Chinese Chicken Salad

Ingredients
4 tablespoons low-sodium soy sauce, divided
2 teaspoons toasted sesame oil, divided
1 pound skinless, boneless chicken breasts
1/2 head napa cabbage, thinly shredded (about 6 cups)
1/4 head red cabbage, shredded (about 2 cups)
1 large carrot, shredded (about 2 cups)
3 scallions, trimmed and thinly sliced, greens included (about 1/2 cup)
1 (8-ounce) can sliced water chestnuts
1 (11-ounce) can Mandarin oranges in water, drained
1/3 cup rice wine vinegar
1 teaspoon minced garlic
1 teaspoon minced ginger
2 tablespoons canola oil
2 tablespoons brown sugar
1 1/2 teaspoons chili-garlic sauce or chili sauce
1/4 cup sliced almonds, toasted


Directions
Preheat oven to 350 degrees F.


Combine 1 tablespoon soy sauce and 1/2 teaspoon sesame oil and brush onto chicken breasts. Arrange in a baking dish and bake until juices run clear, about 13 to15 minutes. Remove from oven, cool completely, and cut into 1/4-inch slices.


In a large bowl, combine Napa cabbage, red cabbage, carrot, scallions, water chestnuts, Mandarin orange and sliced chicken. In a separate bowl, whisk together 3 tablespoons soy sauce, vinegar, garlic, ginger, oil, 1 1/2 teaspoons sesame oil, brown sugar and chili sauce. Pour dressing over salad and toss to combine. Divide among bowls and top each serving with 2 teaspoons toasted almonds.


SOURCE

Salad

Grilled Spicy Filet Mignon Salad with Ginger-Lime Dressing

Ingredients:

3 tablespoons soy sauce

1 tablespoon fresh lime juice

1 tablespoon chili paste with garlic

1 tablespoon peanut oil

2 (12-ounce) filet mignons

Freshly ground pepper

Directions:

Whisk soy sauce, lime juice, chile paste, and peanut oil together in a small baking dish. Add the steaks, turn to coat, cover, and let marinate for 30 minutes in the refrigerator. Remove from the refrigerator 15 minutes before grilling.

Heat grill to high. Remove steaks from marinade and pat dry. Season both sides with pepper and grill for 3 minutes per side or until slightly charred and cooked to medium-rare doneness. Remove from the grill, let rest 5 minutes, and slice into 1/4-inch thick slices.

Salad:

1 head Bibb lettuce, torn into bite-size pieces

3 cups mizuna leaves, torn into bite-size pieces

1/4 cup chiffonade Thai basil or regular basil, optional

1/2 English cucumber, halved and cut crosswise into 1/4-inch thick slices

2 carrots, julienned

5 radishes, thinly sliced

8 each yellow and red cherry tomatoes, halved

Ginger Lime Dressing, recipe follows

Salt and ground black pepper

While steak is resting, combine all salad ingredients in a large bowl. Toss with half of the dressing and season with salt and pepper. Transfer to a platter, top with the steak, and drizzle the remaining dressing over the top.

Ginger-Lime Dressing:

1/4 cup fresh lime juice

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon finely diced shallot

1 tablespoon finely grated fresh ginger

2 teaspoons sugar

2 tablespoons peanut oil

Salt and freshly ground pepper

Whisk ingredients together in a small bowl. Season with salt and pepper, to taste. Let sit 10 minutes before using.

SOURCE

Layered Shrimp, Corn and Pea Salad Recipe

• Total Time: 25 minutes

INGREDIENTS

• 1⁄4 cup olive oil
• 1 Tbsp balsamic vinegar
• 1 Tbsp fresh lemon juice
• 3⁄4 tsp salt
• 1⁄4 tsp pepper
• 11⁄2 lb ripe tomatoes (we used red cut in wedges and yellow cherry tomatoes cut in half)
• 1 ripe avocado, peeled and cut in small chunks
• 2 cups frozen corn kernels
• 2 cups green peas, thawed
• 1 red bell pepper, seeded and diced
• 6 cups salad greens
• 1 lb peeled, cooked shrimp
• 1⁄2 cup chopped fresh cilantro, basil or parsley

PREPARATION

1. Whisk oil, vinegar, juice, salt and pepper in a large bowl. Add tomatoes and avocado; toss to mix and coat. Let stand about 20 minutes to deveIop flavors.
2. Mix corn, peas and bell pepper in a 4-qt serving bowl; spread in a layer. Top with 1⁄2 the salad greens, all the shrimp, then remaining greens. Spoon tomato mixture over the top; sprinkle with cilantro. Toss to mix or spoon through the layers.This is especially attractive when brought to the table in a clear glass bowl, preferably one with plain sides so all the layers are visible.

