I recently posted a Quinoa and Salad Bowl. This is a bulkier version of the original recipe. By adding the greens the nutrients are bumped up and it is a little more filling. Both of those things are big pluses to me. I always feel nourished when I eat this salad.
This is one of my favorite salad bowls to make. It has the protein and heartiness from the quinoa, yet the freshness from the chopped veggies. The avocado is nutty and creamy all at one time, and besides it is avocado. What is not to like about an avocado – nothing.
If you want to bulk this up you could add some greens, and it will fill you up with healthy goodness.
1 c quinoa, cooked, cooled
1c zucchini, diced
1 c cucumber, peeled, diced
2 medium tomatoes, seeded, peeled
1/2 c green onions, fine dice, white and light green parts
1 c cilantro, fresh, chopped
1 lemon, juiced
1 avocado, sliced, garnish
Note: This is so easy and quick. I like to make this the night before or in the morning so that the flavors will meld together.
Combine all ingredients into a bowl (except avocado). Stir and chill in the refrigerator.
This salad is another quick, flavorful easy to put together meal. I love when I have already done most of the work the night before. It took 5 minutes to assemble this salad with nutritious ingredients. The veggies and grapes flavors are intensified by the roasting process. Each bite burst with exceptional deliciousness.
With the exception of the spinach all the ingredients have been cooked. The ingredients are from two different sheet pan meals I made recently. Both the meals were delicious on their own, yet are amazing combined together.
Getting a meal on the table does not have to be a big production. If you enjoy cooking and have the time, go for it. These days it seems our time is being pulled into a thousand directions. This is where the big cooking can come in handy. In Big Cooking Part 1 I made a sheet pan of chicken breasts and a sheet pan of veggies.
We had three large chicken breasts remaining. Since the clean up was minimal (2 sheet pans), I used that extra time to make chicken salad (used one chicken breast) for a quick lunch the next day.
This is my go to chicken salad recipe. To be honest I have made it so many times I do not even measure anymore.
Cobb Salads have most of my favorite food items in them. I like it when I get to the bottom of the salad and all that is left are all the little goodies. That is probably my favorite bite of the salad. Because I had most of the items prepped (oven bacon, hard boiled eggs, etc.) assembling this salad was a breeze. I like to keep the basics cooked and ready to go in my refrigerator so when I am in a time crunch I can get a meal on the table in a quick flash.
Pat dry chicken breast then season with all-purpose seasoning. Using a large skillet (ovenproof) melt coconut oil over medium-high heat. Cook each side of the chicken breast to a golden brown. Transfer skillet to oven and roast for 10 minutes, or until chicken breast are cooked through. Remove from oven and set aside for at least 5 minutes.
When chicken has cooled enough to handle cut into bite size pieces.
In a large bowl combine mayonnaise, yogurt, mustard, salt, pepper, celery, cranberries and walnuts. Chill chicken mixture for 30-60 minutes. Serve chicken salad over salad greens. Serve. Eat. Enjoy.
1 apple, halved and cut into 1/4 inch thick pieces
2 tbsp almonds, sliced
1/4 c raspberries
1/4 c blueberries
Combine oil, zest, juice, thyme and mustard in a large ziplock bag. Add chicken to ziplock turning bag occasionally. Set aside for at least 10 minutes.
Heat a medium skillet over medium-high heat. Coat pan with avocado oil. Remove chicken from marinade. Pat chicken dry. Sprinkle chicken with all-purpose seasoning. Add chicken to pan; cook 5-8 minutes on each side until golden brown. Place chicken on cutting board, let rest for 5 minutes. Cut across the grain into thin slices.
Combine spinach, carrots, celery, apple and berries in a large bowl. Add remaining marinade/dressing; toss to coat. Divide spinach mixture evenly among two plates; top evenly with chicken. Sprinkle with almonds.
This salad literally took 5 minutes to assemble because I had plan ahead items in my refrigerator. Here is a couple of things I always try to keep in my refrigerator when I am on a time crunch to get a meal on the table.
Herb Roasted Chicken Breasts – I make up a sheet pan of boneless skinless chicken breasts for my initial meal. Then I will use one or two for my Cranberry Chicken Salad. I will use another chicken breast to put in as the protein in garden salads. Then the remaining chicken breasts I will put into a “pasta” dish or make quesadillas. By roasting the chicken in the beginning I have multiple meals started for the week. Because I have used the chicken in different ways it does not feel like I am eating chicken all the time.
