Chicken Salad with Jellyfish Recipe

Chicken salad with jellyfish

Chicken salad with jellyfish

Preparation Time: 35 Minutes
Cooking Time: 30 Minutes
Servings: 4

Ingredients:

  • 2 (about 600 g) chicken breasts, trimmed
  • 1 L (4 cups) chicken stock
  • 60 g (⅓ cup) chopped dried jellyfish (see Note) (optional)
  • 4 leaves Chinese cabbage, thinly shredded
  • ½ cup perilla (shiso) leaves (see Note), roughly chopped
  • ¼ cup mint leaves, roughly chopped
  • 10 hot (Vietnamese) mint leaves (see Note), roughly chopped
  • 2 tsp fried garlic (see Note)
  • 2 tsp glutinous rice (see Note), toasted, ground
  • 2 tsp garlic oil or vegetable oil
  • ½ red onion, sliced into rings
  • roasted crushed peanuts, fried Asian eschalots (see Note), and thinly sliced red bird’s-eye chillies, to serve

Nuoc mam cham dressing

  • 60 ml (¼ cup) fish sauce
  • 60 ml (¼ cup) white vinegar
  • 2 tbsp caster sugar
  • 2 garlic cloves, chopped
  • 1 red bird’s-eye chilli, thinly sliced
  • 2 limes, juiced

Procedure:

  1. Place chicken and stock in a saucepan and bring to the boil. Reduce heat to low and cook for 25 minutes or until just cooked through. Remove chicken from stock and cool. Leftover stock may be reserved for another use – strain, allow to cool, then refrigerate for up to 5 days.
  2. Meanwhile, to make dressing, place fish sauce, vinegar, sugar and 125 ml water in a saucepan over medium heat. Stir to dissolve sugar, then bring just to the boil. Remove from heat and set aside to cool. The dressing at this point will keep in a tightly sealed jar in the fridge for up to 5 days. Makes about 1 cup.
  3. Rinse jellyfish under cold running water for 30 seconds and place in a large bowl. Using two forks, shred chicken and add to jellyfish with cabbage, herbs, fried garlic, toasted rice, garlic oil and onion. Toss gently to combine. Stir garlic, chilli and lime juice into dressing mixture, then drizzle 80 ml over salad, tossing gently to combine. Transfer to a serving plate, drizzle another 2 tbsp dressing over salad, then serve scattered with peanuts, fried eschalots and chillies.

Notes

• Dried jellyfish, sold in vacuum-sealed packs, perilla leaves, hot (Vietnamese) mint, fried garlic and glutinous rice are available from Asian food shops.

• Fried Asian eschalots are available from select supermarkets and Asian food shops.


Seafood Salad Recipe

Seafood Salad Recipe

Seafood Salad

Preparation Time: 15 mins
Cooking Time: 20 mins
Servings: 6 – 8

A mix of shrimp, scallops, calamari, and octopus tossed together in a zesty dressing. A great option for Christmas Eve.
Ingredients:

  • 3 Cups White Wine
  • 3 Bay Leaves
  • 2 Cloves Garlic, Crushed
  • 2 Lemons
  • 1 Pound Calamari, Cleaned And Cut Into Rings
  • 1 Pound Medium Shrimp, Cleaned And Deveined
  • 1 Pound Scallops
  • 3 Cups Cooked Octopus Cut Into 2 Inch Pieces
  • 1 Cup Black Olives (Optional)
  • 1 1/2 Cups Chopped Celery

Dressing:

  • 1 Cup Extra Virgin Olive Oil
  • 1/2 Cup Lemon Juice
  • 3 Large Garlic Cloves, Thinly Sliced
  • 1/4 Cup Chopped Parsley
  • Dash Red Pepper Flakes
  • Salt & Pepper To Taste

Procedure:

  1. In a stockpot, combine 3 quarts of water, the wine, bay leaves, and crushed garlic.
  2. Slice the lemons in half and squeeze the juice into the mixture.
  3. Drop the lemons into the pot, then bring the mixture first to a boil, then reduce the heat to medium low.
  4. First cook the shrimp, cook 2 minutes and remove from the pot.
  5. Cook the calamari 1 1/2 minutes and remove from the pot as well.
  6. If you are cooking scallops, cook in the same manner for 2 minutes.
  7. Mix the seafood together and set aside.
  8. If you are cooking octopus, add it to the pot, and cook it for about 45 minutes to an hour or until it is tender.
  9. Remove it from the pot and let it cool.
  10. Remove the skin and suckers, and cut it into bite sized pieces.
  11. Mix the octopus with the other ingredients.
  12. Place the seafood in a bowl and add the chopped celery.
  13. Add the dressing ingredients and mix well.
  14. Cover and let marinade a minimum of 12 hours in the refrigerator.
  15. Just before serving, adjust the seasonings, and add the black olives if you are using them.
  16. Serve at room temperature.

