Made with farm-fresh spring greens and sweet, sun-ripened tomatoes, this salad has the kind of bright, seasonal flavor that feels right at home on a spring table. It is fresh and vibrant, but still substantial enough to feel like a real dinner thanks to the warm scallops and tender beets. 

This salad feels a special but still simple enough to make without turning the whole evening into a project.  It has contrasting and complementing flavors from the sweet jammy tomatoes to the earthy beats, tender greens, and succulent scallops.  It has restaurant quality feel but is fresh, relaxed, and completely doable at home.

Why You’ll Love This Blistered Tomato Salad with Pan-Seared Scallops

This blistered tomato salad with pan-seared scallops is the kind of dinner that manages to be light, elegant, and deeply satisfying all at once. The sweet burst of blistered cherry tomatoes offsets the earthy depth of beets. The freshness of the mixed greens elevate the rich golden sear on the scallops make every bite feel balanced and full of flavor. If you are searching for an elegant scallop salad recipe, a warm seafood salad for dinner, or a fresh tomato and beet salad with a little extra polish, this is exactly the kind of dish that delivers.

What Are Scallops?

Scallops are a type of shellfish. The part we eat is the adductor muscle.  That’s the round, tender muscle that opens and closes the shell. They are prized for their delicate sweetness. They have a soft texture and ability to take on a gorgeous golden crust when cooked correctly. In recipes like this one, scallops bring richness and elegance without overwhelming the fresh produce on the plate.

This salad calls for sea scallops but I know some are confused by the two types. Sea scallops are larger, meatier, and ideal for pan-searing.  They develop a crisp, caramelized exterior while staying tender in the center. Bay scallops are smaller and sweeter. They cook very quickly and are better suited to pasta, chowders, or quick sautés. Bay scallops can be a little chewy if not cooked properly.  So, if you want that classic golden sear and a beautiful centerpiece for the plate, go with dry-packed sea scallops.

When Are Scallops in Season?

Sea scallops are generally available year-round. But many cooks find they are especially good in the cooler months.  That’s when their flavor is sweet and their texture is especially firm. Bay scallops have a shorter season, often peaking from late fall into early spring. No matter the time of year, freshness matters more than anything else.  Make sure to buy scallops from a trusted fishmonger. Look for scallops that smell clean and briny rather than strongly fishy. 

Frozen sea scallops can work really well in this recipe.  Especially if good fresh ones are hard to find. Make sure to thaw them completely in the refrigerator first.  Then pat them very dry before cooking so they sear properly instead of releasing too much moisture in the pan.

Blistering Tomatoes

Blistering cherry or grape tomatoes is one of the easiest ways to deepen their flavor. A hot pan causes the skins to wrinkle and char in spots.  This makes the juices inside become concentrated and almost jammy. That contrast between bright acidity with a lightly smoky sweetness works beautifully with the pan seared scallops. The key is to use high heat. Do not crowding the pan. Let the tomatoes sit long enough to color before stirring.

Beets Greens and Other Salad Greens

Using beet greens in this recipe is such a good way to cut down on food waste. It’s a great way to make the most of the whole beet. The greens bring a tender, slightly earthy flavor that makes this salad feel especially fresh and full of spring character.  The beet roots can be saved for something like a roasted beet and crispy goat cheese salad later on.

You can pair the beet greens with other tender greens such as arugula, baby spinach, or a spring mix if you like a little more variety. Their mild bitterness balances the sweetness of the tomatoes and scallops beautifully, and they soften just enough under the warm dressing to give the salad that lovely wilted texture without losing their color or freshness.

Sourcing the Freshest Ingredients

Because this recipe is built on a handful of simple components, quality ingredients make all the difference. Choose dry-packed sea scallops if possible; they sear better because they have not been treated with added moisture. Look for firm scallops with a natural ivory or light tan color. For the salad, pick tomatoes that feel heavy for their size, greens that look crisp and lively, and beets that are smooth and dense. Good olive oil, a fresh lemon, and a little butter will round everything out with very little effort.

Preparing the Blistered Tomato Salad

Start the salad by cooking a few slices of bacon in the pan until crisp, then remove the bacon and set it aside to use later as a topping. Once you have rendered bacon grease in the skillet, add the cherry tomatoes and the minced shallots to the pan.  Let the tomatoes blister in all that smoky richness. It gives the them an extra savory depth and adds another layer of flavor that works beautifully with the scallops and greens.

Pan-Searing the Scallops to Perfection

Pat 8 to 10 large sea scallops very dry with paper towels, then season both sides with garlic salt and pepper just before cooking. Heat a heavy skillet over medium-high to high heat and add 1 tablespoon of olive oil and 1 tablespoon of butter. When the pan is hot, place the scallops in a single layer starting at 12 and going around the pan.  This will help you remember which one was placed first and needs to be turned over first.  Do not move them for 1 1/2 to 2 minutes. Once a deep golden crust forms, flip them and cook for another 1 to 2 minutes, adding another tablespoon of butter at the end if you want extra richness. The goal is a caramelized exterior with a tender, just-opaque center.

Making the Warm Salad Dressing

A warm dressing ties the whole dish together and makes the salad feel especially luxurious. In the same pan used for the tomatoes, lower the heat and add half a cup of cider vinegar and tarragon vinegar.  Whish in half a cup of granulated sugar.  Season with salt and pepper simmer just it thickens. Spoon the warm dressing over the salad right before serving so it lightly coats the greens without making them soggy.

Tips for Success

The biggest key to success with this recipe is timing and heat. Make sure the scallops are very dry before they hit the pan, or they will steam instead of sear. Give the tomatoes room in the skillet so they blister rather than soften.  Finally, wait to dress the greens until just before serving so they stay fresh and lively. If you are making this for guests, wash the greens ahead of time so the final cooking and plating feel easy and relaxed.

Bringing It All Together on the Plate

To serve, arrange the greens and blistered tomatoes on the plate and top with the smoked cheddar and hard boiled eggs. Nestle the warm scallops on top, then drizzle everything with the warm vinaigrette. Finish with a little flaky salt and freshly cracked black pepper. The result is a salad that feels balanced and refined: sweet tomatoes, earthy beets, bright greens, and scallops with that irresistible golden sear.

What does this Blistered Tomato Salad with Pan Seared Scallops taste like?

This is the kind of dish I love serving when I want dinner to feel effortlessly impressive. It is lovely on its own for a light meal, but it also pairs beautifully with a slice of crusty bread, a simple risotto, or even a chilled glass of white wine for a more complete dinner. If you are serving guests, a simple fruit-forward dessert afterward keeps the whole menu feeling fresh, seasonal, and just a little bit special.

Honestly, this salad just tastes like one of those dishes that somehow hits everything at once. You get the buttery sweetness of the scallops. Then there’s the juicy pop and slight jamminess of the blistered tomatoes. Finally, you taste that earthy, almost mellow richness from the beets. The greens keep it from feeling too heavy, and the sweet-and-sour warm dressing gives it a little of that old-fashioned wilted lettuce feeling—tangy, savory, and just sweet enough to feel comforting in a familiar, almost nostalgic way while still tasting fresh and balanced.

Yield: 4 servings

Blistered Tomato Salad with Pan Seared Scallops

Cook Time: 25 minutes

Total Time: 25 minutes

Upgrade your salad game with this unique and tasty Blistered Tomato Salad with Pan Seared Scallops! A perfect blend of textures and flavors that will leave you wanting more.

