Colorful Chicken Salad

You know I love to mix savory with sweet when it comes to dinner. You also probably know that Andrew hates it when I do that. But yesterday I was craving a good ol' homemade chicken salad sandwich. Usually I make a pretty simple recipe with roasted or poached chicken breasts, mayo, celery, and onion, but I was feeling the creative vibe and made a totally different chicken salad. As I was prepping all the ingredients, I was a little worried that Andrew may not like it since I was putting a touch of sweet into the salad. But I had no need to be worried. After Andrew finished his sandwich, he commented on how great it was and promptly fixed himself a second sandwich! At the end of dinner, Finley even remarked that "dinner was really, really good, Mama." Warms my heart!

When I was assembling this chicken salad, I was hoping to create something that was a little tangy (which is why I went heavy on the Dijon and added a little sour cream too) with really bright flavors, as well as colors - orange from dried apricots, bright green from pistachios and deep purple from red onions. I think I succeeded, and I hope you agree!

Colorful Chicken Salad

a Baking and Eggs original

2-4 chicken breasts, about 1.25 lbs, cooked and chopped

1/2 cup dried apricots, chopped

1/2 cup pistachios, shelled and chopped

1/3 cup red onion, finely diced

2 celery ribs, diced

3-4 tablespoons low fat mayonnaise

2 tablespoons creamy Dijon mustard

2 tablespoons low fat sour cream

1/4 teaspoon garlic powder

kosher salt & freshly ground black pepper, to taste

lettuce and/or good bread, for serving

Combine all ingredients except lettuce and bread in a large bowl and mix well. Refrigerate for at least 1 hour to allow flavors to marry. Serve on lettuce as a salad or on bread (or croissants would be great too!) as a sandwich.

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My (Current) Favorite Salad

I based this salad on a salad I make for my father-in-law, and I've made it twice in the last week. I love the tangy sweet citrus with the crunchy fennel and creamy avocado. Yum! I love it so much that while Andrew was eating ice cream last night, I got the left over salad out of the fridge and ate the rest of it! If you're looking for a flavorful addition to your Thanksgiving meal, this salad would be perfect.

My (Current) Favorite Salad

for the salad

2 oranges, peeled and segmented

1 ruby red grapefruit, peeled and segmented

1/2 can hearts of palm, sliced

1 fennel bulb, thinly sliced

1 avocado, peeled and cut into chunks

1 head butter lettuce, washed and torn into chunks

1 bunch arugula, washed and torn into chunks

for the dressing

1 small shallot, minced

juice from left over grapefruit membranes (or juice of 1 lemon)

juice from 1 left over orange membrane

1 tablespoon sherry vinegar

1-2 tablespoons honey

1 tablespoon Dijon mustard

1/3 cup olive oil

salt and pepper

In a large bowl arrange butter lettuce leaves, arugula, orange segments, grapefruit segments, hearts of palm, fennel slices and avocado chunks.

For the salad dressing, in a blender combine all ingredients and puree. Pour desired amount over salad.

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A Few New Appetizer Recipes

My dad has owned an antique persian rug shop for almost 30 years and he has finally decided that it's time to retire. For his retirement party, I volunteered to make a few appetizers to go along with the traditional cheeses and pates. Here's what I did:

{Mixed Citrus Salad with Feta and Mint}

Next time I'll make this when ruby red grapefruits and blood oranges are in season for a larger visual contrast between the different citruses - but it still tasted great as is!

{Sweet Onion and Tomato Tartlets}

Delicious and simple since the recipe uses store bought puff pastry! I used sweet orange and grape tomatoes.

{Drunken Grapes & Goat Cheese}

I wasn't sure how the bourbon would taste with the grapes and goat cheese, so I opted to copy something a restaurant here in Austin does. I marinated the grapes in balsamic vinegar and it provided the perfect mix of tang and sweetness with the creamy richness of the cheese and the crunch of the nuts. They turned out fantastic and were the first to go at the party!

{Toasted Garlic Edamame Hummus}

This recipe was good, not great, and it needs some tweaking. The only reason why I'm posting it is because I think it has potential to be great with a few switcharoos.

