Tag Archives: salad

Chicken salad melts


Desperation chicken became chicken salad melts for lunch! Although I love chicken salad, I haven’t had it in melt-form for years.

Chicken Salad Melts
(Makes 2 sandwiches)

1 c chicken breast, diced
2 ribs celery, diced into small pieces
1/2 red bell pepper, diced into small pieces
kosher salt
black pepper
lemon pepper
2 T mayonnaise
4 slices of bread
2-4 strips of bacon, cooked
cheese of your choice
butter, room temperature

To make the chicken salad, combine the chicken, celery, bell pepper, mayonnaise, salt, black pepper, and lemon pepper in a medium-sized bowl, then taste it to make sure that the seasoning is correct. I cut my ingredients into smaller pieces than I usually would, so that they wouldn’t fall out as I grilled the sandwich.

To assemble the sandwiches, butter one side of each slice of bread. Place two pieces buttered-side-down, then add chicken salad, cheese, and bacon. Place the other piece of bread on top, buttered-side-up.

Heat a large skillet over medium heat. Add the sandwiches to the skillet, allowing the first side to brown. Flip carefully, and brown the second side. When the sandwich is ready, the cheese should be melted. (You can cover the skillet with a lid for a few seconds to help melt the cheese if it doesn’t melt on its own.)

Serve with pickles slices on the side!  I am obsessed with pickles lately.

Chicken salad with almonds, apples, and dried cranberries


I love chicken salad.  In addition to soup, it’s my favorite way to use plain leftover (roasted, grilled, poached) chicken.

Today I decided to make a simple salad. I lightened traditional chicken salad by adding lots of vegetables and making a dressing out of lemon juice and olive oil. I stilled used a little bit of mayo for flavor.

Chicken Salad with Almonds, Apples, and Dried Cranberries

2 cups of diced chicken
4 stalks of celery, chopped
1 apple, chopped
handful of dried cranberries
handful of slivered almonds
juice of 1 lemon
2 T olive oil
3 T mayo
kosher salt
black pepper

Combine the chicken, celery, apple, cranberries, and almonds in a large bowl. Season with salt and pepper.

In a smaller bowl, combine the lemon, olive oil, and mayo. Pour the dressing over the dry ingredients, and gently combine.

Serve over a bed of spinach leaves or make a sandwich–I made one for Paco with roasted red peppers and avocado.  Enjoy!

Wilted spinach and fried tofu salad


This salad was inspired by Rachael Ray’s chicken piccata salad, which we make quite frequently.  I wanted to incorporate some salty, fried tofu, and the result was delicious!

Wilted Spinach and Fried Tofu Salad
(serves 2)

1 block of tofu, cut into 1/2-inch slices
1 pound of baby spinach, washed
1 T vegetable oil
2 cloves garlic, minced
1/3 red onion, finely sliced
2 T capers
juice of 1 lemon
1 T butter
kosher salt
black pepper

To fry to the tofu, lay the slices out on top of three paper towels. Place three more paper towels on top of the tofu, and press to remove the excess water.

In a large skillet, heat the vegetable oil over medium high heat. Fry the tofu for a few minutes, until the first side is golden brown. Flip and brown the second side. Remove from the pan and drain on paper towels. Season with salt while hot, and slice into bite-sized cubes.

In the same skillet, melt the butter over medium heat. Saute the garlic and onions in the pan until golden, then turn off the heat and add the lemon juice and capers. Season with black pepper. Add the spinach and toss for 30 seconds to a minute, until some of the spinach has wilted but a lot of it is still raw.

Serve the tofu over a bed of semi-wilted spinach.  The different textures of the spinach really make the salad.

Taco salad


Paco made this, isn’t it pretty and colorful?  It’s a nice change from regular tacos.

Taco Salad

romaine lettuce
tomatoes, diced
black beans, heated
cheddar cheese, shredded
tortilla chips for crumbling on top
avocado or guacamole
ground beef
garlic, minced
kosher salt

To make the beef, heat some vegetable oil in a skillet, then brown the beef and garlic, seasoning with salt, pepper, and cumin.

Layer the vegetables, beef, beans, cheese, guacamole, and salsa in a bowl, garnishing with crumbled chips.

German potato salad with hot dogs


Hot dogs are such a fun, guilty pleasure. You know they’re not good for you, they’re not terribly classy, but they’re so delicious!

I am craving a German potato salad, and we have some hot dogs in the fridge, so I thought why not use hot dogs instead of bacon? There’s a similar smokiness and fattiness, but hot dogs will give the potato salad a heartier feel.  We only buy Hebrew Nationals, but you could use turkey dogs or veggie dogs if that’s your thing.

German Potato Salad with Hot Dogs
(serves 8)

3 lbs. small red potatoes, cut into 1 1/2 inch pieces
3 hot dogs, sliced into 1/2 inch pieces
1/2 red onion, diced
1/3 c apple cider vinegar
1/3 c olive oil
1 T dijon mustard
2 tsp sugar
kosher salt
black pepper
1/3 c parsley, roughly chopped
5 scallions, thinly sliced

Fill a large pot with the diced potatoes and enough water to cover them by a couple of inches. Salt the water generously. Place over high heat and bring to a boil. Boil until the potatoes are fork tender.

While the potatoes are cooking, brown the hot dog pieces over medium heat in a small skillet. (Regular hot dogs are fatty enough that you shouldn’t need oil, but add oil if you are using a turkey dog or low-fat substitute.) Allow some of the fat to render out. When the outsides are crisp, remove from the skillet.

In the rendered hot dog fat, saute red onion and season with salt and pepper.  When the onions are soft, remove from the heat.  In a small bowl, combine the onions (and fat), olive oil, apple cider vinegar, mustard, and sugar. Whisk together with a fork to make a dressing. Season with salt and pepper.

When the potatoes are ready, drain them and place them in a large serving bowl. Add the dressing, hot dog pieces, parsley, and scallions, then toss the combine.  The warmth of the potatoes will cause them to absorb a lot of the dressing, so feel free to add more oil and vinegar if your potato salad seems dry.