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Ingredients

• 6 slices center cut bacon
• 1/2 cup minced shallots
• 6 cups spring lettuce mixture, torn
• 1 cup beet greens, torn
• 12 ounces heirloom cherry tomatoes
• 2 hard-boiled eggs, chopped
• 1 cup thinly sliced red onion
• 4 ounces smoked cheddar cheese, diced
• 1/2 cup cider vinegar
• 1/2 cup tarragon vinegar
• 1/2 cup granulated sugar
• 12 ounces sea scallops, rinsed and dried
• 1 teaspoons garlic salt
• 1/2 teaspoon black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Add bacon and cook until crisp. Place on a paper towel to drain.
2. Discard all but 1 tablespoon bacon grease and return the pan to the medium heat. Add the tomatoes and shallots and cook until the shallots are soft and the skin on the tomatoes begins to crack; about 5 to 7 minutes.
3. Heat a second skillet coated with cooking spray on medium-high heat. Add the olive oil and butter and swirl until the butter is melted. Sprinkle the scallops with the garlic salt and pepper and sear 3 to 5 minutes per side depending on the thickness of your scallops. Remove them from the heat about 1 to 2 minutes before they are completely cooked. Allow to rest while you prepare the dressing.
4. Place the lettuce and onions in a large mixing bowl. Crumble the bacon and add to the lettuce. Add the tomatoes from the pan to the lettuce mixture. Set aside.
5. Return the pan to medium-high heat. When the pan begins to sizzle from the browned bits on the bottom, carefully add the vinegars and the sugar. Simmer until slightly thickened, about 2 to 3 minutes. Quickly pour the dressing over the lettuce mixture and toss well to coat.
6. Divide the lettuce mixture evenly between 4 dinner plates. Arrange 1 ounce of cheese and half an egg on each plate. Top with 3 ounces of scallops (between 3 and 4 depending on size) and drizzle the remaining dressing over the scallops. Serve with a sliced baguette.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 586Total Fat 26gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 13gCholesterol 181mgSodium 1204mgCarbohydrates 52gFiber 6gSugar 33gProtein 38g

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The post Blistered Tomato Salad with Pan-Seared Scallops | Warm Beet and Greens Salad Recipe appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Are you ready to take your salad game to the next level? Meet the Steak Caprese Salad.  It’s a vibrant, hearty salad that celebrates the Italian classic with a hearty twist. This salad brings together juicy steak, creamy cheese, ripe tomatoes, and briny olives for a meal that’s as impressive as it is delicious.  This recipe uses a flavor packed lesser known cut of meat to take this salad over the top delicious.

What is Caprese?

Caprese is a classic Italian salad.   Originating from the sunny island of Capri in Italy, Caprese salad was born out of a love for local produce and the colors of the Italian flag.  Traditionally served as an appetizer, it’s made with ripe tomatoes, fresh mozzarella, and fragrant basil, all drizzled with olive oil.

Caprese became a beloved staple because it showcases how fresh ingredients can shine when paired together thoughtfully.  It symbolizes the freshness and flavors of the Mediterranean.

Selecting a Perfect Tender and Healthy Cut of Steak

Some think red meat isn’t good for you.  Granted too much red meat isn’t all that great, but that can be said of almost everything.  But adding steak to your Caprese not only boosts the flavor but also adds valuable nutrients. Steak is an excellent source of high-quality protein, iron, B vitamins, and zinc.  These nutrients support muscle growth, energy, and a healthy immune system. Choosing lean cuts can keep your meal both nutritious and satisfying.

To make your salad shine, opt for tender cuts like sirloin, filet mignon, or strip steak. For this recipe I selected a petit sirloin.  Look for bright red meat with a fine grain and minimal marbling. Grass-fed options offer a boost of omega-3s and tend to be leaner.  This makes them a great pick for health-conscious cooks.

Petit sirloin looks like a filet mignon. However, it has more flavor and is more forgiving.  But it’s just as tender and delicious.  Try sprinkling your steaks with a robust Tuscan spice blend before pan frying. This simple step infuses the meat with aromatic herbs and spices, creating a savory crust that pairs perfectly with the fresh elements of a Caprese salad.

Pan frying the steaks quickly at a high heat locks in juiciness. It also ensures a tender bite, making your Steak Caprese Salad both hearty and bursting with Mediterranean flair.  It also is a healthier way to cook the steaks as opposed to pan frying.  Grilling would also work well and add a delicious crust to your steak.

Burrata vs Mozzarella

Burrata and mozzarella may look similar, but they offer different textures and flavors. Mozzarella is firm and milky making it perfect for slicing. Burrata has a soft, creamy center that oozes out when cut.  This cheese brings a luxurious richness to any salad.

For this recipe, I opted for some mozzarella pearls.  They are bite-sized balls of fresh mozzarella that add a playful touch to your salad. Their small size makes them perfect for tossing into dishes, ensuring each forkful gets a burst of creamy goodness.  Sometimes they come marinated which makes them even more delicious.  And that marinade makes for a flavor packed dressing for your salad.

Kalamata Olive vs Black Olives

Kalamata olives are known for their dark purple color, almond shape, and bold, tangy flavor.  They are naturally ripened on the tree and then cured in red wine vinegar or brine, which gives them a bold, tangy, and slightly fruity taste.

Black olives tend to be milder and have a softer texture. They are often picked before they’re fully ripe and then processed with lye and canned in a salt solution.  This results in a milder, less complex flavor and softer texture.  While both add depth, Kalamata olives bring a more intense and slightly fruity note to your salad.

Assembling Your Steak Caprese Salad

First, make the dressing.  In a cruet or mason jar combine the Tuscan spices with the vinegar, the yogurt, and the water.  Shake the container well to combine and refrigerate until you’re ready to serve the salad.

Next, pan fry your steaks.  Sprinkle them with your favorite Italian or Tuscan spice blend, salt, and pepper.  Place them in a skillet over medium-high heat for 4 to 5 minutes per side. Cook the steaks until your steak reaches the temperatures below for your desired doneness listed below:

• Rare: 115–120°F (cool red center)
• Medium Rare: 125–130°F (warm red center)
• Medium: 135–140°F (warm pink center)
• Medium Well: 145–150°F (slightly pink center)
• Well Done: 155°F and above (little or no pink)

Remove the steak from the pan and place it on a plate.  Tent with foil and let the steak rest.  They will continue to cook as it rests, which should bring it to the perfect temperature.  Resting steak after cooking is crucial.  It allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender bite. If you cut into the steak too soon, the juices will run out, leaving the steak dry and less enjoyable.

Prep the rest of the salad while the steaks are resting. Slice the cherry or Roma tomatoes, red or sweet onion, coarsely chop the Kalamata olives, and chop or tear the basil.  You toss all the salad ingredients in a large bowl.  Alternatively, you can arrange a layer of lettuce on the plate and top with tomatoes, onion, olives, mozzarella pearls.  After the steak has rested, slice it against the grain and arrange several slices on top of each salad.  Slicing the steak against the grain shortens the muscle fibers which makes the meat easier to eat. 

Enhancing the Flavor Profile of this Steak Caprese Salad

For an extra punch, add a handful of arugula.  The spiciness of this rocket lettuce would elevate your salad.  You can also try using radicchio for additional color and flavor.  When making the dressing try using a balsamic vinegar or glaze. Next, try adding additional flavor with a drizzle of pesto. Or scattering toasted pine nuts for added crunch to amplify the Mediterranean flair.  Finally, make sure to sprinkle some freshly ground black pepper or some crushed red pepper flakes on top for a spicy kick.

This steak has all the flavors of a caprese but in a hearty, dinner salad form.  The ripe and tangy tomatoes are elevated by the creamy mozzarella pearls.  The briny olives highlight the Tuscan seasoning in the steak.  And the dressing is simple but perfectly delicious on top of this salad.  All on a bed of crisp and cool lettuce.  You an make this salad any time of year but is even better when the steak is grilled, offering that smoky flavor to this already delicious salad.

Yield: 4 servings

Steak Caprese Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Healthy eating doesn't have to be boring. With steak Caprese salad, you blend freshness and protein into a dish that feels like a treat after a long day.

