Garlic Chicken with Mango Salsa

Garlic Chicken with Mango Salsa

Servings

Four

Ready In:

About 30 minutes!

Good For:

Dinner

Garlic Chicken with Mango Salsa

Ingredients
  • 1 lb boneless, skinless chicken (thighs or breasts), cubed

  • Drizzle of olive oil

  • Sprinkle of salt & pepper

  • ½ tsp garlic granules

    Salsa            

  • 1 fresh, ripe mango, cubed

  • ½ – 1 tsp chili flakes (more if you like!)

  • 2 cloves garlic, finely chopped

  • Handful of fresh cilantro, roughly chopped

  • 3 green onion tops, chopped

  • 1/3 English cucumber, cut into thin quarter slices

  • 1 avocado, cubed

  • 1 small red onion, cut into thin slices

  • 1 cup cherry tomatoes, quartered

  • ½ green pepper, cubed

  • Juice of one lime

  • 1/3 c olive oil

  • Salt and Pepper to taste

    Plating

  • 2 c mixed salad greens

Step by Step Instructions

Step 1

Place cubed chicken into a bowl, drizzle with olive oil and sprinkle with salt, pepper, and the garlic granules. Mix well then transfer the chicken to a heavy skillet over medium heat and sauté until cooked through.

Step 2

While the chicken is cooking prepare your salsa.

Place all salsa ingredients into a bowl and mix well. Set aside for about 20 minutes to let the flavors get acquainted.

Step 3

When the chicken is done and the salsa has finished its rest share the salad greens to the center of 4 plates. Add a generous scoop or two of mango salsa to the top of the greens and share the chicken overtop of the salsa. Now sit down and enjoy the fresh and delicious flavors of this quick and nutritious dinner!

Rainbow Salad

Rainbow Salad

Servings

Four

Ready In:

less than 40 minutes

Good For:

Dinner

Rainbow Salad

Ingredients
  • ½ c quinoa

Salad

  • 1 c cherry tomato medley, halved
  • 4 radishes, thinly sliced
  • 1 c black beans
  • ½ English cucumber, cubed
  • 1 yellow pepper, cubed
  • 1 small jicima, cubed
  • 1 avocado, cubed
  • 1 c baby bok choy (baby spinach if bok choy is not available)
  • Handful of cilantro, roughly chopped
  • ¾ c cashews, toasted

Dressing

  • ¼ c olive oil
  • Juice of 1 lime
  • 1 generous tbsp honey
  • ¼ tsp garlic granules
  • ½  tsp salt
  • 10 cracks fresh black pepper
  • ½ tsp chili flakes (optional)

Step by Step Instructions

Step 1

Place all dressing ingredients into a small jar. Mix well and set aside.

Step 2

Place quinoa into a medium pot along with 1 c water. Put a lid on the pot and bring it to a hard boil then reduce to a simmer for about 15 minutes, until all the liquid has been absorbed.

While the quinoa is cooking prepare all salad ingredients as noted above, place them into a large bowl and set aside.

Step 3

Toast the cashews in a dry, heavy skillet over medium high heat, stirring frequently so that they don’t burn. When the cashews are golden remove them from the heat and let them cool before adding them to the salad.

When the quinoa is done turn off the heat, fluff with a fork and set aside with the lid off and let it cool for about 10 minutes, then add it to the salad.

Step 4

Pour the dressing over the salad and toss until everything is nicely coated and well mixed then serve into shallow bowls and enjoy this quick, colorful, and refreshing dinner!

