The concept is simple—a quick, basic chicken salad that uses mashed avocado as a binder instead of the more traditional mayonnaise.
That was my idea as I set out to repeat the success we had with our Avocado Tuna Salad. It would be a “sequel” of sorts, hopefully a sequel more like Toy Story 2 (brilliant!) than the second Bridget Jones (yikes).
Nailed it! At least I think so. You will be the final judge.
The unexpected ingredient in this chicken salad is chopped apple. Apple brings sweetness, tartness, and crunch to the chicken salad, helping to round out the flavors.
Avocado replaces the fat of the mayonnaise, but not the seasoning. So we’re adding salt, pepper, and a good dose of lime juice. I’m also adding plenty of chopped fresh cilantro, you could easily use parsley instead.
1 cup finely chopped cooked chicken
1 ripe avocado, seeded and peeled (see How to Cut and Peel an Avocado)
1 apple, peeled, cored, and finely chopped
1/4 cup finely chopped celery
1/4 cup finely chopped red onion
2 Tbsp finely chopped cilantro or parsley
2 teaspoons lime juice or a tablespoon of lemon juice
1/2 teaspoon kosher salt
Pinch of freshly ground black pepper
Sandwich bread or salad greens
Place the chicken, avocado, apple, celery, and red onion in a medium bowl. Gently mash the avocado with a fork and stir it around so that everything gets well mixed.
Add the cilantro or parsley, lime juice or lemon juice, salt, and pepper. Add more lime juice or salt to taste. If the mixture seems a little dry, you can stir in a teaspoon or two of olive oil.
To store, place in a bowl and cover completely with plastic wrap so that no part of the chicken salad is exposed to air. Will keep a couple of days in the fridge.
Strawberry Cheesecake Salad – or what I like to call a “potluck salad.” Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever!
With the weather warming up, everyone has Spring on their minds!
Foggy nights give way to sunny days, the air tinged with crispness. People smile more. Neighbor noise more bearable, even our “Zombie” neighbor. Strangers are a little less mean (except when parking spaces are involved). The first of the spring things are popping up at markets: rosy rhubarb and strawberries, asparagus , spring onions, and pale green garlic. And what better way to celebrate the glorious sunny weather than to savour the earlier-than-expected arrival of this year’s first crop of delicious strawberries.
Yup, It’s Strawberry Time Again !!!!! The much awaited spring gardening delicacy has finally arrived.
OK, let’s get back to the today recipe. Can I suggest you yet another delicious way to welcome spring and eat Your favorite Berry, or what I like to call a “potluck salad.”
You know, the kind of fruit salad that’s loaded with whipped cream, pudding and marshmallows – salad you’ll want for a dessert.
Easy to make Strawberry Cheesecake Salad and definately easy to go makes the most perfect salad for any potluck or family gathering. Which is good, because it tends to get a bit runny when it sits overnight, so you don’t want any leftovers. Just be sure not to add the fruit and marshmallows until just before serving!
1 box (3.4 oz.) cheesecake or white chocolate pudding mix
12 oz whipped topping
3 (6 oz) containers strawberry yogurt
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
3 cups miniature marshmallows (optional)
Place the whipped topping, pudding mix and yogurt into a large bowl. Whisk together. Cover and refrigerate until just before serving (at least an hour).
When you are ready to serve, slice the strawberries and bananas.
You can find complete recipes of this Strawberry Cheesecake Salad in cakescottage.com
This Chicken Fajita Wedge Salad is a perfect way to enjoy fajitas in a light, healthy, and low-carb way!
I was always the most organized person. I took pride in the fact that I was that I was that way. And then I had four kids… And you know what? I’ve become a pack-rat! Seriously, I have these little spots in my house that I just put stuff and tell myself I’ll get to it when I have time. The problem is there is no dedicated amount of time when you have four kids. So that pile in my bedroom that I need to go through and put in the attic or donate builds up quite often. And that master bedroom closet that has clothes that I just look at but don’t want to wear needs some serious attention.
Now I’m pretty good about the kids’ clothes and bedrooms for the most part. I guess you kind of have to stay on top of that because they are always growing. So I am constantly aware of keeping up with those areas and donating what we do not need.
It’s just my stuff that has been put on the back burner. And y’all know how that goes. Once you let something go, it’s even harder to tackle it. So the once very organized person now needs a professional organizer to come in and help her… or maybe I just need a babysitter to come entertain my kids so I can get some stuff done. Now that’s an idea!
So while I tackle my closet today, I’m leaving you with this beautiful little Chicken Fajita Wedge Salad! It was so delicious, and I didn’t even miss the carbs! It has all the flavors of chicken faitas with a delicious salsa ranch dressing. It makes a perfect lunch or dinner. I plan on bringing this to work several times this year. A pretty salad like this one will make the work day even better!
