Asian Vinaigrette Chicken Salad

How’s it going y’all?

If you’re on my side of the planet, then the answer to that is probably…kinda hot.

Like, really really REALLY hot.  I was recently back in Michigan for a visit and the heat combined with humidity there was just unbearable. We get heat here, but because we’re in a desert valley, it’s really dry heat. The air back in the Mitten felt so noticeably wet. I’d forgotten how wet the air is there in the summer time. My hair was as unprepared as can be. Thankfully, we’re back now. But it’s still hot.

Not a lot of people out here have air conditioning, and in this type of heat the thought of turning on the oven to cook while not having A/C is just unbearable. So aside from take out, the solution to preparing food would be to opt for meals and recipes that don’t require any stove or oven so that your kitchen doesn’t turn into anymore of a sauna than it may be already. Today’s recipe is one of those meals.

The inspiration for this came from a post a few weeks back–this Roasted Garlic Vinaigrette Chicken Salad I did, where I took rotisserie chicken and mixed it with some other fresh ingredients, then tossed the whole thing with a homemade vinaigrette dressing. We really loved it, and before the leftovers were even gone I was thinking about different renditions I could give to the base idea of the recipe. Asian was a direction that I knew I wanted to take and I decided to go ahead and test some things out with it.

The base of the dressing from the first recipe is a whole head of roasted garlic. This time around I decided to use a combination of garlic cloves with fresh ginger root as the base. The ginger cuts the raw flavor of the garlic while lending a spicy sweetness that works. From there, I also added rice wine vinegar, orange juice, soy sauce, sesame oil and brown sugar. It’s going to taste very strong–but keep in mind that rather than being meant to be eaten alone, the dressing is meant to season the salad, where all those assertive flavors are going to be mellowed & balanced out, especially after they’ve had time to marinate.

My mix-ins before were roasted red peppers, yellow onions, baby cucumbers and parsley. This time around I went with shredded carrots, green onions, sauteed cabbage and fresh mint. I also added some dried chow mein noodles for a crunch factor that’s supposed to mimic croutons. If you’d prefer to use different mix-ins than what I did that’s fine but one thing I absolutely insist you DO NOT try and substitute anything else for is the mint–besides the dressing, the mint is my favorite part of the salad. It gives this such a bright, fresh flavor that I don’t think can be replicated with anything else. So don’t skimp or do without it.

I’ll be sharing this at the Fiesta Friday #231, co-hosted this week by Antonia @ Zoale.com and Laurena @ Life Diet Health. Stay cool everyone!

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Asian Vinaigrette Chicken Salad

Recipe Courtesy of Jess@CookingisMySport

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Ingredients

For Dressing

  • 1/2 cup whole garlic cloves
  • 1/2 cup fresh ginger, peeled, cut into 1/2-inch slices
  • 2 tablespoons Rice wine vinegar
  • 1 tablespoon orange juice
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoons brown sugar
  • 1/3 cup vegetable or olive oil
  • Salt and plenty of Black pepper

For Salad

  • 1 rotisserie chicken, deboned (It should yield 2 1/2-3 cups of shredded chicken)
  • About 3/4 cup (a generous handful) of fresh mint, roughly chopped
  • 1/2 cup of matchstick carrots
  • 1/2 cup green onions, chopped
  • 3/4 cup of sautéed cabbage
  • Dried chow mein noodles, optional

 

Directions

Finely mince the garlic cloves and the fresh ginger. Place the garlic and ginger, as well as the rest of the dressing ingredients into a blender.

Process on high until smooth—taste and adjust for seasoning. If it’s still a little thick you can add a few tablespoons of water to thin it out.

Combine the chicken, mint, carrots, green onions, and cabbage together in a large bowl. Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld. When ready to serve, sprinkle the chow mein noodles on top as croutons.

Roasted Garlic Vinaigrette Chicken Salad

Hi, my name is Jessica and I have a confession to make.

