Chicken Salad with a Twist

IMG_9636Stopped in at Whole Foods the other day…who am I kidding, I am there 3x a week! Anywho, rarely am I tempted to even look at the pre-made food they have, however this time around I was intrigued! They had a cold chicken dish that looked too good to not scoop up!

Boy oh boy was I right – Whole Foods nailed this dish & now I am trying to recreate it! I can definitely tell you off the bat that I didn’t add as much EVOO as they did – so add what your lil’ tastebuds are telling you to!

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Either buy a roasted chicken, bake 3 chicken breasts or (what I did) crockpot a 4 pound chicken. If you decide to crockpot it find my directions in the “continue reading” section.

Once you have cooked chicken…

  1. Remove any bones from the chicken & set the meat aside to cool in a large bowl – once cooled shred the chicken
  2. Add 4T honey mustard, 2T dijion mustard, 2T oregano, 2T red wine vinegar, 1T EVOO & 1t of salt and pepper to the shredded chicken bowl – mix
  3. In a colander drain out one jar of the following: artichoke hearts, hearts of palm, green & black olives – sit in colander to continue to drain
  4. Once drained quarter the artichoke hearts, slice up the hearts of palm & all the olives
  5. Mix in the olives, hearts of palm, artichoke hearts & 2C arugula to chicken mixture

That’s it – ready to be served! I prefer it on a bed of arugula, but the hub loved it on toasted bread! Hope you enjoy my chicken salad with a twist! Such a perfect dish for warm summer days!

Nutritional Info per Serving (Serves 4): 340calories – 30grams of fat – 12.5carbs – 36grams of protein

Continue reading for ingredient list…

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Meatless Monday: Grilled Watermelon Salad

IMG_7587Okay, before I get into this recipe I want to say, go visit Montreal! UM beautiful! We were about an hour north of the city on a beautiful lake…boating, jacuzzi, board games, grilling & friends – what more could you want! It was around a 6hour drive from Boston – super simple, but by the time we got home I wanted to veg out on the couch. The hub went straight to bed cause he was feeling sick, so clearly the idea of the grocery store was not in the cards! With half a watermelon in the fridge, I decided to whip up a Meatless Monday dish on Sunday!

I got my inspiration to grill watermelon from the grilled shrimp salad I posted last week. Boy oh boy how I love grilling anything! Hope you enjoy this simple & light salad!

  1. Prepare & store tofu ‘feta’ (find recipe here) or buy regular feta cheese (I made the tofu ‘feta’ & cut the fridge time to 2hours)
  2. In a small bowl whisk together 1/2C apple cider vinegar & 2T honey*
  3. Slice 1 small red onion very thinly, place in vinegar bowl & toss – refrigerate for at least 20minutes (I stored mine for 3hours – OMG good!)
  4. Cut 2 pieces of watermelon (1inch think each), remove rind & chop into bite size chunks
  5. Grill watermelon on high for roughly 3minutes on each side or until grill marks appear

To assemble, place grilled watermelon on a large plate, top 1/2C  red onion (no juice), 1/4C crumbled tofu ‘feta’ & a sprinkle of chopped cilantro – then drizzle 2T of the juice from the red onion mix.

*We just got homemade honey from our friend – his pops makes it in Flora, Indiana! Literally, he has his own beehives & tends to them! This honey is so pure & smooth, can’t wait to get more from him!

Nutritional Info Per Salad: 200 calories – 2 grams of fat – 44 carbs – 9 grams of protein

Continue reading for ingredient list & original recipe…

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Strawberry Pistachio Salad with Shallot Vinaigrette


This salad is simply refreshing & all the fresh flavors pump it up to be a showstopper!  Whether this dish is made just for you or if you want to impress your guests at your next dinner party, this will surely do the trick!