Beef-Noodle Salad Recipe

Beef-Noodle Salad

Beef-Noodle Salad

Total Time: 25 Minutes
Servings: 6 (serving size: 1 cup beef mixture and 1 cup spinach)

Ingredients:

  • 1 (3.75-ounce) package bean threads (cellophane noodles)
  • 8 ounces sliced deli roast beef, cut lengthwise into thin strips
  • 1 cup snow peas, trimmed and cut lengthwise into thin strips
  • 1/2 cup julienne-cut carrot
  • 1/2 cup low-sodium teriyaki sauce
  • 2 tablespoons lime juice
  • 2 teaspoons dark sesame oil
  • 2 teaspoons chile paste with garlic
  • 1/2 teaspoon bottled fresh ground ginger (such as Spice World)
  • 6 cups torn spinach
  • 1/4 cup chopped fresh cilantro

Procedure:

  1. Cover noodles with boiling water in a bowl. Let stand 15 minutes or until tender; drain.
  2. Combine beef, snow peas, and carrot in a microwave-safe bowl. Combine the teriyaki sauce and the next 4 ingredients (teriyaki sauce through ginger), and pour over beef mixture.
  3. Microwave at high for 2 minutes or until thoroughly heated. Add the noodles; toss well. Serve over spinach. Sprinkle with cilantro.

Pan-Grilled Thai Tuna Salad Recipe

Pan-Grilled Thai Tuna Salad Recipe

Pan-Grilled Thai Tuna Salad

Servings: 2

Ingredients:

  • Cooking spray
  • 2 (6-ounce) Yellowfin tuna steaks (about 1 inch thick)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 cups thinly sliced napa (Chinese) cabbage
  • 1 cup thinly sliced cucumber
  • 1/2 cup matchstick-cut carrots
  • 1/3 cup presliced red onion
  • 1 navel orange, sectioned and chopped
  • 1 tablespoon sugar
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon dark sesame oil
  • 1/4 teaspoon sambal oelek (ground fresh chile paste) or Sriracha (hot chile sauce, such as Huy Fong)

Procedure:

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Sprinkle fish evenly with salt and pepper. Add fish to pan; cook 2 minutes on each side or until desired degree of doneness. Transfer to a cutting board.
  2.  Combine cabbage and next 4 ingredients (through orange) in a large bowl. Combine sugar and remaining ingredients in a small bowl, stirring well with a whisk. Reserve 1 tablespoon dressing. Drizzle remaining dressing over salad; toss gently to coat. Divide salad mixture evenly between 2 plates. Cut each tuna steak across the grain into 1/4-inch slices; arrange over salad mixture. Drizzle 1 1/2 teaspoons reserved dressing over each serving.
  3. For dessert: Spoon 1/2 cup coconut sorbet into each of 2 dessert bowls; top each serving with 2 tablespoons diced peeled mango and 1 tablespoon toasted flaked sweetened coconut.

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing Recipe

Thai Shrimp Salad with Spicy-Sour Dressing

Servings: 4

Ingredients:

  • 4 ounces uncooked linguine
  • 12 ounces peeled and deveined medium shrimp
  • 1/2 cup fresh lime juice
  • 1 tablespoon sugar
  • 1 tablespoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon fish sauce
  • 4 cups torn romaine lettuce
  • 1 1/4 cups vertically sliced red onion
  • 1/4 cup matchstick-cut carrots
  • 1/2 cup chopped fresh mint leaves
  • 1/4 cup chopped fresh cilantro
  • 1/3 cup chopped dry-roasted cashews, unsalted

Procedure:

  1. Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.
  2. Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat.
  3. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.

Thai Salad with Peanut Dressing Recipe

Thai Salad with Peanut Dressing Recipe

Thai Salad with Peanut Dressing

Servings: 2

Ingredients:

  • 3 tablespoons water
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon chopped green onions
  • 1 tablespoon reduced-fat peanut butter
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
  • 1 teaspoon dark sesame oil
  • 2 teaspoons dry-roasted peanuts

Salad:

  • 2 cups mixed baby salad greens
  • 1/2 cup fresh bean sprouts
  • 2 tablespoons vertically sliced red onion
  • 2 tablespoons fresh mint leaves
  • 2 tablespoons fresh cilantro leaves
  • 6 baby carrots, peeled
  • 4 cherry tomatoes, quartered

Procedure:

  1. To prepare dressing, combine the first 8 ingredients in a blender; cover and process until smooth. Add peanuts; process 10 seconds.
  2. To prepare salad, divide greens and remaining ingredients evenly between 2 serving plates. Drizzle each salad with 1/4 cup dressing.