Despite the name of this blog being Cooking is My Sport…I don’t always love to cook. Sometimes it’s the very last thing I want to do. I mean, the LAST. I envision putting on my baggy round the house clothes, pulling out pots/pans and standing in the kitchen for a while cooking–and I’ll just say to myself, “Yeah, nope. It’s not gonna happen today.”

And you know what? That’s okay. When those times arise, (and they will for everyone) there are a few different alternatives I will take to cooking a super ‘hands on’, full effort, time consuming meal:

First, I’ll order takeout–usually a pizza. Do I really need to do much explaining for this one? I mean, sometimes carb-heavy, greasy, sodium overload food is just what your body is craving. Life is short and if I don’t feel like cooking, pizza is a tried and true fail safe.

Second, I’ll eat cereal and milk. It’s quick, it’s not overly filling and so long as you pick cereals that aren’t loaded with sugar, it’s not the unhealthiest option either. (Honey Bunches of Oats and Hney Nut Cheerios is my winning combination in case you were curious).

Third, I’ll just pick up a rotisserie chicken.

Let me just say this right now: rotisserie chicken slander will not be tolerated on this here blog. I stan for rotisserie chicken and all the things that can be done with it. They’re awesome. They’re a pretty inexpensive buy whether you buy them fresh and cook them yourself, or pick a premade one up from your local grocery store deli. If the seasoning is done right by the deli, they usually taste pretty good on their own, but even if their bland on their own, it’s EXTREMELY easy to take the chicken off the carcass and give it a flavorific makeover within minutes.

I don’t like most chicken salad recipes because they’re mayonnaise based; mayonnaise triggers my gag reflex. So, I tend to stay away. However,  a little while ago I started experimenting with different ways to make the dressings for chicken salad, swapping out the mayonnaise entirely for other options, like this recipe where I used a base of Greek yogurt instead). This time around, I decided to go for a spin on chicken salad that was  made with a vinaigrette dressing rather than a creamy one.

I started out this post by saying I don’t always feel like cooking, and this recipe stays true to that. Literally the only thing that gets ‘cooked’ is garlic heads that are roasted in the oven. ‘Why do we roast garlic?’, you may ask. It cuts through the sharp flavor of raw garlic and improves it, giving a sweeter, richer flavor that really can’t be beat. You’ll be thanking me for this little trick and be using it in all kinds of dishes in the future.

Once the garlic is roasted, you really are practically done. From there, you just mix the rest of the dressing ingredients together in a blender, then pour it over the chicken and vegetables that make up your salad. I used roasted red peppers, cucumbers and onions (the usual suspects in my salads). There’s also a generous portion of chopped parsley leaves in there, which give it a zesty, peppery flavor.

I have to say, the dressing is the star here. The roasted garlic gives it a savory and almost caramelized flavor that’s gets balanced out with the remaining ingredients; acidity with the vinegar and honey mustard, and sweetness from the honey and OJ. Even if your rotisserie chicken isn’t seasoned right, this will spruce it right up. It tastes SO fresh and bright. It’s satisfying, but still light enough to where you won’t feel too full afterwards. This may have been a bare minimum effort meal, but we gobbled it up–I’ve already been asked to make it again. It’s really good and I think you ought to give it a shot on a non-cooking night when takeout or cereal isn’t tickling your fancy. Linking this post up to Fiesta Friday #219, co-hosted this week by the lovely Jhuls @ The Not So Creative Cook.

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Roasted Garlic Vinaigrette Chicken Salad

Recipe Adapted from The Kitchn

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Ingredients

For Dressing

  • 1 head of garlic
  • 2 tablespoons vinegar (I used malt vinegar, but you can feel free to use red wine, white wine or balsamic, according to your preference)
  • 2 teaspoons honey mustard
  • Juice of 1 freshly squeezed orange
  • Salt and pepper
  • 2 tablespoons honey
  • 1/2 cup olive oil

For Salad

  • 1 rotisserie chicken, deboned (It should yield 2 1/2-3 cups of shredded chicken)
  • 1/2 cup baby cucumbers, chopped and sliced in half
  • 1/2 cup roasted red peppers, sliced
  • 1/2 cup yellow sweet onion, finely diced
  • Handful of chopped parsley leaves

Directions

Preheat oven to 350°F. Rub about 1 teaspoon of vegetable or canola oil on top of garlic head. Sprinkle the top with salt & pepper and place in the middle of a piece of aluminum foil. Wrap the foil around the garlic, like a package. Place on a half sheet pan and bake in the oven for about 50-55 minutes.

