Chinese Chicken Salad

This one's perfect for your upcoming Memorial Day BBQ.  There are lots of these Chinese Chicken Salad recipes floating around the blogosphere, and this one just happens to be the one that I  made up and loved - it has a much more orange color from extra carrots than most recipes, and I really loved it.  It's simple, healthy, and so delicious freshly made, or as a leftover (if it lasts)  This recipe will feed 6 adults as a main dish.

Salad Ingredients
2 tablespoons sesame seeds
1/2 cup chopped almonds
1 package Ramen noodles, broken up
1 small head cabbage, shredded (I shredded mine in a food processor, along with carrots below)
4 large carrots, shredded (about 1 cup shredded)
2 green onions, chopped
3 leftover grilled chicken breasts (marinated in teriyaki sauce), diced

Dressing Ingredients
1/2 cup canola oil
2 tablespoons white vinegar
2 tablespoons sugar
2 cloves garlic, minced
1/2 teaspoon ground Chinese ginger
1 teaspoon salt
1/2 teaspoon fresh black pepper
1 seasoning packet from Ramen noodles

Directions
Preheat oven to 350.  Toast sesame seeds and almonds for 10 minutes; set aside to cool.  Meanwhile, place dressing ingredients in the blender and blend until smooth.  Place in fridge.

Place the cooled sesame seeds and almonds in a large bowl. Crumble the Ramen noodles into the bowl and add the cabbage, carrots, green onions, and chicken. Directly before serving, add the dressing to the salad ingredients and toss to coat.  Serve immediately, or after a day of marinating/softening in the fridge, either way is delicious!

Caesar Wraps

Be still my beating heart.  Anything with caesar salad in it is like heaven for me, and this brought back lots of memories of a favorite college eatery.  I used to get these delicious Chicken Caesar Wraps for lunch, and they were sooooo yummy, with lots of flavor - and croutons to boot!  Can't go wrong with croutons - but in this wrap they add a nice crunch!  You can also serve this warm or cold, depending on the season.

2 pounds boneless skinless chicken thighs
1/2 cup of prepared Caesar  dressing (I suggest Brianna's Asiago Caesar)
1/2 cup shredded Parmesan cheese
1/4 cup fresh chopped parsley
1 TBS. lemon juice
1/2 teaspoon ground pepper
16 romaine leaves, washed and left in whole pieces
1 c. sliced roma tomatoes
sliced avocado (optional)
8 Whole Grain Tortillas
1 c. caesar salad croutons
additional caesar dressing & parmesan, if desired

1. Place chicken in a 3-4 quart slow cooker with 1 cup of water, cover and cook on low heat for about 5 hours.

2. Remove chicken from cooker using a slotted spoon and drain water.  Shred chicken, discarding any fat, and return to crock pot.
3. Add dressing, Parmesan cheese, parsley, lemon juice and pepper over the top.Stir until mixed evenly. Cover and cook on low for 1 hour.
4. To assemble, place out a tortilla or wrap and cover with 2 long leaves of lettuce, a few slices of tomato and avocado, and then spoon 1/4 cup chicken mixture onto each wrap.  Cover with additional dressing and cheese, if desired, top with croutons, and serve.

Buttermilk Garlic Chicken

Excuse the horrible picture, my good camera wasn't working (and even then, I'm not that great of a photographer anyway)...but trust me, this marinated chicken is full of flavor, and the leftovers are perfect for any chicken dish.

8 chicken breasts, thawed (or use 2.5 lbs. chicken pieces)
2 c. buttermilk
6 cloves garlic, minced
1 TBS. cumin
1 TBS. chili powder
1 tsp. ground coriander
2 tsp. salt
1 tsp. paprika
1/2 tsp. black pepper
Mix buttermilk, garlic, and spices in a blender, blend until smooth.  Pour over chicken, and marinate 12-24 hours. Grill on medium-high heat about 5-6 minutes on each side, or until chicken is no longer pink in middle

Spinach & Mushroom Chicken Pillows

I LOVE fresh and seasonal food - organic even (not even sure why...).  This, however, is none of those, and I LOVE it.  It's the perfect mix of down-home cooking with a dose of vegetables added to make you feel slightly less guilty.  So, next time you have some extra processed crescent roll dough lying around :), whip this up for you family, they will all love it. Guaranteed.