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Chicken Club Salad

I love making something pretty simple for meals on the weekends because we're usually too busy (or too lazy!) to do a lot of heavy lifting in the kitchen. This recipe was great because it made enough for two meals, a dinner and a lunch. Score - two for one! Andrew and I both really liked it when we ate it for dinner as a salad and I found myself looking forward to eating lunch the following day. I'm not usually a leftover lover so that's says a lot! To make it a little different, we ate it as chicken salad sandwiches for lunch.

Chicken Club Salad

4 chicken breasts, cooked, cooled and diced

4 slices regular or turkey bacon, cooked and crumbled (I used turkey bacon)

1 shallot, minced

1 1/2 c cherry tomatoes, halved or quartered

3 celery ribs, sliced and their leaves, chopped

1 avocado, diced

1/2 c olive oil mayonnaise

1 t coarse mustard

2 t white wine vinegar

1/2 t celery salt

1/2 t celery seed

Freshly ground black pepper

Romaine lettuce and/or bread, for serving

In a large bowl, combine chicken, bacon, shallots, tomatoes, celery and celery leaves.

In a smaller bowl, combine mayo, mustard, vinegar, celery salt, celery seed and pepper. Mix well. Pour over chicken mixture and gently fold together. Refrigerate for several hours for flavors to marry.

Right before serving, gently toss in avocado. Serve over lettuce as a salad or make into sandwiches.

Thanks for visiting! Please leave questions or comments - I always love to hear from you!

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Chinese Chicken Salad

There are a million versions of this simple salad floating around the web, but I felt it necessary to share it just in case someone hasn't seen it. Or just to emphasize how tasty it is if you haven't gotten around to making it yet. You really do need to give this salad a try! I can't even begin to guess how many times I have made it over the years. Whenever I'm in a quandry as to what to plan for dinner that week, I'll turn to this tasty little jewel. I usually have several of the ingredients in the pantry already, which is always a nice thing.

Chinese Chicken Salad

for the salad

1/2 head Napa cabbage, thinly sliced (you can substitute almost any cabbage)

3 ribs celery, thinly sliced

3 carrots, peeled and thinly sliced (sometimes I buy matchstick carrots to save time)

1 cucumber, seeded and sliced

1 red bell pepper, seeded and thinly sliced

3 green onions, sliced

2 cooked chicken breasts, shredded or sliced (I usually use a rotisserie chicken to save time)

Noodles from 1 pkg Ramen Noodles, broken into small pieces

1/2 c slivered almonds

1/4 c cilantro leaves, minced

1/4 c mint leaves, minced

for the dressing

1/3 c vegetable oil

1/3 c white vinegar

3 T white sugar

2 T soy sauce

2 t sesame oil

1 inch piece of ginger, peeled and grated

Black pepper

Combine all the salad ingredients in a large bowl.

Mix dressing ingredients together in a jar and shake well to thoroughly combine. Pour over salad and toss well. Refrigerate for at least one hour before serving.

Thanks for visiting! Please leave questions or comments - I always love to hear from you!Erin

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Red Potato and Tomato Salad

Every year my husband and I plant a garden in the spring. And every year the garden is dead by the summer. But this year has been very different! Since we have a kiddo, we spend a lot more time at home and our garden is doing much better because of all the attention it gets now. You know, like watering and stuff :-)

By far our biggest producers are the tomato plants. About every other day I haul in a colander full of tomatoes so I'm always on the look-out for recipes featuring, you guessed it, tomatoes! I saw this recipe last week on Food Network and gave it a try. And it did not disappoint! I'm a big fan of traditional mayo-based potato salad, but this salad was so flavorful that I did not miss the mayo one bit. What I really loved about this recipe was that the potatoes weren't really the stars of the show. They had a supporting role so that the tomatoes and olives really shined. Since it doesn't have mayonnaise, it would be great to take to a picnic or BBQ too. It was just a fun, new spin on potato salad!

Red Potato and Tomato Salad

recipe courtesy of Giada De Laurentiis

makes 4 servings

1 lb baby red potatoes, halved

2 cups cherry tomatoes, halved

3 scallions, thinly sliced

1/3 cup pitted black olives, halved

1/3 cup fresh flat-leaf parsley, chopped

2 T capers, rinsed and drained

1 T fresh thyme leaves, chopped

1/4 c extra-virgin olive oil

1 large lemon, zested

Kosher salt

Freshly ground black pepper

Add potatoes to a medium saucepan with enough cold water to cover by at least 2 inches. Set the saucepan over medium heat. Bring water to a boil and continue boiling until the potatoes are tender, about 15 to 20 minutes. Drain the potatoes in a colander and allow them to dry for 5 minutes.