Remove and allow to cool until warm enough to handle. Take the roasted garlic head and break off individual cloves. Use your fingers to press/squeeze out the pulp into the container of a blender/food processor with the veggies. (It should come out very easily).

Pour the vinegar, honey mustard, orange juice, honey, olive oil and salt and pepper in the blender with the garlic. Process on high until smooth—taste and adjust for seasoning. If it’s still a little thick you can add a few tablespoons of water to thin it out.

Combine the chicken, cucumbers, red peppers, onion and parsley together in a large bowl. Slowly drizzle in about half of the dressing and stir thoroughly to combine. Taste it—if it’s to your satisfaction, you can leave off the rest of the dressing and save it for later, or you can add and stir it into the rest of the salad mixture.

Cover the chicken salad and refrigerate for at least a few hours, but preferably overnight to allow flavors to meld.

Soy Ginger Chicken Fajitas

I’ve said before on the blog that I’m not a huge fan of most 30 minute or less recipes and with a few exceptions, I’m standing behind that. No shade to Rachael, but I just prefer to take a little bit more time with preparing my food. The longer that the spices have to cook, the more they can infuse into the ingredients and make them taste better. There are certain dishes–like braises or stews that I actually prefer to eat the next day after I’ve cooked them, just to give the flavors time to develop. I could name a few desserts that work the same way.

For the most part, it’s just better to have at least one hour of cooking time available for your dishes–better for the food and also better for your tastebuds. Now, I did say ‘for the most part’. There are exceptions to every rule.

After all, sometimes after a very long day when you come home hungry and dog tired,  the last thing you probably want to do is get out a bunch of dishes and stand over a stove for a prolonged period of time just to whip up a meal. You just want to sit down and be able to eat. I get it.

A perfectly cooked and steak can (and depending on the size, should) certainly be made in thirty minutes or less. With a tasty enough sauce, most stir fries can be whipped up in 30 minutes. I can make myself a delicious egg in the basket in less than 10. I’m certainly not above browning some ground beef, using a taco seasoning packet and taco sauce to make quick tacos. And if I REALLY don’t feel like cooking, yes. I too will pick up a rotisserie chicken, shred that bad boy and mix it into a homemade salad for dinner.

And then there’s fajitas. Chicken fajitas is another one of the ‘quick meals’ we whip up around here when no one feels like doing much labor intensive cooking, but we also don’t want to order out either. I usually make huge batches of it to last a few days and we can use the meat for various types of meals: tacos, salads, sandwiches, whatever. Today’s recipe is the latest version I made for us. Normally I stick to a Latin cuisine flavor profile, but this time I switched it up a bit. Here the chicken is flavored with soy sauce, mirin, ginger and sesame oil so that they have more of an Asian flair to them.

A few things I particularly love about this: first, it doubles as both a 30 minute meal, BUT the spices have also been given plenty of time to permeate the chicken and give them plenty of flavor thanks to a marinade that they sit in overnight. The night before, mix together the marinade and place the chicken inside. The next day when you’re ready to put dinner together, all you gotta do is cook the chicken over high heat so that it cooks quickly, then give a quick saute to some onions and peppers. That’s it. Plenty of flavor to go around for what’s a pretty low effort meal. I know I don’t have to say it but I will anyway: this was really good stuff. Please do help yourself.

Linking this up to Fiesta Friday #209, co-hosted by Monika @ Everyday Healthy Recipes and Laurena @ Life Diet Health.