2 boneless skinless chicken breasts
¾ tsp chili powder
¼ tsp cumin
½ tsp creole seasoning
½ head iceberg lettuce
1 chopped tomato
¼ cup finely diced red onion
¼ cup finely diced green bell pepper
½ cup diced cucumber
½ cup shredded cheddar cheese
3 tbsp salsa
¼ cup ranch dressing
1 diced avocado
1 tbsp cilantro
Season chicken breasts on both sides with chili powder, cumin, and creole seasoning.
Grill over medium heat for about 18 minutes or until chicken is cooked through. Remove from heat and let rest for a few minutes.
BLT Balsamic Chicken Avocado & Feta Salad is a delicious twist to a BLT in salad form, with a balsamic dressing that doubles as a marinade! You won’t even miss the bread in this mega loaded salad.
Aside from the avocado and feta and crispy bacon in this bowl of epic-ness, the balsamic dressing / marinade / gift from the salad gods is everything. If you love all the salads on my blog so far, this one is right up there with the best of them.
The dressing has so many flavours packed into it, that when you fry your chicken with it AND dress your salad with the rest of it, you won’t know what to do with yourself. No only does it contain the obvious balsamic and olive oil, get ready for your mind to be blown with a sprinkle of Italian herbs, a kick of garlic and a hint of honey. You will be table top dancing, along with your taste buds.
By the way, there is balsamic in there 👇 I swear, sunk right at the bottom. I wanted to capture those herbs sitting at the top. When you whisk it together, it’s a whirlpool of balsamic lava lamp.
With all of you guys writing in telling me how much you’re loving these dressing / marinade salads, and how much they’re making your lives easier, and some of you even demanding MORE SALADS…..this one will NOT disappoint you, or your anti-salad husbands or boyfriends or children or family or parents or friends or neighbours…..or whoever you’re sharing this with. That’s if you’re sharing, of course.
The chicken gets marinaded in some of the dressing to keep the easy merriment going. Then pan-fried to crispy, golden, tender, juicy deliciousness.
Balsamic Dressing / Marinade:
⅓ cup balsamic vinegar
¼ cup olive oil
2 tablespoons water (or more oil if you wish)
2 teaspoons Italian seasoning
2 teaspoons minced garlic
1 teaspoon honey
¼-1/2 teaspoon salt (adjust to your tastes)
4 skinless and boneless chicken thigh fillets (or breast fillets)
5 ounces |150g bacon, diced and trimmed of all fat
Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
You can find complete recipes of this BLT BALSAMIC CHICKEN AVOCADO & FETA SALAD in cafedelites.com
This simple tomato salad is an easy side dish for any dinner or makes a great lunch.
1 large tomato, sliced in thick slices
½ avocado, sliced
2 slices red onion, I prefer mine nearly shaved
6 cherry tomatoes, halved
sprig of fresh tarragon
1 T fruity olive oil, the best you can afford
½ tsp champagne vinegar
Put tomatoes, avocado and sliced onion on a small plate, sprinkle with tarragon leaves and dress with the olive oil and vinegar. Add kosher or sea salt and some pepper to taste. The olive oil is really the key and main flavor so add more to taste and make sure its good and fruity to complement the freshness of the other ingredients.
You can find complete recipes of this Avocado, Onion and Tomato Salad in foodiecrush.com
Apples and cheddar just go together. I’ve always loved the combination.
It’s Monday and time to think about staring the week off on a healthy note after some Superbowl party indulgences.
There are so many wonderful textures and flavors in every bite you can’t help but like it. It’s filling, satisfying, and healthy.
Hearty spinach, crisp juicy apples, salty cheese, chewy orange-flavored dried cranberries, and Fisher Natural Sliced Almonds for extra crunch. February is heart health month and Fisher has nine products certified by the American Heart Association as heart healthy.
I made a simple shake-it-together vinaigrette that’s tangy-yet-sweet from the apple cider vinegar, honey, and mustard. It coats each and every bite perfectly.
Dressings can make or break salads and this one is a keeper. If you have extra, it’ll keep airtight in the fridge for a week.
Salads may not be quite as fun to eat as Oreo Cream Cheese Brownies and warm Chocolate Chip Cookies, but they’re reality if you want to fit into your clothes.
Honestly though this is the food I crave day in, day out.
about 6 cups fresh spinach
1 large apple, cored and sliced very thin (try Envy, Gala, Fuji, or similar)
1 cup grated aged white cheddar
1/2 cup dried orange-flavored cranberries (I use Trader Joe’s; plain dried cranberries may be substituted)
1/2 cup Fisher Natural Sliced Almonds
Honey-Apple Cider Vinaigrette
1/4 cup olive oil
1/4 cup honey
1/4 cup apple cider vinegar
2 teaspoons mustard (I like either dijon or honey mustard)
3/4 teaspoon salt, or to taste
3/4 teaspoon black pepper, or to taste
Salad – To a large bowl or platter, add all ingredients in the order listed; set aside.
