Macho Salad

               I wasn't sure about this combination of ingredients when I first decided to try this recipe.  (Dates with tomatoes?  Cornbread croutons and almonds?)  But I went with it, and I'm glad I did.  This salad does take some work to prep, but then you can store the prepared ingredients separately and have some quick and delicious lunches or dinners in your future.  (I've found my croutons didn't stay as crisp as I would have liked when stored for leftovers.  They were still okay, but you could either omit the croutons with leftovers or try crisping them up in the oven again if they don't stay as crisp as you'd like.)  If the chicken is omitted, this could also be a great option if you need a good side salad to bring to a dinner get-together or potluck.  

You could simplify this salad by omitting the cornbread croutons, but they are a unique, nice addition if you have the time.                                                                      

Macho Salad

(Update: I definitely like grilled chicken better than rotisserie in this salad.  Last time I made this I used grilled chicken tenders seasoned with salt, pepper and garlic powder.  I also omitted the cornbread croutons and it was still very delicious.)

Serves  4-6

Ingredients:

For the salad:

1/2 of a small pan cornbread (I used half of an 8x8 pan)

Extra virgin olive oil, for croutons

2 heads romaine lettuce, washed and chopped

1/2 of a rotisserie chicken, chopped (grilled chicken should work well, too)

1-2 avocados, chopped

1/4 cup goat cheese, crumbled (I used a honey goat cheese from Aldi.)

1 cup cherry tomatoes, chopped

1/3 cup toasted almonds, crushed

4 ears corn on cob, boiled for ~5 min and cut off cob

1 cup chopped dates

For the dressing:

1/4 cup freshly squeezed lemon juice

1 1/2 tablespoons Dijon mustard

1 teaspoon Balsamic vinegar

2 teaspoons brown sugar

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

2 cloves minced garlic

1/4 teaspoon dried basil

1/2 teaspoon dried oregano

1/2 cup extra virgin olive oil

Directions:

1. Combine all dressing ingredients.  Whisk or shake in a jar.  Refrigerate until ready to use.

2. Preheat oven to 350 degrees. Cut desired amount of cornbread into squares for croutons.  (I used about half an 8x8 pan.)  Put in single layer on baking sheet.  Drizzle with extra virgin olive oil and kosher salt.  Stir gently.  Bake for about 10 minutes.  Stir gently.  Bake for another 5-10 minutes, until croutons are crispy and turning golden on the outside.

3. If serving to a crowd, combine all salad ingredients except croutons.  Either pour on desired amount of dressing and toss, or serve dressing on the side.  Add the croutons last.  If using for meal prep, prepare desired amount of salad, then store leftover ingredients in separate containers.

Source: adapted slightly from www.kristinadrus.com and www.tastykitchen.com 

Broccoli Cheese Soup (one pot)

I love a good broccoli cheese soup.  This has become my go-to recipe because it is delicious and is made in one pot.  As you're chopping up the broccoli florets for this soup, you'll have leftover stems.  You can cut some (or all) of the stems up and cook them with the onion to avoid waste.  A note on leftovers: while broccoli cheese soup can look a little grainy when reheated (I think this is because it contains milk), it still tastes good.

Broccoli Cheese Soup (one pot)

Serves 4-6

Ingredients:

5 tablespoons butter, divided

1 small onion, minced

3 cloves garlic, minced

1 cup broccoli stems, chopped (optional)

1/4 cup flour

2 cups milk

2 1/2 cups low-sodium chicken broth
3 cups broccoli florets, chopped into small pieces

1 cup chopped carrot (or shredded carrots)

1 teaspoon salt, or to taste

1/2 teaspoon pepper

8 ounces extra-sharp cheddar cheese, grated

Directions:

1. In a large pot, melt 1 tablespoon butter over medium heat.  Add onion, garlic, and broccoli stems.  Saute for 5 minutes.

2. Add remaining 4 tablespoons butter to pot.  When butter is melted, sprinkle in flour.  Cook over medium heat for 2-3 minutes, until thickened.  Slowly pour in milk, whisking constantly.  Gradually stir in broth, whisking constantly.  Simmer 10 minutes, or until thickened, whisking occasionally.

3. Add broccoli florets, carrot, salt and pepper.  Simmer about 10 minutes, or until the broccoli is bright green and fork-tender.

4. Move the pot off the heat.  Gradually stir in most of the grated cheese, adding one handful at a time and stirring until melted.  

5. Dish into bowls and top with remaining cheese.

Source: adapted from www.pinchofyum.com

 

Caramelized BBQ Chicken and Peach Salad

This salad is a big hit at our house.  The original recipe calls for grilling the peach slices, but I've found I like it best with just fresh sliced peaches.  Chicken with BBQ sauce is good to begin with, but I love the method of caramelizing the BBQ sauce with grilled chicken slices.  The reduced BBQ sauce gets thicker and sticks to the chicken.  This salad is a good combination of flavors!

Caramelized BBQ Chicken and Peach Salad

Serves 4

Ingredients:

4 chicken breasts, seasoned with salt and pepper (can also use chicken tenderloins)

1 head romaine lettuce

3-4 ripe peaches

about 4 ounces white cheddar cheese

BBQ sauce (about 1 1/2 cups)

For the dressing:

1/2 cup buttermilk

1/4 cup plain Greek yogurt

2 tablespoons chopped fresh basil, plus extra for garnish, if desired (or 1 teaspoon dried basil)

1/2 teaspoon minced garlic

1 1/2 teaspoons red wine vinegar

salt and pepper to taste

Directions:

1. Preheat grill to 375 degrees.

2. Whisk together all dressing ingredients.  Refrigerate until ready to use.

3. Wash, dry, and chop lettuce.  Slice peaches fairly thinly.  Chop cheese into cubes.

4. Grill chicken.  A few minutes before chicken is done, brush with BBQ sauce.  Cook until chicken reaches 165 degrees.  Allow chicken to cool for 5-10 minutes, then slice into strips.

5. Heat BBQ sauce over medium high heat in a saucepan until bubbly.  Add grilled chicken strips.  Toss strips in BBQ sauce for a few minutes, until coated and sauce sticks to the chicken.  

6. Assemble salads by placing lettuce, chicken, peaches, and cheese on each plate.  Drizzle on dressing.  Garnish with extra chopped basil, if desired.

Recipe adapted from: A Bountiful Kitchen