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.

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.

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
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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:

Toggle ingredient group

• 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:

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• 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

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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!

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I don’t remember ever having layered salads growing up. Maybe we did and I just don’t remember it. There’s a lot I don’t remember about my childhood. I have no idea why, I just don’t. It’s not because of some kind of trauma. At least I don’t think it is.

What is a layered salad?

It does seem sort of obvious, but I thought I would answer the question anyway. It is a salad that is in layers and not tossed. I guess it was made that way to show off the ingredients or make for a pretty table presence. Or buffet presence if someone brought it to a potluck.

It’s tough to find the history of the layered salad. I mean, there’s the chef salad that is sort of layered and the Niçoise salad. Then there’s a Russian selyodka pod shuboy which is completely not like the seven-layer salad at all. It has fish in it.

But when you talk about a layered salad, most will think of the seven-layer salad that is popular in the south. I haven’t found any certain history for this salad. It just sort of shows up in history. But it has stuck around for decades so there must be something good about it.

The traditional seven-layer salad has lettuce on the bottom. Then there’s tomatoes, peas, hard boiled eggs, bacon, mayonnaise (sometimes sprinkled with sugar), and cheddar cheese on top. Of course, there are variations to this salad, but I think this is the traditional recipe.

What is salad niçoise?

Salad Niçoise originated in Nice. The traditional salad has tomatoes, hard-boiled eggs, Niçoise olives, and either anchovies or tuna all dressed with plain olive oil. Yes, I know. I didn’t say green beans and potatoes. However, this version is the most popular version.

Of course, you can add any regionally available vegetables you have. Some versions include peppers, shallots, and artichoke hearts. Some people include freshly harvested spring green beans, but most don’t have those readily available, which is why I think the cooked green beans wound up on there.

This salad can have either anchovies (ew), fresh seared tuna, or canned tuna. I have made it with seared and canned tuna. I think I prefer the canned tuna myself. For this salad, I used Tonnino tuna in olive oil with a hint of lemon. I would definitely recommend canned tuna packed in oil for this salad. It adds a richness to this salad I cannot explain. Just try it once and see how you like it.

The history of Salad Niçoise seems rather sordid. And everyone has a perfectly good opinion of what should be in there. But I think it was the recipe that landed in the Mastering the Art of French Cooking that really solidified the salad in the United States.

She demonstrated this recipe of potato salad combined with green beans, tuna and anchovies in a vinaigrette dressing. From there, I think the green beans and potatoes have always been part of this salad recipe.

What is in a Layered Mason Jar Niçoise Salad?

I fashioned my salad after the somewhat more US version of the salad that includes the green beans and potatoes. I put the green beans and dressing on the bottom. I really like the green beans to get a little marinated as it sits in the fridge. Then the potatoes because they also absorb the delicious dressing. Next, I added red onions which are not traditionally part of the salad, but I always like the bite they add.

I put the more delicate items towards the top like the tomatoes. I halved some grape tomatoes and put those on top of the onions. The chopped kalamata olives are on top of the tomatoes. I honestly do not know what Niçoise olives are. I really should look for those. The tuna goes on top of the olives and the eggs are on top of everything.

How do you eat Layered Mason Jar Niçoise Salad?

If you’re at work, you can easily dig into it with your fork. But if you’re more adventurous, and have the ability, you could carefully shake the salad to distribute the dressing evenly. Then you can pour the salad onto a plate. It all fit on my 8” salad plate. Don’t forget some crusty bread to clean up that dressing.

I cheated with the dressing. I took a bottle balsamic dressing and added some Dijon mustard to it. Don’t make that face. I am not the best with making dressings. It is what it is. They just do not come out the way I hope. The few that are on my blog have come out exactly the way I wanted them to. Otherwise, I use bottled because fail.

This Layered Mason Jar Niçoise Salad is a hearty salad. I mean, you’re not going to be hungry for a while after eating it. So, it is perfect for a work lunch. And with them being layered in jars, they’re also perfect for a picnic or other fun outdoor gathering. They are easy to whip up in batches for larger gatherings, too.

You will definitely look forward to lunch at work if you had this in your bag. I know I was excited for lunch! And one of my coworkers commented on the post when I shared it, too. She was going to making a few for lunch at work. Which is always a sign that it’s a winning recipe.

Yield: 2

Layered Mason Jar Niçoise Salad

Cook Time: 5 minutes

Total Time: 5 minutes

Layered Mason Jar Niçoise Salad is perfect for a hearty and delicious office lunch.  Or make several for a fun lunch in the park.

