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Crunchy Asian Chicken Salad

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There’s something to be said about roasting more than one chicken at a time or in our case buying two rotisserie chickens from the store when time is not on our side. Would you believe it is cheaper at times for us to buy two chickens already cooked then buy them raw and cook them? It’s true and that’s comparing apples to apples (size, supplier, etc.).

One of my favourite things to do is cook one and eat two or three meals from your main meal. Lots of great food can be made using leftover chicken like casseroles, soups, salads, quesadillas, tacos, taquitos, nachos, pot pies, pasta dishes, sandwiches, wraps and more. It’s a winning situation as long as you are prepared for meal 2 or 3.

 

Crunch Asian Chicken Salad
Crunch Asian Chicken Salad

 

This Crunchy Asian Chicken Salad is a family pleasing quick dinner that can be ready in under 30 minutes or less if you cook your chicken the night before. Or buy it like we often do.

Toss together all ingredients, add dressing and top the salad with crunchy itchiban noodles and toasted cashews just before serving.

What do you love making with leftover chicken or turkey (which can be subbed in for any dish that calls for chicken).

 

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Crunchy Asian Chicken Salad
Serves: 4
 
Ingredients
  • 2 cups iceberg lettuce, sliced thin
  • 1 cup red cabbage, sliced thin
  • 2 radishes, sliced thin
  • 4 scallions, sliced thin
  • 2 carrots, grated
  • ½ bell pepper, diced
  • sprigs of cilantro, rough chopped
  • Salt and Pepper
  • ¾ cups cashews lightly toasted
  • 2 package Vermicelli Noodles, cooked as per pkg instructions and drained
  • 2 grilled chicken breasts, sliced into thin strips
  • ½ cup rice wine vinegar
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp olive oil
  • ½ tsp sugar
  • 1 tsp sambal oelek
Instructions
  1. In a large bowl combine iceberg lettuce, red cabbage, radishes, scallions, carrots, bell pepper and cilantro. Season with salt and pepper.
  2. Make dressing: In measuring cup or bowl whisk together rice wine vinegar, soy sauce, sesame oil, olive oil, sugar and sambal oelek until smooth.
  3. Divide among four individual serving bowls, and in each bowl add salad, vermicelli noodles and top with chicken. Drizzle all with dressing, and sprinkle with cashews an itchiban noodles if using.
Notes
Optional: Itchiban noodles broken up and toasted

 

 

Aiden’s Gouda Fruit Salad

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My kids love to get into the kitchen and create things. More often then not they announce what they want to make without checking on ingredients first. This salad was the exception as we just so happened to have all the fruit available. Aiden’s Fruit Salad is made by my son Aiden and on this night accompanied quick sandwiches before a busy activity evening.

A fruit salad can include any fruit you want. We never add a dressing or drizzle of honey to our fruit salads as we let the sweetness of the fruit speak for itself.

Aiden's Gouda Fruit Salad
Aiden’s Gouda Fruit Salad

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Aiden's Gouda Fruit Salad
Author: 
Recipe type: salad, side, lunch
Serves: 6
 
Ingredients
  • 1 cup strawberries, rough chop
  • 2 cups grapes
  • 1 cup blueberries
  • 1 cup green apple, rough chop
  • 1 cup fresh pineapple, rough chop
  • 2 cups watermelon, rough chop
  • 1 tbsp fresh mint
  • ½ cup cubed Gouda, Monterery Jack or grilled Halloom cheese
Instructions
  1. Add all fruit to a bowl. Light stir to combine.
  2. Tear off pieces of mint. Pour cubed cheese on top and serve.

 

 

Watergate Salad Trifle

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Who remembers this popular green salad from the late 70’s and 80’s called Watergate Salad? It’s a salad known by names such as pistachio delight, shut the gate salad, green goop, green fluff and green stuff and these days can be found on the table during Thanksgiving or Easter celebrations.

According to research efforts, the origin of the name “Watergate salad” is obscure: Kraft Corporate Affairs (who makes the pistachio pudding) says “There are several urban myths regarding the name change, but we can’t substantiate any of them. We developed the recipe for Pistachio Pineapple Delight.” It was in 1975, the same year that pistachio pudding mix came out. According to Kraft Kitchens, when the recipe for Pistachio Pineapple Delight was sent out, an unnamed Chicago food editor renamed it Watergate Salad to promote interest in the recipe when she printed it in her column. Neither the article nor editor has been tracked down, however.

