Tex-Mex Chicken Caesar Salad

Tex-Mex Chicken Caesar Salad on a rustic ceramic plate, featuring romaine lettuce with Caesar dressing, grilled Tex-Mex chicken, black beans, corn, and cherry tomatoes. Garnished with cheddar cheese, tortilla strips, and cilantro, set on a wooden table with extra dressing and a glass of iced tea in the softly blurred background.

Tex-Mex Chicken Caesar Salad

Portions:4
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Ingrediënten

  • 1 tsp. cumin
  • 1 tsp. paprika
  • ½ tsp. cayenne pepper
  • kosher salt
  • Black pepper
  • 4 pieces boneless skinless chicken breasts
  • 1 egg yolk
  • 1 tsp. Dijon mustard
  • 1 tsp. minced garlic
  • 1 tsp. Worcestershire sauce
  • 1 tbsp. lemon juice plus extra lemon wedges, for garnish
  • ½ c. extra-virgin olive oil plus 1 tsp.
  • 3 romaine hearts chopped
  • ½ c. shredded mixed Mexican cheese
  • 2 c. croutons

Instructies

  • In a small bowl, mix cumin, paprika, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Coat chicken in dry rub and set aside.
  • Meanwhile, prepare salad dressing.
  • In a medium jar, add egg yolk, mustard, garlic, Worcestershire, lemon juice, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Shake vigorously; refrigerate until ready to use.
  • In a medium skillet over medium-high, heat remaining olive oil.
  • Cook chicken until golden brown, about 4 per side.
  • Repeat with remaining chicken.
  • Let rest 5, then slice.
  • In a large bowl, toss romaine with dressing.
  • Serve with chicken, Mexican cheese, croutons, and lemon.
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Recipe Category Chicken / Salad

Kale And Red Quinoa Salad With Sesame Dressing

Kale and Red Quinoa Salad with Sesame Dressing in a rustic ceramic bowl, featuring chopped kale, fluffy red quinoa, shredded carrots, cucumbers, and red bell peppers. Drizzled with sesame dressing and garnished with sesame seeds and green onions, set on a wooden table with extra dressing and a glass of iced green tea in the softly blurred background.

Kale And Red Quinoa Salad With Sesame Dressing

Portions:4
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Ingrediënten

  • 1 c. red quinoa
  • 1 tbsp. toasted sesame seeds plus more for garnish
  • 1 clove garlic minced
  • ½ c. freshly chopped cilantro divided
  • ¼ c. red wine vinegar
  • ¼ c. sesame oil
  • ¼ c. extra-virgin olive oil
  • 2 tsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. kale chopped
  • ¼ c. thinly sliced red onion

Instructies

  • Cook quinoa according to package instructions.
  • In a mixing bowl, add sesame seeds, garlic, 1/4 cup cilantro, red wine vinegar, sesame oil, olive oil and honey, and season with salt and pepper.
  • In a large mixing bowl, toss together kale and half of dressing.
  • Massage kale with your hands for 2.
  • Add onion, remaining 1/4 cup cilantro, quinoa and more dressing, if desired.
  • Garnish with sesame seeds and serve.
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Recipe Category Salad
Diets Vegetarian

End-Of-Summer Pesto Pasta Salad In A Jar

End-Of-Summer Pesto Pasta Salad In A Jar

End-Of-Summer Pesto Pasta Salad In A Jar

Portions:6
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Ingrediënten

  • kosher salt
  • 1 lb. penne
  • 2 c. fresh basil leaves
  • c. raw walnuts toasted
  • c. grated Parmesan
  • 2 cloves garlic roughly chopped
  • ¼ c. extra-virgin olive oil
  • 1 pt. grape or cherry tomatoes halved and quartered if large
  • 1 c. crumbled feta plus more for garnish

Instructies

  • Bring a large pot of salted boiling water to a boil.
  • Cook penne according to package directions, until al dente.
  • Drain, reserving 1/2 cup pasta water, and return to pot.
  • Meanwhile, make pesto: In a food processor fitted with a metal blade, blend basil, walnuts, Parmesan, and garlic.
  • Slowly add olive oil in a steady stream.
  • Season with salt.
  • Add pesto and 1/4 cup pasta water to pot, stirring until saucy and creamy.
  • (Add more pasta water until you reach your desired consistency.
  • ) Add tomatoes and feta and stir until combined.
  • Divide pasta among six mason jars and top with additional feta.
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Recipe Category Cheese / Pasta / Salad

Chicken Salad Lettuce Wraps With Grapes And Pecans

Chicken Salad Lettuce Wraps with Grapes and Pecans on a rustic ceramic plate, featuring crisp lettuce leaves filled with shredded chicken, halved grapes, crunchy pecans, and a light dressing. Garnished with parsley and black pepper, set on a wooden table with extra chicken salad and a glass of iced tea in the softly blurred background.