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Ingredients

• 1/2 cup mustard vinaigrette
• 2 cups blanched haricot vert or green beans
• 2 cups boiled baby potatoes, halved
• 1/3 cup thinly sliced red onions
• 2 cups cherry or grape tomatoes
• 1/2 cup pitted and chopped Kalamata olives
• 4 ounces whole tuna in olive oil (I used Tonninos in olive oil with lemon)
• 2 hard boiled eggs sliced in half

Instructions

1. Pour half the dressing into each of the jars.
2. Place 1 cup green beans in the bottom of each jar.
3. Put 1 cup of sliced potatoes on top of the green beans.
4. Sprinkle half the red onions into each jar.
5. Add 1 cup of tomatoes to each jar along with 1/4 cup of chopped Kalamata olives.
6. Top the olives with the tune filets trying to not to break them up.
7. Place a sliced egg on top fasten the lid.
8. Refrigerate until serving.

Nutrition Information

Yield

2

Serving Size

1
Amount Per Serving Calories 731Total Fat 33gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 25gCholesterol 213mgSodium 1361mgCarbohydrates 82gFiber 16gSugar 30gProtein 34g

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Layering Up Salads

• Chicken Cobb Salad Tower from The Spiffy Cookie
• Layered Garbanzo Beans and Paneer Salad from Magical Ingredients
• Layered Mason Jar Niçoise Salad from A Kitchen Hoor’s Adventures
• Seven Layer Fruit Salad from Art of Natural Living
• Southwest 7 Layer Salad from The Freshman Cook
• The Ultimate Layered Salad from Karen’s Kitchen Stories

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 Layered Mason Jar Niçoise Salad appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

When it’s super-hot like it has been, I cannot stand to be in the kitchen very long. Of course, it’s not fun standing outside grilling, either, but it’s better than heating up the kitchen. You can leave all the hot outside when you bring the steaks inside. So, for me, a steak salad or a flatbread like this steak and mango salsa flatbread is a win win.

I’m not trying to brag, but we started blackening things well before there was a pre-made Cajun or blackened spices readily available in this area. With Dad’s travel, he went to New Orleans quite a few times and obtained a recipe for the ever-popular spice mix. I’ve resurrected that recipe since we cannot find our favorite brand. And, to be honest, the copycat recipes are quite similar to our family recipe.

There’s one slight difference that I think is a game changer, but I’m not going to tell you what it is just yet. It’s one of those ingredients that make you say, “Hmm! I never would have thought of that.” Because it’s something that people don’t commonly use in a recipe. They use it for something else.

I know. I’m just teasing you with something you cannot have. At least not yet. But that doesn’t mean you cannot use your own blackened or Cajun spices to rub on the steaks. Just make sure it has some chili powder and a little cayenne on there. Blackened spices are supposed to have a little kick to them.

For those of you who were wondering, blackening as a technique arrived on the culinary scene in the 80’s. About the time Dad was going to New Orleans at least once a year. Paul Prudhomme invented the technique which involves dredging fish (or other meats) into melted butter and then a spice mix. In my case, we usually use what is now called a Cajun seasoning blend, but is originally blackened seasoning.

During many of Dad’s trips he befriended a man who gave him a recipe for the delicious spice blend. Dad brought it home and we tried it. I thought it was a spicy, because I was a picky eater back then. So, he altered it and backed off the cayenne for a bit. That’s how we started blackening well before most outside of Louisiana knew what it was.

Heck, we even travelled on vacation with this spice blend! Our summer vacations usually involved a kitchenette or full kitchen so we could eat local without breaking the back. We would go out once or twice for lunch and usually only once for a special dinner. The rest of the time we cooked in.

And since they were usually beach trips, they involved some kind of fishing. Or purchase of some fish or shrimp for dinner. There’s this one time Dad bought live shrimp. With the heads on. I about freaked out! I couldn’t deal with those live things swimming around the cooler. And then there was the time my sister caught a sheepshead fish. That picture is hilarious. But it was the blackened blue fish that I remember the most.

We didn’t stop at just blackened fish. We blackened chicken, steak, shrimp. If it could be coated with the seasoning, we tried to blacken it. However, my favorite is blackened steak! That spicy and crisp coating and the tender meat is a perfect pair in my book.

And it’s a perfect pair for a steak salad.

I don’t know about you, but we make a lot of summer steak salad recipes. And my favorite is a steak salad with ranch. That cool buttermilk ranch and the spicy blackened steak are the best flavor pairing in a salad. At least in my book they are. That’s why I created a kicked-up fiesta ranch dressing to serve with this blackened steak salad.

You can easily make this Cajun ribeye steak recipe a regular dinner entrée and not on a salad. It’s perfect with some fried okra or green tomatoes, maybe a baked potato or even some maque choux made with some summer fresh corn.

This salad has some great summer produce in it from the farmer’s market. Vine ripe tomatoes, creamy cool avocados, and crispy onions sitting on top of some romaine, red leaf, or even iceberg lettuce. Garnish with some sharp cheddar and hard-boiled eggs.