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Soy Ginger Chicken Fajitas

Recipe Adapted from Williams Sonoma

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Ingredients

  • 3 lbs boneless, skinless chicken breast
  • 1 cup soy sauce
  • 1 cup mirin
  • 1/4 cup sesame oil
  • 2 tablespoons minced garlic
  • 3 tablespoons minced fresh ginger
  • 1 tablespoon brown sugar
  • 2 red bell peppers, sliced thin
  • 2 green bell peppers, sliced thin
  • 1 large yellow sweet onion
  • A few tablespoons of canola or vegetable oil
  • Tortilla shells, for serving

Directions

Cut the chicken into small strips and place inside a gallon size Ziploc bag.

Combine the soy sauce, mirin, sesame oil, garlic, ginger and brown sugar in a bowl. Pour over the chicken in the Ziploc bag and seal. Place the bag in a bowl and refrigerate overnight.

Pour the oil into a large skillet and bring to a medium-high heat. Take the chicken out of the marinade and sear it in batches in the skillet until golden brown. Keep cooked chicken in a bowl you cover with foil until all of it is cooked.

Once the meat is finished, saute the peppers with the onions in the skillet until softened and slightly charred, about 5-10 minutes.

Spoon the chicken into tortilla shells with the veggies and serve drizzled with sweet chili sauce and/or sriracha.

Roasted Sweet Potato and Kale Salad

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Whelp. As the song goes, this is The End.

The end of 2016, that is.

Wait, what; did you guys think I meant…THE end?

I mean, I dunno. Maybe it is. Check back with me after January 20th.

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For today however, let’s just keep the main focus on the fact that we’ve reached the end of the year. There is but one more day left in 2016. Crazy.

I won’t say this year’s went by particularly quick; it hasn’t really felt like that for me personally. I will say that it brought LOTS of change. Lots of new. Lots of different. There’s room for pessimism but the thing about starting a new year is that there’s also room for some new optimism. If things can get worse, there’s no reason not to hope that they can and won’t just might get better too, right?

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Some of us may choose the simple practice of optimism going into the new year. Others like to engage in certain practices that across cultures are supposed to bring especial luck to individuals if done on New Years Eve. I’m sure you guys are familiar with plenty of them.

Healthy amount of libations consumed.

Kissing a significant other or a… whatever you want to call them, at the stroke of midnight.

Opening doors and windows wide at night to let the ‘bad luck’ out of a house.

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There are plenty of places worldwide where people will consume particular foods, whether through tradition or believing that the foods themselves will provide good luck because of what they symbolize. Noodles consumed in Asian countries symbolize and are supposed to bring life longevity. In Spain, eating 12 grapes for each month of the year is supposed to predict the kind of year you will have (sweet for good times, sour for bad). There’s a certain Greek bread called Vasilopitta that I swear I’m gonna get around to trying myself one of these days. In the American south, black eyed peas, corn bread and leafy greens eaten at years end/new years are supposed to bring good luck.

If I’m being completely honest, I really don’t know or care whether or not eating greens of any kind will bring good luck. I’m gonna eat ’em regardless. But if the taste of today’s recipe was any indication, I’d say I was feeling pretty lucky this afternoon.

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Prior to this, the only ways I’d had kale previously was eating it raw, then eating it in the crispy chips you bake in the oven. Both are fine, but they’ve never really ‘wowed’ me into thinking kale was all that special. This recipe changed my mind. The kale is quick roasted in the oven, just to the point where it’s soft without being completed deflated. Sweet potato is roasted until it’s soft, but not quite mushy; it’s still got body to it. Both are then gently tossed together with some dried cranberries in a sweet and tangy dressing for a salad that is just REALLY delicious. The best part is, it tastes even better the next day after the flavors have had enough time to meld properly. The firm texture of the sweet potato is preserved and the texture of the kale in my opinion is improved: whereas raw kale is tough and fibrous, the quick roasted kale that’s been tossed in the dressing has this robust chewiness that’s a really great bite.

Truth to be told, it’s gone now and I’m already missing this stuff.  Oh yeah: and did I mention it’s pretty darn HEALTHY? And I actually want it. That’s always nice.

Linking this post to Fiesta Friday #152, co-hosted this week by Jhuls @ The Not So Creative Cook and Ginger @ Ginger & Bread.