INGREDIENTS/INSTRUCTIONS:
Preheat oven to 350 degrees.

8 ounces cream cheese, softened
½ cup sour cream
Mix with hand mixer until smooth.
Add in:
½ teaspoon salt
¼ teaspoon fresh ground pepper
2 green onions, finely diced
1/2 c. finely chopped mushrooms (optional)
1 c. fresh spinach leaves, chopped
3 chicken breasts, cooked and diced (around 3 cups)
Stir together until incorporated.
Now....
Take:2 (8 ounce) cans flaky crescent rolls (I've used Pillsbury and store brand and both work fine)
3 TBS. melted butter
1 c. panko bread crumbs
1/2 tsp. Italian seasoning (optional)

Gravy:
1 (14.5 ounce) can cream of chicken soup
1 (0.87) package chicken gravy mix

Using crescent rolls, take 2 triangular rolls and push together at perforated seam to make into a square (I use a fork to press them together).  Seal the perforations well so your filling doesn't spill out while baking.  Spoon about 3 tablespoons of chicken mixture in the center of each square. Take opposing corners of the rectangle, and swirl together at the top. Repeat with other corners, including the sides and edges up into the twirled dough to form a "pillow".
Dip each pillow in melted butter on both sides. Roll in panko crumbs on both sides. Shake excess crumbs off. Place chicken pillow on greased cookie sheet and bake at 350 degrees for 25-30 minutes.

Meanwhile, make gravy by mixing one package of chicken (or turkey) gravy mix, one can of cream of chicken soup (I told you this was fresh and healthy!) and 3/4 can of water in a small pot. Mix together  with whisk and bring to light boil.
Serve warm with gravy poured over top.

Greek Chicken Pitas w/ Cucumber Sauce

Came up with this marinade for my chicken and it was fabulous:
1 can lemon-lime soda
juice from 1 lemon
1 tsp. lemon zest
1 tsp. ground oregano
1/2 tsp. basil
1/4 tsp. fresh ground pepper
1 TBS. table mustard
1 clove garlic, minced
1/2 tsp. salt
6-8 chicken breasts, pounded thin
(we marinated boneless skinless chicken breasts...would also be lovely on lamb or pork)

Cucumber Sauce (Tzatziki Sauce)
4 oz. plain greek yogurt
1 English cucumber, shredded, liquid drained
1 c. sour cream
1/2 clove garlic, minced
1 TBS. olive oil
Grill chicken on medium-high until no longer pink in center.  Serve in pitas with lettuce, grilled tomatoes, grilled zucchini, feta cheese and cucumber sauce.

BBQ Chicken Salad w/ Grilled Corn and Creamy Cilantro Lime Ranch Dressing

This is my all-time favorite salad, and can be done so many ways.  It's all over the internet and on thousands of blogs, I'm sure, but this is the way I do it, and LOVE it - there is something magical about grilled sweet corn, cut right off the cob.  In the winter, I'll used canned sweet white corn, but it is just not the same.  This is a great salad to prepare ahead of time, and assembly is very quick!  The ingredients are approximate, so do what you like!  There is not a better summer salad!

Grilled BBQ Chicken, marinated and grilled to perfection, diced

Romaine Lettuce mixed with Spinach

Black Beans, rinsed and drained

Sweet Corn on Cob, grilled in tin foil on BBQ for 12-15 minutes (on raised rack), and cut off cob

Fresh Tomatoes, diced

Green Onions, diced

Avocadoes, diced

Mexican Cheese, shredded

Tortillas Chips, crushed

Sweet Baby Ray's Original BBQ Sauce (there is no substitute!)

Creamy Cilantro Lime Ranch (recipe below)

Layer on plate (or an open quesadilla, my favorite!): Lettuce/Spinach mix, tomatoes, avocadoes, black beans, sweet corn, black beans, chicken, cheese, chips.  Drizzle with creamy cilantro lime ranch and BBQ sauce.  Toss and enjoy!