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Ingredients

• 1 pound petite sirloin
• 4 teaspoons Tuscan spices
• 6 cups Romaine lettuce, torn
• 5 large Roma tomatoes, diced
• 1 cup thinly sliced red onion
• 6 ounces fresh mozzarella pearls
• 1 cup sliced Kalamata olives
• 2 tablespoons Tuscan spices
• 1/3 cup red wine vinegar
• 2 tablespoons nonfat yogurt
• 1 cup water
• salt and pepper to taste

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Sprinkle the steaks with 1 teaspoon of Tuscan spice blend on each side. Place in the skillet and cook 4 to 5 minutes per side or until the desired degree of doneness has been reached. Allow to rest 5 minutes before slicing.
2. Combine the next five ingredients (lettuce through Kalamata olives) in a large mixing bowl and toss.
3. Combine the remaining ingredients in a salad cruet shake well until the yogurt is incorporated and smooth or small mixing bowl and stir with a whisk until smooth.
4. Divide the lettuce mixture evenly between 4 plates. Thinly slice the steaks and top each plate evenly with the slices. Drizzle with dressing and serve with bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 515Total Fat 32gSaturated Fat 12gTrans Fat 0gUnsaturated Fat 16gCholesterol 132mgSodium 583mgCarbohydrates 16gFiber 5gSugar 7gProtein 41g

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The post Steak Caprese Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love watermelons.  They are so refreshing and hydrating.  And they have the perfect amount of sweetness.  When I saw these baby watermelons at the local farm market, I couldn’t resist grabbing one.

But not just to nibble on.  You see, I had this container of feta that needed to be used up.  So, I married the two in this refreshing summer salad.  After hitting the market, we went to our favorite olive oil and vinegar shop.  Manassas Olive Oil has not only infused oils and vinegars, but they also support local farms and crafts producers.

The Power of a Farmers’ Market for In-Season Produce

There’s a certain magic in strolling through a bustling farmers’ market.  There are stalls overflowing with vibrant fruits and vegetables freshly harvested from nearby fields. Shopping local isn’t just a feel-good ritual.  It is also a gateway to the most flavorful and nutrient-rich produce available.

In-season ingredients, harvested at their peak, deliver a taste that simply cannot be rivaled.  Grocery store produce doesn’t even come close to the intense flavors of locally grown and harvested produce.  Sometimes you can find produce you can’t get in the stores.  Seven different colors of bell peppers, tomatoes in every shade, shape, and size.  When you build your recipes around what’s local and fresh, every bite has such intense flavor.  Supporting local producers also helps sustain small farms.  It fosters relationships built on trust and quality.  This is a win win for your palate and your family.

Local ingredients taste better because they’re allowed to fully ripen before harvesting.  Since it doesn’t have to travel as far, it doesn’t need to be picked before it’s ripe.  This means the fruits and vegetables reach your table full of intense aromas and flavors.  And in the most vibrant colors.

What is Balsamic Vinegar?

Balsamic vinegar originated from the Modena and Reggio Emilia regions. It’s made from freshly crushed grape juice (called must) that is aged in wooden barrels for several years.  This develops a complex flavor that’s sweet, tangy, and deeply aromatic. Traditional balsamic vinegar is aged to an almost syrupy consistency.  It is prized for its ability to elevate both savory and sweet dishes.  However, those aged balsamic vinegars are quite pricey. 

The balsamic vinegar you get in your grocery store probably consists of white wine vinegar and the grape must used in traditional balsamic vinegar.  They’re quite tasty and there’s a variety of ages to choose from.  For this recipe, however, I opted for something a little thicker.  I selected a balsamic glaze.  It has the syrupy thickness to coat the watermelon and feta.  And it has a slightly sweet and sour flavor to it.

Balsamic Vinegar vs Balsamic Glaze

While balsamic vinegar is naturally tangy-sweet and fluid, balsamic glaze is a thick, concentrated reduction.  You can make a balsamic glaze by simmering balsamic vinegar until it reaches a syrupy texture. Some add some sugar to the vinegar to achieve a sweeter glaze.  Balsamic glaze is perfect for drizzling over salads, grilled vegetables, or even desserts.  Just imagine a drizzle of balsamic glaze over your summer strawberry shortcake!

 .

How Do You Infuse Vinegar with Serrano Chile Flavor?

If you don’t have a Manassas Olive Oil store near you, then you can make an infused balsamic vinegar.  Simply select a good-quality dark balsamic vinegar, slice a fresh serrano pepper, and add it to the bottle or a clean jar. Allow the mixture to steep for at least one week in a cool, dark place. The longer you let it infuse, the spicier it will become. Strain out the chile when it’s hot enough for you. 

What is Feta Cheese?

Feta cheese is traditionally made from sheep’s milk (or a mixture with goat’s milk). It comes from Greece and has a creamy but tangy flavor profile.  It adds a distinctive saltiness and richness to everything from salads to baked dishes. Its pleasantly sharp bite pairs beautifully with sweet fruit and bold dressings.

 .

Ingredients to Make This Spicy Watermelon and Feta Salad

Refrigerator ingredients – watermelon, feta cheese, basil, mint

Pantry ingredients – serrano balsamic vinegar, balsamic glaze, red onion

Instructions to make this Watermelon Salad

Cut the watermelon in half.  Mine was about the size of a volleyball.  Slice one half of the melon into one-inch slices and cut the rind off.  Cut the watermelon into one-inch cubes and place them in a medium mixing bowl.  Place the bowl in the refrigerator.

Thinly slice the red onion and place the slices in a bowl of cold water.  Let them sit for at least 30 minutes.  This can help reduce the pungency of the onions, making them milder and crisper.  Drain the onions and add them to the watermelon. 

Stir in the balsamic glaze and the serrano balsamic vinegar.  Add the mint and basil and stir again.  Season with salt and pepper to taste.  Crumble the feta and stir it into the salad just before serving.

Adding a Twist with Infused Balsamic Vinegar

The star of this salad is the serrano-infused balsamic vinegar.  It brings a subtle, lingering heat that accentuates the sweetness of the watermelon and the creaminess of the feta.  With everyone obsessed with the hot honey, I wanted to take the sweet heat down a different path.  However, if you have hot honey feel free to use that instead. 

If you want to go down a different path that’s not spicy, try a Neapolitan herb infused vinegar.  It has rosemary, marjoram, thyme, garlic, and sage.  Or how about bourbon maple, black truffle or garlic.  They have a delicious Sicilian lemon white balsamic that would go well with this watermelon salad, too..

What does this spicy watermelon and feta salad taste like?

This salad is super easy to make.  The longest is waiting for the onions to soak, but if you like the spiciness of the red onion then feel free to skip that step.  Me and onions don’t get along very well so I waited.  You can easily substitute the red onion for a sweet onion like Vidalia or Maui if you’d like instead.

You can make this spicy watermelon and feta salad a day or two ahead of time and just add the feta when you’re ready to serve it.  I wouldn’t put the feta cheese in too early because it will lose some of its brininess.  It will absorb the dressing and taste like the balsamic instead of the creamy and salty cheese it is. 

The contrasting flavors of the sweet and juicy watermelon and the salty feta make this salad and instant hit at any party.  Then you add in the sweet and tart balsamic glaze and the spicy kick from the serrano balsamic and your mouth is just full of complex and delicious flavors.  Finally, the vibrant flavors of mint and basil round out this absolutely wonderful summer salad.  Your backyard parties will not be the same without it.

Yield: 4

Spicy Watermelon and Feta Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Tired of boring salads? Add a kick of heat and sweetness with our Spicy Watermelon and Feta Salad! Guaranteed to impress your family and friends.

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5.0 Stars (1 Review)

Ingredients

• 3 cups cubed seedless watermelon
• 1/3 cup thinly sliced red onion soaked in water
• 6 ounces crumbled feta cheese
• 1 tablespoons serrano balsamic vinegar
• 2 tablespoons balsamic glaze
• 2 tablespoons chopped fresh mint
• 1/4 cup chopped fresh basil
• salt and pepper to taste

Instructions

1. Cut the watermelon into one-inch cubes and place them in a medium mixing bowl. Place the bowl in the refrigerator.
2. Thinly slice the red onion and place the slices in a bowl of cold water. Let them sit for at least 30 minutes. Drain the onions and add them to the watermelon.
3. Stir in the balsamic glaze and the serrano balsamic vinegar. Add the mint and basil and stir again. Season with salt and pepper to taste.
4. Crumble the feta and stir it into the salad just before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 181Total Fat 9gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 2gCholesterol 38mgSodium 472mgCarbohydrates 18gFiber 1gSugar 15gProtein 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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The post Simply Easy Spicy Watermelon and Feta Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

With summer fast approaching, it’s time to bust out the list of grilled salad recipes. There’s nothing more dreadful than thinking about heating up the kitchen after a grueling day at work. A day where the heat index has temps well above the 90s and even close to the 100s. That’s when I’d rather pop out onto the back deck for a little bit to grill up some protein for a hearty and healthy cooling salad for dinner than cook a full meal and heat up the kitchen.