I know grilled steak salad recipes aren’t usually Cobb salad recipes, but I think they’re a great way to get tons of flavor on your plate and not overloading it with one ingredient. Apart from lettuce, of course. Lettuce is almost a no calorie food so eat as much of that as you want!

Seriously. Just look at that plate of goodness! Yes, in this one there are no eggs. This was lunch the next day and I didn’t have extras made. But it was perfectly delicious just the same. And the dressing is one that I plan on keeping in the fridge as a regular ranch. I know I’ve talked about how delicious the fiesta ranch dip is as a dressing and I’m sticking to that opinion whole heartedly!

This steak salad was totally inspired by the FarmBox Direct I signed up for. Since I’m too keen on being at my current farmer’s market with all that’s going on, I decided to have the market shipped to me! Farmbox Direct ships free from now until November, just so ya know. I like that there’s the open to swap out items I don’t want, like asparagus! Y’all know how I feel about that.

This is one steak salad recipe we will be making repeatedly. It’s quick, delicious, and so filling for a dinner salad. You can buy two small steaks or share a large one with your family. That’s another bonus for salads like this; you can splurge on a good steak because you’re sharing the love with this salad.

Yield: 4

Blackened Steak Cobb Salad

Prep Time: 5 minutes

Cook Time: 20 minutes

Additional Time: 5 minutes

Total Time: 30 minutes

Blackened Steak Cobb Salad has a bit of spice and heat on top of crisp greens with onions, tomatoes, avocados, cheese, and hard-boiled eggs. It’s a hearty dinner salad that is quick and easy to make.

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Ingredients

For the salad:

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• 2 tablespoons Cajun seasoning or blackened spices
• 1 1/2 pounds ribeye steak
• 4 ounces cheddar cheese, cubed
• 1/2 cup thinly sliced red onion
• 1 cup sliced avocado
• 2 cups tomato wedges
• 4 hard-boiled eggs, sliced

For the dressing:

Toggle ingredient group

• 4 to 6 cups lettuce
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 1.1 ounces Fiesta dip mix

Instructions

1. Combine the ingredients for the dressing in a large. Shake until combined and refrigerate at least an hour.
2. Coat the steaks with the Cajun seasoning and let them rest for 30 minutes at room temperature.
3. Preheat your grill to medium-high heat.
4. Grill the steaks 3 to 4 minutes, rotate 45 degrees, and cook 3 to 4 minutes more before turning over. Grill the steaks 3 to 4 minutes, rotate 45 degrees, and continue to cook until 5 degrees shy of your preferred internal temperature. Allow the steaks to rest 5 to 10 minutes.
5. Divide the lettuce evenly between 4 plates. Top with the tomatoes, onions, cheese, avocado, and egg.
6. Slice the steak on a bias and place down the center of each of 4 plates.
7. Drizzle with the dressing and serve.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1211Total Fat 99gSaturated Fat 30gTrans Fat 0gUnsaturated Fat 64gCholesterol 375mgSodium 2470mgCarbohydrates 24gFiber 11gSugar 9gProtein 62g

Maybe. But it still seams a bit high.

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Wednesday’s Farmers Market Week Recipes

• Bacon-Wrapped Cheese-Stuffed Baby Bell Peppers by Books n’ Cooks
• Cheesy Tomato and Squash Casserole by Blogghetti
• Corn and Bacon Casserole by Hezzi-D’s Books and Cooks
• Farmer’s Market Tortellini by A Day in the Life on the Farm
• Garlic Scape Pesto by Cheese Curd In Paradise
• Mexican Street Corn Pizza by Palatable Pastime
• Mushroom Ceviche by The Freshman Cook
• Blackened Steak Cobb Salad by A Kitchen Hoor’s Adventures
• Pesto Chicken Lasagna by The Spiffy Cookie

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

I love showcasing all that bright color and freshness in bowls of healthy salad recipes for the family to have for dinner.  We have salads of all kinds.  From Tex-Mex steak salad with chipotle ranch dressing to this Cuban steak and corn salad.  I know.  You’re thinking, “why so many steak salads?”  Not to worry, I have a bright and flavorful lemon dill orzo shrimp salad and a fried chicken salad.  Heck, I’d even make one for lunch on the weekends if I have the chance.  And since we’re trying to eat healthier, we see more and more salads in our future.

So, we thought I’d put together some delicious healthy salad recipes to arm you with plenty if ideas on how to use that farm fresh produce for lunch or dinner!  Some of them are topped with delicious, lean proteins and some of them contain fiber rich grains for an added layer of healthy to these salads.