Creamy Cilantro Lime Ranch

1.5 TBS. Hidden Valley Ranch dressing powder

1/2 c. mayo

1/2 c. milk

2 TBS. fresh lime juice

1/4 c. cilantro, finely chopped

1 jalapeno, finely chopped (optional - for heat)

Mix ingredients in blender and blend until smooth.  Refrigerate for 2 hours, or overnight, to thicken.

One of My Favorites: Spinach & Strawberry Salad

There is not much better when it comes to a good meal, than one that comes from your own garden.  Even when my garden isn't producing spinach and strawberries like crazy, I love to make this salad.  It's healthy, light, sweet and tangy, with lots of different textures for your palate.  I have this at least once a week when my garden is producing...Sometimes I add grilled chicken, sometimes I don't.  It's fabulous either way.

1 large bowl (or bag) fresh spinach leaves, washed and chopped
1 c. chopped strawberries
1 c. candied almonds (so easy to make...see below)
1 avocado, diced
grilled chicken breast (or go vegetarian and leave out)
freshly shaved parmesan cheese (to taste)
Salt & Pepper (to taste)
Briana's Blush Wine Vinagraigrette (NO SUBSTITUTES)  Watch for a review of more of Brianna's dressings coming up....
Toss all ingredients together, add dressing to taste - I like to do this at the table at the very last minute so the spinach doesn't get soggy.  Serve with cheese toast or crusty bread.

Candied Almonds:
1 C. Chopped Raw Almonds
1 TBS. butter
1 TBS. sugar

Melt butter in large saute pan.  Add almonds and stir to coat.  Sprinkle sugar and sitr almonds over med-high heat, about 3 minutes.  Watch closely - the sugar will melt and the granules will disappear.  As soon as this happens, remove from heat, and let cool.  Toss into salads or eat plain!

Garlic Roasted Chicken & Vegetables

Garlicky?  Yes.  Divine? You betcha.  Easy to make, and I'm finding more and more that bone-in chicken is so much better tasting, although more messy to eat.  This one can be just a little garlicky (with 10 cloves), or you can go ALL OUT and add 40 cloves.  Don't say I didn't warn you about bad breath. 

 1/4 cup butter

3 chicken leg quarters, split into drumsticks and thighs (6 pieces)

4 large red potatoes, cut into chunks

6 large carrots, cut into chunks

1/2 onion, chopped in large chunks

3 celery stalks, cut into chunks
10-40 cloves garlic, paper pulled off, but left unpeeled, unchopped (Yes, if you really love garlic, add 40)
season salt and ground black pepper to taste
1/4 cup maple syrup

Directions:

1.Preheat oven to 400 degrees F (200 degrees C).

2.Place the butter into a roasting pan, and melt in the oven. When butter is melted, swirl to coat the bottom of the roasting pan, and place the chicken drumsticks and thighs, potatoes, carrots, celery and onion and unpeeled garlic cloves into the pan. Sprinkle with salt and black pepper; turn the chicken, potatoes, and garlic to coat with butter.

3.Bake in the preheated oven until the chicken is no longer pink inside and the juices run clear, about 40 minutes, basting 3 times with pan drippings. Brush maple syrup over the chicken pieces, and spoon pan drippings over the vegetables.

4.Return to oven, and bake until the chicken and potatoes are tender and browned, about 20 more minutes. An instant-read thermometer inserted into a thick part of a thigh should read at least 165 degrees F. To serve, squeeze garlic from the baked cloves, and spread the soft garlic over the chicken. Pour pan juices over chicken and potatoes.

Lucky Black Eyed Peas

I am not from the South, but I am in LOVE with the food and people of the South (I just listened to Paula Deen's It Ain't All About the Cookin' and her love affair with plantation cuisine on cd while working out...talk about conflict of interests!).  I've also always wanted to come up with a way to get those really soft, flavor-inflused slow-cooked beans, and THIS IS IT!

Yes, this recipe calls for 1 (washed) American dime, and Southern legend has it that whoever gets the dime on their plate, will have luck for an entire year! My husband has a problem with metal and the potential of damage to teeth, but I'm in favor of the good luck, so I put it in anyway (and maybe that's the secret to the really soft beans).