Further to this in in 1922 Helen Keller published a similar recipe, calling for canned diced pineapple, nuts, marshmallows, whipped cream and other ingredients. “I ate it first in California, so I call it Golden Gate Salad”. Similar “fruit salad” and “pineapple salad” recipes had been published in the 1910s, and “Golden Gate Salad” was served in some US hotels. The question still begs to be answered, who came up with this recipe or was it an accumulation of recipes as we see so often these days.

Watergate salad wasn’t something we ate regularly in our house, in fact more of an experience we had when we were at gatherings with friends or family. I never did understand (even though I grew up in the era of jelly salads), how a bowl of pudding with fruit, nuts and marshmallows could be a side to a dinner. Inspiration hit and I decided to make this retro recipe into a trifle with real whipping cream.

Cococo Chocolatiers Baking Chocolate
Cococo Chocolatiers Baking Chocolate

Recently we dropped into Cococo Chocolatiers to try their hot chocolate for YYC Hot Chocolate Fest and I noticed they carry baking chocolate. They asked if I would like to sample some and I graciously said yes. Chocolate shavings was one of the items I received  and was excited to use. While making the individual trifles, I added toasted pecan bits to the layers of the trifle along with the Cococo Chocolate Shavings.

If you are having a friends over make this in a trifle bowl and double it for a crowd. This was the perfect amount for four or you could easily stretch it into 6-8 individual servings.

 

Wategate Salad Trifle
Watergate Salad Trifle

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Watergate Salad Trifle
Author: 
Recipe type: dessert
 
Ingredients
  • 1 pkg. 4 serving size Jello Pistachio Flavour Instant Pudding
  • 1 cup mini marshmallows
  • 1 398ml can crushed pineapple in juice, undrained
  • 5-6 cups whipping cream, whipped
  • 1 Angel Food Cake, baked and cooled
  • ½ cup pecan pieces, toasted
  • Cococo Chocolatiers chocolate shavings
  • plastic wrap
Instructions
  1. Combine pistachio pudding, pineapple, marshmallows. Mix in 3 cups whipped cream. Cover with plastic wrap and refrigerate.
  2. Cut your Angel Food Cake into 1 inch cubes.
  3. Place a layer of cake cubes on the bottom of your bowl or glassware.
  4. Add a layer of the pistachio pudding mixture.
  5. Spread on a dollop of whipping cream.
  6. Sprinkle with nuts and chocolate shavings.
  7. Add another layer of cake cubs and continue to layer 2 - 3 times depending on your glassware.
  8. Top with whipping cream, pecans and chocolate shavings.

 

 

Wategate Salad Trifle
Watergate Salad Trifle

 

Chicken Milanese with Spinach & Arugula

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A quick and easy meal your family will love cause it’s simple. The kids think these are just “big” chicken fingers and one eats it with plum sauce. The other BBQ sauce (not complaining). The dressing on the salad is so simple and light. The whole meal cooks up quickly and is perfect for a busy activity night or night where you just don’t feel like cooking much.

Chicken Milanese has variations. Some fry the chicken and the salad is more basic than what I’ve made. I like to bake the chicken in the oven. It still crisps up and tastes great. Add a few extras to the salad and it’s just as delicious.

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Chicken Milanese with Spinach
Author: 
Recipe type: Dinner, lunch
Serves: 6
 
Ingredients
  • 6 boneless, skinless chicken breast halves (total of 6)
  • 1½ cups toasted bread crumbs
  • ½ cup all purpose flour
  • 2 large eggs, beaten
  • ½ lemon juice
  • 2 tbsp olive oil
  • ½ cup grated Parmesan cheese
  • Salt and pepper
  • 4 cups arugula and spinach
  • Half a small spanish onion sliced thin
  • ¼ cup cherry tomatoes halved
  • lemon wedges for plate
Instructions
  1. Preheat oven to 425.
  2. Place chicken breasts between 2 sheets of wax paper and pound with a mallet or rolling pin to about ½ inch thick. Set aside.
  3. You will need 3 pie plates or similar size vessels. In first add flour and a sprinkle of salt and pepper. Mix. Second add your beaten eggs. Third is your bread crumbs and parmesan cheese.
  4. Dredge chicken in flour coating all over. Dip in eggs and finally in bread crumbs. Place on rack on baking sheet.
  5. Bake (no need to flip) for about 10-15 minutes until browned and cooked through.
  6. While chicken is cooking whisk together olive oil and lemon juice. Add in a pinch of salt and pepper. Add arugula & spinach, red onion and cherry tomatoes. Toss until mixed.
  7. Serve salad over chicken with a lemon wedge.

