Avocado Chicken Salad

picture source same as recipe source

I can not put into words the deliciousness that is this recipe.  I dream about it and know I will probably make it everyday for the rest of my life.


I might be exaggerating....maybe just once a week in the summer.  It's definitely a summer recipe.


I just pan fried my chicken breast in a skillet with a lid, but if it wasn't raining I would for sure grill my chicken next time (I'm not hardcore enough to do it in the rain).  I seasoned my chicken with lemon and herb seasoning and just through it in the skillet with a bit of olive oil cooked it all the way through, turning once.


Again...I don't measure, so for the rest of it I just cut up what I felt would be enough. It worked out to using 2 chicken breasts, 2 avacados, one tomato, 2 green onions, a handful of cilantro ripped off and chopped, and then some lime juice (I didn't have an actual lime, so I just squirted in what I felt and added more as needed).  I added some sea salt and pepper as a finishing touch.


I also didn't let the chicken completely cool down.  When I'm hungry, I'm hungry...cooling down time doesn't happen.


I ate too much of it that night for dinner and then brought left overs to the office for me and my dad to enjoy for lunch.


Try it. 


You can thank me later...or I mean,  thank the people over at Serious Eats

Avacado, Apple and Arugula Salad

picture source same as recipe source

This salad will definitely fall into my summer salad rotation.  Easy, delicious and well...delicious.  I pretty much loved it and so did everyone else I served it too.


I didn't make too many changes.  I didn't have any fresh lemons so I just used lemon juice in the dressing.  I also used an old fashioned grainy mustard instead of a honey mustard because that is also what I had on hand.


For the actual salad I used white onion because I didn't have red onion (I do prefer red onions though).  I didn't mince it, I cut the onion in half and then did thing slices so they were like onion strings.  I find minced onion just sinks to the bottom of the salad anyways.


And that's the only changes I made.  It was soooo good.


Did I mention it was delicious?  Refreshing!  I made a huge amount and there weren't any leftovers!


Check out Shutterbean for the recipe.

Avocado Salad

Plating is courtesy of Tracey and dish made by Krista.  I told them I'd give them the shout outs.


This past weekend I had two fabulous girlfriends over...which meant...good food.  One of the things we made was the Avocado Salad from Tasty Kitchen....and by "we", I mean Tracey and Krista.


I have been wanting to try it for awhile, but was waiting for the right time.  This weekend was definitely the right time.


It was so refreshing and light...I enjoyed it.


They did make a couple of changes...

Instead of white wine vinegar, they went with balsamic...it was good, but I think I'd like to try the white wine next time.  I love balsamic vinegar but felt that maybe it was a bit too strong of a flavour that overpowered the dish...but that's just my opinion.

They used dried parsley instead of fresh because that's all I had.

Instead of leaving the avocado in the peel and adding the toppings, they made it like a salad, mixing it all together, and then adding it back into the shell.  I liked it that way....easy to eat.


Oh and want to know what I did with the leftovers?  Poached egg, homemade hollandaise sauce with the salad served on top...DELICIOUS!  It was so freakin good like that!



Let me know if you try it!

Warm Quinoa, Spinach and Shiitake Salad

I really like this salad....Ben does not.  I think it does require a certain "taste".  It definitely won't be something everyone likes.


You can get the recipe from here.....good ol' Martha Stewart.


The only change I made was that I used cremini mushrooms instead of shiitake, because that is what I had.


Let me know if you try it and how you liked it.

Mushroom Spinach Salad

My favorite thing about this salad is the dressing....it has bbq sauce in it.  I never would have thought of doing something like that....it's a good thing there are a few people smarter than me out there.


You can print the recipe off from here.


We served this at our annual Thanksgiving weekend along with chili and scones.


I never add the water chestnuts to this...I don't really like those.  I also buy those "real" bacon bits (we all know they're not) instead of frying up bacon...it's so much easier that way.


Let me know if you try it!

California Roll Salad

Do you love sushi? Do you love california rolls? You will love this!


Can you guess where I got the recipe from? If you've never been to my blog then it's okay that you probably didn't know "Meal Salads" by Company's Coming...if you're a regular...well..."if you can't say anything nice, then don't say anything." I rarely listen to that...but today...I will.


Here's the scoop with this recipe. Ben's mom followed it exactly and it tasted EXACTLY like a california roll. I have this thing with not following recipes...sometimes there is success....sometimes there is not. I didn't follow this one and mine did not taste like a california roll...but it was pretty good. I'm going to just give it to you how it is in the book and tell you some changes that I made at the end. You can experiment how you want, but I highly suggest you follow the recipe of you want that california roll flavor.



