Kats’ Kitchen

Sriracha Lime Chicken Chopped Salad September 17, 2014

Filed under: Chicken,Main Dishes,Salad — stacielk @ 7:00 am
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Hi friends!  I wanted to get this salad recipe to you before grilling season is over, which won’t be for a while yet.  I really enjoyed this salad.  Loved the pineapple, avocado, tomato and chicken with the lime dressing.  It was filling and delicious!  Hope you also enjoy if you make it for yourselves!

Salad

Sriracha Lime CHicken Chopped Salad

Chicken:
2 chicken breasts
3 tbsp sriracha
1 lime, juiced
1/4 tsp Himalayan sea salt and freshly ground pepper
Salad:
4 cups lettuce, chopped
8 pineapple slices
1 cup grape tomatoes
1/3 cup red onion, finely chopped
1 avocado, cubed
Lime Vinaigrette:
1/3 cup light olive oil
1/4 cup apple cider vinegar
2 limes, juiced
2 tsp honey
sea salt
Heat the grill.  Season chicken with salt and pepper.
In a bowl, combine sirarcha and lime.  Add chicken and let marinade in the fridge for at least 20 min or longer.
Grill the pineapple slices, 2-4 min per side, set aside.  Grill chicken until cooked through.
While grilling, chop lettuce, avocado, tomato, and red onion and place on a serving dish.
Whisk together dressing, taste, and adjust seasoning as desired (more lime, additional salt, additional vinegar, etc.) place in fridge until ready to use
Once chicken is done cooking, assemble the salad, toss with dressing.
Recipe adopted from Lexi’s Clean Kitchen
 

Today’s Lunch August 15, 2014

Filed under: Appetizer,Salad — stacielk @ 1:07 pm
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Quinoa Cowboy Salad

The original recipe for this salad came from a co-worker of mine 6-7 yrs ago.  I have loved making this salad each summer and usually eat it with chips.  This last time I threw in some cooked quinoa and ate it as a salad.  Just as delicious and healthier!

16 oz bag frozen corn

2 cans black beans, drained & rinsed

1 medium red onion, chopped

2 ripe avacados, chopped

3 lrg beef tomatoes, chopped

1/4 cup chopped cilantro

1 lime, juiced

1 T apple cider vinegar

1 cup cooked Quinoa (simmer 2 cups water with 1 cup quinoa for 15 minutes.  Turn off heat and let set to cool.  Chill in fridge.)

Mix all above ingredients and serve as a salad or with  scoop Tostitos.

Grilled Peach w/ goat cheese & honey

Split a peach in half and take the pit out.  Spray grill or grill pan and grill peach about 10 minutes.  Let cool 5-10 minutes and sprinkle on some goat cheese and drizzle on honey.
Chopped Mango

no recipe necessary :)

Great for summertime!  Delicious.

OH By the way, those cookies just below this post….oh  my, they are way too good!  Even straight from the freezer.

 

Avacado Basil Pasta Salad July 23, 2013

Filed under: Salad — stacielk @ 9:58 am
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avocado Basil SaladPasta salads are a great side dish to anything grilled.  They are usually easy to throw together and easy to carry along to cookouts, beaches, playdates, wherever!  I always enjoy finding and trying new pasta salad recipes.  I have some tried and true pasta salads I like to make but I am the type of person who always needs to be trying new recipes, so here you go, a new pasta salad recipe that turned out great!  The original recipe cam from Better Homes and Garden.

Note:  This recipe can be eaten hot right after it is put together OR cold right out of the fridge.

Avocado Basil Pasta

8 oz pasta of your choice (I used whole wheat rotini, the original recipe calls for bow tie or wagon wheel pasta)

3 garlic cloves, minced

6 slices crisp cooked bacon, crumbled

1 large tomato, diced

2/3 cup chopped fresh basil

2 T lemon juice

1 T olive oil

1/4 tsp ground black pepper

1/8 tsp salt

1/3 cup finely shredded Parmesan Cheese (or pecorino romano)

2 medium avocados, coarsely chopped when ready to serve

Cook pasta according to pkg directions and drain.

Saute minced garlic in a small amount of olive oil for 5-10 minutes, stirring occasionally.

In a large bowl combine the bacon, basil, lemon juice, olive oil, black pepper, salt.  Add the cooked hot pasta and garlic, mix to combine.  Stir in cheese.

Serve in a dish and top each individual serving with chopped avocado OR Chill until ready to serve and top with the avocado.

Recipe adopted and picture from Better Homes and Garden

 

Better than Chipotle Bowl April 18, 2013

Filed under: Salad,Side Dish — stacielk @ 7:00 am
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I love throwing a salad together at the beginning of the week for myself so I have a ready-to-go lunch at least a few times during the week.  It makes lunchtime easier and usually helps me keep my lunches healthy.  This salad is full of veggies with some beans to make it a bit more filling and a touch of flavor for it to taste good.  I ate it with a baked tortilla, broken into chip-like pieces.  Why didn’t I just eat it with tortilla chips….I guess to make it healthier!  (I threw a whole wheat tortilla in my oven at 350 for 10-20 minutes until it was crisp).  It is a super simple salad to make, nothing to it besides some chopping and mixing, try it for yourself!