 

Antipasto Salad from Just A Pinch of Ginger

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You will probably hear me talk a lot about how much I love the world of Food Blogging. While I’ve been blogging since 2006, I’ve only really honed in on the Food Blogging World the past 3 or so years. And with it I’ve met and made some wonderful friends from all over the world, who share my passion for Food.

Deidre over at Just A Pinch of Ginger, is one of them. Deidre and I started chatting last year, and connected immediately. She’s originally from Northern British Columbia and so am I, although we never lived there at the same time. Even though we have yet to meet in person, I can honestly say it feels like I’ve known Deidre forever. You know that feeling when you meet someone and it’s just comfortable. You feel like you can talk about anything? Ya that. Deidre and I will be seeing each other at a couple of Food Blogger Conferences later this year and I can’t wait to enjoy some good food, beverages and laughs with her.

I love her inspiration for this salad that includes “Heaven at the top of Spanish Steps”, so make sure you get to know this month’s Guest Blogger, Deidre over at Just A Pinch of Ginger.

I was delighted to be invited to share a recipe with Bakersbeans because the most rewarding aspect of blogging is becoming part of such an inclusive community, and I am thrilled to have made a friend in Wanda through our shared passion. I began this journey as ‘Just A Pinch Of Ginger’ just over a year ago. A wonderful friend convinced me to blog instead of writing a family cookbook, and it simply evolved from there. It has been quite the wild ride. I must admit I’ve been shocked by the response, who knew people would actually want to hear about my recipes and crazy family?! My previous careers have included teacher, interior designer, florist and dance studio owner…eclectic, I realize. That’s me! Although I have no formal training as a cook, I have always been fascinated with ‘playing’ with my food and over the last couple of decades I’ve been experimenting on my six children. Yup, I said six. Nineteen all the way down to almost nine year old twins. It’s never boring, let’s put it that way. We traveled a lot as a family and I’m thankful for the opportunities to have my taste buds pushed to their very limits. Many of my own food adventures have started with trying to replicate some delectable dish gobbled down in a foreign country.

The recipe I’m sharing here was inspired by a day in Italy, Rome to be exact. We had been visiting the sights all morning…hitting some big ones; Trevi Fountain, Spanish Steps, Boboli Gardens and we were all exhausted! Not only from the walking and map reading and heat, but also the non-stop ‘posing’. Yes, that’s correct…posing. When you visit a country that adores families as much as Italia, with many, very blonde little kids in tow, you become somewhat of a celebrity. Every time we tried to take a quick shot as a family, we’d have several people…uhm…add their kids to our pictures and begin snapping away. The photo sessions inevitably ended with warm compliments, enquiring about each name and enthusiastic cheek pinching. Much to the chagrin of my offspring. Ahhh well…’bella, bella famiglia’…what can I say?

Our frazzled tribe were caught in a sudden downpour and ducked into a restaurant that we would not have sought out otherwise. Too pricey. Too frou-frou. We quickly ordered the cheapest thing on the menu, an antipasto platter. I was just thinking easy, finger food. What they served up was instead, a little sample of heaven! This was well before the current ‘I Must take a photo of every meal’ craze, so I have no photo evidence. You’ll just have to trust me…Heaven at the top of the Spanish Steps. I’ve combined my favourite elements of that platter into this salad, with a few adjustments to keep the minions happy. Hope you enjoy…buon appetito!

Just A Pinch Of Ginger can be found here & there & everywhere! Follow her here:

Facebook https://www.facebook.com/Justapinchofginger13
Pinterest http://www.pinterest.com/redisbest13/
My Blog http://justapinchofginger.com

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Antipasto Salad from Just A Pinch of Ginger
Author: 
Recipe type: dinner, lunch, salad, potluck
Serves: 6
 