1 1/3 cups water
1/8 tsp salt
2/3 cup long grain brown rice

2 cups chopped imitation crab meat
1 cup chopped english cucumber with peel
1/3 cup julienned carrot
1/3 cup slivered red pepper
1 tbsp chopped pickled ginger slices
1/2 tsp salt

1 Nori (roasted seaweed) sheet

1/4 cup mayonnaise
2 tbsp rice vinegar
1 tbsp granulated sugar
1 1/2 tsp sesame seeds, toasted
1 tsp soy sauce
1/2 tsp wasabi paste

4 cups romaine and iceberg lettuce mix
2 tbsp thinly sliced green onion


Combine water and salt in small saucepan. Bring to boil. Add rice. Stir. Reduce heat to medium-low. Simmer, covered, for about 35 minutes, without stirring, until rice is tender. Remove from heat. Let stand, covered, about 5 minutes until liquid is absorbed. Transfer to large bowl. Cool.

Add next 6 ingredients.

Cut nori into 2-inch strips. Stack strips. Cut crosswise into 1/4" strips. Add to rice mixture.

Whisk next 6 ingredients in small bowl until sugar is dissolved. Add to rice mixture. Stir.

Arrange lettuce in 4 salad bowls. Spoon rice mixture over lettuce. Sprinkle with green onion. Serves 4.



Here are the changes I made...

I used white rice and my rice cooker.

I used real crab meat...the kind in the little can...like how tuna comes.

I omitted the nori sheet and I don't think I should have. I think that's what took away from mine tasting like a real california roll.

Instead of romaine and iceberg lettuce mix, I used spring mix greens.


Please tell me if you try and if you followed the recipe and if you liked it. Did it taste like california rolls to you?Print it from here.

Grilled Chicken and Artichoke Salad

I made this last week and it was so good and so easy that I can't help but share it with you. I got the recipe off the internet somewhere (not my usual allrecipes.com) and tweaked it into my own.

It's nice and light for summer. It doesn't require heating up your entire house by using the oven and you don't need to slave over the stove top either. I love these kind of recipes for when the weather gets nicer.

Things You'll Need:
2 boneless skinless chicken breats
1 small jar of artichoke hearts, drained
3 tbsp parmesan cheese (not that powder crap you find on the shelf)
1 tbsp of dijon mustard
1 tbsp of grainy mustard
1 red bell pepper
1/2 cup italian dressing (I make my own, which tastes way better than store bought...you can find that recipe here)
spring salad mix
salt and pepper to taste
olive oil
1 large bottle of favorite wine (or box if you're into that)

1. open bottle of wine and pour yourself a glass and drink it
2. butterfly chicken breast, coat with olive oil and season with salt and pepper
3. preheat grill to medium high heat
4. grill chicken...keep an eye on it. it's a thin piece so it shouldn't take too long and you don't want dry chicken. so just stand over it and have another glass of wine.
5. when it's done, remove to a plate to let cool a bit.
6. sit down and have another glass of wine
7. julienne red pepper, cut the artichoke hearts in quarters (unless the pieces in the jar are small enough)
8. in a large bowl combine italian dressing, parmesan, dijon and grainy mustard. whisk together until completely blended.
9. slice the chicken in strips and add to dressing
10. add peppers and artichokes to chicken mixture and toss to coat
11. put salad on plate and add chicken, pepper, artichoke and dressing mixture on top
12. enjoy with the rest of your wine

It's perfect isn't it?

Let me know if you try it or have any versions of it.

On another note, tonight's dinner was DEEEEEEEEEEE licious. Stay tuned for that recipe!
Print it from here.

Layered Orzo Salad

Another "Meal Salads" by Company's Coming hit. I ate this for dinner, I ate it for lunch the next day and then I was sad that there wasn't any left. Turned out perfectly!


8 cups water
1 tsp salt
1 cup orzo

3 tbsp italian dressing

2 cups bocconcini (or diced mozzarella cheese...which is what I used)
2 cups chopped tomato (I used my cherry tomatoes off my plant and cut in half)
1/4 cup fresh basil
1/2 tsp pepper

4 cups romaine, radicchio and endive mix, lightly packed (I don't think it really matters if you have this exact mix or not...I just buy those spring mix packages in the produce section)
1/4 cup grated parmesan cheese (please don't use that powder sold in the aisles...but the fresh stuff)
1/4 cup italian dressing (make your own....totally worth it)

1 cup diced english cucumber with peel
1 cup roasted red peppers, cut into strips
1/2 cup sliced pitted kalamata olives (I didn't have any, so I left them out)
1/4 cup grated parmesan cheese

Combine water and salt in large saucepan. Bring to boil, add pasta. Boil, uncovered for 8 - 10 minutes, stirring occasionally, until tender but firm. Drain and rinse with cold water and drain well. Return to saucepan.

