Tag: healthy

Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

I think Spring may finally be here to stay……….yeah!!!! So what better to fix than a salad loaded with spring veggies and grilled chicken……..Grilled Chicken Veggie Salad.

I have had many requests for salads and healthy fare. I have made several small attempts at healthier recipes, but when the weather is crappy I’m more inclined to comfort foods.

With the arrival of Spring and all things anew, this Grilled Chicken Veggie Salad is just the ticket. Mixed green topped with grilled chicken, red and yellow peppers, cherry tomatoes, sweet snap peas and asparagus make for a crunchy, fresh salad.

For a dressing I went with an Asian flare………..Ginger Garlic Dressing. It’s tangy with rice wine vinegar, just a small amount of oil, ginger, garlic, soy and honey……..very yummy.

The best thing about this salad is you can make it in advance and assemble it when you are ready. All the components can keep for up to two days, isn’t that nice, you can make it when you have time and eat it when you don’t…………makes life so much easier to have a little something in reserve for the days you don’t have time to cook! Bonus………it’s HEALTHY!!!!

So, make up this salad today and enjoy it when you are done with all that Spring cleaning……….which reminds me, I best get busy!

Grilled Chicken Veggie Salad Collage

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Grilled Chicken Veggie Salad

Grilled Chicken Veggie Salad

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  • Author: Marty Boyd
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: No Cook
  • Cuisine: American
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Ingredients

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  • 8 ounces chicken breast tenderloins, halved crosswise
  • Salt and ground black pepper to taste
  • 1 tablespoon olive oil or cooking oil
  • 8 ounces fresh asparagus, trimmed
  • 8 ounces fresh sugar snap peas, trimmed
  • 3 cups mixed salad greens
  • 1/2 each medium yellow and red pepper cut into thin strips
  • 1/2 cup grape tomatoes
  • 1 Recipe Ginger Garlic Dressing

Instructions

  1. Directions
  2. 1. Sprinkle chicken lightly with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat for 6 to 8 minutes or until no longer pink, turning to brown evenly. Remove chicken from skillet. Place chicken on a plate and cover, chill at least 1 hour. You may also leave in refrigerator for up to two days.
  3. 2. In microwave cook asparagus and pea pods, covered, in a microwave safe dish for 1 to 2minutes or until crisp-tender. Drain; place in an ice bath to cool. Drain well. Serve immediately or place in an airtight container in the refrigerator up to 2 days.
  4. 3. To serve, in a very large bowl toss together chilled chicken, asparagus, pea pods, watercress, sweet pepper, and tomatoes. Add Ginger Garlic Dressing; toss well.

Keywords: asparagus. grilled chicken, snap peas, mixed greens, sweet peppers, tomatoes, garlic ginger dressing, salad

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Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Grilled Chicken Veggie Salad

Garlic Ginger Dressing

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆ No reviews
  • Author: Marty Boyd
  • Yield: 4 1x
Print Recipe

Ingredients

Scale
  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 2 clove garlic, minced
  • 2 teaspoon honey
  • 1 teaspoon soy sauce
  • 1/2 teaspoon sesame seeds, toasted
  • 1 teaspoon freshly grated ginger root
  • 1/8 teaspoon salt
  • Dash ground black pepper

Instructions

  1. Measure all dressing into a small screw top jar. Cover and shake well. Serve immediately or store in refrigerator up to 1 week; shake before serving.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

Vegetable Sandwich with Dill Sauce

Vegetable Sandwich with Dill Sauce  

Veggie Sandwich

 Ahhh………the sweet smell of Spring. Today was the first day that makes me think we may have turned a corner, and that warmer weather is on the way. Of course, that would be on the last day of my Spring Break……..back to school tomorrow. It never fails that our Spring Break weather leaves much to be desired. But, I take solice in the fact that the school year is almost over, and Summer Break is close at hand.

So in a tribute to Spring………a Vegetable Sandwich with Dill Sauce. Dill always makes me think of Spring……..I’m not sure why. Maybe it’s just fresh, grassy, and green.

Veggei Sandwich 1

When I worked at the grocery store, the deli made a veggie sandwich that was really good, just  several types of cheese, and a selection of fresh veggies. So this sandwich is a small tribute to that sandwich.

I think all sandwiches need some kind of sauce, wether is is just mayo, or something a little bit more adventurous ……….ya need some sauce!

Dill sauce is the just the right complement for this veggie sandwich. Made with greek yogurt, horseradish mustard, and a healthy dose of dill, it makes this the perfect topper for the veggies. Continue reading “Vegetable Sandwich with Dill Sauce”

Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Chicken Enchilada Stuffed Spaghetti Squash

Spring Break……….a whole week of sunshine and spring like temperatures………if you live somewhere other than Northern Illinois. Woke up this morning to, you guessed it, more snow. The wind is blowing ninety miles an hour and it actually hurts your skin………that should not be happening on March 25th………..just saying! 

So, since the weather is, well what it is, I have more time to cook. Tim and I have a mild affliction to Mexican food.

Chicken Enchilada Stuffed Spaghetti Squash 2

When we started dating again, we frequented a Mexican restaurant called La Mex, and when we dated all those years ago……for the story check out the Poor Mans Lobster post, we went to an Irish bar called Kelly’s that is still serving the best Mexican food.

For me, I still remember with longing, two places where my Mexican food affliction began. One was a place whose name I cannot for the life of me remember, but I remember the burritos ………….they were to die for. If anyone can enlighten me on the name, it was below the Poison Apple Disco, which eventually became Waldo Stubbs. My girlfriends and I would go to the Disco early to get a table, then go downstairs to have a bite to eat before the dancing began. But, alas it closed.

Enter Mexican restaurant #2……….Vince’s Taco Inn. Awww the memories. After a night of partying, when you really needed something to eat, the Mexican food at Vince’s was just the ticket. It was a small, quaint, little hole in the wall…….you know one of those local iconic places. The food was awesome, and it was amazing how many of us could fit in one of their booths. Continue reading “Chicken Enchilada Stuffed Spaghetti Squash”