Repurposed leftovers - chicken and salad

So I had some left overs...  I didn't want grilled chicken and salad, again.

What's a girl to do?

Make chicken salad of course!

I chopped up my grilled chicken breast and mixed it with some diced red onion and about a tablespoon of ranch dressing.  Then I stuffed a pita with the left over salad and topped it with the chicken salad.

A totally different meal, and a super satisfying lunch too!

Want a gluten free option?

Stuff it all inside a lettuce leaf and roll it up, or use a GF wrap.

Pecan and Blue Cheese Salad

Salad -
1 head green leaf lettuce - washed and torn or chopped into bite size pieces
1/2 cup toasted pecans - roughly chopped
1/2 cup dried cranberries
6-8 oz blue cheese crumbles

Toss together in a salad bowl.

I like this salad with olive oil and balsamic vinegar or buttermilk ranch dressing, but it would be equally good with blue cheese or Italian.

Try topping with grilled chicken or shrimp for a quick and easy lunch salad.

Enjoy!

Thai chicken salad with peanut dressing

Thai Chicken Salad with Peanut Dressing
Salad-
1 head shredded iceberg lettuce
2 cups shredded cooked chicken breast
1 sliced peeled cucumber
1/2 sliced red pepper
3 scallions sliced
1 cup crispy Asian noodles
Combine all ingredients in a bowl and toss well to combine.

Dressing-
1/2 cup smooth peanut butter
3/4 cup hot water
2 Tbsp soy sauce
Juice of 1 lime
2 cloves garlic - pressed or finely minced
Whisk all ingredients together in a bowl.

Don't be afraid to try the dressing, even people who do not like peanut butter will love this dressing.  This salad also makes a great wrap.

Enjoy!

Roasted beet salad with goat cheese

Salad
1 bag baby spinach or mixed greens
3 pieces crumbled bacon
5-6 roasted baby beets - recipe follows
1/4 - 1/2 cup crumbled goat cheese

Serve with lemon or Dijon vinaigrette.

Roasted beets -
Preheat oven to 400 degrees.
Remove greens and trim stems, scrub clean with cold water then pat them dry. 
Toss beets with 1 Tbsp olive oil then wrap all together in a foil pouch.
Roast for 30-40 minutes for baby beets or 1 hour for larger beets.
Allow to cool slightly then rub skins off and cut off tops.
If using large beets cube them for baby ones I like slices.
Beets can be roasted days ahead of time and kept covered in the refrigerator.

Basic Vinaigrette-
1 small clove garlic - pressed
1/2 cup lemon juice
1 shallot - minced
1 tsp dijon mustard (optional)
salt and pepper
1 cup olive oil
Combine first 5 ingredients in a bowl and whisk in oil slowly.  Or combine all in a jar and shake vigorously to emulsify.

Enjoy!

Wedge salad with Roquefort dressing

Salad -
Iceberg lettuce
1/2 Tomato - seeded and chopped
4 slices of bacon - chopped

Roquefort dressing -
1 cup plain yogurt
1/2 cup mayo
2 Tbsp lemon juice
1 clove garlic - pressed or finely minced
1/4 tsp each salt and white pepper
8 oz Roquefort cheese (Get the real deal, it's worth it!)

Mix all ingredients and allow to chill for 1 hour.

To make the wedge -
Remove outer loose leaves from a head of iceberg lettuce, cut in half then into quarters.  Cut off the base if needed.
Pour dressing over the lettuce and garnish with chopped tomato and bacon.

Enjoy!

Caesar dressing

Caesar Dressing - (Makes 1 cup)
1 Tbsp mayonnaise
1 Tbsp Dijon mustard
2-3 cloves of garlic - minced
1/4 cup lemon juice (about 1 large lemon)
1 tsp salt
1/2 tsp pepper
3/4 cup olive oil
1/3 cup Parmesan cheese (shredded or grated)

In a blender add mayo, Dijon, garlic, lemon, salt and pepper.  Pulse a few times to combine.  Blend on medium speed and drizzle in olive oil while blender is running.  Once emulsified turn off, add in cheese then pulse a few more times to combine. 
Cover and chill in refrigerator for an hour to one day before serving.


Serve atop a simple salad of romaine lettuce, croutons and shaved Parmesan cheese.

Enjoy!

Buffalo Chicken Wrap

Buffalo Chicken Wrap

We all have weaknesses, alas I love Buffalo chicken.  I feel a bit better about eating it in a salad, twisted I know but what can you do.  I love to make wraps for lunch and my kids love that they can pick what goes in and what doesn't.
I had some left over fried chicken pieces that I used this day but any cooked chicken will do.
Chop the chicken into small pieces and toss with buffalo sauce.  (I had bottled sauce on hand but it is easy to whip up yourself - here is a recipe.)  Wash and chop lettuce, tomato and some red onion if you like that.  Now get a big bowl and put some lettuce, tomato, onion and a bit of shredded cheddar.  Toss with 2 Tbsp ranch or blue cheese dressing.  Now add the chicken and gently toss again.
Warm a 10 inch flour tortilla in the microwave for 10 seconds just to make it pliable.
Lay out tortilla and place "salad" in the center.  Fold up bottom then turn in both sides and roll over to close.  Slice in half and feel better that at least your butter and hot sauce coated fried chicken comes with some lettuce!