Greens – I usually keep romaine hearts, baby spinach or baby kale in the refrigerator. Sometimes I will grab a “bag of mixed greens” to have on hand. Having the greens on hand really helps put a nutritious salad together in no time. I like to cut baby spinach or kale into strips and add to pasta dishes. Once again I am adding a nutritious boost to my pasta.
Carrots – I like to keep baby carrots and shredded carrots on hand. I will roast the baby carrots in the oven with herbs and then drizzle a little honey on them at the end. If I have any leftover I turn these into some kind of soup. It could be a creamy roasted vegetable soup, or chicken “noodle”. I like shredded carrots to put in salads for a pop of color.
Fruit – I like to have seasonal fresh fruit handy. Chopping up a peach or throwing in some blackberries in a salad is an expected treat in what is usually just veggies in your salads.
These ingredients inspired this salad that I made for our lunch. I was able to assemble ahead of time, cover and refrigerate for a quick grab and eat meal.
With a little forethought you can have a nutritious, beautifully appealing meal on the table in minutes.
London Broil is a temperamental piece of meat. If you do not cook this meat just right it will be a tough and practically inedible. There are two keys to a tasty bite of London Broil. The first is a good marinade. Marinading helps to tenderize and boost the flavor of the steak. The second key is to not overcook the steak. London Broil is best cooked to medium-rare no more than medium.
8 oz London Broil Steak
1 Romaine Heart, chopped
2 tbsp carrots, shredded
10 cherry tomatoes, halved
1 avocado, chopped
Marinade steak for 24 hours. This length of time helps tenderize and impart incredible flavor to the steak.
I like to use a cast iron skillet to make this steak. Make sure the cast iron skillet is well oiled. Heat skillet up to medium-high heat. You want to get a good sear on both sides of the steak. This steak only takes a few minutes on each side. Remove from pan and let rest.
While the steak is resting assemble the salad greens and vegetables. Start your layering with the romaine and work your way down the list of ingredients.
Thinly slice the London Broil against the grain of the steak. This will help to keep the steak tender. Place steak on greens. Serve. Eat. Enjoy.
The name of this salad says it all. Fresh ripe peaches; burst in your mouth cherry tomatoes; and crunchy green beans all in one delicious place. Summer, all on one plate. There is hardly anything better than that. This salad is a flavor explosion in your mouth. Easy to put together also.
Earlier in the week I had roasted some boneless skinless chicken breasts in the oven. Also, I had made some pan seared green beans to go with another meal. Do not be afraid to mix things up and make your salads unique. Do you want to eat the same salad every time? Not me. Remember, the more color in your salad the more nutritious it will be for you. This salad serves two large portions.
1 heart of Romaine, chopped
2 hard boiled eggs, chopped
1/2 c green beans, cooked, chopped
6-8 oz. chicken breast, cooked, chopped
1 peach, chopped
1 avocado, chopped
1 c cherry tomatoes, halved
2 tbsp sliced tomatoes
Start layering ingredients on two plates. Begin with the Romaine and work your way through the list of ingredients. Easy. Top with favorite vinaigrette.
What I like about this salad is that it is fresh tasting, colorful and has a crunch. Down here in Florida we are in the height of our growing season. So while those up north are planning and preparing their gardens, we are enjoying ours now. It is wonderful. This is the easiest salad I think I’ve ever made. I served this with a pan seared chicken breast. Delicious.
Melt bacon fat in a large skillet over medium heat; add onion, peppers and smokey southwestern seasoning. Cook until veggies are tender, then remove and set aside.
Add chicken to skillet and cook until chicken is heated through. Remove and set aside to plate.
To make the lime vinaigrette squeeze juice of 1 lime into a mason jar; add olive oil and a pinch of sea salt and pepper. Cover jar with lid, and shake.
To assemble the salad; Layer lettuce as the base of the salad. Then layer peppers and onions in a row; continue with the cheese blend, chicken, and tomatoes. Top with lime gremolata and lime vinaigrette. Serve. Eat. Enjoy.