Strawberry Chicken Spinach Salad

There’s still time to get some Florida strawberries!  When you find them, you can make my simple and delicious Strawberry Chicken Spinach Salad topped with rotisserie chicken.  The strawberry dressing makes this salad taste fresh and vibrant!

Alabama Cobb Salad

I basted my chicken breasts in Alabama white barbecue sauce for this Alabama Cobb Salad.  She placed it on top of some crisp greens along with sweet tomatoes, sliced avocado, hominy, and some Colby cheese.  Her salad is healthier by using low fat ingredients and heart healthy avocados.

Grilled Shrimp Salad Niçoise

Succulent grilled shrimp, tender Dutch baby potatoes, crisp cooked green beans, crunchy red onions, and heart friendly hard oiled eggs are combine in this hearty entree salad.  With a typical dijon vinaigrette this Grilled Shrimp Salad Niçoise will satisfy even your most ravenous hunger.

Calypso Caribbean Cobb Salad

I grilled some chicken with a kicked up calypso barbecue sauce for this salad.  Something with a spicy kick like that needed some tropical pineapple and hearts of palm.  This calypso Caribbean cobb salad has a sweet heat of the Caribbean that you will love.

Lyonnaise Salad

Palatable Pastime made this Lyonnaise Salad which is a simple French salad with pancetta, fried or poached egg and frisee lettuce and sourdough toasts.  It’s perfect for a Brunch.

Easy Shrimp Avocado Salad with Tomatoes and Feta

Succulent shrimp swim with tomatoes, feta, and avocado in this salad from Savory Tooth.  Her Easy Shrimp Avocado Salad with Tomatoes and Feta can be made ahead of time!  This is perfect to whip up the night before for a delicious work lunch the next day.

Vietnamese Beef Noodle Salad (Bun Bo Xao)

Delightful Plate packed her healthy salad recipe with fresh herbs and lean beef.  Vietnamese Beef Noodle Salad, Bun Bo Xao in Vietnamese, is easy to make as a lunch or light dinner salad.  Top with the lime fish sauce dressing just before serving.

Fresh and Easy Green Lentil Salad Recipe

Salt and Lavender says that her Fresh and Easy Green Lentil Salad Recipe keeps in the fridge for a couple of days making it a perfect cook once and eat a few times recipe.  Since lentils can be rather bland, she kicks up her flavors with cucumber, red onion, mint, capers, and other delicious ingredients.

Grilled Romaine Caesar Salad with Garlic Chicken Sausage

Taste and See not only used grilled sausages in her Caesar, but she grilled the romaine, too!  Her Grilled Romaine Caesar Salad with Garlic Chicken Sausage is a delicious twist of it’s namesake.  The best part is it can be on the table in under 15 minutes!

Easy Healthy Taco Salad Recipe with Ground Beef

This healthy salad recipe from Wholesome Yum makes enough six large servings of low carb, healthy goodness.  Her Easy Healthy Taco Salad Recipe with Ground Beef can easily be customized with your own spin using your favorite vegetable, salsa, and taco seasonings.

Spiralized Cucumber Summer Salad

Pass Me Some Tasty kicked up her Spiralized Cucumber Summer Salad with some tropical flavors.  She put some avocado, mango, and lime.  It’s a cool, refreshing, and delicious side dish or lunch salad.  Add some grilled chicken or fish and make it an entrée salad.

Flat Iron Steak Salad and Homemade Steak Sauce Salad Dressing

Big Bear’s Wife was surprised by a text message that included this healthy and delicious salad.  BigBear had made this Flat Iron Steak Salad with Homemade Steak Sauce Salad Dressing and insisted it be shared on the blog.  And we agree!  It’s packed with delicious, lean beef and amazing flavors.

Nutty Ginger Tamari Quinoa Salad

Healthy World Cuisine Magazine takes us out of our kitchen and takes us to Asia.  Their Nutty Ginger Tamari Quinoa Salad has tons of crunch with heart healthy nuts, delicious flavors with gluten-free tamari soy sauce, and protein rich quinoa.  It can be served warm or cold and makes for a great lunch or light dinner.

Dandelion Puntarelle Salad

We couldn’t resist sharing one of the most interesting and different healthy salad recipes.  People across the globe have eaten dandelion greens not just for taste but they have many health benefits.  If you haven’t tried dandelion greens in your salad, give this Dandelion Puntarelle Salad from Bacon is Magic.  It’s a remake of a delicious Italian salad.

Watermelon, Cucumber & Jicama Salad with Coconut Lime Dressing

This salad from The Rising Spoon is packed with hydrating ingredients and flavors of summer.  Watermelon, Cucumber & Jicama Salad with Coconut Lime Dressing is packed with healthy ingredients and can be served as a side to grilled chicken or fish

Best Summer Fruit Salad Recipe

Fun Food and Frolic served up and quick and delicious fruit salad with lightly sweetened honey lemon dressing with mint.  This Best Summer Fruit Salad Recipe is a rainbow of a fruit salad and one of our favorite healthy salad recipes.