Add first amount of dressing. Stir and spoon into extra-large glass bowl.

Combine next 4 ingredients in large bowl. Spoon over orzo mixture.

Combine next 3 ingredients in same large bowl. Arrange over bocconcini mixture.

Scatter next 3 ingredients, in order given, over lettuce mixture. Sprinkle with second amount of parmesan cheese.

Makes about 12 cups.


My changes...

I didn't "layer" it all pretty in a glass bowl. I let us "build our own" in our own bowl so we could use the left overs without that soggy salad problem.


You know the drill....tell me how yours turns out.

Print from here.

Mediterranean White Bean Salad

This recipe is a perfect summer salad. It's easy and quick to through together. I would love it with a couple of changes.


I'll type out the recipe how it is from the book, then at the end I'll tell you the changes I would make...or did make.


This one is from the Meal Salads by Company's Coming....yes....I cook a lot from that book...I love it.



1/3 cup olive oil
1 tbsp balsamic vinegar
1 tbsp lemon juice
1 tsp dried thyme
1 tsp grated lemon zest
1 tsp liquid honey
1 garlic clove, minced
1/4 tsp salt
1/4 tsp pepper

2 cans (19 oz ea.) white kidney beans, rinsed and drained
2 jars (6 oz ea.) marinated artichoke hearts, drained and quartered
12 oz. jar roasted red pepper, drained and cut into strips
2 cups cherry tomatoes, halved
1/2 cup thinly sliced red onion
2 tbsp fresh basil
2 tbsp chopped fresh parsley

Whisk first 9 ingredients in small bowl.

Combine remaining 7 ingredients in large bowl. Drizzle olive oil mixture over top. Stir gently. Makes about 7 1/2 cups.


Okay...here are the changes....

I like white beans but for some reason....didn't like them in this salad. Next time I would grill chicken instead. I also thought maybe a little feta thrown in would have been perfect too.

I also cut the entire recipe in half for Ben and I, which turned out to be perfect for dinner plus lunches the next day...and Ben's midnight snack....and I never really measure exact quantities anyways.



Let me know if you try it!!



Print the recipe from here.

Radish and Spinach Salad

I loved this. Love loved it. I served it with grilled chicken and I also did a tomato, basil and feta salad with balsamic vinegar on the side.


I got this recipe from Canadian Living.


1/4 cup vegetable oil (I used olive oil)
1 tbsp lemon juice
2 tsp grainy mustard
1 clove garlic, minced
1/4 tsp each dried dillweed, salt and pepper

6 cups torn spinach leaves (I just used baby spinach)
1/2 cup sliced radishes
1/2 cup shredded swiss cheese (I had mozza so I just used that)
1 carrot, thinly sliced.

In salad bowl, whisk together vegetable oil, lemon juice, mustard, garlic, dillweed, salt and pepper.

Add spinach leaves, sliced radishes, swiss cheese and carrot. Toss.

Makes 4 servings.


I actually did the dressing on the side, because we never finish the whole salad at dinner and soggy dressing salad is not good left over. So we just add it to our own plates.


You have to tell me if you try it!!


Print it from here.

Spinach with Orzo and Feta

For today's dinner we are having "Spinach with Orzo and Feta" by Martha Stewart...except I'm going to add artichoke hearts to the recipe...and omit the mint.

edited to add: It was delicious...even better leftover the next day. I didn't follow any measurements, I added marinated artichoke hearts, garlic and onion. I didn't drizzle in the olive oil because of the oil on the artichokes. It was super easy too. I think it would pair well with grilled chicken or something.

Steak and Sweet Potato Salad

Ya for "Meal Salads" from Company's Coming! No this is not a paid advertisement. This is me...loving my newest cookbook and wanting to share all it's joys with you.


I'm so nice.


