Showing posts with label salads. Show all posts
Showing posts with label salads. Show all posts
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!
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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.
Friday, February 6, 2015
Lighten Up Salads for January TheSaladBar Featuring Mexican Winter Salad
This month, #TheSaladBar is focusing on Lighten Up Salads…salads that pack a lot of nutrition and flavor, but not a lot of calories and fat. After a few weeks of holiday indulging, many of us are focusing on healthier eating habits this month. I’m sharing a side salad that pairs really nicely with grilled chicken or fish. My Mexican Winter Salad features fresh, vibrant flavors…and a dressing that has only 1 tbs. of olive oil. My jumping off point was a salad that I found at Cooking Light’s fantastic website. I made a few tweaks and additions to make their salad my own.
I added dried cranberries and juicy mandarin orange segments in place of avocado, and I traded pine nuts for pepitas (roasted pumpkin seeds). Jicama and pomegranate arils are ingredients I dont use often in salads, giving the salad extra crunch. This colorful salad is a snap to put together, especially if you buy ready-to-use pomegranate arils and bagged chopped salad mix from the refrigerated produce section.
Mexican Winter Salad
adapted from Cooking Light
Ingredients for two side salads:
- 2 cups ready-to-use bagged chopped salad
- 1/3 cup diced jicama
- 1/3 cup dried cranberries
- 2 green onions, sliced
- 1/3 cup pomegranate arils [NOTE: I used POM Wonderful POM POMs]
- 1/2 cup diced mandarin orange segments
- 1/3 cup pepitas
For the dressing:
- 2 tbs. lime juice (approx. 1 large lime)
- 2 tbs. pomegranate juice
- 1 tbs. olive oil
- 1 tbs. honey
- 1 garlic clove, finely chopped or grated
- 1/4 tsp. cumin
- 1 tsp. fresh cilantro
- Salt & pepper to taste
Step 1: Add the salad blend to a large mixing bowl. Top with the rest of the salad additions. Refrigerate while you make the dressing.
Step 2: Combine the dressing ingredients in a small bowl. Whisk to combine and drizzle on top of the salad ingredients in the bowl. Toss with tongs to combine all of the ingredients. Plate to serve.
This salad is bursting with the big flavors I love....the fact that it’s also chock full of healthy ingredients is even better! The dressing is fresh and fruity, and the salad ingredients mesh very nicely together. The tangy pomegranate arils and juicy mandarin oranges work really nicely with the earthy jicama. I could eat this salad all day and not feel the least bit guilty! To make this a main dish salad, simply add some seared jumbo shrimp or maybe cubed chicken breast. If you’re enjoying a meatless day, perhaps add crumbled cotija or feta cheese for a bit of protein.
Make sure to check out the salad creations the rest of this month’s #TheSaladBar participants are sharing. They’re all lower in calories and fat, but big on taste and nutrition. That’s a win-win combination, my friends!
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Monday, February 2, 2015
The Salad Bar for July Potluck Salads Featuring Updated Asian Ramen Slaw
This month’s theme for The Salad Bar blogging group roundup is…Potluck Salads! It seems that during the warmer Summer months, there are tons of BBQs and other big parties and get-togethers to attend. So, I challenged #TheSaladBar bloggers to share their favorite salads to take to BBQs or other large parties. Boy, did they come through! Their salad creations run the gamut from potato salads, to pasta salads…and beyond. When I was making my selection for this month, I thought back to the kinds of cold salads that I’ve enjoyed at family parties and Summertime events. One dish immediately came to mind: an easy-to-make Asian-inspired slaw that features crunchy veggies and a package of inexpensive ramen noodles. I love this salad, but I wanted to update it a bit for the way we eat today. There are many variations on this salad, which I combined and tweaked to create my addictive and healthy Updated Asian Ramen Slaw.
In place of cabbage, I used a chopped veggie slaw that contains cauliflower, baby broccoli florets, carrots and purple cabbage. I added sliced almonds for taste and texture, and I modernized the dressing a bit. Some recipes I saw online called for a full cup of vegetable oil…yikes! I reduced the amount of oil in half and used lime juice, lime zest and agave nectar to impart a subtle sweet-and-sour flavor to the dressing. I also added some sliced green onion to add a mild onion flavor in the background. This slaw is perfect for a potluck, because you can make it a day ahead. In fact, I think it tastes best after chilling in the fridge overnight!
Updated Asian Ramen Slaw
Inspired by Friends and Family
Step 2: Add the following ingredients to a large mixing bowl: 1 package of your favorite slaw mix (I used Mann’s Rainbow Salad ), 2-3 sliced green onions, and 3/4 cup sliced almonds. Remove the noodles from the ramen packet and crush in your hands. Add to the salad in the bowl. Pour in the reserved dressing and stir well to combine.
Step 3: Cover with plastic wrap and refrigerate for at least 2 hours before serving. After 2 hours, the noodles will still be slightly crunchy. By the next day, they will be mostly softened. The salad tastes great both ways, so no worries about making it ahead!
That’s it! This simple slaw is flavorful, healthy and full of gorgeous colors. We loved the bright flavor that the addition of lime brought to this classic potluck salad. By using less oil, I felt better about eating it too! This addictive slaw keeps in the fridge for 2-3 days…if you have any left. I love to add boiled shrimp or diced pre-cooked chicken breast to make a great light lunch. Feel free to add golden raisins or cranberries -- or sub sunflower kernels for the almonds. Ive seen both variations in my research for this article
I hope you’ll go visit the rest of The Salad Bar’s monthly contributors and see what potluck salad recipes they are sharing this month. Theyre all fabulous, so you’re sure to find something perfect for your next get-together or BBQ!
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Monday, January 26, 2015
Summer Pasta Salads
I realize that talking about the weather is nobodys idea of interesting conversation. But people, its hot. If we are to be eating anything other than sorbet or chips and guacamole (both of which made up a substantial portion of my diet yesterday), then it needs to be cool and slurpy and delicious. Like pasta salad.
I know what youre thinking. Pasta salad? Doesnt that tend to be, well, kind of awful? Agreed. But it doesnt have to be. And so, on this sweltering day, I present a better pasta salad — a mayo-free pasta salad. A pasta salad filled with summer vegetables and punchy dressing. In fact, I present five of them. You can read about them (and about my pasta salad credo in general) over at NPRs Kitchen Window.
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