Granola from Life Tastes Good
- On the Go Guacamole from Shannon at Country Girl in the Village
- Cinnamon Caramel Apple Energy Balls from Cupcakes and Kale Chips
- Playground Granola Bars from Noshing with the Nolands
- Apricot Dip from Magnolia Days
- Parmesan Garlic Oven Roasted Chick Peas from Ruffles and Truffles
- Home Made Graham Crackers from Curious Cuisiniere
- Peanut Butter and Jelly Granola Bars from Pies and Plots
- Gluten Free Apple Zucchini Flax Bread from Sues Nutrition Buzz
- Beef and Veggie Sliders from Grumpys Honeybunch
- Peanut Butter and Jelly Popcorn from Simply Healthy Family
- Frushi (Fruit Sushi) from Mama Bee Does
- Open Face PB & J Cookies from Desserts Required
- Berry Topped Chocolate Silk Tart from That Skinny Chick Can Bake
- Peanut Butter and Jelly Paletas from La Cocina de Leslie
- Cinnamon Sugar Donut Muffins from Confessions of a Culinary Diva
- Love Note Doodle Bugs from Happy Baking Days
- Frozen Yogurt Mud Pies from Cindys Recipes and Writings
- Brown Butter Peanut Butter Crispy Treats from The Texan New Yorker
Be sure to join the #SundaySupper conversation on Twitter later today! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET/600 CST. Simply follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
Wednesday, February 11, 2015
TheSaladBar for September Asian Salads Featuring Asian Chopped Chicken Salad
This month, I challenged #TheSaladBar participants to create delicious salads with Asian flavors. I cant wait to see what everyones sharing today! Here in Texas, its still quite warm in the afternoons...so were still eating main dish salads for dinner. For this months theme, I created Asian Chopped Chicken Salad. It features all of my favorite Asian flavors in one big bowl of chopped goodness. It contains Asian-spiced chicken tenderloins, a convenient bag of pre-chopped veggies, mandarin oranges, cashews, coconut chips, wonton crisps and a lovely miso ginger vinaigrette. This salad is a busy cooks best friend, because its ready to serve in 30 minutes or less!
Asian Chopped Chicken Salad
a Weekend Gourmet Original
Ingredients:
- 3/4 lb. chicken breast tenderloins
- 1 tsp. McCormick Perfect Pinch Asian Seasoning
- 1 tbs. olive oil
- 4 cups chopped salad greens of your choice [I used a bagged mix that contained chopped romaine, cabbage, matchstick carrots and cilantro.]
- 2-3 sliced green onions
- 1 cup mandarin orange segments
- 3/4 cup cashews [I used Sahale Snacks Sing Buri cashews flavored with pineapple, lemongrass and Chinese chile]
- 1 cup wonton strips (found in the Produce section, near the bagged salads)
- 1/2 cup coconut chips [I used a bag of Dang Toasted Coconut Chips]
- 1/2 cup Bolthouse Farms Miso Ginger Vinaigrette
Directions:
- Add the olive oil to a large non-stick skillet over med-high heat. Sprinkle the tenderloins evenly with the Asian seasoning, on both sides. Add salt to taste. Sear the tenderloins until browned and cooked on all sides. Set aside on a cutting board to cool slightly.
- Add the chopped salad greens, green onions, mandarin oranges, cashews, wonton strips, and coconut chips to a large mixing bowl. Add the chopped chicken and pour the dressing over the top.
- Use tongs to toss, making sure everything is well mixed and evenly covered with the miso ginger dressing. Serve on well-chilled plates. Makes 3-4 main dish servings. Good pairings include pan-fried Asian dumplings or takeout egg rolls.
This salad was a perfect late-Summer dinner this week! We loved all the flavors and textures going on in each bite. The crunchy cashews, coconut chips and wonton strips worked nicely with the chopped greens. The mandarin oranges added a nice citrus punch...and the tender chicken provided filling protein. And the dressing? We loved it! It had a slightly nutty flavor from the miso, and the ginger gave it a nice zing. I cant wait to make this salad again and again.
Wait until you see all the fabulous Asian-inspired salads that the rest of this months #TheSaladBar participants are sharing. Theyre all very creative and delicious, so I hope youll click the links below to check out their creations!
);
Disclosure: The McCormick seasoning, Sahale Snacks nuts, Bolthouse Farms dressing and Dang Coconut Chips were provided to me by the manufacturers to develop this recipe. I received no further compensation, and the opinions stated are my own.
Subscribe to:
Posts (Atom)