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Roasted Sweet Potato & Kale Salad

Recipe Adapted from Serious Eats

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Ingredients

  • 2 1/2 pounds sweet potatoes peeled, seeded, quartered, and cut into 1/2-inch pieces
  • 1/2 cup canola or vegetable oil, divided
  • Kosher salt and freshly ground black pepper
  • 1 large bunch (about 8 ounces) kale
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground nutmeg
  • Pinch ground cloves
  • Pinch cayenne pepper
  • 1 tablespoon light brown sugar
  • 1 small shallot, finely minced (about 2 tablespoons)
  • 2 tablespoons maple syrup
  • 1 tablespoon whole grain mustard
  • 1 tablespoon white vinegar
  • 1 cup (about 6 ounces) dried cranberries or cherries

Directions

Adjust oven rack to center position and preheat oven to 400°F. Toss sweet potato pieces with 2 tablespoons of the oil and season with salt and pepper. Arrange in a single layer on a foil-lined rimmed baking sheet. Bake until potatoes are tender throughout and well browned around the edges, 45 minutes to 1 hour.

Remove from oven and allow to cool completely before attempting to remove from foil. Carefully remove potatoes from foil using a thin metal spatula and transfer to a large bowl. Set aside.

Meanwhile, pick leaves off of kale stems into a large bowl and roughly tear with hands; discard stems. Drizzle with 1 tablespoon of the oil, season with salt and pepper, and massage until well-coated in oil. Transfer to a foil-lined rimmed baking sheet and bake until wilted and crisp in some spots, about 7–10 minutes. Remove from oven and transfer to bowl with sweet potatoes.

In a medium bowl, whisk together shallot, maple syrup, mustard, vinegar, cinnamon, paprika, nutmeg, cloves, cayenne pepper, and brown sugar . Whisking constantly, drizzle in remaining 1/4 cup of the oil.  Season to taste with salt and pepper.

Add cranberries to bowl with sweet potatoes and kale,. Toss with half of dressing, taste, and add more dressing as desired. The dressed salad can be stored in the refrigerator for up to 5 days. Let it come to room temperature or briefly microwave until warm before serving.

Summer Pasta Salad

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What do hot, hot, HOT summer days make you think of? For me, it’s a number of things.

Growing up and eating MASSIVE amounts of watermelon with my grandpa.

Being on summer vacation from school and getting to wake up whenever the heck I want. (I’m an ‘adult’ with a regular ‘job’ now, so this doesn’t happen anymore.)

The song “Summer Nights” from Grease.

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The sound of the ice cream truck music playing in my grandmother’s neighborhood.

Spike Lee’s movie, “Do the Right Thing”.

The handful of summer camps/programs that my Mom signed me up for…neither of which I ever liked.

Cedar Point trips.

Beautiful, cool(er) sunsets.

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Now how about food? I know that for me, I have “Summer Memories”, and then apart from that, I have “Summer Food Memories.”

Watermelon. Eating watermelon wedge after watermelon wedge until I start burping- that’s how I know when to stop.

Ice cream. One of the only things that I like about extreme summer heat is that it gives me an excuse to eat ice cream. It’s not like I ever NEED an excuse. I definitely eat ice cream in the dead of winter as well, but…still.

Popsicles. Not the watery kind in the plastic wrappers; REAL popsicles with chunks of fruit that are so thick and creamy, you can chew them.

Barbecue. Nothing replaces  the flavor that a charcoal grill can inject into a piece of meat. Nothing.

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Finally, there’s pasta salad.

Pasta salad has gotta be one of the most quintessential summer foods there is. I don’t know anyone who doesn’t like pasta salad.

I don’t know if I even WANT to know anyone who doesn’t like pasta salad.

I’ve tried lots of different kinds of pasta salads in the past that experimented with different flavors, including this VERY delicious Supreme Pizza Pasta Salad. However, this recipe sticks to the ‘basics’ of pasta salad, resulting in a dish that is pretty much guaranteed to please everybody.

