So many salads, so little time! Okay, not really “so little time” when a lifetime is considered, but you get the idea, right? 😉
Anyhoo…I recently posted a picture of my version of southwestern salad (Weekly Photo Challenge: Lunchtime) and promised to post the recipes that went into it (e.g. the chicken, the salad itself, and the dressing). Just over a week later, here they are:
Recipes numero ventiquattro, venticinque, e ventisei:
HONEY MUSTARD CHICKEN
[I modified the recipe I found here. Notice that I used the same quantities of ingredients to prepare 14 breasts (instead of 6). You certainly don’t have to use as many breasts as I did (adjust the recipe accordingly), you can add the ingredients I didn’t (e.g. the parsley, pepper, and salt), or you can simply use plain, cooked boneless skinless chicken breasts in your salad.]
Ingredients: 14 boneless skinless chicken breasts, 1/2 cup honey, 1/2 cup spicy brown mustard, 1 tsp paprika, 1 tsp dried basil
Preparation: Rinse and pat dry chicken breasts. Place into large bowl. Mix honey, mustard, paprika, and basil (tip: if adding salt/pepper, do so now). Pour mixture over chicken breasts making sure all are well-covered. Marinate overnight.
Preheat oven to 400 degrees. Place breasts into desired pan. (tip: If cooking covered, pour all marinade over chicken; if cooking uncovered–or covered and uncovered–save excess marinade for brushing chicken during cooking) Cook until desired doneness is reached (tip: a meat thermometer saves time and energy–I go for an internal temp of 160 degrees).
[I had some ‘schmancy’ lettuce hanging around, so that’s what I used. A similar blend of lettuces, or even one simple lettuce–e.g. romaine, red or green leaf lettuce, etc.–would surely work just as well as a backdrop for the other ingredients.)
Ingredients: 1.5 skinless boneless chicken breasts, 1/2 container “power greens” (baby red chard, baby green chard, baby kale and baby spinach), 1/2 can no sodium added corn, 1/2 can no sodium added black beans, 1/8 sweet onion, and ~12 grape tomatoes, ~1 small handful crushed sodium free tortilla chips (optional: avocado)
Preparation: Wash/chop and remove water from greens as necessary (tip: salad spinner!). Add to desired medium/large bowl. Wash tomatoes and shake off excess water. Add to bowl. Open and add 1/2 can drained corn and 1/2 can rinsed/drained beans to bowl. Remove skin and coursely chop/separate onion. Cube chicken breasts. Add both to salad.
(optional: add 1/2 sliced avocado!)
LEMON LIME SALAD DRESSING
Ingredients: 1 lime, 1/2 lemon, ~1-1 1/2 tbsp’s EV olive oil, ~1/4 tsp sea salt
Preparation: Add juice of lime and lemon to preferred container. Add olive oil and salt and stir/shake vigorously. Pour over salad and mix in well.