spicy honey chicken salad with honey citrus vinaigrette

i'm alive.  

to prove it, i'm posting the dinner we had last saturday after a visit to the local carnival.  we shared this delicious meal with my bro/sister-in-law and baby nephew.  it was very, very tasty.

we ate out on the back patio for the first time this year.  best time of year, fo' sho'.

{spicy honey chicken salad with honey citrus vinaigrette}

the chicken was delicious.  especially so cut up and eaten as part of the salad.  a perfect combination of flavors.

spicy honey chicken

printable recipe

recipes via our best bites

2 lbs boneless, skinless chicken thighs (i used breasts because it's what i had and it was delicious)

2 tsp canola oil*(see note)

rub:

2 tsp garlic powder

2 tsp chili powder

1/2 tsp onion powder

1/2 tsp coriander

1 tsp kosher salt

1 tsp cumin

1/2 tsp chipotle chili powder

glaze:

1/2 cup honey

1 tbsp cider vinegar

combine the rub spices in a bowl and mix well.

drizzle oil over chicken and rub in with your hands to lightly coat all of the pieces.  toss the chicken with the spice rub to coat sides well.  (*you could also just spray the pieces with non stick spray and then sprinkle the rub evenly on each piece - this is what i did).

grill the chicken over low heat for 3-5 minutes on each side until cooked through.

while the chicken is cooking, warm the honey in a microwave save dish so that it is not thick.  add the vinegar and combine well.  reserve 2 tbsp of the glaze for later.  generously brush the rest on both sides of the chicken in the final minutes of grilling. 

cover cooked chicken with foil and let rest for 5-10 minutes.  drizzle the remaining glaze over the chicken and serve with the salad.

spicy honey chicken salad

1-2 heads romaine and/or red leaf lettuce, rinsed and chopped

2 ripe but firm mangoes cut into 1" pieces or sliced

2-3 ripe but firm avocados cut into 1" pieces or sliced

optional: thinly sliced red onion for top

serve salad either by combining everything in a large bowl (included dressing) or, by making individual salads on each plate topped with the sliced chicken.

honey-citrus vinaigrette

2 cloves garlic, minced

1 tbsp grated onion

1/3 cup fresh orange juice

2 tbsp honey

3/4 tsp cumin

1/2 tsp salt

1/4 tsp ground pepper

1/2 cup canola oil

process all ingredients except for oil in a food processor, blender or, if you're spoiled like me and your mom and dad gave you a handheld mixer for your birthday, use that instead.  once everything is mixed, slowly incorporate the oil.

enjoy with good company and then you're set.

nutritional info pending my non-laziness

simple salad with grilled portabello and balsamic dijon vinaigrette

{recipe adapted via annies eats}

when i first read annie's post about this salad i knew it was something i wanted to try so i grabbed some portabello mushrooms at my last trip to the store and then i sort of forgot about them.  when i finally noticed the mushrooms again i knew i needed to use them up right away so this became my lunch.  fancy, right?  i know, i spoil myself.

when the making began, it became quickly apparent that i was lacking many of the necessary ingredients to complete the recipe as is so i had to improvise to make my own version.

first, i marinated the mushrooms by lightly drizzling olive oil over the mushrooms and then spreading it around to cover the mushrooms completely (using my hands).  then i did the same with balsamic vinegar until the mushrooms were well coated.  i'd say i used a 1:2 ratio of oil and vinegar.  

while the mushrooms were soaking up the marinade i made the salad dressing.  

balsamic dijon vinaigrette

printable recipe

1/2 cup balsamic vinegar

1/2 cup (scant*) olive oil

1 tbsp dijon mustard

1 clove garlic, minced

1/4 tsp kosher salt

pinch of black pepper

combine.  i used a small mason jar by screwing the lid on tight and shaking the heck out of that jar.  the heck out of it, i say!  *i like a higher ratio of vinegar to oil so scant was probably a tablespoon shy of a 1/2 cup.

once the dressing was ready i grilled the mushrooms on the stove top for about 6 minutes per side over just above medium heat.

the warm mushrooms were perfect on the bed of greens with shaved parmesan.  yum. yum. yum.

we had some chicken leftover from my bday dinner that made this lunch a complete meal.  go me!

dressing yields approximately 10 - 2 tbsp servings

Nutrition Facts balsamic dijon vinaigrette Serving Size: 1 serving Amount Per Serving Calories 94 Total Fat 9.8g       Saturated Fat 1.4g       Trans Fat 0g Cholesterol 0mg Sodium 92mg Carbohydrate 1.7g       Dietary Fiber 0g       Sugars 1.6g Protein 0g Vitamin A 0% Vitamin C 0% Calcium    0% Iron 3%

like cafe rio's shredded chicken salad

"tastes like" recipes below:

cafe rio shredded chicken ~ slow cooker

low-fat creamy cilantro lime dressing

cilantro lime brown basmati rice

the best thing about this salad is everything can be prepared ahead of time.  i used my slow cooker for the chicken, mixed the salad dressing in the morning (it's best if all of the ingredients have time to incorporate in the fridge for a few hours anyway) and, my rice cooker has a timer option so i can put everything in early and then set it to go on two hours before dinner will need to be ready (brown basmati takes about two hours in the rice cooker - fyi).