1 (1 lb.) package of dried black eyed peas
2 cups of white rice cooked
1 package of smoked sausage (I used a low-fat chicken sausage, but use what you want)
1/2 yellow onion
1 jalapeno, seeds/veins removed, finely minced
2 cloves of garlic, minced
2 tsp salt
2 tsp pepper
1 TBS. sugar
1 tsp. chili powder
1 tsp. paprika
1 tsp. oregano
1 tsp. celery salt
1/4 tsp. turmeric
1/4 tsp. curry powder
1 U.S. Dime (washed)

Soak your peas overnight in cold water then drain. Dice your onion and cut your sausage into 1/2 inch pieces. Saute the onion and sausage for a few minutes. To a slow cooker add the sausage, onion, dime, and peas. Fill the water in the slow cooker until the water is level with the peas. Let cook on high for 5-6 hours or until the peas are soft to the bite. Follow the instructions for the rice. Serve the black eyed peas over the rice.

Serve with a side of pan-cooked carrots, onions and cabbage.

Chicken & Roast Vegetable Salad

¼ C. olive oil
1 ½ lb small red potatoes w/ skins, cut into quarters
½ lb green beans, halved crosswise
1 sweet read pepper, cored, seeded and cut into 12 slices
1 t. salt
4 boneless, skinless chicken breast halves (1 ¼ lbs total)
2 T. fresh lemon juice (about ½ a ripe lemon)
¼ t. black pepper
2 T. finely chopped fresh parsley
6 C chopped romaine or green leaf lettuce


1. In large roasting pan, pour 2 T olive oil. Place pan in oven while heating to 425°. When oven is heated, add potatoes, green beans and sweet pepper to hot oil in roasting pan. Season w/ ¾ t salt; toss to coat potatoes.

2. Return roasting pan to 425° oven and roast vegetables for 30 minutes or until potatoes are tender and vegetables are browned.

3. Meanwhile, in large skillet, bring enough lightly salted water to cover chicken to simmering. Add chicken breast halves; simmer just until chicken is cooked through, about 10 minutes. Remove chicken to cutting board; let stand 5 minutes. Cut into small pieces.

4. In large bowl, whisk together the remaining olive oil, lemon juice, remaining salt and the pepper. Add vegetables, chicken and parsley; gently toss to evenly coat all the ingredients.

5. Divide lettuce among 6 bowls or plates. Top with chicken & vegetable mixture. Serve warm.

Marinated Turkey Tenderloin with Sweet Horsey Sauce

Ready for a new marinade that will make your meat drool with flavor?  Look no further.  My cousin, Kim, made this for me this summer at a BBQ, and I've been dreaming up some ideas ever since.  Did you know that turkey tenderloin is one of the most delicious cuts of meat on the planet?  It's so tender and juicy and has wonderful flavor.  Marinate it in this, and then dip it in that (see below), and you can't go wrong. I've also made this with chicken breasts and it is fabulous.

1.5 lbs. cut up turkey breasts or chicken tenderloins
1 can lemon lime soda
1 1/2 cup soy sauce
1 1/2 cup oil
2 t. horseradish
2 t. garlic

Mix above ingredients and marinate cut up turkey (or chicken) breasts overnight.

Grill until juices run clear and no pink remains.

Serve with
Dipping sauce:
1 cup mayo
2 T. sweet & spicy mustard
1 T. horseradish
1/2 cup sour cream
2 T. lemon juice
2 t. fresh dill (1/2 t. dry)
1 TBS. honey

Homestyle Chicken & Rice Casserole

Do me a favor.  Next time you're Jonesin' (please tell me I'm not the only person who uses that word) for a heart-warming comfort food, please make this meal.  I know, it screams casserole just from the title, but it is delicious, and the leftovers are just as good.  By using chicken pieces that have skin AND bones on them, you not only save money, but you get really, REALLY tender meat.  Sure, you have to use your fingers and get a little dirty, but the taste is worth it.  This is a cinch to throw together, and reminds me of my mom with every bite.  Almost feels like we are eating dinner together even though she's on the opposite side of the country.  Add some fresh baked sweet potato rolls, roasted broccoli, some fresh fruit and a tall glass of ice water?  Yes. You'll need a long Sunday nap after this one.  Enjoy.