Heart Healthy Avocado Mango Salad with Lime Poppy Seed Vinaigrette

Kudos Kitchen by Renee is looking out for us with this heart healthy salad.  Full of omega-3 rich avocado, this Heart Healthy Avocado Mango Salad with Lime Poppy Seed Vinaigrette boasts big flavors and is very filling.  For an interesting twist, she tops her salad with crunchy pistachios.

Chopped Oriental Chicken Salad

If you’re looking some Asian crunch to your lunch or entrée salad, try this Chopped Oriental Chicken Salad.  Beyond the Chicken Coop packed it with vegetables like napa cabbage, cucumbers, and sugar snap peas.  Then she topped it with an addictive Oriental dressing.

Either way you serve them up, health salad recipes are great for lunch, a side, or a main entree.  I hope some of these inspire you get a little more color onto your plate (or in your bowl).  That is the weather would warm up so we can enjoy some fresh produce.

Want just a few more salad recipes?  Then try some of these!

Fajita Salad with Pan Roasted Chicken
Pita Panzanella Salad with Steak
Fried Chicken Salad
Steak Caprese Salad

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

I don’t know about you, but when summertime heats up, I don’t want to be anywhere near the kitchen!  I’ve got you covered!  There’s over 25 summer dinner salad recipes.  Beef, chicken, seafood, or just plain veg; there’s a salad here for everyone!

You could make one of these for Mother’s Day!  Which is this weekend.  Can you believe it??  #SundaySupper has got you covered for Mom, too! Next weekend we’re celebrating Mother’s Day in style!  Make sure you join the Twitter chat at 7pm ET Sunday to see what delicious goodness awaits our Moms!

I love me some grilled steak on a salad.  It’s delicious, healthy, and, well, who  can really say no to perfectly grilled steak on top of cool, crisp greens?  I know I can’t!!

Summer Dinner Salad Recipes

Brilliant Beef Salads

Brilliant Beef Salads

Blackened Steak Cobb Salad

Blackened Steak Cobb Salad has a bit of spice and heat on top of crisp greens with onions, tomatoes, avocadoes, cheese, and hard-boiled eggs. It’s a hearty dinner salad that is quick and easy to make.

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Picnic Taco Salad

With a little prep and a large bowl of lettuce, you can have your taco salad and eat it, too! This nostalgic Picnic Taco Salad pleases the whole crowd this summer!

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Pita Panzanella Salad with Steak

Spice up your salad game with a Pita Panzanella Salad with Steak! Juicy steak, fresh veggies, and a tangy dressing make for a mouthwatering meal.

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Steak Caprese Salad

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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Tex-Mex Steak Salad with Chipotle Ranch Dressing

Treat yourself to a flavorful Tex-Mex Steak Salad drenched in our homemade Chipotle Ranch Dressing. Perfect for lunch or dinner, this dish is sure to hit the spot!

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Photo Credit: jenaroundtheworld.com

Beefy Dorito Taco Salad

Combine bagged salad, crushed Doritos Nacho Cheese, and Catalina dressing with ground beef for an amazing Beefy Doritos Taco Salad.

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Photo Credit: www.hezzi-dsbooksandcooks.com

Southwestern Steak Salad

Looking for an easy summer dinner? Try my delicious Southwestern Steak Salad with fresh vegetables and tasty London Broil.

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Photo Credit: www.hezzi-dsbooksandcooks.com

Thai Ground Beef Salads

This fresh Thai salad is made with sweet, tart, and spicy ground beef, pickled vegetables, and a homemade Ginger Carrot Dressing.

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Perfect Poultry Salads

Same with chicken.  I’d rather spend a few minutes outside grilling up some meat to put on top of a rainbow of vegetables like this one.  Doesn’t that just scream, “EAT ME!”  The peppers, the tomatoes, the cucumbers, and that feta!  YUM!  This is what I love about summer!

Perfect Poultry Salads

Alabama Cobb Salad

I basted chicken breasts in white barbecue sauce and grilled before slicing and topping this Alabama Cobb Salad. Don't let this white barbecue sauce fool you! It's got a kick!

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Autumn Chicken Cobb Salad

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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Fried Chicken Salad

Elevate your lunch game with our signature fried chicken salad. Perfectly crispy chicken paired with fresh greens and a zesty dressing, it's a match made in foodie heaven.

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Photo Credit: faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com

Basil-Dressed Chicken Salad with Tomatoes

This easy-to-assemble salad is the perfect weeknight meal for when you’re craving something a little bit lighter. Its blend of peppery arugula and salty parmesan cheese pairs so well with the acidity of halved cherry or grape tomatoes and a sweet, creamy, and flavorful chicken salad made with a fresh basil dressing.