Ingredients
  • 4 chicken breasts
  • 3 tbs extra virgin olive oil
  • 2 tbs garlic, dried
  • 1 tbs sea salt
  • 1 tbs oregano, dried
  • 1 tbs basil, dried
  • 1 tsp marjoram, dried
  • 1 tsp, thyme, dried
  • 1 tsp black pepper
  • ½ cup parmesan cheese, dried & grated
  • 3 heads of romaine lettuce, washed and torn into bite-size pieces
  • 2 cups cherry tomatoes, sliced in half
  • 1 cup kalamata olives, pitted
  • 1 cup caper berries
  • 1 cup fresh basil leaves, torn
  • ¾ cup parmesan cheese, shaved thinly
  • ½ cup pistachios, shelled
Instructions
  1. Pre-heat oven to 400.
  2. Combine garlic, salt, oregano, basil, marjoram, thyme, pepper and parmesan in a small bowl, mix well
  3. Use olive oil to grease a small pan, rub chicken breasts with spice mixture and arrange in pan.
  4. Bake for approximately 20 minutes, until inside of chicken is white. Set aside to cool.
  5. Meanwhile, in a large bowl, add the lettuce, tomatoes, olives and caper berries, slowly add in about a cup of the dressing, toss until covered.
  6. Sliced the chilled chicken breasts into thin strips.
  7. On a large platter gently toss the salad with the chicken strips.
  8. Use the basil leaves, shaved parmesan and pistachios to garnish...sprinkle on more dressing if you so desire.
Notes
To make salad dressing combine: 1 cup extra virgin olive oil, ¾ cup red wine vinegar, 2 tbsp balsamic reduction, 2 tbsp honey, 2 tbsp fresh lemon juice, 2 tbsp minced garlic, 1 tbsp sea salt, 1 tbsp dried oregano, 1 tbsp dried basil, 1 tbsp caper berry brine, 1 tsp dried marjoram, 1 tsp, dried thyme, 1 tsp black pepper. Whisk or shake well and store in refrigerator until needed. Can also be used as marinade.

 

Grilled Asparagus Bean Salad

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Love Summer for many reasons but quick and simple food appeal to me the most especially on hot days. Brightly coloured, fresh and tasty fruit and vegetables are inspiration everywhere you turn. I loves me a good bean salad and this one is simple enough to make while camping or at a cabin. In fact out at a cabin in Manitoba last week, is where I created this delicious salad.

We had been planning for two years to return to Clear Lake, Manitoba in 2013, after spending time there in 2011.  As it turns out a rather large family gathering was also brewing for around the same time. Our return last week collided with the family gathering and it ended up being quite a large family affair with family folks coming and going throughout the week. Love being part of such a great, happy, social group of people – also known as my inlaws/outlaws. My brother and family also joined in on the fun and with all the people in attendance we completely covered Alberta, Saskatchewan and Manitoba.

As it turns out husband and I celebrated our Anniversary while in Manitoba and decided to host a BYOBCM Potluck (Bring your own Booze, Chair and Meat) for all the family assembled in Clear Lake. We supplied the sides which consisted of: baked potatoes, quinoa salad, ceasar salad, green salad with fruit and a new grilled asparagus bean salad). It was a lovely evening spent with special family and we couldn’t have asked for a better Anniversary celebration. The wine flowed and the food was splendid. Since I received some good feedback on this salad I wanted to get it posted to share.

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Grilled Asparagus Bean Salad
Recipe type: Salad
Serves: 10
 
Ingredients
  • 1 bunch asparagus, rinsed & ends removed, grilled
  • 1 19oz can chickpeas, drained & rinsed
  • 1 19oz can black beans, drained & rinsed
  • 1 pepper (yellow, red, orange), diced
  • 3 cobs corn, husks & silk removed, grilled
  • 2 green onions, diced
  • ¼ cup olive oil + 2 tsp
  • 1-2 tsp lime zest
  • 1 lime, juiced
  • 2 tsp cumin
  • salt and pepper
Instructions
  1. Take your cooled corn on the cobs and carefully slice off the kernels. Rough chop your grilled asparagus. Place both in a bowl. Add in your chickpeas, black beans, diced pepper and green onions.
  2. In a measuring cup whisk together ¼ cup oil, lime zest, lime juice, cumin, salt and pepper. Taste and adjust if necessary.
  3. Pour dressing over ingredients in bowl and lightly toss to combine. This salad can be made a couple hours in advance to let flavours marry or served immediately. You can also add chopped cilantro to the salad.
Notes
To grill asparagus: Toss the asparagus with 1 tsp oil to coat. Place directly on the grill over medium heat, cover, and cook until the asparagus changes colour slightly and grill marks appear, about 5 minutes. Turn the asparagus, cover, and cook until tender, 3-5 more minutes. Lightly season with salt & pepper and set aside.

To grill corn on the cob: Toss the cleaned corn on the cob with 1-2 tsp oil, massaging the corn all over. Arrange cobs on grill over medium heat. Cover and grill, rotating occasionally, using tongs until corn is slightly charred on all sides and tender, approx. 15-20 minutes. Set aside to cool.