Salmon Spinach & Pomegranate Salad with Lemon Coconut Dressing

Salmon Spinach & Pomegranate Salad with Lemon Coconut Dressing

Servings

Four

Ready In:

About 30 minutes

Good For:

Dinner

Salmon, Spinach, & Pomegranate Salad
with Lemon Coconut Dressing

Ingredients
  • 1 lb salmon filet, cut into 1 ½” strips

  • 1 pomegranate

  • Zest and juice of 1 lemon

  • 1 c coconut cream or full fat coconut milk

  • 4 c baby spinach

  • 1 cup sliced mushrooms

  • ¼ c fresh dill, finely chopped (or 2 tsp dry dill)

  • 1 tbsp toasted sesame oil

Step by Step Instructions

Step 1

Set the oven to 350° and line a baking sheet with parchment paper large enough to wrap around the salmon like an envelope.

Zest and juice the lemon then slice the remains of the lemon into wheels. Place the salmon strips on the baking sheet, drizzle with sesame oil and use a pastry brush to spread the oil over the salmon. Scatter the lemon wheels over the salmon, sprinkle with salt and pepper, then fold the parchment around the salmon and close it with a metal clip then pop the salmon into the oven for about 20 minutes.

Step 2

While the salmon is in the oven prepare your salad and dressing. Place the coconut milk and lemon juice into a small bowl and mix well. Set aside.

Scoop the pomegranate into a small bowl, set aside.

Share the spinach over 4 plates and scatter the mushrooms overtop. Set aside.

Step 3

When the salmon is done discard the lemon wheels and share the salmon to the top of each salad. Drizzle a generous amount of lemon coconut dressing overtop, and scatter pomegranate and dill over each salad. That’s it – dinner is ready! Sit down and enjoy these fresh and delicious flavors!

Chicken, Kohlrabi, & Apple Salad

Chicken, Kohlrabi, & Apple Salad

Servings

Four

Ready In:

about 20 minutes

Good For:

Dinner

Chicken, Kohlrabi, & Apple Salad

Ingredients
  • 1 lb boneless, skinless chicken breast, cubed

  • 1 tsp butter

  • Salt & Pepper to taste

  • Sprinkle of garlic granules

    Salad

  • 1 apple, cored, quartered then thinly sliced

  • 1 medium kohlrabi, peeled and cut into sticks

  • 1 c fresh blueberries

  • 4 leaves black (flat) kale chopped into bite sized pieces

  • 1 small fennel bulb, thinly sliced

    Dressing

  • Juice of a small lime

  • 2 tsp honey

  • 1/3 c olive oil

  • 1 tsp fennel powder

 

Step by Step Instructions

Step 1

Melt butter in a heavy skillet over medium heat. Add the cubed chicken and sauté adding the salt, pepper, and garlic when the chicken is about half cooked then continue to sauté until the chicken is cooked through.

While the chicken is cooking prepare the dressing and salad. Place all dressing ingredients into a small jar with a tight fitting lid. Mix with a small whisk until honey is dissolved, cover and set aside.

Step 2

Toss the chopped kale into a large bowl, drizzle with a bit of olive oil and use your hands to massage the oil into the kale. Add the apple, fennel bulb, and kohlrabi and toss until everything is lightly coated with olive oil, then set aside.

Step 3

When the chicken is cooked through remove from the heat and let it cool a minute, then add the chicken, a sprinkle of salt and fresh cracked pepper, dressing, and fresh blueberries to the salad and gently toss until everything is evenly distributed and nicely coated in dressing then serve into salad plates, sit down and enjoy the sweet and savory flavors of this gorgeous and delicious meal that only took 20 minutes to prepare!

Beef & Berry Salad with Honey Balsamic Dressing

Beef & Berry Salad with Honey Balsamic Dressing

Servings

Four

Ready In:

about 45 minutes

Good For:

Dinner

Beef & Berry Salad with Honey Balsamic Dressing

Ingredients
  • 1 lb beef steak (an inexpensive cut of sirloin will do nicely or stir fry strips)

  • Drizzle of olive oil

  • Salt, Pepper, and Garlic granules

    Salad

  • 6 c (2 or 3 heads, depending on the size) romaine lettuce, chopped into bite sized pieces