In a serving bowl, add potatoes and remaining ingredients. Toss gently until all ingredients are coated and season to taste with salt and pepper. Refrigerate for at least 1 hour and gently toss again before serving.

Thanks for visiting! Please leave questions or comments - I always love to hear from you!

Erin

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Walnut & Parmesan-Crusted Chicken Salad

This recipe is based on one of my favorite salads at a great restaurant here in Austin called Z Tejas. I love Z Tejas and could eat there everyday, but Andrew isn't a huge fan so we rarely ever go there. Sigh. So I decided to bring Z Tejas to my table and came up with a pretty good copycat recipe for their Parmesan-Pecan Crusted Chicken Salad. Hope you enjoy it as much as we did!

Walnut & Parmesan-Crusted Chicken Salad - serves 2 to 3 for a main course

inspired by Z Tejas

for the chicken

2 T olive oil

2 chicken breasts, pounded to an even 1/2-inch thickness

flour, for dredging

1 egg, beaten

3/4 c walnuts

3 T Parmesan

salt and pepper

for the salad and dressing

4 slices bacon, cooked and chopped, fat reserved for dressing

spinach and/or mixed spring greens

2 handfuls of cherry or grape tomatoes

2 oz goat cheese, crumbled

1 small avocado, diced

1/2 cucumber, seeded and sliced

1 small shallot, chopped

2 T apple cider vinegar

1/2 t sugar

1/4 t dijon mustard

salt and pepper

For the chicken: Heat olive oil in a saute pan over medium heat. In a food processor, finely chop walnuts and parmesan together. Pour onto a plate and season with salt and pepper to taste. Pour flour onto another plate and pour the beaten egg into a shallow bowl. Dredge the chicken breasts in the flour, dip into the eggs and then press both sides of chicken into walnut-parmesan mixture to completely coat. Repeat with second chicken breast. Slide chicken into saute pan and cook for 5 minutes. Flip chicken and cook another 5-7 minutes, or until chicken is no longer pink. Take chicken off heat and let cool for a few minutes and then slice.

For the dressing: Meanwhile, in a small saucepan, heat 2 T bacon fat over medium heat. Add the shallots and cook 3-5 minutes, or until softened. Using a whisk, stir in vinegar, sugar, dijon, salt and pepper until well incorporated.

For the salad: Arrange spinach and/or mixed greens on a dinner plate. Top with crumbled bacon, tomatoes, goat cheese, avocado, cucumber, and sliced chicken. Pour desired amount of dressing over salad and serve.

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Cilantro-Basil Dressing with Taco Salad

For the main course, I served a taco salad (fried tortillas, spring salad mix, black beans, grilled corn, chopped tomatoes, avocado chunks, shredded sharp cheddar cheese, sauteed onions and taco meat) that was topped with this delicious salad dressing. It has such a delightfully bright, tangy flavor that complimented the taco salad fixings really well. It's flavor is really versatile though so I think it would be great on just about any salad.

If you don't make taco salad very often (or at all), I would suggest it the next time you're in the mood for Mexican food. It has all the great flavors of Mexican food but it's much healthier and not as heavy as most Tex-Mex dishes. But it's still hearty enough that the man in your life will still feel full. You can easily tailor the salad to fit your tastes - use chicken, pork or beef fajita meat instead of taco meat; increase the amount of beans and cheese to make it a vegetarian meal; use different lettuces; substitute store-bought pico de gallo or guacamole for the chopped tomato and avocado to speed up the prep work; add some jicama for extra crunch; omit the fried tortilla shells to make it a lot healthier or substitute tortilla chips...the list could go on forever!

(I apologize for my crappy taco salad picture but it was the only one I had to post. I figure that a blurry picture is better than no picture at all!)

Cilantro-Basil Dressing

Fonda San Miguel Thirty Years of Food and Art cookbook

1/2 c apple cider vinegar

1/2 c vegetable oil

1/2 c olive oil

2 garlic cloves, peeled

1/2 c firmly packed cilantro leaves

1/2 c firmly packed basil leaves

1 1/2 t sugar

1/2 t ground black pepper

sea salt to taste

Combine all ingredients in a large blender and blend together for about 3 minutes, or until mixture is smooth. Refrigerate until ready to use. The mixture can be blended again if it separates. Makes 2 cups.