Chicken Salad Lettuce Wraps With Grapes And Pecans

Portions:4
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Ingrediënten

  • ½ c. Greek yogurt
  • 1 tsp. lemon zest
  • juice of 1 1/2 lemons
  • 1 tsp. Dijon mustard
  • 2 tbsp. chopped dill plus more for garnish
  • kosher salt
  • Freshly ground black pepper
  • 1 rotisserie chicken skin removed and shredded (3 cups)
  • 1 c. red grapes quartered
  • ½ c. toasted and chopped pecans
  • 4 green onions white and green parts only, sliced
  • 1 head Boston Bibb lettuce leaves removed

Instructies

  • In a large bowl, mix together Greek yogurt, lemon zest and juice, mustard, and dill, and season with salt and pepper.
  • Stir in chicken, grapes, pecans, and green onions and season with salt and pepper.
  • Spoon chicken salad into lettuce leaves, garnish with dill, and serve.
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Recipe Category Chicken / Salad / Wrap’s

Cobb Salad Pizza

Cobb Salad Pizza

Cobb Salad Pizza

Portions:6
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Ingrediënten

  • pizza dough about 1/2 lb
  • ½ c. mozzarella sliced
  • ¼ c. extra-virgin olive oil
  • ½ tsp. Flaky sea salt such as “Maldon”
  • 1 tsp. Dijon mustard
  • 1 tsp. oney
  • 2 tbsp. balsamic vinegar
  • 1 c. chopped romaine lettuce
  • 2 hard-boiled eggs halved
  • 1 avocado sliced
  • 1 c. grilled chicken chopped
  • 2 slices cooked bacon chopped
  • ½ c. crumbed goat cheese
  • ground pepper

Instructies

  • Preheat oven to 500 degrees F.
  • Stretch pizza dough to form a large circle.
  • Scatter mozzarella on top and drizzle with olive oil.
  • Sprinkle with flaky sea salt, if desired.
  • Bake for 15 or until the crust is golden brown and the cheese is bubbly.
  • Meanwhile, make vinaigrette.
  • Mix together the mustard, honey and balsamic vinegar.
  • Slowly drizzle in the olive oil and whisk until the dressing emulsifies.
  • Adjust seasoning according to taste.
  • Top the pizza dough, starting with the lettuce.
  • Drizzle the lettuce with some of the vinaigrette.
  • Form spirals, starting from the center of the pizza, with the tomatoes, eggs and avocado slices.
  • Scatter the chicken, bacon and goat cheese evenly on top.
  • Drizzle more vinaigrette on top.
  • Add freshly ground pepper.
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Recipe Category Cheese / Chicken / Pizza / Salad

Breaded Chicken Cobb Salad

A bowl of breaded chicken Cobb salad on a rustic wooden table, featuring crisp romaine lettuce topped with crispy breaded chicken slices, crispy bacon, cherry tomatoes, hard-boiled eggs, avocado slices, and crumbled blue cheese, all drizzled with a creamy dressing. A few extra croutons and a sprinkle of freshly ground black pepper add the finishing touch. The bowl is accompanied by a small dish of dressing and a fork. Soft natural lighting enhances the fresh, inviting tones.

Breaded Chicken Cobb Salad

Portions:4
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Ingrediënten

  • 1 lb. boneless skinless chicken breasts
  • 1 c. bread crumbs
  • 2 eggs lightly beaten
  • 2 tbsp. extra-virgin olive oil
  • 1 large head romaine
  • 2 c. cherry tomatoes halved
  • 1 c. corn kernels canned or frozen
  • ½ c. crumbled blue cheese
  • 1 avocado diced
  • ½ lb. bacon cooked and chopped
  • kosher salt
  • Freshly ground black pepper
  • Ranch dressing for drizzling

Instructies

  • Preheat oven to 400° and line baking sheet with parchment paper.
  • Season chicken with salt and pepper.
  • In shallow bowl, season bread crumbs with salt and pepper.
  • Place eggs in another shallow bowl.
  • Dip each chicken breast into eggs, then dip into bread crumb mixture, turning to coat.
  • Place breaded chicken on prepared baking sheet.
  • Heat olive oil in a large ovenproof skillet over medium-high heat.
  • Working in batches, add breaded chicken and cook until golden, 3 to 4 per side.
  • Transfer to chicken to the oven until it’s cooked through, about 10.
  • Let rest for 10 then slice into strips.
  • Meanwhile, assemble salad: Arrange romaine on a serving platter and top with chicken, tomatoes, corn, blue cheese, avocados, and bacon.
  • Season with salt and pepper and drizzle with ranch.
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Recipe Category Chicken / Pork / Salad