I really like to toss in a bowl rather than just pouring dressing on top of the wrap.  I find that you will use less dressing and you don't end up with dry and wet bites.

Enjoy!

Chopped salad with lemon dill dressing

Don't be scared!  Chopped salads are not that much work.  I put this one and the dressing together in less than 10 minutes.  Try it out you will love it!

Ingredients
Salad-
1 romaine heart - chopped small
1 small cucumber - seeded and chopped
5 radishes - chopped
3 celery stalks - chopped
1 can chick peas - drained and rinsed
1/2 c frozen peas - thawed *
1/3 c toasted sliced almonds
1/2 c crumbled feta cheese

Dressing-
4 Tbsp olive oil
2 Tbsp lemon juice
1 Tbsp water
1 tsp dried dill
1 clove garlic - finely diced or grated
salt
pepper

Toss salad ingredients in a big bowl.  Add dressing to a jar, tighten lid and shake for 1 minute or put lemon juice, water, dill, and garlic in a bowl and whisk in the oil.

* Thaw peas by placing in a colander and rinsing them with hot water

Enjoy!

Chinese chicken salad with ginger dressing

This salad is the perfect blend of textures and tastes.  The dressing is similar to the kind served in Japanese steak houses but with a kick from the Sriracha.  If you don't feel like making the dressing pick up a ready made ginger dressing from the produce section of your market.
Try this for lunch or a light dinner. Eliminate the chicken and it makes a terrific side salad with lots of character.

Ingredients

Salad-
1 cup toasted sliced almonds *
2 cups sugar snap peas - blanched and sliced in half on a diagonal
1 small head Napa cabbage - sliced into 1/2 inch ribbons
1 heart of Romaine lettuce - sliced into 1/2 inch ribbons
4 scallions - greens only (use whites in dressing)
6 Radishes - thinly sliced or shredded
1 cup chow mein noodles
3 cups cooked chicken - cut into chunks or shredded

Dressing-
3 medium carrots - cut into chunks
3 inch piece of fresh ginger root - peeled and chopped
4 scallions - whites only (use greens in salad)
1/3 cup vegetable oil
3 Tbsp seasoned rice vinegar
2 tsp toasted sesame oil
2 tsp soy sauce
1/2- 1 tsp Sriracha or another Thai chili sauce depending on taste

Blanch snap peas in boiling water for 1 minute and remove to a ice bath.  Lay out on paper towels to dry.
Combine all salad ingredients in a large bowl and toss.
Add all dressing ingredients in a blender and blend until smooth.

Toss salad with dressing or serve on the side.

* I find toasted almonds in my store in the produce section if you want to make your own toast sliced almonds in the oven at 350 for about 5 minutes until golden brown.

Enjoy!

Tomato salad

Beautiful heirloom tomatoes really need no help to taste delicious.  Paired with an avocado and dressed with only lemon juice this salad is light, and refreshing.

Simply slice the tomatoes and the avocado squeeze the lemon over top sprinkle with salt and eat away.

Heirloom tomatoes can be expensive at the grocery store, try to find a local farmer to buy them from.  You will get a better tomato at a better price and you are helping your community.  Give it a try I think you are going to be pleased.

Enjoy!

Potato Asparagus and Artichoke salad

Ingredients
2 pounds baby red or blue potatoes - halved or quartered depending on size
1 pound asparagus - trimmed and cut into 2 inch pieces
1 can artichoke hears - drained and quartered
2 green onions - sliced
2 Tbsp Dijon mustard
Juice of 1/2 lemon
3 tbsp olive oil
Salt and pepper

Bring a large pot or salted water to a boil and boil potatoes for 10-15 minutes until just tender.  Add asparagus to cooking water for the last 2 minutes of potato cooking time.
Drain and allow to cool in the colander.
In a large bowl combine Dijon, lemon juice, olive oil and salt and pepper, whisk well to combine.
Add artichokes, green onions and potato and asparagus to the dressing and toss well to coat.
Cover and refrigerate or serve immediately.

Enjoy!

Greek pasta salad

Ingredients
1 pound elbow noodles
1 English cucumber - chopped
1 small red onion - cut in half and sliced into thin strips
3 Roma tomatoes - seeded and chopped
2 cups baby spinach leaves
8 oz feta cheese crumbled
3-4 Tbsp Greek vinaigrette dressing

Cook noodles to package directions - drain and rinse with cold water
Add vegetables and cheese to noodles and toss to combine
Pour dressing over top and toss
Serve immediately or refrigerate covered until ready to serve.

To make your own vinaigrette -
Whisk together in a bowl 1/4 cup olive oil and 2 Tbsp apple cider vinegar add 2 tsp dried oregano or 3 Tbsp fresh oregano.  Add salt and pepper to taste.

Enjoy!