I’ve included all of the ingredients that I personally prefer in my pasta salad, but should you try this out, feel free to add or swap out stuff that you or your family prefers, like cheese, olives, or meat.

I think it’ll make for a pretty cool summer memory 😉

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Summer Pasta Salad


Recipe Adapted from Southern Living

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Ingredients

  • 8 oz. Penne pasta, cooked and drained
  • 1 green , yellow or orange bell pepper, finely chopped
  • 1 roasted red bell pepper, chopped and undrained
  • 1 cup yellow canned corn, drained
  • 3 mini salad cucumbers, thinly sliced

Salad Dressing

  • 1/4 cup balsamic vinegar
  • 1/4 cup vegetable oil
  • 1/4 cup olive oil
  • 1 green onion, thinly sliced
  • 1 tsp. lemon juice
  • 1/2 tsp. dried basil
  • 1/2 tsp. marjoram
  • 1/2 tsp. dried tarragon
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tbsp. onion powder
  • 2 garlic cloves, finely minced

 

Directions

Combine all of the salad dressing ingredients together in a glass measuring cup with a whisk.. Taste and adjust for seasoning if need be.

In a large bowl, toss all of the salad ingredients together, then drizzle in your desired amount of the dressing.

Refrigerate pasta salad for at least an hour to allow flavors to meld, but preferably overnight. Serve chilled.

Chinese Chicken Salad

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I went to a popular restaurant in our city for breakfast with my mom and sisters one day a few years back. It was a pretty good day, I was in a pretty good mood, and ready to eat some food that was more than pretty good (actually it’s fantastic, so if you’re ever in the Lansing MI area then make sure you go to Sophia’s House of Pancakes).

When we were seated, I noticed that there was an elderly couple that had also been recently seated in the booth just behind ours. The woman was sitting with her back to me, while the man was sitting on the opposite side, facing me. As well sat down, he smiled at me. I thought it was a very nice, kind smile, and even though the strangers I’ve come across normally didn’t throw out smiles like that, I decided to go ahead and throw a great big smile back at him. I didn’t really think too much of it after that, focusing my attention on ordering m food and engaging in conversation with my family.

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I think it was a few minutes after the food we’d all ordered had come out- we were about mid way through, when suddenly our waitress comes over to our table. She bends down and starts murmuring to us quietly, “Excuse me: I know this is our of nowhere, but I’ve just been told to let you now that your meal’s been completely paid for.”

TimeoutwaitWHAT?!

That was about the collective response at our table. When we asked her if she was sure about that, she nodded and pointed across the restaurant, “Yes: it was that gentlemen over there. He said that he just wanted to cover your bill for you because of how nicely you,” She nodded at me, “Smiled at him when you came in.”

You guys, I’m not the type of person who gets embarrassed easily. I think I’ve blushed a grand total of three times in my entire life.

Well, that was one of them.

At hearing that, my face got all hot and pink, I started grinning like an idiot and I paused long enough to swallow my mouthful of pancakes to choke out a sheepish, “Oh my God, are you serious?!” I was in a state of mild shock.

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I looked up to find the elderly gentleman and his wife and saw that they were just then leaving the restaurant. He waved at all of us as we shouted out a collective, stunned “thank you!”. I still remember the way that he grinned at me and mouthed, “Keep smiling!” as they went out the doors.

It’s the year 2015. Everywhere I look, I see people posting about New Years resolutions to accomplish things that (if we’re being completely honest with ourselves) are almost entirely superficial. I’l be upfront with you all and even admit that I’ve made similar resolutions to myself in past years. It’s easy to focus on what’s ‘wrong’ with you as a person and resolve to change it. Heck, that’s not always a bad thing.

However, this year I’m hoping for more moment like that day in Sophia’s House of Pancakes where I come across people like that kind elderly man and his wife that aren’t too old, jaded or bitter to notice and value the important of seemingly little things like kind smiles and random acts of generosity to strangers. I’m also hoping that this year I can do more to take my focus off of myself and be like that elderly man was in noticing the beautiful things of life that are far too often taken for granted. I believe that days and moments like the one I just shared are a large part of why we’re here on this Earth in the first place. They make the world seem brighter and filled with hope. They’re what’s really important in life.