(I halved the recipe and still had lots left over.)

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Celery and Parmesan Salad

Whenever I make Italian food, I will serve a Caesar salad or a salad with a red wine vinaigrette. But I needed some thing new tonight because I was growing bored with the old stand-bys. I remembered a recipe from Ina Garten's newest cookbook How Easy Is That? that I thought could be exactly what I was craving.

I really enjoyed the crispness of the celery with the tart lemon dressing and the large slices of shaved parmesan made it all absolutely divine. It seems like a very gourmet salad but all the ingredients were easy to find, "normal" ingredients. Between the two of us, Andrew and I polished off the entire salad! I think this salad would make an elegant starter when serving any kind of heavy meal because, even though it's packed with flavor, it's a really light salad. I will definitely be making this one again!

Celery and Parmesan Salad

recipe from Ina Garten's Barefoot Contessa How Easy is That?

1/2 c good olive oil

2 t grated lemon zest

1/4 c plus 1 T freshly squeezed lemon juice (from about 3 lemons)

2 T minced shallots

1 t celery seed

1/2 t celery salt

1/2 t anchovy paste

Kosher salt and pepper

5 c thinly sliced celery hearts, tender leaves included, sliced as thinly as possible and on an

angle (about 12 stalks)*

4 oz chunk aged Parmesan cheese

2/3 c toasted walnuts, coarsely chopped

Whole flat-leaf parsley (I accidentally omitted this)

At least one hour before you plan to serve the salad, whisk together the olive oil, lemon zest, 1/4 c lemon juice, shallots, celery seed, celery salt, anchovy paste, 2 t salt and 1 t pepper. Place the celery in a mixing bowl and toss it with the remaining 1 T lemon juice and 1/2 t salt. (Even though these ingredients are in the dressing, believe me - this step makes a difference.) Add enough dressing to moisten well. Cover and refrigerate for at least an hour to allow the flavors to develop.

When ready to serve, arrange the celery on a platter, shave the parmesan onto the celery with a vegetable peeler, then sprinkle with walnuts, parsley leaves, salt and pepper and serve immediately.

*it really helps to use a mandolin to slice the celery - it provides evenly sliced celery in a fraction of the time.

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My Father-in-Law's Favorite Salad

...or at least it's his favorite salad that I make! I've made it several times and it's always a hit. I love the sweetness of the oranges with the crispness of the raw fennel - yum!

Ingredients:

½ small shallot, roughly chopped

1 T Dijon

1 T sherry or red wine vinegar

1 small lemon, juiced

1-2 T honey

salt and pepper, to taste

1/3 c olive oil

1 head butter lettuce, torn into bite size pieces

1-2 bunches arugula, torn into bite size pieces

2 oranges, peeled and segmented

½ can hearts of palm, drained and sliced

1 fennel bulb, halved and thinly sliced with some fronds reserved for garnish

Directions:

For the dressing, combine shallot, Dijon, vinegar, lemon juice, honey, salt and pepper in a food processor. Pulse to combine and while the motor is running, add in the olive oil in a slow drizzle. Taste and add more salt and pepper, if necessary. Refrigerate for several hours for flavors to marry.

When ready to serve, combine lettuce and arugula. Squeeze the extra orange juice from the discarded membranes into the dressing and stir to combine. Drizzle with dressing and toss to combine. Plate the lettuces. Top with orange segments, sliced hearts of palm and fennel. Garnish with reserved fennel fronds.

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Caramelized Pancetta and Fennel Salad

Um yum! Andrew made this salad last weekend and it was delicious! We had guests over for dinner and everyone's salad plate was licked clean. I cannot wait to make this recipe again, but I think I may double the amount of fennel and pancetta. I am practically salivating just thinking about it...and that's definitely a sign of a great recipe!

