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Need Dinner in 15 Minutes? Make This Salad!

partysugar — Mon, 28 Sep 2009 06:50:03 -0700

It's not a new technique for celebrity chefs, magazines, and television networks to capitalize on Americans' lack of time - Rachael Ray's entire existence depends on creating 30-minute meals. What is less common, however, is a recipe that can actually be made in the allotted (short) amount of time.

When I saw this recipe for chicken salad in a Bon Appétit article entitled 15 Dishes in 15 Minutes, I was beyond skeptical. I decided to put it to the test, and surprisingly, it was ready in exactly 15 minutes!

Combine shortcuts like using rotisserie chicken and feta crumbles with minimal chopping, and the result is a dish that is wildly fast, wonderfully easy, and ridiculously delicious. If you're in need of a quick, simple, and balanced meal, consider this salad. To check out the recipe, read more.

Chicken and Watercress Salad With Almonds and Feta
From Bon Appétit

With its white balsamic vinegar and almond and grapeseed oils, the ingredient list is a bit pretentious; I subbed in sherry vinegar and olive oil.

Ingredients

1/4 cup white balsamic vinegar
1 large shallot, chopped
3 tablespoons almond oil, walnut oil, or grapeseed oil
3 tablespoons grapeseed oil
3 large bunches watercress, thick stems trimmed
2 fully cooked chicken breast halves, meat torn into bite-size pieces
3/4 cup crumbled feta cheese
4 apricots, pitted, each half cut into wedges
1/4 cup sliced almonds, toasted

Directions

Combine vinegar and shallot in medium bowl. Whisk in both oils. Season dressing to taste with salt and pepper.
Place watercress, chicken, cheese, and apricots in large bowl. Add dressing; toss.
Divide salad among 4 plates. Sprinkle each with almonds.

Serves 4.

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Fast & Easy Dinner: Chicken Salad Piccata

partysugar — Fri, 25 Sep 2009 06:50:52 -0700

Traditionally, a piccata consists of floured meat cutlets that are quickly sauteed and served with a simple sauce made from pan drippings and lemon juice. This recipe employs boneless skinless chicken breasts to make the piccata. Instead of placing the cooked chicken on a bed of pasta, it's set atop a mixture of red potatoes and green beans, with the sauce acting as a dressing for the vegetables. This affordable meal is a delicious variation on a crowd-pleasing classic, so be sure to get the recipe.

Fast & Easy Dinner: Chicken, Rice, and Black-Bean Salad

partysugar — Tue, 18 Aug 2009 07:50:49 -0700

Who says chicken salad has to involve globs of mayonnaise and chopped celery? This recipe gives the classic salad a Southwestern-style twist.

Cooked shredded chicken is tossed with rice, black beans, tomatoes, jalapeños, and green onions. A quick ground cumin vinaigrette flavors the mixture. For a hearty variation, serve the salad in warmed tortillas sprinkled with cheese.

This salad is also delicious the next day, making it perfect for back-to-school lunches or late Summer picnics. Get the recipe and read more.

Chicken, Rice, and Black-Bean Salad
From Everyday Food

Ingredients

1 cup brown (or white) rice
1 cooked chicken (about 2 1/2 pounds), shredded (about 4 cups)
1 can (15 1/2 ounces) black beans, drained and rinsed
6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced
1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced
1/4 cup white-wine vinegar
3 tablespoons olive oil
1/2 teaspoon ground cumin
Coarse salt and ground pepper
4 scallions, thinly sliced

Directions

Cook rice according to package instructions. Spread on a baking sheet; refrigerate until cool.
Meanwhile place cooled rice in a large bowl; add chicken, beans, tomatoes, scallions, jalapeno, vinegar, oil, and cumin. Season with salt and pepper; toss to combine.
Serve immediately, or refrigerate, covered, up to 1 day.

Serves 4.