One of our favorites is grilled chicken salad. Mainly Caesar because they’re easy to assemble with few ingredients. But sometimes we change things up and make a Cobb or a Niçoise salad. And sometimes we really change things up and make a Vietnamese grilled steak salad.  Occassionally we make a non-greens salad like this corn, avocado, and tomato salad.  But this time I made a strawberry chicken spinach salad! Not only are these salads easy to prepare, but they’re healthier than a fully cooked meal.

Is adding chicken to salad healthy?

Chicken is a great source of protein, which can help keep you feeling full and satisfied. The healthiest of options is chicken breast. It is leaner, but it also lends itself to being dry. Which is not appealing in a salad. But by incorporating chicken into your salad, either light or dark meat, you can boost the protein content and create a well-rounded meal.

If you like the flavor of the darker meats, just make sure to remove the skin and bones. This will lower the fat content of the more juicier dark meat. I like to purchase bone in thighs and de-bone them myself. That way I have the bones to make a nice broth with for another use. And they’re more budget friendly than the boneless thighs.

Is adding spinach to salad healthier than lettuce?

Spinach is often a healthier option compared to lettuce due to its higher nutrient content. This leafy green is packed with vitamins and minerals, including vitamin A, vitamin K, and iron. Its dark, leafy greens provide a more robust flavor and texture to salads. It has more fiber than lettuce making it a popular choice for those looking to increase their fiber intake. Finally, spinach is lower in calories and carbohydrates.

What are the ingredients for strawberry chicken spinach salad?

This salad is very much like a regular spinach salad. There’s spinach, of course. I’ve opted for baby spinach because I like the tender texture of the leaves. There are red onions in this salad to add a nice crisp bite in not only texture and flavor. I love red onions in salads. To make them less pungent, you can soak them in water after slicing them.

I’ve added more crunch with some chopped pecans. They add a maple flavor to this salad that rounds out the flavors of the spinach and the onion. Pecans also have their own health benefits with calcium, magnesium, and potassium. Of course, I must have cheese on my salads, so I opted for a pungent blue. Because the blue cheese and the strawberries offset each other, making this salad have all the flavor notes you’re looking for. Sweet, crunchy, briny, spicy, all topped with a strawberry dressing. Your mouth will not be disappointed with this salad.

How do you grill chicken without drying it out?

Grilling chicken can be tricky. And grilling chicken breast is the trickiest of them all. It’s easy to end up with dry, flavorless meat which is never appealing in a salad. You can prevent this by marinating the chicken. I personally like to marinate mine in a fat free Italian. Sometimes the dressing is very strong and overpowers the salad so I cut it with a little water.

This not only adds flavor but also help keep the meat juicy during the grilling process. If you want your chicken really tender, try marinating in some milk. The proteins in the milk will break down the protein in the chicken making it more tender and delicious.

When grilling the chicken, make sure to preheat the grill and brush the grates with oil to prevent it from sticking. Grill the chicken over medium-high heat making sure to flip it only once to ensure even cooking. Use a meat thermometer to check the internal temperature. Remove the chicken from the grill when it reaches an internal temperature of 160°F.

Yes, the internal temperature of chicken will end up being 165 F due to carry over cooking time. If you remove the chicken when it’s 165 F and let it rest, it will be over cooked. Remove it at 160 F then tent it with foil and let it rest. This ensures your chicken will be perfectly cooked as well as moist and delicious. I do this with all my meat because if you don’t let the meat rest, the juices will just flow out when you cut into it.

What is the basic salad dressing formula?

I always struggle with making salad dressing from scratch. It just never turns out the way I really want it to taste. So, I try to stick to the basic formula for a good salad dressing. There’s an acid, an oil, and some seasoning. The acid can be anything from a citrus juice to a range of vinegars. There’s balsamic, rice wine, and even champagne vinegar.

For this dressing, it all starts with strawberry puree. And whole cup of strawberry puree to be exact. This would be the seasoning part of the dressing and might be considered the “oil” because it’s ingredient that keeps the dressing emulsified. Because all vinaigrettes have Dijon in my head, I’ve added some to this dressing. Just enough to balance out the sweetness of the strawberry puree.

With any dressing, there’s the acidic element. For this dressing, it’s a honey ginger white balsamic vinegar. If you don’t have any of this on hand, you can add some honey and a little grated ginger to some white balsamic vinegar. I have a store in town that has delicious vinegar blends that make delicious dressings. I also added a little red wine vinegar to balance out the sweetness of the balsamic and the strawberries. Finally, there’s salt and pepper to taste. Because you always need to salt and pepper your dressing.

What does this strawberry chicken spinach salad taste like?

Summer on a plate! Or in a bowl as the case may be. The spinach is crisp and full of flavor. The red onions have a nice bite and sharpness that complements the sweetness of the strawberries. Blue cheese brings a pungent flavor to this salad that pairs well with the onions, pecans, and strawberries. The added crunch and sweetness of the pecans is a pleasant surprise you’re not expecting.

Then there’s the dressing. It’s thick and rich with strawberry flavor. There’s the sweet and tart honey ginger white balsamic vinegar. The rich addition of the Dijon cuts some of the sweetness of the strawberries. It’s the perfect topping for this strawberry spinach salad topped with grilled chicken.

Yield: 2

Strawberry Chicken Spinach Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Get your daily dose of greens with a twist of sweetness. This Strawberry Chicken Spinach Salad is a light and refreshing meal. Perfect for summer!

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Ingredients

For the salad:

Toggle ingredient group

• 1 grilled chicken breast
• 2 cups baby spinach
• 1/4 cup crumbled blue cheese
• 1/4 cup thinly sliced red onion
• 1/8 cup coarsely chopped pecans
• 1 cup sliced Florida strawberries

For the dressing:

Toggle ingredient group

• 1 cup strawberry puree
• 1 teaspoon Dijon mustard
• 1 tablespoon honey ginger white balsamic vinegar, or 2 teaspoons white balsamic vinegar, 3/4 teaspoon honey, 1/4 teaspoon freshly ground ginger
• 1 teaspoon red wine vinegar
• Salt and pepper to taste

Instructions

For the dressing:

1. Combine all ingredients in a jar and shake until blended. Chill before serving. Store remaining dressing in an airtight container up to one week.

For the salad:

1. Lightly toss the spinach with 1 tablespoon of the dressing.
2. Add the blue cheese, red onion, and pecans and lightly toss again adding more dressing as needed. Fold in the strawberries and place in a salad bowl (or plate).
3. Slice the chicken breast and place on top of the salad. Drizzle with dressing to taste and serve.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 527Total Fat 14gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 8gCholesterol 114mgSodium 648mgCarbohydrates 70gFiber 8gSugar 57gProtein 36g

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The post Strawberry Chicken Spinach Salad A Fresh Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

If your city is anything like mine, then your farmer’s markets are opening up, too. I am super excited for locally grown fresh produce. It tastes so fresh and so full of flavor. More so than the trucked in produce at the local grocery store. And mine not only has produce but meats and prepared foods, too. I will be making a stop at the kimchi guy this year. He makes a delicious Latin sauerkraut. It’s perfect on chorizo or just regular hot dogs. Then there’s his kimchi.

Creamed Spinach Rice combines the vintage spinach recipe with delicious rice for a hearty side. It’s great with ham and lamb for Easter, but also grilled chicken or even steaks.

