TSB: Strawberry Chicken Salad

This month's Challenge for "The Salad Bar" was to use berries! I made this salad 2 years ago, and just remade it again this past week. Its delish and a keeper. I love my picture from it, so I just used it again.

STRAWBERRY CHICKEN SALAD

2 boneless, skinless Chicken Breasts

1 tablespoon Olive Oil

Salt and Pepper, to taste 

6-8 cups chopped Romaine Lettuce

1 cup Strawberries, sliced

1/4 cup sliced Almonds

1 cup Poppyseed dressing

1/2 cup light Raspberry Vinaigrette

• Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.
• On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.
• Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!

Visit and check out the other salads for the month!

FBF: Romaine Salad with Avocado

FLASH BACK FRIDAY

ROMAINE SALAD WITH AVOCADO

click on image to see full post from 6/2/11

Lamb Lettuce Boats with Avo-Ziki Sauce [P]

This recipe is directly from Practical Paleo by Diane Sanfilippo
LAMB LETTUCE BOATS
with AVO-ZIKI SAUCE

1lb lamb stew meat
Sea salt and black pepper to taste
1/2 tsp dried or fresh oregano
1 Tblsp coconut oil, melted
4-6 large romaine lettuce leaves, cleaned [I used my romaine from my garden!]
1 cup cherry tomatoes, halved
1/2 cucumber, finely diced
1 lemon, cut in half

• In a small mixing bowl, season the lamb with the sea salt, black pepper, and oregano. 
• In a skillet over med-high heat, melt the coconut oil, and then place the lamb pieces in the pan. Cook the lamb approximately 2-3 minutes or until it is browned on one side, and flip to brown on the other side for another 2 minutes or so.
• Once the meat is cooked, chop it into 1/2 inch pieces.
• Place the romaine lettuce leaves onto serving plates and top with the chopped lamb, cherry tomatoes, and cucumber. 
• Squeeze lemon over each lettuce boat, then top with the Avo-Ziki Sauce.

AVO-ZIKI SAUCE

1 ripe avocado
1/4 cup grated cucumber
1 small garlic clove, grated
Juice of 1 lemon
2 Tblsp EVOO
Sea salt and black pepper to taste
1 tsp fresh dill, finely chopped

• Combine all ingredients in a small food processor or with a hand blender.

This recipe is directly from Practical Paleo by Diane Sanfilippo

Chicken Satay Salad

CHICKEN SATAY SALAD

2 skinless, boneless chicken breasts (about 1 pound)
7 tblsp Thai peanut sauce [recipe below]
3 tblsp vegetable oil
kosher salt and freshly ground pepper
2 tblsp fresh lime juice
1 head romaine lettuce, sliced
1 cucumber, cut into matchsticks
1 medium carrot, cut into matchsticks
1 red bell pepper, thinly sliced
1/4 cup roughly chopped fresh cilantro, plus more for topping
3 tblsp chopped roasted salted peanuts

• Preheat grill to medium high. 
• Slice the chicken breasts 1/2 inch thick and toss with 2 tablespoons of the peanut sauce, 1/2 tablespoon veg oil, 1/4 teaspoon salt, and pepper to taste in a bowl. Grill the chicken until just cooked through, about 2 minutes per side. Transfer to plate.
• Whisk the remaining 5 tablespoons peanut sauce and 2-1/2 tablespoons veg oil, the lime juice and 2 tablespoons water in a large bowl. Add the lettuce, cucumber, carrot, bell pepper and cilantro and toss.
• Season with salt and pepper and divide among bowls or plates. Top with chicken, peanuts and more cilantro.

PEANUT SAUCE [if you can't find the jar!]

1/4 cup smooth peanut butter
1 garlic clove, finely minced
3 tablespoons lemon juice, freshly squeezed
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1/3 cup water
1/2 teaspoon kosher or sea salt
freshly ground pepper to taste

• Combine all the ingredients in a blender and process until smooth.

recipe from "Food Network Magazine" September 2012 issue

Chicken Ceasar Salad Kabobs

This is a great twist on the traditional chicken caesar salad. 

CHICKEN CAESAR SALAD KABOBS

3 chicken breasts, cut up into bite-sized cubes

1 bottle ceasar dressing (or you can make homemade dressing)

Croutons

Romaine lettuce

Parmesan cheese

Place the chicken bites into ziploc bag and put enough dressing in the bag for all the chicken to be covered. Place bag in refrigerator and let it marinate or 30 minutes.

Remove chicken and discard used dressing. Put the chicken on wooden skewers (that have been soaked in water). Grill on medium heat for 10 to 12 minutes, turning occasionally.

Remove from grill and place on plate of lettuce, drizzled extra dressing over top and sprinkle with Parmesan cheese, serve with croutons.

Serves 4.

Romaine Salad with Avocado Dressing

First, THANK YOU! Cookin for my Captain has hit 200 Followers!! Ya'll are awesome!!

I'm looking to do a great giveaway after hitting this mark, so stay tuned!
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This was a great lunch for us--and it would serve 4 adults, easily, with these measurements. And it is very filling! Perfect for a weekend lunch in the Spring!

ROMAINE SALAD WITH AVOCADO DRESSING

1 medium ripe avocado
1/2 cup mayonnaise (the real stuff)
1/4 cup canola oil
3 tablespoons lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
2 bunches romaine, torn
2 medium tomatoes, cut into wedges
1 cup shredded cheddar cheese
1 can (2 1/4 ounce) sliced ripe olives, drained
corn chips

In a [large] food processor, blend the first 6 ingredients until smooth.

In a large bowl, combine the romaine, tomatoes, cheese and olives. Pour dressing over salad; toss to coat.

Sprinkle with corn chips.

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The dressing is really thick--so don't add all at once! And don't put chips in until ready to serve--they go soggy fast!

Strawberry Chicken Salad

I had "found" this recipe on The Country Cooks page, but it was a guest post and it was actually a recipe from  Life as a Lofthouse.

Anyway, no matter WHERE I actually got it, it was SO GOOD. Oh yes. I've made it a few times since the "original" making of. I also made a huge container for the dressing--it was that good! Can't wait to try the dressing on other things.

Its also the PERFECT lunch treat for a mother on Mother's Day! Healthy AND sweet! 

STRAWBERRY CHICKEN SALAD

2 boneless, skinless Chicken Breasts

1 tablespoon Olive Oil

Salt and Pepper, to taste 

6-8 cups chopped Romaine Lettuce

1 cup Strawberries, sliced

1/4 cup sliced Almonds

1 cup Poppyseed dressing

1/2 cup light Raspberry Vinaigrette

Start by brushing oil on chicken breasts and then season with salt and pepper. Grill chicken on your barbecue or indoor grill pan. Grill for 5 minutes on each side, or until chicken is thoroughly cooked. Set aside.

On two plates, add the romaine lettuce, sliced strawberries and almonds. Slice your grilled chicken and place on top.

Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salad and dig in!