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'Wich of the Week: Curry Chicken Salad on Flatbread

YumSugar — Wed, 05 Aug 2009 14:00:53 -0700

I love both tuna and chicken salad, but I don't like any sweet stuff encroaching on tuna. Chicken salad, on the other hand, is well-served by fruit and nuts. One of my favorite recipes is this curry-flavored version made with red grapes, green onions, and walnuts, which combine to make an exciting and exotic filling for Middle Eastern-style flatbreads or pita.Better yet, this chicken salad is actually healthy: it's made with nonfat yogurt and lowfat mayonnaise. With so many intense flavors, you won't miss the full-fat mayo. Though I forgot the lettuce the first go-round, I added it the second time I made these, and it provides a nice bit of texture. Check out more photos and get the recipe.

Fast & Easy Dinner: Crispy Chopped Chicken Salad

partysugar — Fri, 05 Jun 2009 10:30:40 -0700

Looking for a satisfying yet healthy way to jump-start the weekend? Consider this salad: it includes everything but the kitchen sink!

Not your grandma's chicken salad, this vegetable-filled variation has crispy prosciutto, tangy blue cheese, and a refreshing lemon vinaigrette.

Don't hesitate to make this recipe your own by substituting in different veggies or another type of cheese. To get the scrumptious recipe, read more.

Crispy Chopped Chicken Salad
From Better Homes and Gardens

Ingredients

6 thin slices prosciutto (about 4 oz.)
1/2 cup extra virgin olive oil
4 skinless, boneless chicken breast halves
Paprika
2 lemons
1 shallot, finely chopped
2 small carrots, peeled and thinly sliced
2 medium zucchini, chopped
1 medium red sweet pepper, chopped
1 medium yellow sweet pepper, chopped
1/2 of a small red onion, chopped
5 ounces blue cheese, crumbled
Romaine lettuce leaves

Directions

Preheat oven to 400 degrees F. Place prosciutto in single layer on large baking sheet. Bake until crisp, 8 to 10 minutes. Set aside.
In large nonstick skillet heat 1 tablespoon of oil over medium heat. Sprinkle chicken with salt, pepper, and paprika; add to skillet. Cook 8 to 10 minutes or until chicken is no longer pink (170 degrees F), turning once. Cool slightly; slice.
Finely grate peel from one lemon; squeeze lemons to make 1/3 cup juice. In small bowl whisk together remaining olive oil, lemon juice, grated peel, and shallot. Season with salt and pepper; set aside.
In large bowl combine carrots, zucchini, sweet peppers, onion, and chicken. Toss with dressing. Add blue cheese.
Line salad bowls with romaine. Spoon in chicken mixture. Top with prosciutto.

Serves 6.

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7 Easy Foods to Make With Your Kids

YumSugar — Fri, 08 May 2009 05:50:48 -0700

If you don't have major plans this weekend, grab your daughter, son, niece, or kid brother and make some meals: here in California, May 9 is Cook With Your Kids Day - so, for inspiration, we've compiled some of our favorite kid-friendly recipes. Just remember: to be safe, never leave kids unattended in the kitchen. Here, you can scope out fun kitchen recipes, ranging from finger foods to dessert.

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Fast & Easy Dinner: Chicken Salad Wraps

partysugar — Wed, 29 Apr 2009 06:50:15 -0700

Get your family excited about dinner with this hands-on meal. Have younger children help shred the chicken and older kids prep and chop the veggies. Then at the table, everyone can assemble a wrap to their own liking.

Don't be afraid to get creative with the filling; red peppers and mushrooms would be welcome additions. For this healthy, uncomplicated, and satisfying meal, read more.