Blt Avocado Cups

Blt Avocado Cups

Blt Avocado Cups

Portions:1
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Ingrediënten

  • 2 avocados halved and pitted
  • ½ c. plain Greek yogurt
  • Juice of 1 lemon
  • 1 c. halved grape or cherry tomatoes
  • 1 c. shredded romaine
  • 4 strips cooked bacon chopped
  • kosher salt
  • Freshly ground black pepper

Instructies

  • Scoop out avocados, leaving a thick border.
  • Dice scooped avocado and set aside.
  • Make BLT salad: In a large bowl, whisk together Greek yogurt and lemon juice.
  • Add romaine, tomatoes, and bacon and season with salt and pepper.
  • Fill avocado halves with salad and season with more pepper.
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Recipe Category Pork / Salad

Kale, Apple, Pecorino Salad With Crispy Prosciutto And Balsamic Drizzle

A plate of kale, apple, and pecorino salad with crispy prosciutto and balsamic drizzle on a rustic wooden table. The salad features fresh kale leaves, thinly sliced apples, shaved pecorino cheese, and crispy prosciutto, with a balsamic drizzle. A serving fork lifts a portion to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Kale, Apple, Pecorino Salad With Crispy Prosciutto And Balsamic Drizzle

Portions:4
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Ingrediënten

  • 4 oz. thinly sliced prosciutto
  • 1 lb. kale chopped
  • 1 tbsp. extra-virgin olive oil
  • 1 tbsp. lemon juice
  • 1 tsp. lemon zest
  • Maldon sea salt
  • Freshly ground black pepper
  • ¾ c. shaved Pecorino Romano divided
  • 1 large gala apple thinly sliced on mandoline
  • balsamic vinegar for drizzling

Instructies

  • Preheat oven to 375° and line sheet pan with parchment paper.
  • Place prosciutto in a single layer and bake until crisp, 15.
  • In a large bowl, massage kale with oil and lemon juice using your hands.
  • Season with lemon zest, sea salt, and pepper.
  • .
  • Using a vegetable peeler, shave 1/2 cup Pecorino Romano over salad and gently fold in cheese and apples.
  • Transfer salad to platter.
  • Break up prosciutto pieces by hand and crumble on top of salad.
  • Finish with pepper and remaining 1/4 cup Pecorino; drizzle with balsamic vinegar.
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Recipe Category Fruit / Pork / Salad / Vegetables

Shrimp Taco Salad

A plate of shrimp taco salad with seasoned grilled shrimp over crisp romaine lettuce, cherry tomatoes, black beans, corn, and avocado slices on a rustic wooden table. Crunchy tortilla strips add texture, with a drizzle of creamy cilantro-lime dressing and garnished with fresh cilantro and lime wedges. A serving fork lifts a shrimp to showcase the fresh ingredients. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Shrimp Taco Salad

Portions:4
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Ingrediënten

  • ¼ c. plus 1 tablespoon extra-virgin olive oil divided
  • Juice of 3 limes
  • 2 tbsp. chopped fresh cilantro
  • ½ tsp. ground cumin
  • 1 tsp. honey
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. large raw shrimp peeled and deveined
  • 1 large head of romaine cored and chopped
  • 1 c. cherry tomatoes halved
  • 1 c. corn kernels fresh or frozen and thawed

Instructies

  • In a small bowl, combine 1/4 cup olive oil, lime juice, cilantro, cumin and honey.
  • Season with salt and pepper.
  • In a glass baking dish, combine shrimp and half the dressing.
  • Let marinate for at least 10 and up to 1 hour.
  • When ready to cook, heat remaining tablespoon olive oil in a large skillet over medium-high heat.
  • Add shrimp and sear until fully pink, 2 per side.
  • In a large bowl, add romaine, tomatoes, corn and shrimp.
  • Toss with remaining dressing until evenly coated.
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Recipe Category Fish / Seafood / Salad / Taco’s

Bacon, Corn, Spinach, And Ranch Pasta Salad

A bowl of bacon, corn, spinach, and ranch pasta salad with tender pasta, crispy bacon, sweet corn, fresh spinach, and creamy ranch dressing on a rustic wooden table. Garnished with shredded cheddar cheese and chopped chives, with a serving spoon lifting a portion. A cozy napkin and wooden plate enhance the warm, inviting atmosphere.

Bacon, Corn, Spinach, And Ranch Pasta Salad

Portions:8
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Ingrediënten

  • 1 lb. bowtie pasta
  • 5 strips bacon cooked and crumbled
  • 2 ears corn kernels stripped
  • 2 c. baby spinach
  • ½ c. ranch dressing
  • kosher salt
  • Black pepper

Instructies

  • In a large pot of salted boiling water, cook pasta according to package directions until al dente.
  • Drain, then transfer pasta to a large bowl.
  • Add bacon, corn, spinach, and ranch and stir until well combined.
  • Season with salt and pepper and serve.
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Recipe Category Pasta / Pork / Salad
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