1lb. fresh peeled orange-fleshed sweet potatoes, cut into 1/2" slices (that's a lot of words to say sweet potatoes...buy how many you want and slice 'em)
1 tbsp water (yeah...I did not measure that one...haha)

1 tsp montreal steak spice
1lb beef strip loin steak (again...no idea how much or what that is...I just bought a nice looking piece of steak)

1lb fresh asparagus, trimmed off tough ends (I'm really getting sick of pound quantities...I just bought 1 bunch)
3 tbsp balsamic vinaigrette dressing (don't waste your money buying it...just mix olive oil, balsamic vinegar, salt, pepper and maybe some oregano if you want...I just drizzled balsamic vinegar on it)

6 cups cut or torn romaine lettuce, lightly packed (mixed greens for this girl...it's what I buy)
1 cup halved cherry tomatoes
1/3 cup balsamic vinaigrette dressing (see what I have to say about this above)
1/2 cup shaved parmesan cheese

Arrange sweet potato slices in single layer on large microwave-safe plate. Sprinkle with water. Microwave, covered on high for about 4 minutes until tender crisp. Mine didn't all fit on a single layer in the plate...put them in a casserole dish and just throw them in and give 'er.

Sprinkle steak spice on both sides of steak. Grill until they are how you like them. Transfer to cutting board. Cover with foil. Let stand for 10 minutes. Slice thinly. Transfer to extra-large bowl.

Reduce heat to medium. Brush sweet potato and asparagus with first amount of dressing (like I said...just drizzle them with balsamic vinegar and olive oil). Cook until browned and tender. Transfer to cutting board. Cut into 1" pieces (I just cut the asparagus and potatoes in half). Add to steak.

Add next 3 ingredients. Toss. Sprinkle with cheese. Makes about 14 cups.


Tell me how yours turns out, please...and thank you!!
You can print it from here.

Strawberry Pork (but I use Turkey) Salad

I will be making this salad every week for the rest of my life.


Yes...I love it that much.

It's in the "Meal Salads" cookbook by Company's Coming. If you are going to go out and buy a cookbook...I HIGHLY recommend this one. There are so many great recipes...and such a variety of ones too.


This one is super easy, super quick and super refreshing for summer.


Super.


Super super.


Yes...that.


3/4lb pork tenderloin, trimmed of fat (I used turkey...you could also use chicken)
1/4 tsp salt
1/8 tsp pepper

3 tbsp olive oil
3 tbsp strawberry jam, warmed
2 tbsp white balsamic (or white wine) vinegar (I used regular dark balsamic vinegar)
1/4 tsp coarsely ground pepper

8 cups spring mix lettuce, lightly packed
2/3 cup sliced fresh strawberries
1/2 cup walnut pieces, toasted (I did not use these...most of you know my opinion of nuts)
1/3 cup thinly sliced celery
1/3 cup thinly sliced sweet onion (I only had regular onions, so that's what I used)
3 oz goat (chevre) cheese, cut up (I just used feta...love feta)


The first step in the cookbook tells you how to cook the meat and grill it and all that stuff. It gives instructions on how to do it in the oven if it's too cold to bbq. I'm going to skip that paragraph and just tell you to cook it up until it's done. Season it with salt and pepper, and grill it. Easy...right? You don't need me to tell you how to cook the meat.


When it's done, slice it thinly.


Whisk next 4 ingredients in small bowl.


OR...this is what I do....so easy and mess free...
When I make dressings I put all the ingredients in a canning jar, put the lid on tight and shake it.


Shake like you've never shaked before.


It's best when done with music and you shake your whole body with it. Sing too...makes the food taste better.


Trust me.


I know these things.


Now where was I? Oh yes...recipe.


Toss remaining 6 ingredients and pork in an extra-large bowl. Drizzle with olive oil mixture. Makes about 10 cups.


I actually skip that step. Since it's just Ben and I and we always have left overs, I don't like to pre mix salads because then they get soggy for the next day. I just get all ingredients ready and put them in separate bowls and then Ben and I each build our own salad. It works perfectly and that way he can leave out all the extra feta I would add to mine....I love feta.


Mmmm....feta.


Now go make it.


You can thank me later.



Print it from here.

Summer Spinach Salad

Fresh! Easy! Delicious! Colourful! Perfect in every way....not unlike myself...


This was so so SOOO good! Yes...yes it was. And you guessed it..."Meal Salads" by Company's Coming. Can you tell it's my newest cookbook??




1lb boneless, skinless chicken breasts halves (I really have no idea how much a pound of them are...I generally use 1 chicken breast half per person and that turns out to be more than enough)
1/4 tsp each salt and pepper

6 cups fresh spinach leaves, lightly packed
1/2 cup fresh blueberries
1/2 cup fresh raspberries
1/2 cup thinly sliced red onion
1/4 cup grated asiago cheese
1/4 cup pistachios (let's not talk about how I had to take the shell off them...it traumatized me. I can't seem to find them with the shell off...do they come like that anywhere?)