6 chicken pieces (skin & bones included) - I used leg quarters and cut them in half.
1 1/2 c. long grain rice (raw)
1 packet dry onion soup mix
1 can cream of mushroom soup
1 can cream of celery soup
1 1/2 c. grated cheddar
3 c. water
salt & pepper to taste

Grease 9x13 pan.  Add dry rice.  Season w/ salt & pepper.  Lay raw chicken pieces on rice.  Add water.  Sprinkle dry soup mix on top.  Blob (yes, I said blob) cans of soup, and cut up to distribute evenly.  Top with grated cheddar. 

Bake uncovered for 1 hour.  Cover tightly with foil and bake 30 more minutes (check for moisture, and add water if necessary).

Fool Proof Messy Enchiladas

Give these enchiladas a chance.  They are not pretty, because they are served casserole style.  BUT, they are tasty - and that is what this blog is all about.   These are mild, flavorful, and you can add a kick to them by a little extra dash of cayenne and hot chili powder, if you're in the mood.

This is a regular meal at our house - it's easy to throw together (especially if you have cooked chicken on hand - thank you Costco rotisserie).  It's bursting with flavor.  It's not too spicy (unless you add the optional cayenne), but still leaves a little tingle on your taste bud that makes you feel the urge to shout "Arriba"!

Oh, and let me let you in on a little secret.  Every time I make this meal - I make enough to freeze one for later.  You can either feed the masses and makes (1) 9x 13 pan, or you can stretch it and make (2) 8x8 pans - saving one for a busy night.  I line one of my 8x8 pans with heavy foil and just make half the recipe in one and half in the other.  Simple! Fast! Delicious!

10-15 corn tortillas (I love the ones from Tortillaland), cut in half
20 oz. red enchilada sauce (2 cans)
1 can diced green chilies
1 can petite diced tomatoes (drained - liquid reserved to equal about 1 cup - add water if necessary)
4 c. cooked chicken, shredded or cubed 
1 tsp. chili powder
1/2 tsp. crushed red pepper (optional for spice)
1/4 tsp. cayenne (optional for spice)
1 TBS. fresh cilantro, chopped (or 1 tsp. coriander powder)
1 c. finely chopped onion
2 c. cheese, shredded (divided) - I like monterrey jack and cheddar, but use your favorite!
salt & pepper to taste
sour cream & avocado for garnish

Preheat oven to 350. 

Mix chicken, drained tomatoes, green chilies, 1 cup cheese, chopped cilantro, and chopped onions - add salt & pepper to taste.  Set aside.

Bring reserved liquid drained from tomatoes (should equal about 1 cup, or add a little water to reach 1 cup), along with 2 cans of enchilada sauce to boiling point (if you like it spicy, cayenned and crushed red pepper as listed above).

Pour half of your boiled enchilada sauce mixture into bottom of greased or well-lined 8x8 pan.  On top, place enough of your halved tortillas (flat edges out, see below).

Add chicken mixture (see below). 

Cover with remaining halved tortillas. Pour remaining sauce on top of tortillas. Cover with remaining 1 c. cheese. Cover with tin foil. Bake for 15-20 minutes. Uncover and bake for 5 more minutes, or until cheese bubbles (I like to broil it for the last 2 minutes to make the cheese bubble a little). Serve w/ sour cream and avocado for garnish.

When you're done, just cut "casserole style", scoop and serve!

If you haven't already, enter the giveaway NOW and you could have some fresh Tortillaland tortillas shipped directly to your front door!

Thai Chicken Pizza

If you like Thai food and peanut sauce, this pizza packs it all in.  It's savory, a little spicy, and full of flavor.  Just like the one atm California Pizza Kitchen!

4 TBS creamy peanut butter

3 TBS vegetable broth
3 TBS seasoned rice vinegar
2 TBS soy sauce
2 tsp chili oil
1.5 inch piece ginger, minced
2 tsp honey
3/4 tsp sesame oil
2 TBS sesame seeds, toasted
1 1/2 TBS green onions
1.5 C shredded chicken
1/2 cup mozzarella cheese, shredded
1 carrot, shredded
1/4 cup cilantro, chopped
handful of bean sprouts

1 recipe, pizza crust (makes 6, 6-inch personal pizzas)

Mix all ingredients from peanut butter until sesame oil in the blender.  Puree until smooth.  Pour 1/4 cup over shredded chicken.  Grill one side of pizza dough, then quickly spread with peanut sauce, cheese, chicken and green onions.  Bake 2 more minutes or until done.  Garnish with sesame seeds, carrot, cilantro and bean sprouts. 