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Summertime Orzo and Chicken

Delicious! I've already made this recipe three times in the last month! I found this recipe on one of my favorite food blogs - www.noblepig.com - so if you haven't checked it out, you should. Anyway, I tweaked the recipe a little bit by adding fresh spinach, arugula, and orange tomatoes to it. Always trying to sneak in a few more veggies!

http://www.noblepig.com/2010/07/28/summertime-orzo-and-chicken.aspx

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Creamy Cucumber Salad

This recipe was simple and could be made ahead of time. It was pretty tasty but I think next time I'll cut down on the dressing a bit or add another cucumber so it won't be quite as saucy. I also added a tablespoon of white wine vinegar just for a little added tang.

http://www.cooks.com/rec/view/0,1743,156181-251204,00.html

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Creamy Mustard Vinaigrette

I love The Barefoot Contessa! I wanted to serve a really simple green salad with the crab cakes so I went to one of my BC cookbooks and found this recipe. The dressing was perfect - just enough tang to be interesting but not enought to be overpowering. It was a great accompaniment for the crab cakes! I served the dressing with a mix of baby spinach and arugula and I sprinkled a little parmesan cheese and pine nuts on top.

Creamy Mustard Vinaigrette

Source: Barefoot Contessa Family Style by Ina Garten

3 T champagne vinegar

1/2 t dijon mustard

1/2 t minced fresh garlic

1 egg yolk, at room temperature (or you can substitute 1 T mayonnaise)

1/4 t kosher salt

1/4 t freshly ground black pepper

1/2 c good olive oil

Salad greens

In a small bowl, whisk together the vinegar, mustard, garlic, egg yolk (or mayo), salt and pepper. While whisking, slowly add the olive oil until the vinaigrette is emulsified.

Toss the greens with enough dressing to moisten and serve immediately.

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Cobb Salad

When I'm trying to eat healthy, I always want to eat a salad, but they don't seem to fill me up for very long and salads don't seem like 'dinner' to Andrew. But that's not the case with a good, hearty Cobb Salad. God bless the man (or woman) who came up with the Cobb Salad - I am forever grateful! They're so simple to make that I'm hesitant to even post it here since it doesn't really involve a recipe...but maybe it will give someone else the idea to serve one for lunch or dinner sometime soon!

To make it easier and faster to assemble at dinner time, I usually cook the bacon, hard-boiled eggs and chicken ahead of time. Then at dinner time, I just need to chop everything up! Also, traditionally Cobb Salad is served with bleu cheese dressing, which you can make from scratch using this recipe http://bakingandeggs.blogspot.com/2010/01/homemade-bleu-cheese-dressing.html, or use store-bought dressing.

Cobb Salad
1 romaine heart, chopped
1/2 cucumber, sliced
2 hard-boiled eggs, sliced
2 slices of bacon (can substitute turkey bacon)
1/4 cup cheese (I used cheddar because that's what I had on hand, but traditionally you'd use bleu cheese)
1 chicken breast, cooked and sliced or shredded
1 large (or 2 small) avocadoes, chopped
10-12 cherry tomatoes, halved
Salad dressing of choice

On a large serving platter, lay down the lettuce. Sprinkle the toppings in rows across the top of the lettuce and serve the dressing on the side. Voila!

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Caesar Salad with Homemade Croutons

I was glancing through a cookbook (which will remain nameless) and I saw a recipe for Caesar salad that consisted not only of store bought croutons but also store bought salad dressing. Really?! You need a recipe for that?! It provided me with some motivation to make a Caesar salad from scratch and it was a success!

Caesar Salad with Homemade Croutons

For the croutons
stale bread, cut into chunks
2-3 T olive oil
1 T parsley, minced

For the salad
4 anchovy fillets, slightly mashed
2-3 garlic cloves, minced
1 egg
juice of 1 lemon
1/3 c olive oil
salt and pepper
2 Romaine hearts, torn into small pieces
Parmesan cheese, shredded or grated



1.) To make the croutons, toss the bread chunks with the olive oil and parsley. Bake in a 400 degree oven for 10-15 minutes until lightly browned and crisped, tossing once during cooking. Let cool.

2.) To make the dressing, combine the anchovies, garlic, egg, lemon juice, and olive oil in a blender. Blend until smooth. Refrigerate until ready to use.

3.) To make the salad, toss the romaine and croutons with the dressing. Sprinkle with parmesan and serve!