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Photo Credit: palatablepastime.com

BBQ Chicken Salad

BBQ Chicken Salad takes grilled chicken and a delightful BBQ Ranch salad dressing and turns it into a satisfying dinner salad.

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Photo Credit: www.thefreshmancook.com

Chicken Fried Picnic Salad / #SundaySupper

This salad gives you the picnic feel even if you are not on one! You have your fried chicken, potato salad, hard boiled eggs, and a few more tasty bites.

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Photo Credit: adayinthelifeonthefarm.blogspot.com

Chicken Salad with Orange and Fennel

When the weather breaks my mind and body immediately start yearning for fresh light ingredients and salads become a staple for dinner.

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Photo Credit: www.karenskitchenstories.com

Chinese Chicken Salad

This Chinese Chicken Salad is a fresh and flavorful mix of chicken, crunchy vegetables, and a dressing of an emulsion of soy and two chile sauces, sesame oil, garlic, ginger, and rice vinegar. 

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Photo Credit: www.hezzi-dsbooksandcooks.com

Cobb Salad

An easy to make Cobb Salad with chicken, cheese, tomatoes, vegetables, and a homemade vinaigrette.

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Photo Credit: www.terristeffes.com

Grilled Kielbasa and Warm Mustard Vinaigrette Salad #SundaySupper

In the summer a salad always feels like the right choice.  The lettuces from the salad bowl are fresh and tasty, the grill beckons, and all works synergistically to make the perfect meal. 

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Photo Credit: www.hezzi-dsbooksandcooks.com

Thai Chicken Salad

Looking for a delicious entree salad to help you stay healthy? Check out my easy Thai Chicken Salad with Lime Ginger Dressing.

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Superb Seafood Salads

Superb Seafood Salads

Blistered Tomato Salad with Pan Seared Scallops

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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BLTS Salad (Bacon, Lettuce, Tomato, Scallop)

Forget boring old salads, it's time to level up with this BLTS Salad. Made with bacon, lettuce, tomato, and scallops it's sure to be a crowd-pleaser!

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Layered Mason Jar Niçoise Salad

Layered Mason Jar Niçoise Salad is perfect for a hearty and delicious office lunch.  Or make several for a fun lunch in the park.

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Southwest Shrimp Cobb Salad

Step up your salad game with our Southwest Shrimp Cobb Salad. Packed with protein, veggies, and a burst of flavor, it's the perfect meal for on-the-go or a leisurely lunch at home. Who said eating healthy had to be boring?

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Photo Credit: www.cindysrecipesandwritings.com

Beer Steamed Shrimp Salad

Beer Steamed Shrimp Salad flavors of lager with lime steamed shrimp in a savory yogurt-based cilantro dressing. A quick night dinner or lazy Sunday meal.

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Photo Credit: artofnaturalliving.com

New Orleans Fried Oyster Salad

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I honestly don’t think I can complain enough about how long it takes it us to get home.  I’m sure there’s probably 20+ posts with the mention of craptastic commuting.  Lately, we’ve been splurging and taking the EZ-Pass routes home.  Especially on days like today that would have saved us at least 30 minutes of our time by taking that route and spending the $6 it took to get on that section of the road.

What?  You mean your town doesn’t have priority pay sections of highways that people can pay to take home?  Well, we do.  Sometimes, it’s an insane amount of money, but if it’s $6 or even $7 dollars I think it’s worth it to save 20 plus minutes to get home.  When you spend 12 hours a day away from home, sometimes you’ll do anything it takes to get there faster.

And since we’re out of the house (either traveling or working) almost 12 hours of the day there’s not much time for meal prep.  When you’re out of house that long every day, planning is key!!  I try to have some things ready and prepped from the weekend, but then my memory gets in the way and I forget.  Like Monday.  I totally forgot to take the beef out of the freezer so we could have some tacos this week.  Luckily, I had a sandwich meal prepped and ready to go in its place, otherwise we would have ordered in, which is really not healthy.

 Healthy Doesn’t Have to be Boring!

Since I’m trying to GET healthy by losing weight and taking care of knee, ordering in is not an option.  What is an option is simple, tasty, grilled beef.  Lean beef like London broil is perfect for a quick meal any night of the week.  It’s like a flank steak in that you marinate it for flavor then grill on high heat sealing in the juices and flavor.  Then allow it to rest for at least 10 minutes before slicing against the grain.  Following these steps ensures that this lean cut of beef is super flavorful and tender.

Grilled London broil is perfect with any type of marinade, but one of my favorites is this teriyaki marinade.  It has delicious teriyaki, soy, and sesame flavors with some garlic and ginger thrown in.  Then, place that marinated beef on top of a deliciously healthy and quick rice noodle based salad, and a healthy meal is on the table in under 30!  Honestly!