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I think the shorter question might be what’s not in season I may. There’s leftover citrus because in cold storage it lasts a long time. The same is true with apples. But now you have berries starting to pop up. Florida strawberries are just ending their season which means the start of your local strawberry season. There’s also blackberries, blueberries, and raspberries. Nectarines, peaches, plums are a welcome change from the winter citrus fruits.

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The post 20+ Farmer’s Market Recipes for May appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love pears. That’s no secret. They’re tops on my list of fave fruits. Pears, peaches, cherries, watermelon top my list. Not necessarily in that order. So, I will find any and every excuse to use pears in a recipe when they’re in season.  Especially in recipes like Autumn Chicken Cobb Salad.

When are pears in season?

For me, pears are in season from August through October. That is not long enough as far as I’m concerned. Pears are my favorite fruit. They’re sweetness and texture are totally intoxicating to me. I would eat pears every day if I could.

Unfortunately, not all the ones in the grocery store are ripe. How do you know? Well, you check the stem end. Apply a little pressure to the fruit next to the stem and see if there’s a little give. If not, then it’s not ripe. If it has a little give to it, then it’s perfectly ripe. And totally worth slicing into and eating on the spot. Unless you’re in the store. Then that’s frowned upon.

If you can’t find ripe pears, you can wait it out. They will ripen on the counter in anywhere from 4 to 7 days. If you don’t have that time, then put them in a paper bag and let them sit for 3 to 4 days. Just make sure to check them once a day for ripeness.

I left these pears on the counter for 3 days before they were perfectly ripe. The neck was nice and tender. The pears were juicy and delicious. They had the perfect amount of pear flavor and sweetness. Dang. My mouth is watering. I love pears!

Where did pears come from?

Pears are one of the oldest cultivated fruits. They go back as far as 5000 BC where a Chinese diplomat threw caution to the wind and started grafting fruits with each other. Greeks touted the deliciousness of pears for years. And shared documented their grafting techniques for a stronger, more durable, varieties of pears.

Pears have lasted the test of time due to their versatility and their long storage life. Like apples, they can thrive in cold storage or root cellars for long periods of time. This made them a valuable commodity back in the day. Not to mention their stage presence in still life paintings throughout the centuries. Not to mention the mentioning in the famous Twelve Days of Christmas.

Today, pears thrive in the Pacific Northwest. The colonists brought pear trees where they thrived for a while. But crop blights soon decimated east coast pears. However, those that made their way to the west coast thrived. The soil and climatic conditions of that area produced the most prolific pears with amazing flavor.

Washington and Oregon produce the largest number of pears in the US. There are nearly 900 pear growers in that region alone. In Oregon, it’s the number one fruit crop and in Washington produces the largest pear production in the US. A large majority of them resulting in canned pears.

I’m not opposed to canned pears. They’re really delicious with cotta cheese. Don’t look at me like that. Try it. Canned pears and canned peaches are delicious with cottage cheese. The sweet fruit and the savory, somewhat bland, cottage cheese is the perfect pairing. Seriously. Just try it and stop looking at me like that.  But don’t use them on this Autumn Chicken Cobb Salad.

What is a Cobb Salad?

Wikipedia cracks me up on this one. Cobb salad is “a main-dish American garden salad typically made with chopped salad greens (iceberg lettuce, watercress, endives and romaine lettuce), tomato, crisp bacon, fried chicken breast, hard-boiled eggs, avocado, chives, blue cheese, and red-wine vinaigrette.” What I know of a cobb salad is it’s chicken, bacon, eggs, cheese (usually blue), avocado, and dressing. The chives and red-wine vinaigrette is not something I would have thought of. Just saying.

The salad is associated with a chef at the Hollywood Brown Derby restaurant. Either created by him, inspired by him, or just named after him. There’s really no definitive answer as to how the salad actually came about. Either way, it’s a delicious entrée salad that is packed with ingredients and easily adaptable. Because for me, Cobb is a method and not necessarily a definitive this is how it is salad. If that makes sense.

What is in Autumn Chicken Cobb Salad?

So, first off, Autumn Chicken Cobb Salad recipe calls for chicken breast strips. Except, I forgot to take chicken breasts out of the freeze. I had thighs in the drawer in the fridge. Yup! You guess it. I cooked up the thighs, cut the off the bone, and sliced them up for the salad. And it worked perfectly!

I’m totally drooling on that crispy skin the chicken thighs. I might have to make this salad this way more often and forget the chicken breasts. They’re delicious, but not always totally delicious. The more and more we use the air fryer the more and more I love me a chicken thigh. Because that skin.

What does Autumn Cobb Salad taste like?

So good. I totally devoured my Autumn Chicken Cobb Salad. The salty and rich chicken pairs off the sweet and crunchy pecans. The crisp and sweet pears play off the dried sweet and tart cranberries. All of this is rounded out with the bite of the blue cheese. Then there’s the dressing.

Use whatever dressing your heart desires. I went with a maple balsamic Italian style dressing. If you don’t have that, feel free to combine maple syrup and balsamic with your favorite Italian dressing. You don’t have to make it from scratch. Just modify what you have on hand to top this crunchy, sweet, and savory delicious salad.

Yield: 2

Autumn Chicken Cobb Salad

Cook Time: 10 minutes

Total Time: 10 minutes

Autumn Cobb Salad has all the fall flavors. From sweet and crisp pears to crunchy pecans, and sweet tart dried cranberries. It’s a hearty and delicious fall cobb salad.

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Ingredients

• 6 cups chopped greens (lettuce, spinach, arugula, etc.)
• 8 ounces cooked chicken breast strips
• 1 cup pear slices
• 1/2 cup pecans
• 1/2 cup dried cranberries
• 1/2 cup crumbled blue cheese
• 1/2 cup croutons
• 1/3 cup salad dressing (I used a maple balsamic dressing)

Instructions

1. Divide the mixed greens on each of 2 plates.
2. Arrange the chicken strips down the center of the lettuce.
3. Divide the pear slices in half and arrange them on top of the greens next to the chicken.
4. Place the pecans on the other side of the chicken strips.
5. Sprinkle the cranberries and blue cheese on the far right and left of the plate.
6. Garnish with the croutons and then drizzle with your dressing of choice.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 1057Total Fat 57gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 38gCholesterol 133mgSodium 1025mgCarbohydrates 90gFiber 30gSugar 42gProtein 62g

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Please leave a comment on the blog or share a photo on Instagram

Welcome to the fourth annual #FallFlavors! We have 21 bloggers sharing over SIXTY recipes using fall ingredients like squash, apples, maple, pecans, and many more. Follow #FallFlavors to see all the delicious recipes on social media.

Friday #FallFlavors Recipes

Appetizers and Beverages

• Pumpkin Spice White Russian from Our Crafty Cocktails
• Vegan Sweet Potato Cutlets from Magical Ingredients

Breads

• Cinnamon Chip Apple Muffins from Hezzi-D’s Books and Cooks
• Cranberry Walnut Bread from Hostess At Heart
• Pumpkin Banana Muffins from Cheese Curd In Paradise

Sauces

• Sun Dried Tomato Vinaigrette from Art of Natural Living

Mains Dishes

• Autumn Chicken Cobb Salad from A Kitchen Hoor’s Adventures
• Slow Cooker German Pork Roast from Palatable Pastime

Desserts

• Air Fryer Candied Pecans from Devour Dinner
• Candy Corn Cookies from Best Cookie Recipes
• Ginger Apple Pear Crisp from Jolene’s Recipe Journal
• Maple Brown Sugar Cookies with Candied Sage from The Spiffy Cookie
• Maple Pecan Biscotti from Karen’s Kitchen Stories
• Pumpkin Caramel Trifle Mason Jar Dessert from Our Crafty Mom
• Pumpkin Chocolate Chip Bars from Blogghetti
• Pumpkin Dump Cake from An Affair from the Heart
• Sweet Potato Cinnamon Roll Cake from Jen Around the World

Follow the Favorite Fall Recipes Facebook group and follow the Favorite Fall Flavors Pinterest board for more fall inspiration!