Shallot Vinaigrette Dressing:

  1. Dice up 2 small shallots (or 1 large) & place in small bowl
  2. Stir in 6T balsamic vinegar & 3T EVOO
  3. Pour mixture into a food processor  & blend for a few seconds
  4. Store in an airtight container & refrigerate

Strawberry Pistachio Salad:

  1. Mix 5 handfuls of baby spinach, 2 handfuls of arugula & 1C fresh basil leaves in a large bowl
  2. Add 20 sliced up strawberries, 1/4C raw shelled pistachios & 1/4t pepper to bowl
  3. Pour half the vinaigrette over the salad, blend & toss (if you’re like me and enjoy heavier dressing, you can toss the salad with all the vinaigrette)

I served this salad as a main with a side of grilled tofu – light & fresh for a perfect summer night!

Nutritional Info Per Serving (Serves 2 entree size salads w all the dressing): 380 calories – 28 grams of fat – 30 carbs – 8 grams of protein 

Continue reading for ingredient list… Continue reading

Cherry, Wild Rice & Quinoa Salad


O.M.G. good – this can be whipped up for a side or main dish at any summer event (served cold) or even in the cold months served warm!

  1. Preheat oven to 325degrees – layer pan with parchment paper & add 1/2C chopped pecans in one layer – bake til golden (do not let get black) – set aside
  2. Cook 3/4 cup wild rice per instructions on packet
  3. When rice is nearly cooked (~30 minutes) add 1/2C quinoa and cook until the rice & quinoa are tender (about 15 minutes)

While cooking rice continue with the below:

  1. Whisk 1/4C oil, 1/4C vinegar, 3/4t salt & 1/4t pepper in large bowl
  2. Slice up 2C pitted cherries, 2 stalks diced celery & 1/2C toasted pecans – toss in large bowl

Once the rice/quinoa mix is fully cooked drain & rinse with cold water until cool to the touch & add into large bowl with other ingredients.

This dish is yum & can be served at room temp, hot or cold – so make sure to add this to your menu at anytime of year!

Nutritional Info Per Serving (Serves 4): 310 calories – 12 grams of fat – 45 carbs – 9 grams of protein

Continue reading for ingredient list & original recipe…

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Israeli Salad

_MG_2322I am in love with all sorts of Israeli food right now,  so get used to these posts for a while! Anywho, this dish is a staple in Israel, throughout the states & world. I can say though, the blend in Tel Aviv was fresher then ever & I gobbled this salad up daily at the beach!

Here’s the steps to make this delicious salad:

  1. Chop up 6 persian cucumbers & place in bowl
  2. Dice up 2 large tomatoes, before placing in bowl remove the juices/seeds
  3. Chop up 1C fresh flat leaf parsley & 1/2C fresh mint leaves – add to bowl
  4. Add 1T EVOO (up to 1/2C, depending on your liking), juice from 1 lemon & S/P to taste
  5. Toss & refridgerate for up to 15minutes before serving

If you want to go crazy add a dollop of fresh tahini or hummus on top before serving! Enjoy this fresh & easy mix any time of year, but especially for bikini season!

Nutritional Info Per Serving (Serves 4):  80 calories – 4 grams of fat – 10 carbs – 2 grams of protein

Continue reading for ingredient list…

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Cumin Scallops with a Cucumber Almond Salad


Okay, so this salad is so YUM! Such a crisp summer salad that I will be whipping up for dinner parties for sure! The scallops can either be pan fried, baked or grilled. The plan was to initially grill these babies, but the warm NYC day turned cold quickly so I decided to pan fry…still delicious, but grilled scallops are out of this world, so going to try that next time!

  1. Peel the cucumber, then slice lengthwise & quarter – place in bowl
  2. Then add 1/4C crushed raw almonds, 1 scallion thinly sliced (white & green parts), 1t lemon juice, 1T EVOO, 1/4C chopped flat leaf parsley & 1/8t salt – blend & set in fridge until serving
  3. Rinse scallops, pat dry & rub with cumin mixture (1/4C cumin, 1t salt & 1/4t pepper)
  4. Heat skillet with EVOO & sear scallops for 5 minutes on each side (or until cooked to your desire)

Skewer scallops & serve on cucumber mixture! Hope you like!

Nutritional Info Per Serving for Salad (Serves 2): 150 calories – 14 grams of fat – 6 carbs – 3.5 grams of protein

For ingredient list & original recipe continue reading…

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