 What does this beef salad taste like?

And just look at all those colors!!  I dare you to eat this meal and forget it’s a healthy one.  All those flavors, colors, textures scream decadent, but it’s truly not.  The vegetables are the perfect complement to the rice noodles.  The rice noodles are a blank canvas just waiting to be paired with delicious flavors.  This salad mimics the flavor of the marinade with similar ingredients in the simmering sauce.  Then there’s the tender, juicy, and delicious beef.  You’ll quickly forget this is a healthy meal.

And with beef on the menu, you can be rest assured that your meal will be healthy and delicious.  Beef packs and powerful punch in the protein department.  But did you know that it’s also high in B12, selenium, and zinc.  These are important for brain function, immune health, and cell damage.  Yeah, I know.  They’re ALL important and their all found in beef.

Yield: 4 servings

Grilled Teriyaki Steak and Noodle Salad

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Being tied up in traffic doesn't mean you'll have to tied up in the kitchen when you get home. This Grilled Teriyaki Steak and Noodle Salad is deliciously on the table in under 30 minutes.

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Ingredients

• For the steak:
• 1 1/2 pounds London broil
• 1/2 cup soy sauce
• 1/2 cup teriyaki sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• Pinch crushed red pepper
• For the salad:
• 8 ounces rice vermicelli
• 2 tablespoons soy sauce
• 2 cups fat free beef broth
• 2 tablespoons teriyaki sauce
• 1/4 teaspoon crushed red pepper
• 1 tablespoon canola oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 cup shredded carrots
• 1/2 cup green onions
• 1/2 cup sliced celery
• 1/2 cup thinly sliced red bell pepper
• 1 cups steamed edamame

Instructions

1. Combine the first five ingredients in a small mixing bowl. Place the London broil in a zip top plastic bag. Pour the marinade into the bag and marinate 15 minutes.
2. While the beef is marinating, preheat the grill to high.
3. Place the noodles in a large bowl with warm water making sure that they are submerged in the water. Set aside. Combine the next four ingredients in a small mixing bowl and set aside.
4. Heat a large skillet coated with cooking spray over high heat. Add the oil and swirl to coat the pan. Add the ginger the garlic, stirring constantly until fragrant; about one minute.
5. Add the onions, carrots, and celery. Stir fry 2 to 3 minutes. Add the bell pepper and sauté an additional 2 to 3 minutes. Stir in the edamame and continue cooking until warm; 1 to 2 minutes.
6. Strain the noodles and add to the skillet. Pour the broth mixture over the noodles mixture, stir to combine, and bring to a boil. Reduce heat and simmer 5 to 7 minutes or until the noodles are cooked through. Be careful not to overcook the noodles as they become mushy quickly. Remove from heat and set aside.
7. Remove the London broil from the marinade. Discard the marinade. Grill the London broil 5 to 6 minutes on each side or until it’s just shy of your desired degree of doneness. Allow to rest 5 minutes before slicing and serving with the warm noodle salad.

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Monday Pepper Crusted Sear Roasted Steak Over a Warm Spinach/Tomato Farro Salad from Grumpy’s Honeybunch
Tuesday Grilled Teriyaki Steak and Noodle Salad from A Kitchen Hoor’s Adventures
Wednesday Bistro Style Steak and Onion Sandwich from Meal Planning Magic
Thursday Pressure Cooker Mexican Beef Rice from Magnolia Days
Friday Skillet Swiss Steak from Curious Cuisiniere

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

OMG you guys!!  Guess what day it is?  No, seriously GUESS WHAT DAY IT IS??  No.  It’s not hump day!  Sheesh.  Hello?  Look at a calendar!!  It’s Monday!!

Noooooooo sillies!!  It’s the start of #HOTSUMMER EATS!!  Are y’all as excited as I am about this event?  There’s 18 bloggers with HUNDREDS of delicious recipes for all your summertime cooking needs.  You will not want to miss ANY of this summer time goodness!!

And I’m SUPER excited because for the last, I’m guessing 4 or 5 years, we haven’t been able to grill.  It’s not that we didn’t have a grill.  We moved to a place where we couldn’t use our grill.  This sucks.  Big time.

We love to grill.  Don’t you?  When it’s hot, it gets you out of the kitchen.  When it’s not, well, at least the food tastes really good.  We grill shrimp, chicken, steaks, brats, corn, zucchini, aubergine, pineapple; you name it I will try to grill it.

And no, I do not shy away from being a grill master.  I actually grilled these breasts and got a nice complement from the hubs on my grill marks.  I will start it up, oil it up, and go to town grilling meats and what not for dinner.  It’s definitely a skill and NOTHING like cooking in a kitchen so, for me, it’s like mastering a new skill.