The post Autumn Chicken Cobb Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

So, my plan on having slow cooker meals on Tuesdays and salads on Thursdays isn’t working out so well. Inevitably, something happens, and I must swap them back. Like this Greek Panzanella Salad with Pan Searched Chicken. I completely forgot to take out beef for the slow cooker meal that I’ve been trying to perfect for a few weeks now. So, Tuesday morning I took out chicken to thaw for dinner that night. The best laid plans…

What is panzanella?

Panzanella is a Tuscan salad. It’s made with onions, tomatoes, and sometimes cucumbers. The key to this salad is the stale bread that soaks up the dressing. Supposedly you soak the bread in water and then squeeze it dry. I prefer to soak it in some of the dressing before tossing it with the veggies.

Today, we see panzanella loaded with tomatoes, but originally it was onions as the star of the salad. Because, well, tomatoes didn’t enter the scene until the 1900’s. Tomatoes were considered poisonous. Fear if the unknown originally gave them a bad rap. And then aristocrats ate them on pewter plates. They became ill, gravely so in some instances, and didn’t even consider the plates as the cause. They blamed the tomatoes. For those that don’t know, pewter contains large amounts of lead in there. That was making them sick.

What’s in Greek Panzanella?

This Greek Panzanella has all the flavors in there! There’s tomatoes and red onion. I like red onion in salad. It has a nice bite and isn’t too pungent for salads. Of course, there’s cucumbers and some green bell peppers. Those two are total Greek salad worthy in my book.

Then there’s kalamata olives and some feta. That adds some briny and salty flavors to go with all the sweet and crunchy veggies in there. Everything is sitting on a bed of some romaine lettuce. Just a few leaves to hold everything together.

On top is some tender, juicy, grilled chicken. It’s sprinkled with some Greek seasoning. I have the perfect blend I keep in the pantry and use it all the time. It’s perfect for chicken, pork, Greek burgers, salads, and making vinaigrette.  I like making them from scratch because I can control the sodium content.  And I know exactly what it’s made with!  No weird ingredients I can’t pronounce on there.

You can just see all that veggie and Panzanella goodness right there. All those summer veggies, the flavorful vinaigrette, and tender chicken make this a dinner to remember. And a recipe you will want to make often this summer. Not only is it simple and delicious, but also highlights the best of summer produce.

But seriously who can resist kalamata olives, feta cheese, and crisp cucumbers? This salad would have been plenty without the chicken, but I know the hubs needs a bit more protein than I do. So, I pan seared the breast to go on top. Feel free to grill your chicken if you feel so inclined. I’ve done that with this salad and that smoky flavor makes this Greek Panzanella even more delicious!

What does Greek Panzanella with Pan Seared Chicken taste like?

Crisp and cool. Sweet and juicy. Tender and flavorful. Briney and salty. The sweet tomatoes compliment the crisp red onions and salty feta cheese. The cucumbers are a perfect pair with the lemon juice in the vinaigrette. The kalamata olives and sweet bell peppers are a great pairing.

Basically, this salad is full of ingredients and flavors that highlight and compliment each other. Every mouthful is a flavor explosion that is absolutely delicious. Top it all with a Greek seasoning chicken breast. And then drizzle with a homemade vinaigrette. This salad brings all the flavors in every bite.

You can’t look at that plate and not be drooling. Heck, I’m even drooling, and I just ate! Every bite is full of salad goodness. The chicken is the just the icing on the salad. Tender, juicy, and sprinkled with Greek seasoning. It’s the perfect topping to this Greek Panzanella.

Yield: 4 servings

Greek Panzanella with Pan Seared Chicken

Cook Time: 35 minutes

Total Time: 35 minutes

Greek Panzanella with Pan Seared Chicken is amazingly delicious. It has all the elements of a panzanella salad, but with a Greek twist.

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Ingredients

For the salad:

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• 4 cups day old bread, cubed
• 2 cups thinly sliced green bell pepper
• 1 1/2 large cucumber, peeled and thinly sliced
• 1 cup thinly sliced red onion
• 5 large Roma tomatoes, coarsely chopped
• 3 ounces fat free feta cheese, crumbled
• 1/2 cup kalamata olives
• 6 cups Romaine lettuce, torn
• 2 tablespoons Greek spice mix
• 1 pound chicken breasts

For the dressing:

Toggle ingredient group

• 1/3 cup red wine vinegar
• 1/2 cup water
• 2 tablespoons nonfat yogurt
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon lemon juice
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1/2 teaspoon onion powder

Instructions

1. Preheat oven to 400.
2. Spread the bread on a baking sheet coated with aluminum foil.
3. Lightly sprinkle with olive oil or cooking spray.
4. Bake at 400 5 to 10 minutes or until lightly browned but still soft.
5. Combine the next six ingredients (bell pepper through olives) in a large mixing bowl and set aside.
6. Divide the romaine evenly between 4 serving plates and set aside.
7. Combine the next nine ingredients (vinegar through onion powder) and blend well with a whisk or shake well to combine in a salad dressing cruet.
8. Allow to set 5 to 10 minutes.
9. Preheat a large skillet coated with cooking spray over medium-high heat.
10. Sprinkle the chicken breasts with the Greek spice mix and cook 5 to 7 minutes on each side or until cooked through and no longer pink.
11. Remove from heat and allow to rest.
12. Add the bread cubes to the vegetable mixture and toss with the dressing.
13. Top the Romaine with 3 or 4 cups of the bread mixture.
14. Thinly slice each chicken breast and arrange on top of the salad.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 485Total Fat 13gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 9gCholesterol 99mgSodium 571mgCarbohydrates 44gFiber 7gSugar 13gProtein 48g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Summer Salads

• Chicken Caesar Salad from That Recipe
• Creamy Bacon Tomato Pasta Salad from Blogghetti
• Greek Panzanella from A Kitchen Hoor’s Adventures
• Greek Salad with Grape Tomatoes and Feta from Karen’s Kitchen Stories
• Italian Sub Salad from Cheese Curd In Paradise
• Kale and Brussels Sprout Salad from Art of Natural Living
• Skillet Radish Bacon Salad from Cindy’s Recipes and Writings
• Southwestern Oven-Fried Chicken Salad with Avocado Dressing from The Spiffy Cookie
• Strawberry Spinach Salad from Magical Ingredients
• The Best Potato Salad from Hezzi-D’s Books and Cooks

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Greek Panzanella with Pan Seared Chicken appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love jerk marinades, don’t you? They’re so easy to prepare. You toss all the ingredients in a blender or food processor, press a button, and you’re done. They have such complex flavors and spices. It’s like reggae party in your mouth complete with the Marley’s in attendance.

I also love a good cobb salad recipe!  Using the same pattern, you can make a cobb salad out of anything.  And it allows you to really focus on eating healthy.  This protein cobb salad is perfect for those who are eating a low carb diet.  It’s packed with not only chicken, egg, and bacon, but also delicious edamame.

What is jerk?

Jerk is a method of cooking meat. The story goes that the Arawak Indians from South America settled the island of Jamaica. They brought their method of smoking and drying meat to preserve it longer with them. This allowed them to bring meat with them in hunting and expedition trips. And they could easily reconstitute it with water later.

Fast forward many centuries later. The British brough slaves with them to Jamaica to ensure steady crops of sugar cane, coffee, cocoa, and pimento. Some of these slaves escaped into the mountains where they created blends of locally found spices and herbs to marinate the wild game they caught to eat.

They called these escaped slaves Maroons. The Maroons learned the cooking method the Arawak Indians to cook their meats. Consequently, they cooked their meats underground which meant little to no smoke was visible to those looking for the Maroons.

What is in jerk seasoning?

There’s a wet rub and a dry rub. This Calypso Caribbean Cobb Salad has a wet rub recipe. But since I’m all about making my own spice blends, I might have to share a dry rub version. So, stay tuned for that. My wet rub consists of onion, thyme, lime juice, cider vinegar, brown sugar, fresh ginger, garlic, cinnamon, allspice, cloves, and nutmeg.

