Israeli Couscous with Apples, Cranberries and Herbs

This is a wonderful pasta that can be served warm or cold. Next time I think that I will add grilled chicken for more protein, but other than that it was flavorful and easy. I couldn't find Israeli couscous so I used orzo pasta.

Source: Giada De Laurentiis @ Food Network.com

Ingredients for the Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo)
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds, toasted, see Cook's Note
Vinaigrette:
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Directions:
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

Cook's Note: To toast the almonds, preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Cool completely before using.

Southwest Chicken Salad

This chicken salad is one of the best salads that I have ever tasted. I altered the recipe considerably to fit the tastes of my family, but the original would have been good as well.

Adapted from:http://anediblesymphony.blogspot.com/2009/07/chipotle-chicken-salad-for-quick.html

Serves 4-6

Ingredients:
1 rotisserie chicken or 2-3 boneless, skinless chicken breasts
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 - 1 c frozen corn, thawed
1/2 c chopped fresh cilantro
1/4 c light mayo
1/4 c light sour cream
Juice from 1 whole lime
1/2 tsp ground cumin
1 tsp chili powder
salt and pepper
3-4 potatoes, cooked until slightly soft and diced

Directions:

If using chicken breast halves, lightly coat in olive oil and salt and pepper. Roast them in a 350 degree oven for 20-25 minutes, or until no longer pink.
Shred the chicken after it cools and set aside.
In a large bowl, combine the veggies and potatoes, add in the chicken.
Combine the cilantro, mayo, sour cream, lime juice, cumin and chili powder in a food processor or blender.
Pour the mayo mixture over the chicken mixture and combine well.
Salt to taste.

Grilled Corn Salad

Sometimes I get tired of eating a normal salad. You know the typical lettuce, tomato, cucumber and dressing salad. I have learned that salad doesn't have to be boring because there are a variety of ways that you can make a salad that are not typical. I would say that this is a salad because it has vegetables and dressing in it, but it is definitely not boring. I will add this to my regular summer salad menu.

Source: An original recipe

For the salad:
4 ears fresh corn on the cob
1 jar roasted red peppers, rinsed and drained
2 avocado, pitted and diced
2 tbsp cilantro, finely chopped

Strip the corn of its husk and soak in the sink with water which will help to remove the cornsilk. Rinse and dry. Place on the grill and cook just until the corn starts to brown, then remove and cool. Meanwhile, chop the red peppers, avocado and cilantro. Remove the cooled corn from the cob and mix with the other veggies. Pour the dressing on top and mix well.

For the dressing:
1 lime, juiced
2 tbsp extra virgin olive oil
1 tbsp honey

Place all of the ingredients in a small bowl and whisk to combine.

Southwest Chicken Salad with Creamy Green Chili Dressing

It is about 110 + degrees here in Phoenix so I am trying to come up with recipes that are cool and refreshing. This recipe was everything that I was looking for. I really loved the chicken marinade, but the dressing was extremely strong and a bit bitter. I made it taste better by adding a little bit of honey to it. I think that the salad would be just as good if you eliminated the dressing and just used a little red wine vinegar instead.

Source: Adapted from weightwatchers.com
Serves 8 Points per serving = 4

Ingredients:
1/2 c lime juice
1 tbsp ground cumin
1/4 c cilantro, finely chopped
2 garlic cloves, grated or pressed
1.5 pounds uncooked boneless, skinless chicken breast
15 oz can black beans, drained and rinsed
2 medium red peppers, chopped
2 c cherry tomatoes, cut in half
6 medium scallions, sliced
2 heads romaine lettuce, sliced into 1/2 inch pieces
4 oz can diced green chilies
1 c plain fat free yogurt
1 tbsp cilantro, fresh
1 bunch watercress, tough stems removed
1 tbsp fresh lemon juice
1 small garlic clove, peeled and left whole
1 tbsp honey ( optional)

Instructions:
Combine lime juice, cumin, 1/4 c chopped cilantro and chopped garlic in a large resealable bag. Add chicken and shake to coat with the mixture. Allow to marinate for at least 15 minutes or overnight in the refrigerator.

Preheat broiler or grill to medium-high heat. Grill the chicken until cooked through, about 4-5 minutes per side; set aside.

In a large bowl combine beans, lettuce and other vegetables.

To make dressing: Combine remaining ingredients in a blender or food processor and blend until smooth.

Slice cooled chicken and mix into the salad.

Pecan Crusted Chicken with Apple Salad

I am always looking for new ways to cook chicken. What attracted me to this recipe was the pecans and the dressing for the salad, plus I LOVE fruit in my salad. The chicken was very good, but I had a difficult time getting the pecans to adhere to the chicken. I think that If I made it again I would finely process the pecans in the food processor and omit the breadcrumbs. The dressing for the salad was out of this world, so good that I think I could just eat it with a spoon!

Source:http://thecrepesofwrath.wordpress.com

7 chicken tenderloins or 2 medium chicken breasts, sliced
1 cup chopped pecans
1/2 cup bread crumbs
1 tsp cinnamon
1/2 nutmeg
1 egg
salt and pepper, to taste

Salad:
1 red apple, thinly sliced
1 green apple, thinly sliced
3-4 big handfuls lettuce
1 cucumber, sliced
1 carrot, shredded
raisins (optional – I didn’t use raisins but I think they’d go really well in this salad)

Dressing:
1/2 cup maple syrup
4 tablespoons smooth peanut butter
2 tablespoons apple cider vinegar
2 tablespoons vegetable or canola oil
2 teaspoons lemon juice

For the chicken:
1. Pre-heat the oven to 375 degrees F and line and/or grease a baking sheet.
2. Season your chicken tenders with salt and pepper.
3. If you don’t have bread crumbs, toast 3 pieces of bread and pulse in food processor.
4. Combine the chopped pecans and breadcrumbs together with cinnamon and nutmeg in a medium bowl. Crack the egg into a small bowl and whisk.
5. Dredge the chicken tenders in the egg, then dredge in pecan mixture. Place them on the baking sheet and bake for 15 minutes.

Salad & Dressing:
1. Combine the apples, lettuce, cucumber, carrot, and raisins (if you’re using them) in a large bowl.
2. Combine dressing ingredients in bowl and whisk until well combined.
3. Toss the salad with dressing and serve the chicken over the salad.
Serves 4.