Chicken Salad Wraps
From Eating Well

Ingredients

1/2 cup lemon juice
1/3 cup fish sauce
1/4 cup sugar
2 cloves garlic, minced
1/4 teaspoon crushed red pepper
8 6-inch flour tortillas
4 cups shredded romaine lettuce
3 cups shredded cooked chicken (12 ounces)
1 large ripe tomato, cut into thin wedges
1 cup grated carrots (2 medium)
2/3 cup chopped scallions (1 bunch)
2/3 cup slivered fresh mint

Directions

Whisk lemon juice, fish sauce, sugar, garlic and crushed red pepper in a small bowl until sugar is dissolved.
Preheat oven to 325° F. Wrap tortillas in foil and heat in the oven for 10 to 15 minutes, until softened and heated through. Keep warm.
Combine lettuce, chicken, tomato, carrots, scallions and mint in a large bowl. Add 1/3 cup of the dressing; toss to coat.
Set out the chicken mixture, tortillas and the remaining dressing for diners to assemble wraps at the table. Serve immediately.

Serves 4.

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Come Party With Me: Change the World - Menu

partysugar — Tue, 21 Apr 2009 09:00:44 -0700

My sister is on the cover of a fabulous new book called Change the World For Ten Bucks. The idea behind the book - which is written by an organization called We Are What We Do - is small actions multiplied by lots of people equals big change. Basically if everyone stops using plastic bags and recycles more, the world will be a better place! I'm a huge fan of the book and the concept.

Thus, I'm doing my part to help: my sister has organized a day of volunteerism for a large group of people, and I'm donating a delicious lunch for them to enjoy. Since Earth Day is tomorrow, I invite you to join me by packing this picnic and planning your own day of volunteerism.

To keep energy up I'm making maple-almond trail mix with dried bananas. I'll also pack a bunch of fresh fruit (apples, bananas, strawberries, etc.) for the group to snack on. For lunch, the volunteers can choose either roasted red pepper sandwiches with tapenade and basil or curried chicken salad with spiced chickpeas. Both items are healthy and well-balanced. To look at the recipes, read more.

Maple-Almond-Banana Trail Mix
From Martha Stewart

Ingredients

4 tablespoons unsalted butter, melted
1 cup pure maple syrup, preferably Grade B
2 cups raw unsalted almonds (about 10 ounces)
1 cup wheat germ
3 cups rolled oats
1/2 teaspoon coarse salt
1 cup cup dried bananas (about 4 ounces), cut into 1/2-inch pieces
2/3 cup cup dried cranberries (about 3 ounces)

Directions

Preheat oven to 375 degrees.
Combine butter, maple syrup, almonds, wheat germ, oats, and salt in a large bowl. Spread mixture on a rimmed baking sheet lined with parchment paper.
Bake, stirring once and rotating sheet after 20 minutes, until just golden, 35 to 40 minutes total. Let cool on sheet on a wire rack.
Transfer to a large bowl, and stir in bananas and cranberries. Trail mix can be stored in an airtight container for up to 1 week.

Makes about 8 cups.

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Roasted Red Pepper Sandwiches With Tapenade and Basil
From Food and Wine

Ingredients

5 large red bell peppers
2 garlic cloves, minced
2 teaspoons chopped thyme
2 teaspoons chopped rosemary
1 can anchovy fillets (3 ounces), drained and minced
Salt and freshly ground pepper
Two 24-inch baguettes, halved lengthwise
1/3 cup black olive tapenade from a jar
20 basil leaves

Directions

Roast the red peppers over a gas flame until charred all over. Transfer the peppers to a bowl and let cool.
Discard the skin and seeds and quarter the peppers. In a bowl, toss the peppers with the garlic, thyme, rosemary and about one-fourth of the anchovies and season with salt and pepper. Refrigerate the red peppers overnight.
Light a grill. Toast the baguettes over a hot fire, cut sides down. Spread the bottom halves of the baguettes with the tapenade.
Top with the marinated peppers and their juices, basil leaves and the remaining anchovies. Close the sandwiches and cut into 12 pieces. Wrap in napkins; serve.

Serves 12.

Make Ahead: The marinated peppers can be refrigerated for up to 2 days.