Mexi-Chip Chicken

My cousin told me this chicken tasted like chips and salsa as a main dish.  It was an easy, non-fried version (ok, well, fried if you count the fried tortilla chips, but I didn't fry those...) of chicken with a twist.  I really liked the garnish on these.  Sometime I can skip it, but the cilantro and guacamole completed this for me.

3 Tbsp. lime juice
3 Tbsp. vegetable oil
1 Tbsp. honey
4 chicken breasts, halved
1 c. finely crushed tortilla chips
1 bottle of your favorite chunky salsa
1 c. shredded Monterey Jack Cheese
Guacamole
Sour cream
Fresh cilantro

Combine lime juice, honey, and oil. Dip chicken in lime juice mixture then coat with crushed chips. Place in ungreased 9 x 13 baking dish. Bake uncovered at 350 degrees for 30-40 minutes or until juices run clear. Spoon a tablespoon or two of salsa over each chicken piece and sprinkle with Cheese, bake for 20 more minutes or until the cheese melts.

Serve with guacamole and sour cream and garnish with fresh cilantro.

Tangy Santa Rosa Rice Salad

Here's another favorite from my own Momma!  You can omit the chicken and serve this vegetarian style, or do some of each to please both crowds.

1 pkg. Uncle Ben's long grain & wild rice (Original), cooked w/ seasoning as directed
4 green onions, chopped
3 chicken breasts, shredded (I like to use 2.5 cups rotisserie chicken)
1 red or green pepper, finely chopped
1 c. snow peas, ends removed
1 c. toasted pecans, coarsely chopped (reserve for serving)
1 avocados, diced (reserve for serving)
juice of 1 lemon or 1 lime

Mix DRESSING:
1/3 c. olive oil
1/3 c. seasoned rice vinegar
1 TBS. dijon mustard
1/2 tsp. salt
1/4 tsp. sugar
1/4 tsp. pepper

Pour dressing on rice mixture (reserve avocados and pecans until serving).  Let chill in fridge for 2-4 hours.  Serve cold.  We like this with tortilla or pita chips, and fresh fruit.

Chicken Pillows by Guest Chef Daisha

*Note from Tasty Sensations - I've tried lots of chicken pillow recipes, and this one looks like a great one! can't wait to try it! Plus, doesn't the picture make you hungry?*

2 cups cooked chicken - diced
1 pkg cream cheese - soft
1/2 cup celery - diced
3 green onions - diced
1/2 tsp pepper
2 packages cresent rolls
1.5 + cups Italian Bread Crumbs
1 can cream of chicken soup
1/2 cup milk

1. Combine chicken, cream cheese, celery, green onions and pepper until the cream cheese makes everything stick together.

2. Lay out your individual cresent rolls and scoop a heaping spoon full onto the large end and roll it up.

3. Once all your rolls are filled, roll the cresent rolls in the bread crumbs. Gently press them on if needed.

4. Bake at 350 for 20-25 until golden brown and puffy.

5. Warm the cream of chicken soup and milk together to make a gravy to pour on top.

* These are also great dipped in ranch. That's how my husband and kids like them.

Chicken w/ Gingered Watermelon Salsa

Adapted from Cooking Light.
(I served this chicken over a bed of basmati rice with grilled pineapple and zucchini on the side.)

Makes 4 servings (serving size: 1 chicken breast half and about ½ cup salsa)

For the chicken (in my opinion, you could just as easily marinate in your favorite teriyaki sauce and skip this step):
2 tablespoons low-sodium soy sauce
1 to 2 tablespoons chili sauce with garlic
1 tablespoon dark sesame oil
Four 6-ounce skinless, boneless chicken breast halves

For the salsa:
2 cups diced seeded watermelon
¼ cup diced yellow bell pepper
2 tablespoons thinly sliced green onions
1 tablespoon chopped fresh cilantro
1 teaspoon grated peeled fresh ginger
2 teaspoons mirin (sweet rice wine vinegar)
1 teaspoon fresh lime juice
1/8 teaspoon salt
1 jalapeno pepper, seeded and minced

Remaining ingredients:
¼ teaspoon salt
Cooking spray
Cilantro sprigs, optional
Lime wedges, optional

To prepare chicken: Combine soy sauce, chili sauce and sesame oil in a large zip-top plastic bag. Add chicken to bag; seal and marinate in refrigerator for 1 hour, turning bag occasionally.