Honey–Apple Cider Vinaigrette – In a small glass jar or container with a lid, add all ingredients, put the lid on and shake vigorously until combined; taste vinaigrette and tweak as necessary to taste. Drizzle over salad, toss to combine, and serve immediately. If you don’t use all the vinaigrette, extra will keep airtight in the fridge for up to 1 week.
You can find complete recipes of this APPLE, WHITE CHEDDAR, AND SPINACH SALAD WITH HONEY-APPLE CIDER VINAIGRETTE in averiecooks.com
MERRY CHRISTMAS everyone!!! I hope you’ve had such a wonderful holiday!
While I didn’t make this salad on Christmas I’m really wishing I had another serving of it now! Yes this may sound a little strange, I had my doubts as I was brainstorming the idea of this salad in my mind, but I’m telling you it is one of my new favorites! It has such exciting flavors that all blend so amazingly well together! We all know that cranberry and orange were made to go together but when you add in creamy avocados, salty feta cheese, crunchy toasted almonds and a slightly sweet poppy seed dressing incredible things just happen. Then of course I added grilled chicken because I wanted to make a meal out of this, plus I just love the flavor of any kind of orange chicken so I knew this salad needed it.
You can use another type of lettuce with this salad, pretty much any mellow type lettuce will do, I just love spinach for its’ color and nutrition. Another thing I may try adding to this sometime would be bacon. I actually love the way bacon and orange pair together, plus nearly any salad (or any food for that matter) is better with bacon, right?
1/4 cup olive oil
1/4 cup canola oil
2 tsp orange zest
1/4 cup fresh orange juice
2 Tbsp fresh lemon juice
2 Tbsp honey
2 tsp dijon mustard
1/4 tsp salt
1 Tbsp poppy seeds
1 lb chicken, grilled
9 oz baby spinach
2 medium avocados, cored and diced
1 cup crumbled feta
3/4 cup sliced almonds, toasted
3/4 cup dried cranberries
Add olive oil, canola oil, orange zest, orange juice, lemon juice, honey, dijon mustard and salt to a blender. Pulse until well emulsified. Pour into a jar and stir in poppy seeds. Refrigerate until ready to use.
Add all salad ingredients to a large bowl. Pour dressing over top and toss to evenly coat. Serve immediately.
You can find complete recipes of this Cranberry Avocado Spinach Salad with Chicken and Orange Poppy Seed Dressing in cookingclassy.com
This year for Thanksgiving we were planning on having both my family and my husband’s family here at our house. But the day before my in-laws had to cancel due to the horrible weather. So I was talking with my husband about what he wanted me to make, you know those special things that you always had at Thanksgiving growing up. That your mom makes every year. I realized that we didn’t really have a traditional dish for our “new” family. This Strawberry Pretzel Salad, was the first thing that came to mind. This recipes was given to me by a college roommate, I don’t make it often, but I absolutely love it. It really probably shouldn’t be called a salad since it is not that healthy, more of a dessert really.
2 1/2 cups crushed pretzels
3 tablespoons sugar
3/4 cup butter or margarine
1 8-ounce package cream cheese, softened
1 cup sugar
1 12-ounce Cool Whip
1 6-ounce package Strawberry Jello
2 cups boiling water
1 -10 ounce bag frozen sliced strawberries
Whipped cream or Cool Whip for garnishing
Topping: Add 2 cups boiling water to Jello; mix well. Add strawberries to jello. Cool Jello mixture in fridge until thick.
Crust: Melt butter; add sugar. Crush pretzels with rolling pin and add to butter mixture. Press into bottom of greased 9×13 inch baking pan. Bake 10 minutes at 350 degrees; cool well.
Healthy Quinoa Salad with Roasted Butternut Squash, Pine Nuts, Caramelized Onions and Feta cheese, with French Vinaigrette salad dressing (I used Brianna’s French Vinaigrette salad dressing – it’s excellent! and it’s gluten free!). This delicious salad is perfect for the Fall, and it’s a great way to use butternut squash a little bit differently than usual. All ingredients match one another really well, and the salad dressing is so good! I’ve been eating this for lunch for days now, and this salad keeps you full and satisfied for a long time. It’s healthy, vegetarian, gluten free, full of anti-oxidants (squash) and protein (quinoa).
1 and 1/2 cups cooked quinoa
1 large onion, sliced
half of butternut squash, medium size
3 tablespoons olive oil
French Vinaigrette salad dressing (add generous amounts of dressing to individual portions)
1/4 cup Feta cheese
1/4 cup pine nuts, toasted
Roasted butternut squash:
Preheat the oven to 400 F. Line the baking sheet with aluminum foil and grease with 1 tablespoon of olive oil.
Peel the squash and slice it into 3/4 inch cubes. You will only need 1/2 of the medium size squash. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
Put butternut squash on the greased baking sheet and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly before adding to the salad.
You can find complete recipes of this Quinoa with Roasted Butternut Squash, Pine Nuts, Feta in juliasalbum.com