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I’m still keeping things light and healthy this week with a salad that’s become a new favorite of mine. Although the recipe is originally for chicken, we are just coming off of the holidays and if you still have some leftover turkey in your fridge (like I do) then you can definitely sub that in. The dressing is both tangy from the vinegar and ginger, and also earthy from the flavor of the peanut butter. The chipotle gives it a nice little kick of heat in the aftertaste. If you can’t find dry crunchy Chow Mein noodles where you are (they’re usually in the Foreign Cuisine aisle of the grocery store) then using peanuts would also give the same ‘crouton’ contrast of textures that you’re looking for in a salad.

I’m taking this salad to Fiesta Friday #49 this week, hosted by Angie@TheNoviceGardener and co-hosted this week by Mr Fitz @CookingwithMrFitz and Kaila @GF Life 24/7. Happy New Year everyone!

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Chinese Chicken Salad

Recipe Courtesy of Bobby Flay

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Ingredients

  • 1/4 cup rice wine vinegar
  • 2 tablespoons smooth peanut butter
  • 1 tablespoon chopped fresh ginger
  • 2 teaspoons chipotle pepper puree
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 2 teaspoons toasted sesame oil
  • 1/2 cup canola oil
  • Salt and freshly ground pepper
  • 1/2 head Napa cabbage, shredded
  • 1/2 head romaine lettuce, shredded
  • 2 carrots, shredded
  • 1/4 pound snow peas, julienned
  • 1/4 cup coarsely chopped fresh cilantro leaves
  • 1/4 cup thinly sliced green onion
  • 2 cups shredded rotisserie chicken
  • Handful of Chinese crunchy chow mein noodles

Directions

1. Whisk together the vinegar, peanut butter, ginger, chipotle pepper puree, soy sauce, honey, sesame oil, and canola oil in a medium bowl. Season with salt and pepper, to taste.

2. Combine cabbage, lettuce, carrots, snow peas, cilantro, and green onion in a large bowl. Add the dressing and toss to combine.

3. Transfer to a serving platter and top with the shredded chicken and chow mein noodles.

Chicken Shawarma Fattoush Salad

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There a few foods for me that- if they were actual living and breathing men- I would almost definitely be having a torrid love affair with. That’s how much I love them.

First, there’s pancakes. Pancakes are the bad boy- the guy I KNOW is so bad for me. So, so SO very bad. (Like all the sugar and carbs in the pancakes that are so terrible for my thighs and derriere.) But he’s also the one that can make my entire day just by making an appearance. He’s the one I can’t turn down or resist. He’s so bad, that he starts to actually feel good. For me, if pancakes were a man, he’d be like Johnny Depp, Dwayne “The Rock” Johnson, and Tom Hardy all rolled into one. Seriously,  how am I supposed to resist that?

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Then there’s the iced sugar cookie. This is the ‘older guy’;very handsome and sweet, classic, traditional and dependable. Like a fine wine, no matter how old he is, I never get tired of him- he gets better with age. He’s great in just about every way, but still probably not the one I should be with just because he’s so much older than me ( just like I probably shouldn’t indulge in sugar cookies all the time). But I’m still drawn to him because, hey he’s awesome. The iced sugar cookie for me in “guy-form” would be somewhere in between George Clooney, Idris Elba and Jimmy Smitts- thus, explaining my ongoing obsession with it.

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Then, there’s chicken shawarma and fattoush salad. Good news: this is the ‘good guy’. The ‘nice’ guy. The one I don’t have to feel guilty for being hooked on, because he’s actually great for me in a lot of different ways. Stable, wholesome, considerate and just full of good stuff. I can give it all I have with him and take all I can get because I know it won’t hurt later. Chicken shawarma and fattoush are kinda like that too-I’m hooked on them, but I don’t ever have to feel guilty for craving/eating them because hey, there’s never any harm in eating white meat and veggies, right? Yeah, chicken shawarma and fattoush salad is like Ryan Gosling or Chris Hemsworth. (Sigh).