Prepare grill.

To prepare salsa: Combine watermelon, bell pepper, onions, cilantro, ginger, mirin, lime juice, salt and jalapeno; cover and chill until ready to serve.

Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with ¼ teaspoon salt. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove chicken from grill; let stand 5 minutes. Cut chicken diagonally across grain into thin slices; serve with salsa. Garnish with cilantro sprigs and lime wedges, if desired.

Nutrition information per serving: 247 cal., 4.6 g fat (0.9 g saturated), 40.2 g pro., 8.7 g carbo., 0.7 g fiber, 99 mg chol., 722 mg sodium.

Cornbread Cobb Salad

Hello, salad.  Where have you been all my life?
I adapted this Southern spin on the classic cobb salad from Family Circle magazine.  It was fabulous. 
I served the leftovers the next day at a park outing with my friend (don't mind that she got a long strand of blonde hair in hers - that would be mine...)

Homemade Cornbread Croutons: (I doubled the recipe below to have extras for future salads)
2 cups cubed cornbread (you can make this, or just whatever you have)
2 TBS. olive oil
Coarse sea salt, pepper, garlic powder and paprika to taste

Dressing:
1/4 red wine vinegar
1 tsp. dijon mustard
salt & pepper to taste
3 TBS. olive oil
1 tsp. brown sugar

Salad:
2 heads red leaf lettuce (or lettuce of your choice)
2 cups shredded rotisserie chicken
3 hard boiled eggs, peeled and chopped
5 slices bacon, cooked and chopped
1 ripe avocado, halved, pitted and diced
2 roma tomatoes, diced
2 green onions, chopped (using all the white and green)
1 C. Colby Jack cheese

Heat the oven to 400.  In a medium bowl, toss cornbread with oil and seasoning.  Spread in one layer on large baking sheet.  Bake about 10-15 minutes (turning once half way through) or until croutons are browned and nicely crisped.  Let cool.  I made mine a day in advance, and they were great.  They also store well in ziplock bag.

Whisk together all dressing ingredients, except the oil.  Continue whisking and slowly add oil until dressing thickens.  Add lettuce to bowl and toss. Place on large serving platter or large shallow bowl.  Arrange chicken, bacon, eggs, avocado, tomatoes, onions and cheese over the top.  Sprinkle with cracked pepper and serve immediately.

Pad Thai

We LOVE Pad Thai at our house, and this was a great, authentic recipe.  We modified it to our liking, but you can make your own substitutions - like leaving out the chicken and shrimp and adding tofu if you are vegetarian.  You can also add more spice if you like.

4 TBS. vegetable oil

3 cloves garlic, minced
2 shallots, thinly sliced
8 oz. raw shrimp
4 oz. cubed chicken, cooked
2 eggs, lightly beaten
1 cup shredded or thinly sliced carrots
1 small zucchini, sliced thin
1 pkg. Pad Thai Rice Noodles (cooked, drained and rinsed according to stir-fry directions)
1 c. fresh bean sprouts

Sauce:
4 TBS. lime juice
3 TBS. fish sauce
1 TBS. tamarind paste
4 TBS. sugar
1 tsp. crushed red pepper (or more, if you like)
(Mix well together)

Garnish:
chopped peanuts
chopped cilantro
chopped scallions
slice of lime

Heat large pan over high heat.  Add 2 TBS. oil, garlic, shallots, carrots and shrimp.  Cook until shrimp is opaque; set aside.  Add remaining oil and 2 eggs - then scramble.  Add zucchini, chicken, sauce and noodles.  Toss until combined.  Add shrimp and bean sprouts.  Toss well.  Garnish, and serve immediately.