Another simple, easy, tasty recipe from e-Mealz.

{ MEXICAN CHICKEN SALAD }

1.5 – 2 lbs boneless, skinless chicken breasts

1 1/2 tsp. olive oil

salt + pepper to taste

1 red bell pepper, chopped (I used yellow because it’s what I had)

15 oz. can black beans, drained + rinsed

small red onion, finely chopped

8 c. mixed greens

1/3 c. chopped fresh cilantro

1 avocado, peeled, pitted and sliced

2 Tbsp. lime juice

1 tomato, chopped

……

{ DRESSING }

1/3 c. olive oil

2 Tbsp. lime juice

1 clove garlic, minced

1/2 tsp. chili powder

1/4 tsp. ground cumin

…..

Preheat outdoor grill. Brush chicken with olive oil; season with salt + pepper. Grill about 7 minutes per side or until cooked through. Let chicken cool at room temp, then thinly slice on the diagonal. In large bowl toss bell pepper, beans, onion, greens, and cilantro until evenly mixed.

Dressing: In small bowl whisk olive oil, lime juice, garlic, chili powder and cumin.

Toss greens mixture with dressing until evenly coated. Toss sliced avocado with lime juice; place on salad. Top with grilled chicken and tomatoes.

I promise I’m not a spokesperson for eMealz. We’re just happy customers who enjoy learning a lot of new, wonderful, simple, healthy recipes. So … here is yet another new favorite. This salad is comprised of the most delightfully complimentary ingredients. It is beautifully simple. I call it “Trio Salad” because of the tomato-cucumber-avocado combo.

{ TRIO SALAD }

2 cucumbers, peeled & chopped

1 pint grape tomatoes (halved if you want)

1 avocado, peeled & diced

4 tsp. cider vinegar

1 Tbsp. olive oil

salt & pepper to taste

…..

Combine vinegar, oil, salt & pepper in a jar. Cover; shake. Place vegetables in bowl. Add dressing; toss.

Most of you know that we’ve become fans of e-mealz, which I recently discussed (again) in this blog post. Well this is just one of the recipes I’ve snagged from our low carb plan. I think it makes a lovely side salad or even a main course salad with the rotisserie chicken. Very light & fresh.

{ CHICKEN COLE SLAW }

1 rotisserie chicken, meat removed & shredded

1/2 head cabbage, sliced very thin (the original e-mealz recipe calls for a full head but I prefer less cabbage and more stuff)

2 green onions, sliced

2 carrots, grated

1 green bell pepper, sliced

1 red bell pepper, sliced (or yellow, as shown)

optional: 8 oz. water chestnuts, drained (not a fan … I left these out)

1/2 c. slivered almonds

1 c. vinaigrette dressing (I used a Brianna’s Blush Wine Vinaigrette)

……….

In a large bowl, combine chicken, cabbage, green onions, carrots, bell peppers, water chestnuts & almonds. Heat vinaigrette in microwave 1 minute. Pour dressing over salad; toss well.

Okay, so that’s kind of a lame name for a salad but who cares? I’m just focused on the yum factor.

Most of the recipes I share are ones I either found online or in a magazine or from a friend. I don’t consider myself original in the kitchen by any means. That’s not where I am creative. But I saw this concept somewhere and David & I improvised and changed things up a bit. I guess that makes this recipe our own little creation.

CHICKEN-CORN-BLUE CHEESE SALAD

[ dressing ]

2 Tbsp. extra virgin olive oil
2 Tbsp. fresh lemon juice
1 Tbsp. honey
salt & pepper

[ salad ]

6-8 c. loosely packed baby mixed greens
2 large tomatoes, sliced into wedges
2 c. shredded pieces from a rotisserie chicken (pick it up at the store already cooked)
1 c. sweet corn, thawed if frozen
1/3 c. crumpled blue cheese
1/2 c. glazed walnuts or pecans

Put the salad together. In a separate bowl, whisk together the dressing ingredients. Toss the dressing with the salad and serve immediately.

In our family, we love Costco for many reasons. The most recent reason? This recipe. Came across it in The Costco Connection magazine, actually. Made this for the first time last night and oh. my. goodness. We are so hooked. Absolutely, positively our new favorite salad. Thank you, Costco.

APPLE PEAR SALAD

[ dressing ]

3 Tbsp. extra virgin olive oil
2 Tbsp. red wine vinegar
2 Tbsp. orange juice
3 Tbsp. pecan halves, chopped (we prefer glazed pecans)
2 Tbsp. honey
Sea salt
Black pepper, ground

[ salad ]

6 c. loosely packed baby mixed greens
1 apple pear, halved, cored, and sliced into thin wedges
*NOTE: We used a pear and an apple, which worked just fine too
1/3 c. pomegranate seeds or dried cranberries
1/3 c. feta cheese

This is probably our favorite “everyday”, low-maintenance salad around here.

FRUIT & POPPY SEED SALAD

1 pkg. baby spinach or mixed greens (about 8 oz.)
1 pkg. strawberries, hulled & quartered
2 apples, diced
1 medium cucumber, cute in half & sliced
craisins
sliced toasted almonds
bottle of poppy seed dressing (we like Briannas brand)

Put the greens in a large bowl. Add all of the sliced & diced fruit. Add a little dressing at a time so it’s not too much and then top with the sliced almonds just before serving (to keep them crunchy).