February 4th, 2010 · 2 Comments
Love this salad. Love it. I have made it few times so far and just kept the extra ingredients, separately, in the fridge and assembled them right before meals. I never bought jicama before, but it’s really good. Refreshing, slightly sweet. Don’t skip it! I found this recipe on Hungry Girl, a site I have mixed feelings about. A lot of the food that is recommended is fake food. Very artificial. But then sometimes there are gems like this, where you use fresh ingredients for a very healthy meal.
BBQ Chicken Salad
3 oz. cooked boneless skinless lean chicken breast, chopped
2 tbsp. BBQ sauce, divided
4 cups chopped romaine lettuce
1 plum tomato, chopped
1/4 cup peeled and chopped jicama
3 tbsp. canned black beans, drained and rinsed
3 tbsp. canned sweet corn kernels, drained
2 tbsp. chopped scallions
1 tbsp. chopped cilantro
1 tbsp. chopped basil
2 tbsp. shredded fat-free cheddar cheese (Note: I don’t use fat-free cheese)
5 baked tortilla chips, broken into bite-sized pieces
2 tbsp. fat-free ranch dressing (Note: I use light, but not fat-free ranch)
Place chicken and 1 1/2 tbsp. BBQ sauce in a small bowl and toss to coat. Set aside. Place lettuce in a large bowl. Top with tomato, jicama, black beans, corn, scallions, cilantro, and basil. Add the saucy chicken and top with cheese and tortilla chips. To make the dressing, mix remaining 1/2 tbsp. BBQ sauce with ranch dressing. Serve and enjoy!
MAKES 1 SERVING
Serving Size: 1 large salad (entire recipe)
Calories: 367
Fat: 3.5g
Sodium: 1,046mg
Carbs: 51.5g
Fiber: 9.5g
Sugars: 17g
Protein: 36.5g
POINTS® value 7*
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Tags:bbq chicken salad·Chicago·cooking and baking·hungry girl·logan square·salad
I bought these beets at the farmers market over the summer and didn’t know what to do with them so I made a beet and goat cheese salad with candied walnuts. It was SO DELICIOUS. YUM. Highly recommended. And the fresh beets were easy too cook and delicious. I made the dressing that they included on All Recipes, but actually didn’t like it as much as I liked just drizzling a bit of balsamic vinaigrette on this.
Beet Salad with Goat Cheese
Ingredients:
4 medium beets – scrubbed, trimmed and cut in half
1/3 c. chopped walnuts
3 Tbsp. maple syrup
1 (10 ounce) package mixed baby salad greens
2 oz. goat cheese
Directions:
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with dressing.
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Tags:all recipes·beets·cooking and baking·goat cheese·salad
September 21st, 2008 · No Comments
La Tapenade Mediterranean Café, O’Hare, Chicago
When I have to eat at O’Hare I usually try to go to Wolfgang Puck’s for a salad. As far as airport food goes, it’s the best bet. Tasty and usually pretty fresh. In July I was at O’Hare and I decided to mix it up and go to La Tapenade Mediterranean Café. I had a salad of mixed greens, granny smith apple, caramelized pecans, grapes, dried cranberries, feta cheese, pink grapefruit and pomegranate lime dressing. I must admit, it was pretty delicious.
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Tags:airport·Chicago·la tapenade mediterranean cafe·o'hare·salad·wolfgang puck