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Warm Potato Salad

Warm Potato Salad
1 1/2 lb new potatoes, halved or quartered depending on their size
2-3 slices bacon
1 1/2 T white wine vinegar
1 t dijon mustard
1/4 c extra virgin olive oil
2 green onions, sliced
handful of parsley, chopped
salt and pepper

Boil water in a large pot and cook potatoes for about 20 minutes, or until fork tender. Drain.

Meanwhile, fry bacon in a saute pan. Remove bacon and drain on paper towels. When cool, coarsely chop bacon.

Reserve 1 T bacon grease and place in small sauce pan. Heat pan over medium-low heat and add vinegar, mustard and olive oil. Whisk together while heating so that the ingredients come together, about 3-5 minutes.

Add sauce to potatoes. Toss in chopped bacon, green onions and parsley. Season with salt and pepper.

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Christmas Salad

With the typical Christmas melee, I totally forgot to take pictures of the dishes I brought, but both of them were really great so I wanted to post them anyway. For my salad, I used Tyler Florence's salad dressing but I changed the salad ingredients to better fit my tastes. I love all of the flavors of this salad individually and I thought they were absolutely fantastic all together. Additionally, the bright red of the pomegranite seeds and the bright green of the pistachio halves made the salad look festive and very fitting at a Christmas dinner. (I made a half recipe of the dressing as I don't like my salads to be completely saturated with dressing; however, in the dressing recipe below, I used the original amounts from Tyler's recipe.)

Christmas Salad
1 container baby spinach
1 bag arugula
1/2 pomegranite, seeded
1/2 c pistachios, shelled and halved
1 large shallot, thinly sliced
1 wedge Manchego cheese, shaved

Dressing
1/4 c honey
1/2 c balsamic vinegar
1 T grainy mustard
extra virgin olive oil

In a large salad bowl, combine spinach, arugula, pomegranite seeds, pistachios, shallots and Manchego.

In a small saucepan, combine honey and vinegar and cook over medium-high heat, whisking often, until the honey melts, about 5 minutes. Remove from heat, add mustard and stir to combine. Slowly add about 1 c olive oil while whisking the vinegar mixture. Pour dressing over the greens and serve.

Here's a link to the original recipe that I based this recipe off of:
http://www.foodnetwork.com/recipes/tyler-florence/warm-wilted-winter-greens-recipe2/index.html

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Homemade Bleu Cheese Dressing

A few weeks ago, I used store bought bleu cheese dressing and was really disappointed with the flavor - it was oddly sweet. So I decided the next time I had a hankering for it, I'd make it from scratch. For my salad components, I used a mixture of baby spinach and arugula, halved grape tomatoes, avocado chunks and cucumber slices. I topped the salad dressing with fresh snipped chives and a good shake or two of pepper. I really liked this recipe and will definitely use it again!

Bleu Cheese Dressing

3/4 c plus 2 T sour cream

4 oz crumbled blue cheese (I used gorgonzola)

1 garlic clove, crushed

2 T white wine vinegar

1 t Dijon mustard

3 T water (I used half water and half fresh squeezed lemon juice)

1 T finely snipped chives

salt and pepper

Place the sour cream, cheese, garlic vinegar, mustard and water in a food processor, and blend until smooth. Transfer to a bowl and stir in the chives. Season with salt and pepper. Pour into a serving bowl, cover and refrigerate until ready to serve.

Source The Illustrated Kitchen Bible, Editor-in-chief Victoria Blashford-Snell

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'All the Good Stuff' Salad

This is a salad that Andrew introduced me to and we have it at least once every other week. It doesn't have any lettuce, hence the name 'all the good stuff' salad. You can easily alter this salad to fit different ethnic menues. For example, if I'm serving Mexican food, I'll add cilantro and lime juice to the dressing or if we're having Greek night, I'll add red onion, lemon juice and some crumbled feta cheese. Anyway, here's the basic recipe:

All the Good Stuff Salad

1/2 cucumber, chopped

1 small Roma tomato, chopped (or a handful of grape tomatoes, halved)

1 avocado, chopped

1 carrots, peeled and chopped

2 green onions, chopped

a handful of parsley, minced

Dressing

1 T red wine vinegar

1 garlic clove, minced

3 T olive oil

salt & pepper

In a small bowl, combine all the dressing ingredients and whisk together. In a large bowl, toss all other salad ingredients together. Add salad dressing and toss. If making the salad ahead of time, add the juice of half of a lemon or lime to keep the avocado from turning brown.

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