3 tbsp lemon juice
3 tbsp olive oil
2 tsp dijon mustard (I used grainy mustard)
2 tsp liquid honey
1 tsp grated lemon zest
1 garlic clove, minced
1/4 tsp salt

Sprinkle both sides of chicken with salt and pepper. Grill until done (yes the recipe goes into great detail to tell you how to grill....I'm going to assume you know how to grill chicken). Transfer to cutting board. Cool. Cut into 1/2" slices. Transfer to large bowl.

Add next 6 ingredients.

Whisk remaining 7 ingredients in small bowl. Drizzle over spinach mixture. Toss gently. Makes about 9 cups.


Here's the thing...if the weather isn't nice to grill outside, we just fry or use a grill pan inside...or put it in the oven. As long as the chicken is cooked, I don't think it matters how you do it...in any recipe. Grilling just has the best flavour....mmm.

Also, I never wait for it to cool. I like the warm chicken with the cool salad.

I also always keep the dressing separate from the salad mix and let us each add our own. Most of the time, I do that with the chicken or whatever meat I'm using....I leave it to the side to let us add how much we want.

Because I'm cooking for only 2 of us, I never measure and use the quantities in recipes. Most of the time it's easy enough to eyeball and figure it out.


Go try it now...You can thank me later!


Print it from here.

Sundried Tomato Beef Salad

DELICIOUS! Another from "Meal Salads" by Company's Coming


1lb flank steak (I have no idea what flank steak is, so I just bought a steak)
1/4 cup sundried tomato dressing

16 cups water
2 tsp salt
4 cups fusilli pasta

1/2 cup sundried tomato dressing
2 tbsp balsamic vinegar

1 cup fresh spinach leaves, light packed
4 1/2 oz can sliced black olives, drained
1/2 cup crumbled feta cheese
1/4 cup sundried tomatoes in oil, blotted dry and chopped
2 tbsp fresh basil

Pierce steak in several places with large fork. Place in medium shallow dish. Pour first amount of dressing over top. Turn until coated. Marinate, covered in a refrigerator for 1 hour, turning occasionally. Remove steak and discard any remaining dressing.

Here is where the recipe goes into great detail telling you how to grill a steak. Just grill it to how you like it....okay?

When it's done, transfer it to cutting board and cover with foil. Let stand for 10 minutes. Slice thinly across the grain. Cut slices in half crosswise.

Here is where the recipe tells you how to cook pasta. Follow directions on package to cook it until tender but firm...or however you want to....and when it's done...drain and transfer to large bowl.

Add second amount of dressing and vinegar to pasta and toss.

Add remaining 5 ingredients and beef. Toss. Makes about 9 1/4 cups.


PS....I didn't measure a single thing when I made it.


Print it from here.

Sweet Ginger Beef Slaw

If you love Asian flavours you should love this. I got the recipe from Company's Coming "Meal Salads". I'll definitely be making this again!

You Need:
2 tbsp brown sugar, packed
2 tbsp soy sauce
3/4 tsp ground ginger
2 garlic cloves, minced
1/8 tsp pepper

1 tsp sesame oil
1 lb beef top sirloin steak, cut into thin strips

2 tbsp toasted sesame seeds (super easy to do...just put in a frying pan over med/high heat and watch closely..they don't take long)

4 cups of broccoli slaw, lightly packed (or you could use shredded cabbage with carrot, but the broccoli slaw does work perfectly)
14 oz can of baby corn, drained
1 cup snow peas, trimmed and halved diagonally
1/2 cup asian-style sesame dressing
1/2 cup julienned radish
2 tbsp finely sliced green onion

Here's what you do:

1. combine first 5 ingredients in a small cup
2. heat large frying pan on med/high heat until very hot
3. add sesame oil and then add beef
4. stir fry until browned. add brown sugar mixture. stir and cook for about 1 minute stirring often, until coated. remove from heat
5. sprinkle with sesame seeds. toss and let stand for about 10 minutes

now here is where i swayed from the recipe.

it says to mix remaining 6 ingredients, add beef and toss...however...if you save your left overs and you don't want soggy salad...don't do that. if all of it will be eaten in one meal, you're probably okay...just make sure you serve immediately...it's not good soggy.

I put the broccoli slaw, baby corn, snow peas, radish and green onion in a bowl and then when it came time to eat, we put the veggies on our plate, drizzled with dressing, then added the beef and mixed it on our plate. No soggy veggies...nice warm meat with it...mmmm....mmmm and it was just as good left over the next day for lunch!

Let me know if you try it!



Print the recipe from here.