low-fat creamy cilantro lime dressing

recipe source skinny taste

1/2 cup low-fat buttermilk

1/4 cup light mayonnaise

1/4 cup fat-free plain greek yogurt

1/4 cup cilantro

1 green onion, chopped

1 tomatillo, husks removed & chopped

juice from 1/2 lime

1/2 tsp dried parsley

1/8 tsp cumin

1/4 tsp ground pepper

1/4 tsp kosher salt

add all ingredients to a food processor to combine

makes 8 servings

2 tbsp = serving

Nutrition Facts two tbsp serving creamy cilantro lime salad dressing Serving Size: 1 serving Amount Per Serving Calories 64 Total Fat 5g       Saturated Fat 0.7g       Trans Fat 0g Cholesterol 5mg Sodium 136mg Carbohydrate 3.6g       Dietary Fiber 0.4g       Sugars 1.9g Protein 1.5g Vitamin A 3% Vitamin C 8% Calcium    3% Iron 1%

cafe rio shredded chicken ~ slow cooker

recipe source perry's plate

3 lb boneless, skinless chicken breasts

1 1/2 cup light italian salad dressing

1 tbsp chili powder

3 cloves garlic, minced

mix dressing, chili powder and garlic in a small bowl.  place chicken in slow cooker and pour dressing mixture over top.  cook on low for 7-8 hours.  shred chicken before serving.

(**i gotta be honest, i was leery of this recipe. the italian dressing just sounded weird and not how i recall cafe rio's chicken tasting like at all.  but! it was really good and seriously, it tasted very similar to cafe rio's shredded chicken so, what do i know?)

makes 6 servings

Nutrition Facts cafe rio chicken Serving Size: 1 serving Amount Per Serving Calories 256 Total Fat 6.2g       Saturated Fat 0g       Trans Fat 0g Cholesterol 120mg Sodium 1413mg Carbohydrate 5.2g       Dietary Fiber 0.4g       Sugars 4.1g Protein 46.2g Vitamin A 7% Vitamin C 2% Calcium    0% Iron 1%

cilantro lime brown basmati rice

2 cups brown basmati rice

4 cups liquid as follows:

squeeze juice from 1/2 lime into 1 cup measuring cup.  fill remainder with low sodium chicken broth = 1 cup total liquid. add 1 more cup of chicken broth and then 2 cups of water = 4 cups total.

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 tsp kosher salt

1 - 4 oz can mild green chilies

1/3 cup cilantro

blend chilies and cilantro in food processor.

combine all of the ingredients in a rice cooker or heavy bottom sauce pan.

for rice cooker, follow manual for cooking directions.

for stove top, bring rice everything to a boil over medium-high heat stirring occasionally.  reduce to simmer and cover.  cook for 50-60 minutes (for brown rice). 

(**if you use anything other than brown rice, make sure to follow the rice : liquid ratios on the package.  brown rice requires more liquid and longer cook times).

makes 6 servings

Nutrition Facts cilantro lime brown basmati rice Serving Size: 1 serving Amount Per Serving Calories 222 Total Fat 2g       Saturated Fat 0g       Trans Fat 0g Cholesterol 0mg Sodium 204mg Carbohydrate 46.9g       Dietary Fiber 2.9g       Sugars 1.8g Protein 6.4g Vitamin A 1% Vitamin C 8% Calcium    1% Iron 6%

my girl helped me put our salads together (just she, the hub and i had salad.  the boys had burritos).

i bought pie pans for the full effect.

we used la tortilla factory whole wheat tortillas (costco!) and spread a layer of sharp cheddar on on each tortilla.

melt cheese on tortillas in a warm oven pre-heated to 300 degrees.
prepare salad as desired.

additional topping ideas:

black beans

light sour cream

guacamole

pico de gallo

tortilla strips

ground parmesan cheese

cilantro

yum!

winter fruit salad with lemon poppyseed dressing

{image and recipe source}

my brother and sister in law came over the other night to hang out and i hadn't really planned much for dinner but i did have all the ingredients for this salad i had been hoping to make so i whipped it up super quick and served it with a poor version of homemade pizza.  it was really good.  i'm learning to love salad again.  there are so many yummy variations and homemade dressings are the best!  give this one a try.

winter fruit salad with lemon poppyseed dressing

INGREDIENTS

Lemon Poppy Seed Vinaigrette:

1 Tbsp. honey

2 Tbsp. lemon juice

1/2 tsp. diced onion

1/4 tsp. Dijon mustard

dash of salt

2 Tbsp. extra virgin olive oil

1 tsp. poppy seeds

Salad:

4 cups romaine lettuce

4 cups mixed greens

1/2 cup roasted cashews

1/4 cup dried cranberries

1 apple, cored and sliced

1 pear, cored and sliced

DIRECTIONS
To make the vinaigrette:
1. In a blender or food processor, combine the honey, lemon juice, mustard, and salt. Process until well blended. With the motor running, add the oil in a slow, steady stream, until mixture is thick and smooth. Add poppy seeds and process just a few seconds more to mix.