Thai Seafood Salad Recipe

Thai Seafood Salad Recipe

Thai Seafood Salad

Total Time: 20 Minutes
Servings: 6 (serving size: about 1 1/3 cups)

Ingredients:

  • 1/4 cup water
  • 8 ounces sea scallops
  • 1 pound peeled and deveined medium shrimp
  • 5 tablespoons fresh lime juice
  • 2 1/2 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1 teaspoon chile paste with garlic
  • 1 cup red bell pepper strips
  • 1/2 cup prechopped red onion
  • 1/4 cup fresh mint leaves, finely chopped
  • 8 ounces lump crabmeat, drained and shell pieces removed
  • 2 fresh lemongrass stalks, trimmed and thinly sliced
  • 1 cucumber, halved lengthwise and thinly sliced

Procedure:

  1. Bring 1/4 cup water to a simmer in a large skillet. Add scallops to pan; cover and cook 3 minutes or until done. Remove scallops from pan with a slotted spoon; pat scallops dry with paper towels. Place scallops in a large bowl. Add shrimp to simmering water in pan; cover and cook 3 minutes or until done. Drain well; add to scallops.
  2. While scallops and shrimp cook, combine lime juice, fish sauce, sugar, and chile paste; stir to dissolve sugar.
  3. Add juice mixture, bell pepper, and remaining ingredients to scallop mixture; toss gently to combine.

Lime Shrimp Salad with Bean Sprouts and Thai Basil Recipe

Lime Shrimp Salad with Bean Sprouts and Thai Basil Recipe

Lime Shrimp Salad with Bean Sprouts and Thai Basil

Servings: 6 (serving size: 1 cup shrimp salad and 2 tablespoons peanuts)

Ingredients:
Salad:

  • 2 cups fresh bean sprouts
  • 2 cups thinly sliced napa (Chinese) cabbage
  • 1 cup diced fresh pineapple
  • 3/4 cup shredded carrot (about 1 large)
  • 1/2 cup coarsely chopped mint leaves
  • 1/4 cup coarsely chopped Thai basil leaves
  • 5 cups water
  • 3/4 pound medium shrimp, peeled and deveined

Dressing:

  • 1 tablespoon brown sugar
  • 3 tablespoons fresh lime juice (about 1 lime)
  • 2 tablespoons fish sauce
  • 2 garlic cloves, minced
  • 2 Thai chiles, seeded and mincedli>
  • 3/4 cup chopped unsalted, dry-roasted peanuts
  • Lime wedges (optional)

Procedure:

  1. To prepare salad, combine first 6 ingredients in a large bowl.
  2.  Bring 5 cups water to a boil in a large saucepan. Add shrimp to pan; reduce heat, and simmer 2 minutes or until done. Drain and rinse shrimp under cold water; drain well. Cut shrimp in half lengthwise; add shrimp to sprouts mixture, tossing to combine.
  3. To prepare dressing, combine sugar and next 4 ingredients (through chiles) in a small bowl, stirring with a whisk until sugar dissolves.
  4. Pour dressing over salad, tossing to coat. Sprinkle with peanuts. Serve with lime wedges, if desired.

Thai Noodle Salad with Sautéed Tofu Recipe

Thai Noodle Salad with Sautéed Tofu

Servings: 6

Ingredients:
Tofu:

  • 3/4 pound firm water-packed tofu, drained
  • 2 tablespoons fresh lime juice
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon chili garlic sauce (such as Lee Kum Kee)
  • 1 teaspoon sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1/2 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 tablespoon peanut oil

Noodles:

  • 3/4 pound uncooked rice vermicelli

Dressing:

  • 1/4 cup fresh lime juice
  • 3 tablespoons chili garlic sauce (such as Lee Kum Kee)
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons peanut oil
  • 1 tablespoon Thai fish sauce (such as Three Crabs)
  • 2 teaspoons sugar
  • 2 teaspoons grated peeled fresh ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • Remaining ingredients:
  • 2 cups thinly sliced romaine lettuce
  • 1 cup shredded carrot
  • 1/2 cup chopped fresh cilantro
  • 1/4 teaspoon salt

Procedure:

  1. To prepare tofu, cut tofu into 3/4-inch-thick slices. Arrange tofu slices in a single layer on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels; cut into 3/4-inch cubes. Combine tofu, 2 tablespoons juice, and next 6 ingredients (through garlic) in a zip-top plastic bag. Seal and marinate at room temperature 2 hours, turning bag occasionally.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan, swirling to coat; heat 30 seconds. Remove tofu from bag; discard marinade. Add tofu to pan; sauté 5 minutes or until crisp, carefully turning to brown all sides. Remove from heat.
  3. To prepare noodles, while tofu marinates, place vermicelli in a large bowl. Cover with boiling water. Let stand 20 minutes or until tender. Drain and rinse under cold water; drain well. Set noodles aside.
  4. To prepare dressing, combine 1/4 cup juice and next 8 ingredients (through 1/4 teaspoon red pepper), stirring with a whisk.
  5. Combine vermicelli, lettuce, and remaining ingredients in a large bowl. Add dressing; toss well to combine. Top with tofu.

Thai-Style Jicama Salad Recipe

Thai-Style Jicama Salad

Total Time: 30 Minutes
Servings: 4

Ingredients:

  • 1 large jicama, peeled and julienned using a mandoline (about 4 cups)
  • 1 large carrot, peeled and julienned using a mandoline
  • 2 stalks celery, very finely sliced
  • 1/4 cup mint, chopped
  • 1/4 cup cilantro, chopped
  • 2 serrano chiles, minced
  • 1/2 pound peeled, cooked medium shrimp (36 to 42 per lb.), tails removed, sliced in half lengthwise
  • 6 tablespoons fresh lime juice
  • 2 tablespoons sugar
  • 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
  • 1/3 cup chopped salted peanuts

Procedure:

  1. Spread jicama and carrot on a clean, dry dish towel with strands going in the same direction. Roll up and press towel (to squeeze out as much liquid as possible without breaking strands). Transfer vegetables to a bowl and fluff with your fingers. Add celery, mint, cilantro, chiles, and shrimp and toss to combine.
  2. In a small bowl, combine lime juice, sugar, and fish sauce and stir until sugar dissolves. Pour dressing over salad and toss to coat, then sprinkle with chopped peanuts.

Grilled Chicken Thighs with Thai Basil Salad Recipe

Grilled Chicken Thighs with Thai Basil Salad

Total Time: 40 Minutes
Servings: 4

Ingredients:

  • 1 tablespoon fish sauce, divided
  • 1 tablespoon lower-sodium soy sauce
  • 2 teaspoons sugar, divided
  • 1 pound skinless, boneless chicken thighs
  • 1 large garlic clove, minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon dark sesame oil
  • 1 1/2 Thai chiles, very thinly sliced
  • Cooking spray
  • 2 cups lightly packed Thai basil leaves
  • 1 English cucumber, halved crosswise and shaved lengthwise (about 2 cups)
  • 1 cup lightly packed sweet basil leaves, large leaves torn in half
  • 1/3 cup lightly packed cilantro leaves
  • 1/3 cup very thinly sliced shallots

Procedure:

  1. Preheat grill to high heat.
  2. Combine 1 teaspoon fish sauce, soy sauce, and 1 teaspoon sugar in a large zip-top plastic bag. Add chicken; seal bag, and shake to coat. Let stand at room temperature 15 minutes.
  3. While chicken marinates, mash garlic with flat side of a knife to form a paste; place in a bowl. Add remaining 2 teaspoons fish sauce, remaining 1 teaspoon sugar, lime juice, oil, and chiles to garlic, stirring well; let stand at room temperature 15 minutes.
  4. Remove chicken from bag. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until chicken is done. Remove chicken from grill. Let stand for 5 minutes. Cut chicken into slices.
  5. Place Thai basil leaves, cucumber, sweet basil leaves, cilantro leaves, and shallots in a large bowl; toss gently to combine. Divide salad and chicken evenly among 4 plates; drizzle evenly with dressing.

Thai Glass Noodle Salad with Shrimp Recipe

Thai Glass Noodle Salad with Shrimp

Servings: 8

Ingredients:

  • 6 ounces boned, skinned chicken breast
  • 4 ounces dried bean threads (saifun) or dried angel hair pasta
  • 6 ounces shelled cooked tiny shrimp, rinsed
  • 1/2 cup slivered red onion
  • 1/2 cup chopped pickled garlic (purchased or homemade)
  • 1/4 cup slivered red or yellow bell pepper
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped green onion
  • 3 tablespoons liquid from pickled garlic
  • 3 tablespoons lime juice
  • 2 tablespoons sugar
  • About 1 tablespoon Asian fish sauce or about 1/2 teaspoon salt
  • 5 cups baby arugula leaves or baby salad mix (5 oz.), rinsed and crisped

Procedure:

  1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Meanwhile, rinse chicken; chop into 1/4-inch pieces. Add bean threads or angel hair pasta to boiling water and stir to separate; cook until barely tender to bite, 3 to 4 minutes. Stir in chicken and cook just until chicken is white in center of thickest part (cut to test) and noodles are tender, about 1 minute. Drain noodles and chicken; rinse with cold water and drain thoroughly.
  2. In a bowl, combine noodle mixture with shrimp, red onion, pickled garlic, bell pepper, cilantro, and green onion. In a small bowl, mix liquid from pickled garlic, lime juice, sugar, and fish sauce to taste.
  3. Just before serving, combine dressing with noodle mixture. Divide arugula equally among dinner plates, or arrange all on a large platter. Mound glass noodle salad on or next to greens. Drizzle any remaining dressing left in bowl over arugula.

Thai Beef Salad Wraps Recipe

Thai Beef Salad Wraps

Servings: 6

Ingredients:

  • 1 (1-pound) flank steak, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 1 cup cubed peeled cucumber
  • 1/2 cup grape or cherry tomato halves
  • 1/4 cup thinly sliced shallots
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh cilantro
  • 2 tablespoons brown sugar
  • 3 tablespoons low-sodium soy sauce
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon crushed red pepper
  • 6 (10-inch) flour tortillas
  • 12 Bibb lettuce leaves

Procedure:

  1. Prepare grill to medium-high heat.
  2. Sprinkle the steak with salt and black pepper. Place steak on a grill rack coated with cooking spray, and grill 4 minutes on each side or until desired degree of doneness. Let rest 5 minutes.
  3. Cut steak diagonally across grain into thin slices. Combine sliced steak, cucumber, and next 5 ingredients (through cilantro) in a large bowl. Combine sugar, soy sauce, juice, and red pepper. Drizzle over steak mixture; toss well to coat.
  4. Warm tortillas according to package directions. Arrange 2 lettuce leaves on each tortilla. Spoon 2/3 cup steak mixture down center of each tortilla; roll up.

Rosemary Chicken Salad Sandwiches Recipe

Rosemary Chicken Salad Sandwiches

Servings: 5

Ingredients:

  • 3 cups chopped roasted skinless, boneless chicken breasts (about 3/4 pound)
  • 1/3 cup chopped green onions
  • 1/4 cup chopped smoked almonds
  • 1/4 cup plain fat-free yogurt
  • 1/4 cup light mayonnaise
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 slices whole-grain bread

Procedure:

  1. Combine first 9 ingredients, stirring well. Spread about 2/3 cup of chicken mixture over each of 5 bread slices, and top with remaining bread slices.
  2. Cut sandwiches diagonally in half. Serve.

Caesar Chicken Salad Recipe

Caesar Chicken Salad

Preparation Time: 10 Minutes
Cooking Time: 10 Minutes
Servings: 4

Ingredients:

  • 3 cups (about 12 ounces) skinned, shredded roasted chicken breast (such as Tyson’s)
  • 3 cups hot cooked penne (about 6 ounces uncooked tubular-shaped pasta)
  • 2 cups thinly sliced romaine lettuce
  • 1 1/2 cups halved cherry tomatoes
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup chopped green onions
  • 1/3 cup fat-free Caesar dressing
  • 1/4 cup chopped fresh parsley
  • 1 (4-ounce) package crumbled feta cheese
  • 1 garlic clove, minced

Procedure:

  1. Combine all ingredents in a large bowl; toss well to coat.
  2. Note: To lower the sodium in this dish, use plain cooked chicken in place of the commercial roasted variety, which is fairly high in sodium.

Chicken and Farfalle Salad with Walnut Pesto Recipe

Chicken and Farfalle Salad with Walnut Pesto

Servings: 4

Ingredients:

Salad:

  • 2 cups uncooked farfalle (bow tie pasta; about 6 ounces)
  • 2 cups cubed cooked skinless, boneless chicken breast
  • 1 cup quartered cherry tomatoes
  • 2 tablespoons chopped pitted kalamata olives

Walnut Pesto:

  • 1 cup basil leaves
  • 1/2 cup fresh parsley leaves
  • 3 tablespoons coarsely chopped walnuts, toasted
  • 1 1/2 tablespoons extravirgin olive oil
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon salt
  • 1 garlic clove

Remaining ingredient:

  • 4 curly leaf lettuce leaves

Procedure:

  1. To prepare salad, cook pasta according to package directions, omitting salt and fat. Drain; rinse with cold water. Combine pasta, chicken, tomatoes, and olives in a large bowl.
  2. To prepare walnut pesto, combine basil and next 6 ingredients (through garlic) in a food processor; pulse 6 times or until finely minced. Add pesto to pasta mixture, tossing gently to coat. Place 1 lettuce leaf on each of 4 plates; top each serving with salad mixture.