The wet rub also has a spicy blend called Calypso Kick, but you can use 1 teaspoon of cayenne pepper if you don’t have a spicy seasoning blend. Or you can use a jalapeno or habanero if you want it to be super spicy.

Dry rubs have similar ingredients in there. However, some might call for pimento which isn’t what you think pimento is. It’s actually allspice from what I’ve read. In addition to that, most dry rub recipes have garlic and onion powder in there. There’s thyme, basil, dried ground ginger, and chili powder. Then there’s a slew of sweet spices like cinnamon, the allspice I mentioned, cloves, and nutmeg. The combination of the sweet spices, the spicy cayenne, and the savory spices make for a deliciously unique rub for meats.

I’ve made a few jerk recipes and shared them on the blog. Most of them have slight variations but include most of the same ingredients like garlic, onions, and a spicy pepper. They usually have brown sugar and some cider vinegar. Like the added kick the cider vinegar gives to the marinade.

What does Calypso Caribbean Cobb Salad taste like?

Perfectly delicious! Just look at it!! The creamy avocado, the tender beans, the crisp red onions, the tender and sweet pineapple all on top of the cool and crisp lettuce. It certainly sounds amazing on its own, but then you add sliced hearts of palm! And finally, the juicy chicken with its crust of sweet, tangy, and spicy jerk marinade on top that. Oh yeah. I brought it! I brought it ALL in this Calypso Caribbean Cobb Salad.

This Calypso Caribbean Cobb Salad was super delicious and the dressing was the perfect combination of the same sweet, tangy, and spicy that you would want to pour over a salad like this. It has nice citrus notes, some jalapeno, and delicious spices to go along with the jerk marinade of the chicken. I ate it all and couldn’t wait to have it for lunch the next day. Even the browned avocado (because I didn’t wrap it right).

Do you rinse the chicken off?

Now, I didn’t rinse the chicken off before I grilled them. Some recipes will say to wipe as much of the wet rub off as possible. So, I tried to wipe as much of the chunky goodness off as I could, and then slapped them on the grill. Consequently, my grill is a mess right now. But it’s well worth it to have that charred wet rub on the chicken to add flavor to this Calypso Caribbean Cobb Salad.

This is a quick and easy recipe you can make any night of the week. The chicken takes less than 15 minutes to grill. And even less if you butterfly the chicken breasts. Or use boneless, skinless chicken thighs. Oh. That’s a great idea! I might try that next time. And maybe turn them into tacos next time? That sounds like a new recipe for the blog.

If you’re on the fence about the heat of this recipe, then start with a 1/4 teaspoon of cayenne. And if that works for you, then try a 1/2 teaspoon next time you make it. You see where I’m going with this? Feel free to add in a fresh spicy pepper like jalapeno or serrano. Or even habanero if you’re feeling adventurous!

Calypso Caribbean Cobb Salad

Cook Time: 20 minutes

Additional Time: 30 minutes

Total Time: 50 minutes

A delicious Caribbean twist to the cobb salad, this Calypso Caribbean Cobb Salad has hearts of palm, pineapple, and jerk marinated chicken that transports you to the islands.

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5.0 Stars (1 Review)

Ingredients

For Chicken:

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• 1 pound chicken breast
• 1/3 cup red onion
• 2 tablespoons fresh thyme
• 2 tablespoons lime juice
• 2 tablespoons cider vinegar
• 2 tablespoons brown sugar
• 1 tablespoons ginger
• 1 tablespoons minced garlic
• 2 teaspoons Spicy Calypso Kick
• 1 1/2 teaspoons cinnamon
• 1 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg

For Dressing:

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• 1/3 cup orange juice
• 1/4 cup lemon juice
• 1/4 cup honey
• 1 tablespoon cider vinegar
• 1 tablespoon minced jalapeno
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• 1 teaspoon fresh thyme

For Salad:

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• 4 cups romaine lettuce
• 1 cup pineapple chunks, drained
• 1 cup sliced hearts of palm
• 1 cup black beans, rinsed and drained
• 1 avocado, thinly sliced
• 4 hard boiled eggs, quartered

Instructions

For Chicken:

1. Place the chicken in a zip top plastic bag and set aside.
2. Combine the next twelve ingredients (onion through garlic) in the bowl of a food processor.
3. Process until smooth. Pour
4. into the bag with the chicken turning well to coat.
5. Marinate at least 30 minutes.
6. Preheat your grill to medium-high.
7. Cook the chicken 5 to 7 minutes on each side or until no longer pink in the center.
8. Remove from heat and allow to rest 5 minutes before slicing.

For Dressing:

1. While the chicken marinates, prepare the dressing.
2. Combine the next eight ingredients (orange juice through thyme) in a small bowl or a re-purposed dressing or salsa bottle.
3. Stir well with a whisk (or shake well) until combined.
4. Refrigerate until you're ready to assemble the salad.

For Salad:

1. Divide the lettuce evenly between four plates.
2. Top with the pineapple, hearts of pal, black beans, and garnish with the avocado and the egg.
3. Drizzle with the dressing and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 581Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 11gCholesterol 283mgSodium 319mgCarbohydrates 60gFiber 11gSugar 37gProtein 49g

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Beat the Heat Recipes

• Best Tomato Sandwich from Palatable Pastime
• Calypso Caribbean Cobb Salad from A Kitchen Hoor’s Adventures
• Hezzi-D Club Sandwich from Hezzi-D’s Books and Cooks
• Keto Caprese Wrap from Magical Ingredients
• Mediterranean Chopped Salad in Pitas from Jen Around the World
• Shrimp Ceviche with Pickled Onion from Cheese Curd In Paradise
• Strawberry, Rhubarb, & Pear Salad from The Spiffy Cookie
• Summer Fruit Salad from The Freshman Cook
• Watermelon Salad with Feta and Mint from Books n’ Cooks
• White Gazpacho from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Calypso Caribbean Cobb Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

There’s no arguing that rotisserie chicken is delicious.  But sometimes there’s leftover rotisserie chicken.  And that leftover chicken is a great way to make two meals from one chicken.  

What are some great ways to use leftover rotisserie chicken?

Enchiladas are tops on my list.  Leftover chicken is perfect in enchiladas.  Toss the chicken with some green chiles, cream cheese or sour cream, and some Cheddar.  Roll up in a tortilla, top with enchilada sauce, and bake.  Simple and easy green chile chicken enchiladas make for a delicious dinner served with beans and rice.

Pizza is another great way to use leftover rotisserie chicken.  French bread pizza makes for a quick and easy dinner, too.  Barbecue chicken French bread pizza is super simple and uses basic ingredients.  I made a chicken pot pie French bread pizza.  It was creamy and delicious.  And packed with cheese!

Of course, chicken salad or chicken grilled cheese sandwiches are also a great option.  Adding in crunch from pecans and sweetness from apples or grapes makes the chicken salad so tasty.  Chicken salad is great for a sandwich or on top of some romaine for a light lunch or dinner.  I think I need to make some chicken salad soon.

What does Buffalo Chicken Pasta Salad taste like?

Of course, there’s pasta salad. Like this Buffalo Chicken Pasta Salad. I thought of it after having leftover boneless chicken wings from our local favorite pizza delivery restaurant. Typically, I chop them up and make a tossed salad with the leftover wings. But it occurred to me that they would make a delicious pasta salad, too. With a creamy, Buffalo wing dressing. 

This pasta salad not only has leftover rotisserie chicken, but there’s a slew of other delicious ingredients in there. Carrots and celery are a given. But I wanted extra crunch so I added some radishes. And for some reason, any and all pasta salads need to have hard boiled eggs in them. At least mayonnaise based pasta salads. For me anyway. Oh, and I tossed in some crumbled blue cheese, too.

I know there are Buffalo ranch dressings out there. But I always believe that ranch dressing is best made from scratch. So, I picked up a package of Fiesta Dip mix and use it to make the dressing for this salad. It is my favorite dressing/dip and I thought it would be perfect for this salad. I cut the mayo a little and added sour cream, some milk, and some wing sauce to make it a slightly spicy, but delicious dressing for the salad.