To assemble the salad:
1. In a large bowl, combine the romaine and mixed greens. Top with cashews, cranberries, apple, and pear. Drizzle with vinaigrette and toss to combine. Serve immediately.

Serves 2-4.

sunshine and salad!

a few days ago my cousin gwen said some nice things about me on her blog and, as if that weren't enough, she gave me a sunshine award! now, i don't know what a sunshine award is but, i'll take any kind of award i can get these days.  thanks gwen!

she told some folks i have a great blog and i really appreciate this although i realize that lately, it's not been so great.  i guess i have been busy?  not really.

really, our grocery budget is tight lately with the husbands employer asking each employee to take an unpaid day off each month for the next six months.  i have a hard time not sticking to my "go to" meals when i'm trying to pinch pennies.  but, that doesn't mean i haven't been cooking.  actually, we've had some yummy things as of late such as this wonderful recipe for barbecue chicken sandwiches grilled with smoked gouda and sliced apples.  it was good, we had it more than once but, the gouda isn't all that nutritious, just really delicious.

we've been enjoying lots of homemade ice cream too.  maybe a little too much.  and one day last week i made some amazing coconut cupcakes to "sample" before i serve them to a large group of people here soon at my cousins bridal shower.  i'll have to share that recipe on my other blog, amazing!

mostly though, we've been sticking to the basics and eating lots of leftovers.  here's one concoction i came up with using what i had on hand which turned out to be super awesome.

spinach salad with teriyaki chicken, mandarin oranges and toasted almonds

this salad was super easy to throw together.  i had some leftover teriyaki chicken in the fridge and a box of mini bow tie pasta that took 5 minutes to cook (rinse with cold water).  i toasted some almonds and sesame seeds in a small saute pan over medium heat for about 7 minutes and then drained some canned mandarins (packed in light syrup).  throw this all together with a bunch of spinach and top with newman's sesame ginger dressing = YUM!  (p.s. i like cold chicken so i didn't heat it up but, it be great either way).

give it a try, okay?

in the meantime, i'm going to share the sunshine award with my friend melissa.  her blog isn't technically a "foodie" blog but, she's a mom (a great one at that) and, she posts a lot of super yummy and sometimes even nutritious recipes so, go check her out!

here's what you do:

1. put the award on your blog and/or within your post.

2. pass the award onto other bloggers.

3. link to nominees within your post.

4. let them know they received the award by commenting on their blog.

5. share the love and link the person from whom you received the award.

curried cashew, grape, and pear salad with honey mustard vinaigrette

{image and source}

this past friday the scott's came over for dinner.  melissa brought a delicious salad with curried cashews, grapes and pears.  oh, and a little bacon!  yum.  i had at least four servings.  way more than my fair share.

it was so good, i decided to try my hand at it and make it the next night for dinner. my in-laws were coming over and i know my father in law really loves my weird food.  not.  

it was so good again that i decided to make it the next night for father's day dinner at my parents house. 

i'm not sure which recipe melissa followed.  i found one less bacon and borrowed the photo above from the source.  this dressing was a lot lighter in color than the version from friday night so i suspect melissa found a recipe that used regular mustard instead of dijon but, i could be wrong.

either way, it's super yummy and this recipe is super healthy.

copied

INGREDIENTS
6 oz. mixed greens (I used both romaine and classic mixed greens)
1 Bartlett of Bosc pear, thinly sliced
1/2 cup seedless red grapes, halved

Curried Cashews:
1/2 cup unsalted roasted cashew halves
1 tsp. butter, melted
1/2 tsp. fresh rosemary, chopped
1/2 tsp. curry powder
1 tsp. brown sugar
1/4 tsp. kosher salt
1/8 tsp. cayenne pepper

Honey Mustard Vinaigrette:
1 Tbsp. white wine/white balsamic vinegar
2 tsp. Dijon mustard
2 tsp. honey
2 Tbsp. extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Toast cashews in a dry skillet over medium heat for 5 minutes, until browned. In a small bowl, combine melted butter, rosemary, curry powder, brown sugar, salt, and red pepper. Add cashews and shake to coat. Cool.

2. To make the vinaigrette, whisk to combine vinegar, Dijon, and honey in a small bowl. While whisking, slowly stream in the olive oil to emulsify. Season to taste with salt and pepper.

3. Toss greens with just enough vinaigrette to lightly coat. Top with pears, grapes, and curried cashews. Drizzle with extra vinaigrette if desired.

Serves 4