Grilled Chicken Pita Salad Recipe

Grilled Chicken Pita Salad

Preparation Time: 30 Minutes
Servings: 4

Ingredients:

  • 2 boned, skinned chicken breast halves (1 lb. total)
  • About 6 tbsp. extra-virgin olive oil, divided
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon freshly ground black pepper
  • 1 bunch asparagus, trimmed and cut in half lengthwise
  • 4 ounces block feta cheese, broken into chunks
  • 2 cups halved grape tomatoes
  • 1/2 cup pitted kalamata olives
  • 2 cups pita chips
  • 2 cups loosely packed baby arugula

Procedure:

  1. Prepare a charcoal or gas grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). Coat chicken breasts with 1 tbsp. oil and cook, turning once, until no longer pink in the center and grill marks appear, about 7 minutes total. Let rest 10 minutes, then slice.
  2. Meanwhile, in a small bowl, whisk lemon juice, 1/3 cup oil, oregano, and pepper; set aside. Bring a medium pot of salted water to a boil, drop in asparagus, and cook until bright green, about 2 minutes. Drain and rinse thoroughly with cold water.
  3. In a medium bowl, combine chicken, cheese, asparagus, tomatoes, olives, and pita chips. Pour reserved dressing over mixture and toss gently to coat. Add arugula and toss once more just to combine.

Chicken and Strawberry Salad Recipe

Chicken and Strawberry Salad

Servings: 6

Ingredients:

  • 1/2 cup poppy seed dressing
  • 1/4 cup mayonnaise
  • 1 1/2 pounds chopped cooked chicken (about 3 1/2 cups)
  • 2 celery ribs, sliced
  • 1 pint fresh strawberries, halved
  • 1 avocado, cut into 1-inch cubes
  • 1/2 small red onion, thinly sliced
  • 1/2 cup slivered almonds, toasted
  • 1 (10-ounce) package mixed salad greens
  • Garnishes: avocado slices, whole strawberries

Procedure:

  1. Whisk together dressing and mayonnaise in a large bowl; cover and chill 30 minutes.
  2. Add chopped chicken and next 5 ingredients to dressing mixture, gently tossing to coat. Serve over mixed salad greens. Garnish, if desired.

Mexican Salad with Pomegranate-Lime Dressing Recipe

Mexican Salad with Pomegranate-Lime Dressing

Servings: 4

Ingredients:

  • 2 tablespoons fresh lime juice
  • 2 tablespoons fresh pomegranate juice
  • 1 teaspoon sugar
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 small garlic clove, minced
  • 1 teaspoon olive oil
  • 2 cups arugula leaves
  • 1 1/2 cups (3-inch) julienne-cut peeled jicama
  • 1/2 cup vertically sliced red onion
  • 1/2 cup diced peeled avocado
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup fresh pomegranate seeds
  • 4 teaspoons pine nuts, toasted

Procedure:

  1. Combine first 6 ingredients in a large bowl.
  2. Add olive oil, and stir with a whisk.
  3. Add arugula and the next 4 ingredients (through cilantro), and toss gently.
  4. Place 1 cup salad on each of 4 salad plates. Top each with 1 tablespoon seeds and 1 teaspoon pine nuts.
  5. Serve immediately.

Greek-Style Meat Loaves with Arugula Salad Recipe

Greek-Style Meat Loaves with Arugula Salad

Servings: 4 (serving size: 2 meat loaves, 2 tablespoons feta sauce, and 1 cup salad)

Ingredients:

  • 10 ounce ground sirloin
  • 5 ounces lean ground lamb
  • 1/3 cup dry breadcrumbs
  • 1/3 cup grated red onion
  • 4 teaspoons chopped fresh mint
  • 4 teaspoons chopped fresh thyme
  • 3/8 teaspoon salt, divided
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 large egg, lightly beaten
  • Cooking spray
  • 1/2 cup plain fat-free Greek yogurt
  • 2 ounces reduced-fat feta, crumbled
  • 2 tablespoons fresh lemon juice, divided
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby arugula leaves
  • 1 1/2 cups (1/4-inch-thick) diagonally sliced seeded peeled cucumber

Procedure:

  1. Preheat oven to 450°.
  2. Combine first 4 ingredients in a large bowl. Stir in 1 tablespoon mint, 1 tablespoon thyme, 1/4 teaspoon salt, allspice, and next 3 ingredients (through egg).Press meat mixture into 8 muffin cups coated with cooking spray.
  3. Bake at 450° for 7 minutes. Turn broiler to high; broil 3 minutes. Combine yogurt, feta, 1 tablespoon juice, 1 teaspoon mint, and 1 teaspoon thyme in a mini food processor; pulse 10 times to combine. Combine 1 tablespoon juice, oil, 1/8 teaspoon salt, and pepper in a bowl; stir. Add arugula and cucumber; toss.
  4. serve.