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Curried Chicken Salad With Spiced Chickpeas and Raita
From Gourmet

Ingredients

For curried chicken salad:
1 medium onion, chopped (1 cup)
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
2 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon ground cumin
2 medium tomatoes, chopped (1 cup)
1 cup plain yogurt
2 tablespoons cilantro
1 rotisserie chicken, meat coarsely shredded (3 to 4 cups)
1 cup red grapes, halved
For chickpeas:
1 tablespoon vegetable oil
1 (19-ounce) can chickpeas, rinsed, drained, and patted dry (2 cups)
1 teaspoon ground cumin
1/2 teaspoon turmeric
1/4 teaspoon cayenne
For raita and topping:
1 cup plain yogurt
1 seedless cucumber, peeled, cored, and chopped (2 cups)
2 tablespoons chopped mint
1/2 cup sliced almonds, toasted
4 (16-ounce) wide jars or containers with lids

Directions

Make curried chicken salad: cook onion, garlic, and ginger in oil in a 10-inch heavy skillet over medium-low heat, stirring occasionally, until softened, about 5 minutes. Add curry, cumin, and 1 1/2 teaspoon salt and cook, stirring, 2 minutes.
Add tomatoes and cook over medium-high heat, stirring, until sauce is thickened, about 5 minutes. Transfer to a bowl and stir in yogurt, cilantro, and chicken. Cool to room temperature.
Make chickpeas: heat oil in cleaned skillet over medium-high heat until it shimmers, then cook chickpeas, stirring, 1 minute. Add cumin, turmeric, cayenne, and 1/4 teaspoon salt and cook, stirring to coat, until skillet is dry, about 2 minutes. Cool to room temperature.
Make raita: stir together yogurt, cucumber, mint, and 1/2 teaspoon salt.
Assemble jars: divide grapes among jars and layer curried chicken, raita, chickpeas, and almonds on top.

Serves 4.

Make Ahead: Curried chicken salad and spiced chickpeas can be made 1 day ahead and chilled separately. Assembled jars can be chilled up to 6 hours. Serve at room temperature.

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Monday's Leftovers: Asian Chicken Salad

YumSugar — Mon, 06 Apr 2009 07:50:35 -0700

For a wholesome yet palatable Monday night meal in a pinch, toss last night's leftover chicken with bok choy and sugar snap peas to create a succulent, Asian-style chicken salad. You'll love the cool cucumber, refreshing vegetables, and clean flavors of ponzu, ginger, and rice vinegar. For a recipe that will come together in well under an hour, read more.

Asian Chicken Salad With Snap Peas And Bok Choy
From Bon Appétit

Ingredients

2 skinless boneless chicken breast halves (about 1 pound)
5 fresh cilantro sprigs plus 1/3 cup chopped cilantro
1 whole green onion plus 2 green onions, chopped
1 8-ounce package sugar snap peas
3 baby bok choy, thinly sliced crosswise
1 English hothouse cucumber, quartered lengthwise, thinly sliced crosswise
1 red jalapeño chile, thinly sliced
1/4 cup ponzu
2 1/2 tablespoons seasoned rice vinegar
2 1/2 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger

Directions

Fill medium skillet with salted water; bring to boil.
Add chicken breasts, cilantro sprigs, and whole green onion; reduce heat to medium and poach chicken until just cooked through, about 20 minutes.
Using tongs, transfer chicken to plate; cool. Add snap peas to same skillet; increase heat to high and cook until crisp-tender, about 1 minute.
Drain; rinse snap peas under cold water to cool.
Discard whole green onion and cilantro sprigs. Coarsely shred chicken.
Toss chicken, chopped cilantro, chopped green onions, snap peas, and next 3 ingredients in large bowl.
Whisk ponzu, vinegar, oil, and ginger in small bowl. Add dressing to salad; toss to coat. Season to taste with salt and pepper.

Serves 4.

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Would You Rather Eat Tuna or Chicken Salad?

partysugar — Sun, 08 Feb 2009 01:30:43 -0800

Source