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?

Simple Summer Salmon Salad

Grilling salmon is super easy in the summer time. Salmon hold up well on the grill and can be ready in no time. I grilled my salmon on a grill pan indoors but you can always move the party outside for a quick and healthy dinner!

For the salad, use any veggies you have on hand. I wish I would have had cherry tomatoes and fresh red bell pepper. Yum!

Simple Summer Salmon

Servings: 2
Time: 20 minutes
Level: Easy

1/3 c. white wine
3 or so fresh basil leaves, torn
2 tsp. Italian seasoning
sprinkle of black pepper
sprinkle of salt
sprinkle of garlic powder
sprinkle of cayenne
sprinkle of dried dill
2 pieces of salmon, fresh or thawed

Mix all ingredients, except for salmon, in a container with a lid.

Close the container and shake vigorously until well mixed. Let flavors sit for about 3-5 minutes and then shake again. Over medium-high heat, grill salmon, skin side down and covered, for 6-8 minutes.

Brush salmon with wine mixture, flip, and then brush again. Grill, covered, for an additional 6-8 minutes, or until fish flakes easily with a fork. Serve over a green salad with plenty of veggies and the salad dressing of your choice. Yum!

Tips
– 1000 Island dressing was delicious on this dish.
– Seriously, pack your salad out with veggies… I used cucumbers, radishes, spinach, carrots, broccoli, onions, green peas… and a few croutons for extra crunch.
– You don’t have to serve this salmon on a salad. You could serve it over brown rice or alone with a side of veggies.
– Don’t have fresh basil? You could use a little dried basil.