Schwarma Fattoush Salad4

And now that I’ve beaten that metaphor to death, I may as well get on with the actual point of this post.

Chobani yogurt is just awesome,isn’t it? Not just because of the taste, but also because of the  versatility of the yogurt as an ingredient- you CAN do more with it than just open the lid and dip into it with a spoon. Right now Chobani is holding a #MadeWithChobani Project that shows all the different ways that yogurt can be used in every day cooking. It unites food bloggers in a collective effort to use Chobani yogurt to create a healthy, but still delicious recipe. I definitely wanted to be apart of this project; I thought about doing something sweet- let’s face it, it’s easier to make a sweet dish with yogurt, especially since Chobani has so many delicious sweet flavors. However, I eventually decided against it, opting instead for a more savory application. This is what I finally came up with, and I have to say, I’m really happy with how it turned out.

Schwarma Fattoush Salad5

The best chicken shawarma and fattoush salad I’ve ever had comes from an awesome Middle Eastern restaurant in Ann Arbor. It’s just so, so, SO good. Because I don’t live near Ann Arbor, I don’t get to eat there very often, but I have to say that this recipe gives me a pretty good -tide-me-over. What makes this distinctive from the restaurant is that instead of keeping the dishes separate from each other, I combined them together in one healthy, delicious salad.

This dish just wouldn’t be what it turned out to be without the Greek yogurt (and I’m not just saying that). It makes the chicken SO moist and tender.  So don’t skimp and buy some cheap, non-name brand yogurt. It’s not gonna come out the same. You need a good, creamy, high-quality yogurt for the shawarma marinade.

For all of you that are on Twitter, feel free to check out the hashtag #MadewithChobani for some other awesome recipes! Also, if YOU have some ideas for creative, healthy recipes using Chobani, then go ahead and visit Chobani.com to find out how you can join the #MadeWithChobani Project as well 😉

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Chicken Shawarma Fattoush Salad


Recipe Courtesy of Jess@CookingisMySport

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Ingredients

Chicken:

  • 5 lb. boneless, skinless chicken breast
  • 32 oz. Chobani Greek yogurt
  • 1/4 cup lemon juice
  • 1/4 cup shawarma spice mix (like Ziyad)

Fattoush Salad:

  • 1 romaine heart, chopped
  • 1/4 cup grape or cherry tomatoes, halved
  • 1 half baby cucumber, sliced into halves
  • 3/4 cup diced shawarma chicken
  • Small handful of pomegranate seeds
  • 1/2 pita, toasted & broken into chips

Fattoush Dressing

  • 1/4 cup Olive oil
  • 1/4 cup water
  • 1 tbsp. sumac
  • 1 tsp lemon juice
  • 3 tbsp. pomegranate molasses
  • Salt and pepper, to taste

 Directions

1. Combine the yogurt, lemon juice and shawarma mix in a large bowl. Place the chicken in a resealable Ziploc bag(s). Pour yogurt marinade over the chicken and refrigerate at least 1 hour, or preferably overnight.

2. Preheat oven to 350°. Remove chicken from marinade, scraping off the excess. Discard marinade. Spray a large glass baking dish with cooking spray and place in chicken breasts. Bake for 35-40 minutes, or until thickest part of breasts reach temp of 165°.

3. Allow chicken to rest for about 10 minutes out of the oven, reserving ALL of the juices it gives off while baking. Heat a large skillet or Dutch oven over high heat with a few tbsp. of vegetable oil. Slice the chicken breasts against the grain into small strips or chunks and immediately toss in the reserved pan juices. Saute chicken in hot skillet, about 3-4 minutes in a single layer until the edges just begin to turn brown and crispy. (You may need to work in batches, don’t overcrowd the pan).

4. For Salad Dressing: Combine water and sumac in a small jar or bowl and allow to sit for about 5 minutes. Add remaining dressing ingredients, taste and adjust for seasoning if need be.

5. For Salad: Combine all ingredients and toss with desired amount of dressing. Serve.