This delicious bottle of goodness comes from Pirate Jonny’s.  I’m no stranger to Pirate Jonny’s.  I received some deliciousness from Michelle over at Intensity Academy in the last two events I participated in with Camilla from Culinary Adventures with Camilla.  Michelle sent me several of her own sauces, but she also distributes local flavors.  I’ve played with her Carrot Karma Hot Sauce, Sweet Chai Chili Sauce, and her delicious Saucy Everything Spicy Mayo.

In the last event I received some delicious Pirate Jonny’s Syrena Seduction sauce, but didn’t have a spicy recipe to use it with in the last event.  This time, however, the Guava Girl Sauce really spoke to me.

I took one taste out of the bottle and wanted to drink it.  I have slathered it on poultry, pork, and poured some into a dressing I made.  It has a nice sweet and spicy kick to the sauce that can stand on its own or be a great complement for another flavor or spice.  It truly is delicious.

The sauce has great color.  You just know it’s going to taste amazing with color like that.  And the aroma?  Fabulous!  You won’t regret heading over there and ordering some up for yourself.

Since you’re ordering up some goodness, I highly recommend these T. Lish dressings and marinades.  I knew these two would work well together and I was right!!  The smoky chipotle flavor of this amazing T. Lish Chipotle Vinaigrette paired very well with the guava basted chicken breast.

From T. Lish, I received this chipotle dressing along with the Asian Sesame Vinaigrette and the Sweet Garlic Vinagrette.  I can’t wait to use the other two, but knew I couldn’t wait to dig into this chipotle flavored dressing.

It has a nice smokey flavor and hidden kick.  The first taste is smokey, sweet, and delicious and then it hits you.  POW!!  There’s the heat!  On the back of the tongue and just permeates.  It’s fabulous!  I can’t wait to use the rest of the bottle and order more!

See my gorgeous grill marks?  They’re not necessary, but do make for a beautiful presentation.  And, since we eat with our eyes first, it’s always a good thing when you’re food looks purdy; like these breasts.

See that golden color from the guava sauce coming through?  And those blackened bits of sauce on the chicken?  Those are the parts that I can’t wait to dig into!  The caramelized sauce on the blackened chicken bits is like heaven to me.  Am I the only one?  Yes?

Moving on…

Prep for this entrée salad is so simple and quick.  Slap some sauce on the chicken and grill it, chop up some vegetables and some cheese, divide it out on a plate, and dinner is served.  I love easy meals like this!!

I also love meals that get me out of the kitchen in the summer.  Not that I mind it; I AM a kitchen hoor you know.  But sometimes, I just want to chill after work and NOT have to think about dinner.  That’s where meals like this come in really handy to have under your belt.  With this guava sauce and chipotle vinaigrette it’s easy to have a quick and tasty meal on the table on short order.

I’m drooling.  Aren’t you drooling?  That juicy chicken, the crisp vegetables, the guava and chipotle flavors.  Oh yeah, baby.  This is one #HOTSummerEat!!

So you don’t miss out on delicious new flavors or deals on these brands, make sure to follow them.

Also, make sure to enter the giveaway!  Generous sponsors of this event have donated some luscious winnings for you, dear readers, to hopefully win!  So, make sure to head on over the giveaway post and see what’s up for grabs.

Yield: 4 servings

Guava Grilled Chicken Chipotle Salad

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Chicken basted with Pirate Jonny's Guava Girl Sauce is grilled, sliced, and placed on top of a crisp salad and drizzled with T-List Chipotle Vinaigrette Dressing.

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Ingredients

• 1 pound chicken breasts
• 1/2 cup Pirate Jonny's Guava Girl Sauce
• 4 cups romaine or iceberg lettuce
• 1 cup thinly sliced, red onion
• 2 large tomatoes, cut into thin wedges
• 1 large red bell pepper, seeded and thinly sliced
• 2 cups diced, pepper jack cheese
• T-Lish Chipotle Vinaigrette Dressing

Instructions

1. Preheat your grill to medium-high heat. Baste the chicken with Pirate Jonny's Guava Girl Sauce and grill 2 minutes, turn 45 degrees, and grill 2 more minutes. Turn the chicken breasts over and grill 2 minutes, turn 45 degrees, and grill an additional 2 minutes or until the chicken is no longer pink and the juices run clear; about 165 degrees. Remove from the grill and allow to rest 5 minutes.
2. Arrange the lettuce on each of four plates. Combine remaining ingredients (red onion through cheese) in a small mixing bowl and divide evenly between the four plates.
3. Slice the chicken and arrange 4 ounces on each plates. Drizzle with the T-List Chipotle Vinaigrette Dressing and serve.

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

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