  • 1 c snap peas, whole

  • 1/3 English cucumber, cubed

  • ½ c raspberries

  • ½ c blackberries

    Dressing

  • ½ Olive oil

  • 1/3 c grated parmesan

  • ¼ c balsamic vinegar

  • Juice from 1 wedge of lemon

  • 3 tbsp honey

  • ½ tsp basil

  • ½ tsp garlic granules

  • ¼ tsp oregano

  • ¼ tsp salt

  • 10 cracks fresh black pepper

    Garnish

  • Pea sprouts (optional)

  • Fresh grated Parmesan

Step by Step Instructions

Step 1

Place all dressing ingredients into a small food processor and pulse until well combined and smooth. Set aside.

Step 2

Rub the beef with a drizzle of olive oil then sprinkle with salt, pepper, and garlic granules and massage the seasoning into the beef. Melt a dab of butter in a heavy skillet over medium heat and cook the beef to your liking. Cook time will vary depending on the thickness of the beef. I go for medium rare and that’s about 5 minutes per side.

If you are using stir fry strips toss them into a bowl with a drizzle of olive oil, a sprinkle of salt, pepper, and garlic granules, and use your hands to massage the seasoning and olive oil into the strips, then stir fry to your liking.

Step 3

While the beef is cooking prepare your salad. Place the romaine, cucumber, and snap peas into a bowl, toss well and set aside until the beef is done. Place the blackberries and raspberries into a flat bottom dish and drizzle a little dressing over them then gently stir the berries through the dressing until they are nicely coated then set aside. Stir very gently as berries can be quite delicate, depending on how ripe they are, and you don’t want them to fall apart.

Step 4

When the beef is finished pour as much or as little dressing over the salad as you like and toss well. Share the salad over 4 plates and scatter the raspberries and blackberries overtop of the salads.

Slice the beef into thin strips and share it to the top of each salad, then sprinkle each salad with fresh grated Parmesan cheese and top with a smattering of pea sprouts.

Your delicious masterpiece is done – sit down and enjoy!

Ham, Apple, Avocado Salad

Ham, Apple, Avocado Salad

Servings

Four

Ready In:

about 30 minutes

Good For:

Dinner

Ham, Apple, Avocado Salad

Ingredients
  • 1 lb ham, cut into half inch cubes (a ham steak works well or an unsliced piece of ham from the deli that you can cut into cubes would do the trick)
  • 1 avocado, cubed
  • 1 apple, cubed
  • 1/3 c English cucumber, cubed
  • 1 c cherry tomatoes, halved
  • ½ small onion, thinly sliced
  • 6 leaves fresh basil, chiffonade
  • Salt & pepper to taste
  • 2 c mixed salad greens

Dressing

  • Juice of half a lime
  • 1/3 c olive oil
  • 1 tsp honey
  • Pinch of salt
  • ½ tsp chili flakes (optional)

 

Step by Step Instructions

Step 1

Place all dressing ingredients into a small jar or bowl and whisk well to combine. Set aside.

Prepare salad ingredients as noted above and put them into a large bowl (except the salad greens) and toss well. Set aside.

Step 2

Make a bed of salad greens on each of 4 plates (about a half cut each). Add the salad dressing to the salad and toss gently until everything is evenly coated.

Step 3

Divide the salad over the salad greens on each plate – then sit down and enjoy this beautiful, bright, and delicious salad!

Garlic Chicken Salad with Sweet & Spicy Peanut Dressing

Garlic Chicken Salad with Sweet & Spicy Peanut Dressing

Servings

Four

Ready In:

About 40 minutes

Good For:

Dinner

Garlic Chicken Salad with Sweet & Spicy Peanut Dressing

Ingredients
  • 4 small boneless, skinless Chicken Breasts
  • 1 tsp garlic granules
  • Salt & Pepper
  • Drizzle of Olive OilSalad
  • 4 c salad greens
  • 2 Plums, sliced thin (if you can’t find plums, use a handful of dried cranberries)
  • 1 small Apple, cubed
  • 1/3 Long English Cucumber in thin slices 
  • ½ small Onion, thinly sliced
  • Cilantro to garnish (optional)Dressing
  • ½ c Peanut Butter
  • 2 tbsp soy sauce
  • 1 Lime: juice half, cut the other half into wedges
  • ½ – 1 tsp chili flakes, depending on how spicy you want your sauce
  • 2+ tbsp Maple Syrup or Honey to your taste
  • 1 – 2 tsp garlic granules
  • ½ tsp salt
  • 2 tbsp rice vinegar
  • hot boiled water

Step by Step Instructions

Step 1

Set the oven to 350°.

Cut each chicken breast into 4 pieces and place into a bowl. Add a good drizzle of olive oil, salt and pepper, and garlic granules. Toss until all pieces are evenly coated. Line a sheet pan with parchment paper and place chicken pieces on pan, in rows, evenly spaced. Pop the chicken into the oven and roast for 20 to 25 minutes until cooked through and nicely browned.

Step 2

While the chicken is cooking, prepare your dressing:

Boil a cup of water in the kettle. Place peanut butter into a small bowl. Add lime juice, maple syrup (or honey), soy sauce, vinegar, chili flakes, garlic granules, and salt. Use a tiny whisk to mix well, then slowly add just enough hot water to thin the mixture to desired consistency – it should be a bit runny for this application, but not too soupy. 

Taste and adjust seasoning to your liking. If you like it spicy – add more chili flakes. Like it sweeter? Add more syrup.  This recipe is very forgiving and at the end of the day the balance of flavor is up to you. Adjust it to your liking! When you are satisfied with the flavors, set aside and plate your salads.

Step 3

Add a generous handful of mixed greens across 4 dinner plates. Scatter apples, plums, onion, and over each salad and set aside until chicken is ready.

When chicken is done, place four slices over each salad, drizzle spicy peanut dressing generously over each salad, garnish with a smattering of fresh cilantro, serve, and enjoy!

Apple Kale Salad with Chicken & Roasted Veggies

Apple Kale Salad with Chicken & Roasted Veggies

Servings

Four

Ready In:

About an hour

Good For:

Dinner

Apple Kale Salad with Chicken & Roasted Veggies

Ingredients
  • 6 boneless, skinless chicken thighs
    (or 3 breasts), cubed
  • 8 large kale leaves, cut into bite sized pieces
  • 1 apple, cubed
  • 1/2 c walnuts, roughly chopped
  • 1 celery root, cubed
  • 1/2 c cherry tomatoes, halved
  • 1 large onion, cubed
  • 2 drizzles of olive oil (one long, one short drizzle)
  • drizzle of berry vinegar (any kind) or Apple
    Cider Vinegar
  • Salt & Pepper to taste
  • 2 sprinkles garlic granules
  • 1 tsp fennel powder
  • 1 tsp butter

Step by Step Instructions

Step 1

Set oven to 395°.

Place celery root, onion, and cherry tomatoes into a large bowl. Drizzle with olive oil sprinkle with salt, pepper, and garlic granules and mix well. Pour veggies onto a parchment lined baking sheet and pop them into the oven until they are golden brown -about 45 minutes.

Step 2

Place cubed chicken into the same bowl, drizzle with olive oil and sprinkle with salt, pepper, and garlic granules to taste and toss well. Melt butter in a heavy skillet over medium high heat and stir fry the chicken until cooked through, browning it nicely.

Step 3

While the chicken and veggies are on the go, prepare the kale. Place kale into a large (clean – don’t use the chicken bowl!) bowl and give it a healthy drizzle of olive oil. Then use your hands to massage the oil into the kale. Add the apples and walnuts, toss well, then set aside until chicken and veggies are done.

Step 4

When chicken and veggies are done let them cool a minute, then drop them into the salad bowl. Add salt and pepper to taste along with the fennel powder and toss until everything is well combined. Serve into shallow bowls and enjoy!

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