• Nutrition Facts
• Yield 4 servings
• Amount Per Serving
• Calories 508
• Total Fat 24g
• Saturated Fat 4g
• Cholesterol 221mg
• Sodium 815mg
• Total Carbohydrates 44g
• Dietary Fiber 9g
• Protein 34g

SOURCE: Layered Shrimp, Corn and Pea Salad Recipe

Deveining

Halibut and Chickpea Salad

 

 Preparation Time:  30 minutes

 Ingredients:

Halibut:

• 1 (6-ounce) halibut steak
• 2 teaspoons extra-virgin olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

 Salad:

• 1 head frisee, chopped
• 1 cup arugula, chopped
• 10 cherry tomatoes, halved
• 1 (15-ounce) can chickpeas (garbanzo beans)
• 1 fennel bulb, stalk removed, halved, and thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 lemon, juiced
• 2 teaspoons honey
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

 

Directions:

1.  For the halibut: Place a grill pan over medium-high heat. Brush the halibut with olive oil and season both sides with salt and pepper. Grill until cooked through, about 4 minutes per side. Let the fish rest for a few minutes then cut into 1-inch cubes.
2.  For the salad: In a large bowl, combine the frisee, arugula, tomatoes, chickpeas, and fennel. In a small bowl mix together the olive oil, lemon juice, honey, cumin, salt, and pepper. Drizzle the olive oil mixture over the salad and toss to combine. Top with fish and serve.

*4-6 servings

SOURCE:   Halibut and Chickpea Salad

Halibut With Vegetables

Chef Salad

 

Ingredients 

1  (4 oz.) boneless, skinless chicken breast half      

1/8  teaspoon  salt 

Freshly ground black pepper, to taste 

2  strips turkey bacon 

2  ounces  sliced low-fat Swiss cheese, cut into slivers 

2  ounces  reduced-fat yellow Cheddar cheese, sliced into slivers 

0.5  ounce  sliced turkey pepperoni, cut into slivers 

4  radishes, thinly sliced 

1  large tomato, trimmed and cut into 1/2-inch dice 

1  small cucumber, peeled and thinly sliced 

1  carrot, peeled and shredded 

1  (7 or 8 oz.) bag baby romaine 

1  tablespoon  olive oil 

1  tablespoon  balsamic vinegar

 

Preparation

1.  Sprinkle chicken with salt and pepper on both sides. 

2.  Cook over medium heat in a grill pan or gas grill, turning once, about 10 minutes total.

3.  Let chicken cool, and then cut into thin slices. 

4.  Cut slices into slivers. 

5.  Cook bacon in microwave until crisp; let cool completely on a paper towel.

6.  In a large salad bowl, combine Swiss cheese, Cheddar cheese, pepperoni, radish, tomato, cucumber and carrot. Add chicken, lettuce, oil and vinegar. Toss well, crumble bacon on top and toss again. Serve immediately.

*4 Servings

 

Nutritional Information

Calories: 209

Fat: 12g (sat 3g)

Protein: 18g

Carbohydrate: 8g

Fiber: 2g

Cholesterol: 46mg

Sodium: 333mg

SOURCE:  Chef Salad

Greek Pasta Salad with Feta and Chicken

Pasta, pasta, pasta!  I know a lot of you are probably wondering why this carb-heavy meal is here.  Moderation is the key.  If eaten in reasonable proportions, pasta can be really good for your body, aside from being good (a.k.a. DELICIOUS!) to eat.

Find out more about Pasta 

Preparation Time:  18 minutes 

Ingredients: 

12 ounces ditalini or other pasta
1/2 cup reduced-sodium chicken broth
1 tablespoon olive oil
1 tablespoon red wine vinegar
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and ground black pepper
2 cups cooked cubed chicken (about 1 pound)
1 green bell pepper, seeded and diced
1/4 cup chopped fresh mint leaves
1/2 cup crumbled feta cheese


Directions:

1.  Cook pasta according to package directions.
2.  In a small bowl, whisk together broth, oil, vinegar, Dijon mustard, thyme, salt and pepper to taste. Add diced chicken, green pepper, and mint.
3.  Drain pasta and add to bowl with dressing and chicken. Toss to combine.
4.  Cover with plastic and refrigerate until ready to serve. Top with feta cheese just before serving.

*4 servings


 SOURCE: Greek Pasta Salad with Feta and Chicken