Just look at all that tasty goodness in this Buffalo chicken pasta salad!

Celery, carrots, radishes, eggs, blue cheese, pasta, and leftover chicken. YUM! If you don’t have left over chicken in the fridge you can use boneless wings, popcorn chicken, chicken strips. All of these frozen options easily cook up in the air fryer and make this salad easy and delicious. Or you can shred leftover fried or grilled chicken into this pasta salad.

Seriously. Look at all that crunch and flavor in this pasta salad. And the creamy dressing packed with flavor. That’s radiator pasta. It’s a fun pasta for salads like this one. Feel free to use whatever pasta shape you want for your salad. I like penne and wagon wheels. Those are fun, too!

This makes a large amount of pasta salad. It is perfect for a backyard barbecue, pot luck, or even a picnic. This Buffalo chicken pasta salad can easily be a side dish or a main dish. It’s hardy enough to be dinner and light enough with plenty of veggies to be a side dish.

Yield: 4

Buffalo Chicken Pasta Salad

Cook Time: 20 minutes

Total Time: 20 minutes

Buffalo Chicken Pasta Salad uses leftover boneless buffalo chicken wings to make a deliciously quick and spicy weeknight dinner, but you could use any boneless and skinless chicken you have available.

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Ingredients

• 8 ounces penne pasta, cooked
• 2 cups chopped celery
• 2 cups chopped carrots
• 1 cup diced red onion
• 1/2 cup chopped radish
• 2 hard-boiled eggs, diced
• 3 cups chopped leftover rotisserie chicken (or boneless wings, chicken strips, whatever you have laying around the fridge)
• 6 ounces reduced fat blue cheese
• 1/2 cup mayonnaise
• 1/2 cup fat free sour cream
• 1/4 cup skim milk
• 3 tablespoons buffalo wing sauce
• 1 packet Fiesta Ranch dip mix

Instructions

1. Cook pasta according to package directions and rinse with cold water. Set aside.
2. Combine next 7 ingredients (celery through blue cheese) in a large mixing bowl.
3. Combine the remaining ingredients in a small mixing bowl and allow to sit 5 to 10 minutes.
4. Once the pasta is cooled, add to the chicken mixture. Add the ranch dressing and toss well to coat.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 313Total Fat 20gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 116mgSodium 613mgCarbohydrates 13gFiber 2gSugar 3gProtein 21g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Repurposed Rotisserie Chicken

• California Chicken Club Wrap from Palatable Pastime
• Chicken Pesto Stuffed Peppers from Jolene’s Recipe Journal
• Dill Pickle Chicken Salad from Cheese Curd In Paradise
• Easy Chicken Enchilada Casserole from Karen’s Kitchen Stories
• Easy Lemon Chicken Risotto from That Recipe
• White Chicken Enchiladas from Jen Around the World

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I don’t know about you, but when it’s hot – and in this area that means HIDEOUS humidity – I don’t want to be anywhere near the kitchen cooking up a storm.  Are you the same way?  Whew!  Glad it’s not just me.

So, for us, that means a lot of salad and a lot of grilled meat.  Yeah, we’re outside, but the back of our house doesn’t get afternoon sun.  Which is good because I can’t imagine what we would do if it did.  That would mean even grilled meats would be out of the question because it would just be too darned hot to even eat!

I, unfortunately, have never been too hot to eat.  I’ve rarely been anything where I couldn’t eat with the exception of a stomach virus.  Then, eating is definitely not on my mind.  I love food too much to let anything stand in between me and it.  Hence the weight issue.

Moving on.

So, summer time.  We eat salads, we have slow cooker meals, and we have quick meals.  Unless it’s Monday, I have a raging headache, and I planned a mac n cheese that just took way longer than anticipated.  Yup.  You guess it.  That was last night.  It was delicious mac n cheese, but sitting down to eat at 6:30 when you go to bed at 9 isn’t such a great option.

I need to plan meal times better. 

I suck at that.  Honestly.  Is there like an info-graphic of standard cooking times?  If so, please let me in on that one.  I need to pin it…to my FOREHEAD!  *snort*

Yes, this is a random, chain of thought type post.  Bear with me.  It’s been a long week.  Yes, I realize it’s only Tuesday, but when you wake up with a headache on Saturday that hasn’t truly gone away, it starts to wear on your thought processes.

I’m still trying to play catch up both here and at work for being out last week.  I need a vacay after my vacay!  I thought I’d get more accomplished while I was on the road than I did.  Sadly, I wasn’t as organized before I left than I was.  Honestly, I think I’m going to start a tele-work day just so I can get some blog stuff done before work.

No.  Not tele-work so I can blog.  We would get up at the same time.  The hubs must be out the door about the same time.  He would have to switch from the 8-4 shift to the 7-3 shift.  That means, I would have an extra 3 hours to blog before work at 7:30. 

AND I could get some gnat tasks that have been on my plate at work for a while.  I just haven’t been able to get to them because I’ve been interrupted with other, more urgent, type things to do.

It’s a vicious cycle that never seems to end.  BUT I think tele-work might be the answer to the all the problems.  Where’s that meme??

And this salad was the solution to our dinner problems that night.  I had the potatoes, eggs, and beans already cooked from Sunday.  You see?  THAT’S what I need to do!  Prep more on the weekends!!  But not this past weekend.  We were sloth’s Sunday from our drive home.

Where was I?  Oh yeah, dinner.

This was the solution to our dinner problems that night.  Everything was nice and cold except for the shrimp.  They were smoking hot from the grill.  This is the second shrimp salad niçoise I’ve made.  They’re so easy to make and make for a hearty, yet healthy, dinner.

How do you stay out of the kitchen during the summer?

Yield: 4

Grilled Shrimp Salad Niçoise

Cook Time: 20 minutes

Total Time: 20 minutes

Add a fresh twist to your salad game with this delicious Grilled Shrimp Salad Niçoise! Quick and easy to make, perfect for a healthy lunch or dinner.

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Ingredients

• 1 pound large shrimp, peeled and de-veined
• 4 large eggs, boiled, peeled, and quartered
• 2 cups green beans, blanched and cooled
• 2 cups baby potatoes, boiled until fork tender and cooled
• 2 cups cherry tomatoes, halved
• 1 cup green olives
• 1 cup red onion
• 4 cups lettuce, torn
• 1 recipe Dijon Dressing

Instructions

The day before:

1. Prepare the vegetables the day before to allow them to cool completely before assembly.
2. Place the eggs and the potatoes in a large pot of cold water and bring to a boil.
3. Once the water begins to boil, cook the eggs for 10 minutes. Remove from the pot and rinse in cold water until cool enough to handle.
4. Peel and refrigerate.
5. Continue to cook the potatoes until just barely fork tender. Drain and cool before refrigerating.
6. Bring a large pot of water to a boil. Add the beans and cook 3 to 5 minutes or until they are crisp tender. Drain and cool before refrigerating.

To Prepare the Salad:

1. Preheat the grill (or broiler) to medium-high heat.
2. Thread the shrimp on skewers and grill 1 to 2 minutes on each side or until no longer opaque in the center.
3. Remove from the gill and assemble the salad.
4. Divide the lettuce evenly between four plates.
5. Arrange the beans, potatoes, tomatoes, and onions evenly on the plates.
6. Garnish with the 1 egg and 1/4 cup of green olives per plate.
7. Top with the shrimp then drizzle with the dressing before serving.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 469Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 12gCholesterol 430mgSodium 2144mgCarbohydrates 39gFiber 9gSugar 9gProtein 40g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Get More Seafood Recipes:

• Baked Halibut with Cherry Tomatoesfrom Art of Natural Living
• Grilled Shrimp Salad Niçoise from A Kitchen Hoor’s Adventures
• Shrimp Ceviche from That Recipe
• Shrimp Pata Newburg from Palatable Pastime

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, follow our Pinterest board, too!

The post Grilled Shrimp Salad Niçoise appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.