Chicken Salad

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Chicken Salad

 I love Chicken Salad.  The dill really brings out the flavor of the chicken.  On a bed of lettuce or on a fresh roll, you will really enjoy this salad.

Ingredients
2 Boneless Chicken Breasts
½ Cup Mayonnaise
1 Cup Celery – Chopped
1 TBSP Fresh Dill – Chopped
¼ tsp Celery Seed
1 TBSP Olive Oil
Salt & Pepper
Instructions
Trim any excess fat from the chicken breasts and cut into small, bite sized pieces.  Season with salt and pepper.  In a medium frying pan, saute the chicken in the olive oil until completely cooked.  Set aside to cool.
In a medium mixing bowl, add the chicken, mayonnaise, celery, dill and celery seed.  Mix to thoroughly combine.  Add salt and pepper to taste.**You can substitute bone-in chicken breasts and bake them in the oven instead of using boneless chicken breasts.  Bake them until the internal temperature is 170º.  When they are cool, remove the meat from the bone and cut it into small cubes.***

Classic Wedge Salad

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Classic Wedge

What can I say about the wedge.  I first starting having this salad when I was a teenager and went to go out to a local restaurant in Huntington, NY with my family.    I couldn’t wait to order it.  The wedge with blue cheese dressing is good, but when you add the bacon, it takes it over the top. 

Ingredients
Iceberg Lettuce
Bacon – 3 pieces per wedge
Blue cheese Crumbles

 

Blue Cheese Dressing
3/4 Cup Sour Cream
1 1/3 Cup Mayonnaise
1 tsp Worcestershire Sauce
½ tsp Dry Mustard
½ tsp Garlic Powder
½ tsp Salt
½ Tsp Black Pepper
4 oz Blue Cheese Crumbles
Instructions
Remove the dark outer leaves of the lettuce.  Cut into wedges.  Remove the core.  Cook the bacon until it is crispy.  Set aside to cool.  Crumble when cool.

Dressing

In a medium bowl, add the sour cream, mayonnaise and Worcestershire sauce.  Mix well. Add the mustard, garlic powder, salt and pepper and stir until completely combined.  Add the blue cheese crumbles lightly toss.  Put one wedge on each plate put a spoon of dressing and top with bacon and blue cheese crumbles.

Escarole Salad

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Escarole Salad

If you have never had escarole in a salad, this is the one you must try. The escarole and romaine together are a fabulous combination.  Crisp, fresh and delicious. 

Ingredients
3 Large Garlic Cloves
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
1 tsp Salt
½ tsp Pepper
1 Head Escarole (3 Cups)
1 Head Romaine (3 Cups)
1 Cucumber
1 Red Onion
6 Radishes
6 Mushrooms
1 Cup Romano Cheese – Coarsely grated

 

 

 
Instructions

In a small bowl, add the olive oil, vinegar, salt and pepper and grated garlic cloves.  Whisk until combined.
In a large salad bowl, add the escarole and romaine.  Cut the red onion into very thin slices and add to the bowl.  Peel and remove the seeds of the cucumber and add.  Wash the mushrooms and slice, add to the bowl.  Add the cheese.
Pour the dressing over the salad and mix thoroughly.
Sprinkle additional cheese shavings when serving.

 

Quinoa Salad

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Quinoa Salad

Quinoa has gotten a bad rap, but this salad changes everything. You will get a burst of flavor with every bite.   The nuts give it a great crunch, while the avocados give it a creamy texture.  This is a must try. 

Ingredients
1 Cup Quinoa
2 Cups Broth
¼ Cup Green Pepper – Chopped
¼ Cup Red Onion – Chopped
¼ Cup Tomato – Chopped
1Can (15.5oz) Black Beans
1 Avocado – Chopped
1/4 Cup Almonds – Toasted & Chopped
1TBSP Cilantro – Chopped
Zest of 1 Lime
1 TBSP Lime Juice
3 TBSP Olive Oil
1 ½ tsp Salt
½ tsp Pepper

 

Instructions
In a medium saucepan, cook the quinoa in the broth following the manufacturers directions.  Set aside.  In a medium bowl, combine the green pepper, red onion, tomato and avocado.In a small bowl, combine the olive oil, lime zest, lime juice, cilantro, salt and pepper.  Whisk to combine.When the quinoa is cool, add it to the vegetables and gently toss.  Add the dressing.  Add the black beans and fold in.Serve room temperature. 


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Romaine with Gorgonzola and Walnut Salad

by | posted in: Romaine with Gorgonzola and Walnut Salad | 0

Romaine with Blue Cheese and Walnuts

This is a quick delicious salad.  The gorgonzola is such a great cheese, loaded with flavor.  And to top it all is a fabulous dressing.

 

Ingredients
1 Large head of Romaine Lettuce (If you are using Romaine hearts use 2)
5 TBSP Extra Virgin Olive Oil
1 TBSP Red Wine Vinegar
1 Cup Gorgonzola Cheese – crumbled
1/2 Cup Walnuts – chopped
Fresh ground Black Pepper
Salt to taste
 

 

Instructions
 In a large bowl, add the olive oil, vinegar, pinch of salt and black pepper. Whisk until evenly blended.  Add 1/2 the cheese and mash with a fork until it is combined into the olive oil mixture.  Add 1/2 the walnuts and mix again.
Wash the romaine and cut or tear it into bite sized pieces.  Dry the lettuce and add it to the dressing.  Mix until all the lettuce is covered.  Top the salad with the remaining gorgonzola crumbles and the remaining nuts.   Add salt and pepper to taste.