Beef Kefta Patties with Cucumber Salad Recipe

Beef Kefta Patties with Cucumber Salad

Servings: 4

Ingredients:

  • Cooking spray
  • 1 pound ground sirloin
  • 1/4 cup plus 2 tablespoons chopped fresh flat-leaf parsley, divided
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon chopped peeled fresh ginger
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups thinly sliced English cucumber
  • 2 tablespoons rice vinegar
  • 1/2 cup plain fat-free Greek yogurt
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon freshly ground black pepper
  • 2 (6-inch) pitas, quartered

Procedure:

  1. Heat a grill pan over medium-high heat. Coat pan with cooking spray.
  2. Combine beef, 1/4 cup parsley, cilantro, and next 5 ingredients in a medium bowl.
  3. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Add patties to pan; cook 3 minutes on each side or until desired degree of doneness.
  4. Combine cucumber and vinegar in a medium bowl; toss well.
  5. Combine yogurt, remaining 2 tablespoons parsley, juice, and pepper in a small bowl; stir with a whisk.
  6. Arrange 1 patty and 1/2 cup cucumber mixture on each of 4 plates.
  7. Top each serving with about 2 tablespoons yogurt sauce.
  8. Serve each with 2 pita wedges.

Pita Salad with Cucumber with Fennel and Chicken Recipe

Pita Salad with Cucumber, Fennel, and Chicken

Preparation Time: 20 Minutes
Servings: 4 (serving size: 1 1/2 cups)

Ingredients:

  • 2 (6-inch) pitas
  • 2 cups thinly sliced fennel bulb
  • 1 cup shredded skinless, boneless rotisserie chicken breast
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1/4 cup vertically sliced red onion
  • 1/2 English cucumber, halved lengthwise and thinly sliced
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1/4 cup fresh lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil

Procedure:

  1. Preheat oven to 350°.
  2. Arrange pitas on a baking sheet. Bake at 350° for 12 minutes or until toasted; cool 1 minute.
  3. Tear into bite-sized pieces. Combine pita pieces, fennel, and next 4 ingredients (through cucumber).
  4. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper.
  5.  Combine juice, vinegar, oregano, remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper.
  6. Gradually add oil, stirring with a whisk.
  7. Drizzle dressing over pita mixture; toss to coat.
  8. Serve immediately.

Greek Dinner Salad Recipe

Greek Dinner Salad

Servings: 6 (serving size: 2 cups salad and 8 pita wedges)

Ingredients:

  • 1/4 cup coarsely chopped fresh parsley
  • 3 tablespoons coarsely chopped fresh dill
  • 1 tablespoon extravirgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 6 cups shredded Romaine lettuce
  • 3 cups diced tomato
  • 1 cup thinly sliced red onion
  • 3/4 cup (3 ounces) crumbled feta cheese
  • 1 tablespoon capers
  • 1 cucumber, peeled, quartered lengthwise, and thinly sliced
  • 1 (19-ounce) can chickpeas, drained and rinsed
  • 6 (6-inch) whole wheat pitas, each cut into 8 wedges

Procedure:

  1. Combine first 5 ingredients in a large bowl; stir with a whisk.
  2. Add lettuce and the next 6 ingredients (lettuce through chickpeas); toss well.
  3. Serve with pita wedges

Chicken with Spinach and Feta Salad Recipe

Spinach, Chicken, and Feta Salad

Servings: 4 (serving size: 3 cups)

Ingredients:

  • 1/4 cup fat-free, less-sodium chicken broth
  • 1/2 teaspoon grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon bottled minced garlic
  • 1 teaspoon Dijon mustard
  • 1 teaspoon olive oil
  • 1/2 teaspoon salt
  • Cooking spray
  • 1 pound skinless, boneless chicken breast
  • 1/4 teaspoon black pepper
  • 1 1/2 cups chopped red onion
  • 1 1/4 cups (1-inch) pieces yellow bell pepper
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
  • 1 (7-ounce) package prewashed baby spinach

Procedure:

  1. Combine the first 9 ingredients, stirring with a whisk.
  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  3. Sprinkle chicken with black pepper.
  4. Add chicken to pan; cook 4 minutes.
  5. Turn chicken.
  6. Add onion; cook 4 minutes or until chicken is done and onion is tender, stirring the onion frequently.
  7. Cut chicken into 1/2-inch-thick slices.
  8. Combine chicken, onion, bell pepper, cheese, chickpeas, and spinach in a large bowl.
  9. Drizzle vinaigrette over salad; toss gently to coat.
  10. serve

Grilled Chicken with Mandarin Salad Recipe

Grilled Chicken with Mandarin Salad Recipe

Grilled Chicken with Mandarin Salad

Ingredients

  • 4 pieces chicken breast, boneless
  • 11 ounces whole peeled mandarin orange segments, drained
  • 4 ounces sweet roasted pepper, drained
  • 3 tablespoon shallots, minced
  • 2 tablespoons parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper

Procedure:

  1.  Combine mandarin orange segments, sweet roasted pepper, shallots, and parsley.
  2. Toss the ingredients to be evenly distributed. Refrigerate for at least 2 hours.
  3. Rub salt and pepper on the chicken breast and let stand for about 30 minutes (for the chicken to absorb the flavor).
  4. Grill the chicken breast.
  5. Transfer the grilled chicken breast to individual plates and place Mandarin Salad on the side  Serve.  Share and enjoy!

Tarragon Chicken Salad Recipe

Tarragon Chicken Salad Recipe

Tarragon Chicken Salad 

Ingredients:

  • 2 pounds boneless, skinless chicken breast
  • 1 tablespoon dried tarragon
  • 1 1/2 cups celery, diced
  • 1 1/2 cups granny smith apple, diced
  • 1 1/2 cups red seedless grapes, quartered
  • 1 cup chicken stock
  • 1/3 cup walnuts, chopped and toasted
  • 2/3 cup sour cream
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Procedure:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Arrange the chicken in a baking dish and pour-in chicken stock.
  3. Bake the chicken for about 40 to 45 minutes.
  4. Turn off the oven and remove the chicken. Let cool.
  5. Drain excess liquid then cut the chicken into cubes.
  6. In a mixing bowl, combine sour cream, mayonnaise, tarragon, salt, and ground black pepper. Mix well.
  7. Add in celery, apple, grapes, walnuts, and chicken then stir to distribute the ingredients.
  8. Refrigerate fro at least 1 hour.
  9. Transfer to a salad plate the serve.
  10. Share and enjoy!

Grilled Chicken Salad Recipe

This simple, healthy, and beautiful. This salad is as flavorful as it is attractive.

Ingredients:

  • 1 lb boneless skinless chicken breast
  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 cups mixed greens
  • 3/4 cup carrots, julienned
  • 1 cup grape tomatoes 1 teaspoon salt

Procedure:

  1. Make the dressing by combining olive oil, white wine vinegar,  Dijon mustard, and salt in a mixing bowl. Stir well.
  2. Pour half of the mixture on the chicken breasts and ensure that all sides of the chicken are coated. Marinate for 30 minutes to 1 hour.
  3. Toss mixed greens, carrots, and grape tomatoes on the remaining dressing then arrange in a serving plate. Set aside.
  4. Grill the chicken for about 5 to 8 minutes per side.
  5. Remove from the grill and slice the chicken breasts lengthwise.
  6. Arrange the chicken slices on top of the salad.
  7. Serve. Share and enjoy!

Grilled Chicken and Spinach Salad Recipe

Grilled Chicken and Spinach Salad. Besides tasting good, this recipe is healthy and fit for people with weight loss goals.Skinned chicken breast is a good source of protein. It should have a low fat content as long as the skin is not there and side fats are trimmed before cooking.Baby spinach, on the other hand, is rich in anti oxidants and a good source of folic acid. It can also supply us with other important vitamins and minerals that are necessary to achieve good health.

Ingredients:

  • 2 cups baby spinach, cleaned
  • 2 tablespoons olive oil
  • 1 tablespoon parmesan cheese
  • 8 ounces boneless chicken breast, sliced
  • 1 teaspoon dried thyme
  • 1 medium onion, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Procedure:

  1. Combine baby spinach, parmesan cheese, and 1 tablespoon olive oil then toss.
  2. Arrange spinach in a serving plate. Set aside.
  3. Season chicken with thyme, salt, and ground black pepper. Let stand for at least 30 minutes
  4. Grill the chicken for 5 minutes per side.
  5. While grilling, pour remaining olive oil in a pan and caramelize the onion. Set aside.
  6. Arrange the grilled chicken strips over the spinach and top with caramelized onions.
  7. Serve. Share and enjoy!

Tip: Serve with some great, crusty French bread.