Better than Chiptole Bowl

1 onion, chopped

1 garlic clove, chopped

1 Tbsp lime zest

3 Tbsp lime juice (about one lime)

1/4 tsp. sea salt

4 Roma tomatoes, chopped

1 cup orange, red, yellow bell pepper, chopped

1 jalapeno, seeded and diced

1 cup black beans

1 cup frozen corn

1/2 cup cilantro, roughly chopped

2  tsp. olive oil

In a large bowl, combine all ingredients and stir well.  Allow flavors to marinate for about 2 hours then serve and enjoy!
 

And yet…another Chicken Salad and Sweet Potato Rolls January 24, 2013

Filed under: Chicken,Salad,Side Dish — stacielk @ 7:00 am
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I have not always loved Chicken Salad, I’d say up until I graduated college, I was not a big fan.  Not that I was served it very much, but I think once I got married and especially had kids is when I really started liking it.  It is one of those things that is served at luncheons, showers, playdates, etc.  Something easy to whip together ahead of time and serve without too much hassle.  Now, I love it!  I make a batch for a week of lunches for myself.  I have two other great Chicken Salad recipes here and I want to add this to my list.  These are my top 3 Chicken Salad Recipes…as of now.  This recipe is different from the others because of the poppy seeds and greek yogurt.

Also, head over to Salad in a Jar for a great Sweet Potato Roll recipe.  These turned out great.  They had a bit of sweetness to them.  I ate them with my chicken salad but I liked them better warmed up as a dinner roll.  (I skipped the glaze because I made them earlier in the day, I also made half the batch in cresant shape and the other half as a regular dinner roll).

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Poppy Seed Chicken Salad

2 cups cooked chicken, cubed

½ cup slivered almonds, toasted

¼ cup celery, finely chopped

1-2 tablespoons poppy seeds

⅓ cup dried cranberries

¼ cup Greek yogurt, unflavored (may substitute more mayo)

½ cup mayonnaise (I use reduced fat)

1 teaspoon lemon juice

Pinch of sugar

Salt

Stir above ingredients together and chill.  Serve on roll, cresant, bun, tortilla, toast, crackers, etc.

Recipe from Salad In A Jar

 

Chicken Salad and Chex Mix November 7, 2012

I’ve made a number of chicken salad recipes.  This K-N-D Chicken you see under the meatballs is super good and a go-to of mine, but I also love love love the sweetness of grapes in a chicken salad, so I really enjoy the recipe below because of that.  The original recipe calls for fresh parsley and whipping cream.  I would highly suggest using both of those ingredients in the recipe but they are optional.  Nine times out of ten I make my chicken salad on a whim and don’t have fresh parsley or whipping cream in my house, so I skip the cream and use dried parsley, still really tasty but those two ingredients bring the chicken salad to a new level!

Becky’s Chicken Salad

2 1/2 cups diced and chilled cooked chicken

1 cup chopped celery

1 cup sliced, seedless grapes (I use purple)

1/2 cup sliced almonds

2 T chopped fresh parsley (1 T dried parsley may be substituted)

1 tsp salt

1 cup mayonnaise

1/4 cup heavy whipping cream, optional, see above

In a medium bowl, whip cream to soft peaks, if using.

Combine all the remaining ingredients together.  Stir in the whipped cream.  Chill and serve.

Recipe from Allrecipes.com

This chex mix recipe was discovered by my good friend over at favoritefamilyfoods.  This recipe can be changed many different ways by adding pretty much any snacky ingredient you have in the house.  My absolute favorite addition in this mix is oyster crackers.  Something about them make them mmmmm…so good!  Below is my version of the recipe.

Chex Mix

5 cups corn chex cereal (rice, wheat, life cereal, etc.)
2 cups pretzels (if they are the sticks I break them in half)
2 cups oyster crackers
3/4 cup butter or margarine
3/4 cup brown sugar
In a large bowl combine all ingredients except butter/margarine and brown sugar.  In a sauce pan over low heat, melt butter.  Add brown sugar.  Cook and stir until dissolved.  Bring to a boil and boil for 2 minutes, stirring constantly.  Pour over cereal mixture and stir to coat.  Divide mixture in half and pour onto 2 cookie sheets. Bake at 325 degrees for 8 minutes; stir and rotate cookie sheets, then bake for 8 more minutes. Spread on a paper bag or wax paper to cool.

Recipe adopted from favoritefamilyfoods

 

Broccoli, Grape and Pasta Salad February 22, 2012

Filed under: Salad,Side Dish — stacielk @ 7:00 am
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Here is a new salad to take with to your next potluck.  It is similar to a Broccoli Cauliflower Salad that shows up every now and then at potlucks or family events I attend, but it has a few different ingredients that changes it up enough to be a different salad for people to try and hopefully love, as I did!

Broccoli, Grape  & Pasta Salad

1 cup chopped pecans

1/2 pkg farfalle (bow-tie pasta)

1 lb fresh broccoli

1 cup mayo

1/3 cup sugar

1/3 cup diced red onion

1/3 cup red wine vinegar

1 tsp salt

2 cups seedless red grapes, halved

8 cooked bacon slices, crumbled

Preheat oven to 350. Bake pecans in a single layer in a shallow pan for 5-7 minutes or until lightly toasted and fragrant, stirring halfway through.

Prepare pasta cooking until al dente.

Cut broccoli florets from stems and cut florets in small pieces.  Peel away tough outer layer of stems and finely chop the remaining stem.

Whisk together mayo and next 4 ingredients in a large bowl.  Add the broccoli, hot cooked pasta and grapes and stir to coat.  Cover and chill 3 hours.  Stir bacon and pecans into salad just before serving.

Recipe from myrecipes.com