Apple Pecan Chicken Salad

Holy yum! This salad tastes like fall. You could change up this salad a million different ways and it would still be delicious. Don’t have apples? Use pears. Don’t have pecans? Use walnuts.

This dinner salad was my favorite meal of the week. I love using Tyson Grilled and Ready chicken strips when I don’t feel like spending a ton of time in the kitchen and they worked out perfectly as the protein for this salad.

Apple Pecan Chicken Salad

Servings: 2
Time: 15 minutes
Level: Easy

1/3 c. pecans
2 c. spring mix lettuce
1/2 c. chicken, cooked and sliced or shredded
2 red delicious apples, chopped
red onion, sliced (optional)
1/4 c. mozzarella cheese

Dressing:
1/4 c. olive oil
1 tbsp. balsamic vinegar
1 tbsp. spicy brown mustard
1/4 tsp. black pepper

Toast pecans in the oven until slightly browned. Be careful not to burn. Top lettuce with chicken, apples, onion, cheese, and toasted pecans. In a small bowl, whisk together oil, vinegar, mustard, and pepper. Pour over salad. Yum!

Carolina Salad

Ooh, the Carolina. My husband requests this salad at least once every two weeks, especially in the hot hot summer. Did you know that it hit over 100° today? Ridiculous. Factor in the sticky humidity that constantly blankets us and you’ve got yourself a sweat box. Good skin? Yes, the dewiest, most gorgeous skin.  But an enjoyable afternoon spent reading outside? I don’t think so.

Hot weather welcomes dinner salads and this one is legit. I made Pretzel and Pecan Encrusted Tilapia not too long ago and I made extra breading for a night just like tonight! The breading saves beautifully in an airtight container. For the recipe, click here.

Dinner salads are an excuse to clean out your produce drawer. Pretty much anything goes… and goes VERY well, so play around!!

Carolina Salad

Servings: 2
Time: 10 minutes
Level: Easy

1 chicken breast
1/3 – 1/2 c. pretzel and pecan breading
1 tbsp. coconut oil (canola or vegetable oil would also work… coconut is just better for you and pan fries wonderfully)
The following list is what I used in my salad tonight. You can use whatever you have!
lettuce
spinach leaves
radishes
carrots
purple onion
grapes (strawberries or nectarines work well, too)
broccoli
cashews
cheese, shredded
bacon, cooked and crumbled
croutons
salad dressing of your choice

Dry chicken breast and dice into bite sized pieces. In a shallow dish or plate, pour breading and press chicken pieces into the breading to coat.

In a pan over medium heat, melt coconut oil. Once melted and heated to temperature, add chicken and cook 1-2 minutes per side, or until no longer pink in the middle.

Fill large bowls or deep plates with lettuce and other ingredients. Top with chicken. Yum!

Tips
– Make your own croutons… Slice a piece of bread into cubes, top with a little butter, garlic, and Italian seasoning. Place under the broiler for 2-3 minutes, until golden brown. Yum!
– No egg bath is needed to coat the chicken. The breading will stick to the bare chicken and holds up nicely in the pan since it is fried for such a short period of time. Why add the calories if they aren’t really needed?

Bacon and Ranch Chicken… Well, Turkey Bacon and Ranch…

After  a long day of yard work, we deserved a little indulgence. Turkey bacon made this dish a little lighter but it is definitely not something I would serve everyday, no matter how much Jason begged.

His two favorite things to eat, ever, are bacon and ranch. He could LIVE off of bacon and ranch. Tonight, needless to say, he was a happy camper. And to be honest, so was I….

Bacon Ranch Chicken

Servings: 2 (but could easily be doubled, tripled, etc.)
Time: 40 minutes
Level: Easy

1 boneless, skinless chicken breast
2 tbsp. cheese, any Italian blend, shredded
1 tbsp. mayo
1 tbsp. ranch dressing mix
4 slices turkey bacon

Preheat oven to 400°. Slice chicken breast in half, lengthwise. Mix together cheese and mayo.

In a zip-loc bag, toss chicken halves in dry ranch dressing mix until fully coated.

Remove from zip-loc bag and spread each chicken breast half with cheese and mayo mixture. Wrap each piece of chicken with 2 slices of bacon. Place in a baking dish and bake uncovered for 30 minutes.

Turn oven to broil and move dish to top rack. Broil for 3-4 minutes to help crisp up the bacon. Yum!

Tips
– Try using regular bacon.
– Serve along side a kitchen sink salad with tons of veggies, raisins, any type of nut, etc.

Strawberry Salad

My mom and dad, for their 35th anniversary dinner (congrats to them!), ate at a Zagat top rated restaurant called Beach Bistro on Holmes Beach in Santa Maria, Florida. The tables are on the beach! Can’t you just imagine? How romantic! Your toes in the sand, the sound of gentle crashing waves, and an amazing dinner all in one. Yes, please! This salad isn’t on the menu. You have to ask for it… It just keeps getting more romantic, doesnt it?

My mom liked the salad so much she decided to go home and make it herself. Wonder where I get it? Guess the apple doesn’t fall far… Anyway, you have to try this salad. You won’t regret it. It’s delicious.

Strawberry Salad

Time: 5 minutes
Level: Easy
Servings: 4-6

1-2 c. fresh strawberries, sliced
1/2 c. pecans, toasted or glazed
2 oz. bleu cheese
8 oz. fresh spinach leaves

Dressing:
1/4 c. oil
2 tbsp. balsamic vinegar
1 tbsp. + 1 tsp. sugar
1/4 tsp. tarragon
1/8 tsp. onion powder
1/8 tsp. garlic powder
dash dry mustard

Put all salad ingredients  in a large serving bowl.

 

Whisk all dressing ingredients together. Toss salad with dressing to coat. Serve immediately. Yum!

Tips
– Add grilled chicken or shrimp to make this salad a full meal.
– Use fresh blueberries or canned madarine oranges instead of strawberries for a spin. But try the strawberries first. Soooo good.