recipe of the day. Easy Mediterranean chicken salad

Easy Mediterranean Chicken Salad <?XML:NAMESPACE PREFIX = “O” />

Cuisine: Mediterranean

Serves: 4

Ingredients

Marinade and Dressing

2 tbsp. light olive oil

2 tbsp. balsamic vinegar

Juice of one lemon (about ¼ cup)

2 tbsp. of water

2 cloves of finely minced garlic

2 tbsp. of chopped fresh parsley

1 tbsp. of chopped fresh oregano

1½ tbsp. of chopped fresh basil

Dash of sea salt and cracked black pepper

4 boneless, skinless chicken breasts (about 1 pound)

1 tbsp. of olive oil

Salad

2 cups of Romaine lettuce leaves

1 medium cucumber, diced

2 small bell peppers, diced

2 tomatoes, diced

1 red onion, sliced

1 avocado, sliced

4 oz. Feta cheese (omit for Paleo and Whole30)

⅓ Cup black olives, sliced (optional)

To Garnish:

Lemon slices

Instructions

Place all of the ingredients for the marinade in a Mason jar and shake well. Place the chicken breasts in a large bowl and pour out half of the marinade over them. Place the bowl in the fridge for 30 minutes. (If you have time, let it marinade up to two hours so the flavors will combine even more.) Place the left over marinade in the fridge to use later as a dressing for the salad. Remove the chicken and add 1 tbsp. of olive oil to a nonstick pan over medium high heat. Cook the chicken on both sides until it is lightly browned and cooked through – about 10-15 minutes depending on the thickness of your chicken breasts. Allow it to rest for 5 minutes while you prepare the salad. Place all of the salad ingredients except for the avocado and Feta cheese in a bowl. Add the reserved dressing and toss the salad. Slice the chicken breasts on the diagonal and arrange the chicken and avocado over the salad and sprinkle with the Feta cheese. Enjoy!

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Recipe of the day. Tarragon chicken salad

TARRAGON CHICKEN SALAD

Makes 8 servings.

7 ounces Napa cabbage

1 red Anjou pear

1 yellow Anjou pear

2 cups seedless grapes

1 cup fresh tarragon

3 cups cooked chicken breast, cubed

1/2 cup dried dates, chopped

1/2 cup cooked crisp diagonally snipped hickory-smoked bacon

1-1/2 cups roasted pecans (see cook’s note)

Dressing:

1/2 cup fresh lemon juice

2 tablespoons sweet Vidalia onion, chopped

4 tablespoons fresh tarragon

4 tablespoons honey

2 teaspoons sea salt

1 teaspoon ground black pepper

1/2 cup Greek-style plain yogurt

1/2 cup fresh heavy cream

1 cup olive-oil-based mayonnaise

To prepare produce: Wash and thoroughly dry cabbage. Cut into bite-sized pieces. Wash and dry pears and grapes. Slice pears and cut into small pieces. Cut grapes in halves. Rinse tarragon, pat dry. Remove leaves from stems. Chop fine. Reserve sprigs for garnish.

To prepare dressing: In blender, combine lemon juice, onion, tarragon, honey, sea salt and pepper. Blend until smooth. Pour into 2-quart glass bowl. Whisk in yogurt, cream and mayonnaise until well combined. Keep cool until ready to assemble salad.

To assemble: In large 3-quart mixing bowl, combine pears, grapes, tarragon, chicken, dates and bacon. Fold in half of dressing. Combine well. Put remaining dressing in serving pitcher with spoon for cabbage. Refrigerate until ready to serve.

To serve: Just before serving, add pecans. On each plate, create nest of cabbage. Scoop 1/2 cup salad onto each nest. Garnish with tarragon. Serve with reserved dressing.

Cooks’s note: To roast pecans, preheat oven to 275 degrees. Toss nuts with 3/4 teaspoon olive oil and 1/8teaspoon sea salt. Spread on shallow baking pan. Roast for 20 to 30 minutes or until nuts are fragrant and lightly browned.

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Recipe of the day. Grilled balsamic chicken cobb salad

Grilled balsamic chicken Cobb salad<?XML:NAMESPACE PREFIX = “O” />

INGREDIENTS

2 boneless skinless chicken breasts

2 tablespoons extra virgin olive oil

1 tablespoon fresh chopped thyme

1 tablespoon fresh chopped oregano

1 tablespoon fresh chopped dill

2 teaspoons smoked paprika

1 tablespoon lemon zest and juice

Kosher salt and pepper

6 cups fresh greens, such as romaine

1 cup cherry tomatoes, halved if large

4 ounces gorgonzola cheese, crumbled

1 avocado, sliced

6 strips crispy bacon, crumbled

4 hardboiled eggs, sliced

BALSAMIC VINAIGRETTE

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

2 tablespoons fresh chopped basil

2 teaspoons Dijon mustard

Kosher salt and pepper

1 pinch crushed red pepper flakes

INSTRUCTIONS

Add the chicken to a bowl and toss with the olive oil, thyme, oregano, dill, paprika, lemon zest and juice, and a pinch each of salt and pepper. Preheat your grill, grill pan or cast iron skillet to medium high and brush the grates with oil. Grill the chicken for 5-8 minutes per side or until the chicken is cooked through. Remove from the grill and let rest 5-10 minutes. Thinly slice the chicken. In a large salad bowl, combine the greens, tomatoes, and gorgonzola. Top the salad with avocado, chicken, bacon, and eggs. Serve the salad alongside the balsamic vinaigrette (below).

BALSAMIC VINAIGRETTE: In a glass jar, combine all ingredients and whisk or shake until combined. Taste, and adjust seasonings to your liking. Serve alongside the salad.

Recipe of the day. Avocado strawberry chicken salad

Avocado Strawberry Chicken Salad
Servings 4

Ingredients
Strawberry Avocado Chicken Salad
1 lb. boneless skinless chicken breast
2 tbsp. olive or avocado oil
2 tsp cracked black pepper
1 tsp sea or kosher salt
5 oz. baby spinach
1 c fresh basil leaves
1 lb. strawberries hulled and sliced
1/2 English cucumber diced
8 oz. bocconcini or fresh mozzarella pearls halved
2 avocados pitted and diced

Creamy Balsamic Dressing
1/4 c balsamic vinegar
1 tsp Italian seasoning
3 tbsp. plain Greek yogurt
1 tbsp. honey
1/2 tsp sea or kosher salt
1/2 tsp cracked black pepper
1/2 c extra virgin olive oil

Instructions
Light a grill or grill pan over high heat. Lightly brush each chicken
breast with oil, then season generously with salt and pepper. Set the
chicken aside and prepare the salad base. Place the baby spinach,
fresh basil leaves, strawberries, English cucumber, and fresh
mozzarella into a salad bowl and toss. Set aside. Place the chicken on
the grill, then cover and grill 7-8 minutes. Tip: if using a grill
pan, cover with an inverted cast iron skillet as a “lid”. Flip the
chicken breasts using tongs, then grill on other side 7-8 more minutes
until fully cooked through, and the temperature of the chicken reaches
160* using an instant read thermometer. Remove the chicken from the
grill and set aside on a cutting board to rest. While the chicken is
resting, prepare the dressing. In a mason jar, combine the balsamic
vinegar, Italian seasoning, yogurt, honey, salt, pepper, and olive
oil. Place the lid on the jar and then shake vigorously for 1 minute
until the dressing is emulsified. Slice the chicken against the grain.
Top each salad with half a diced avocado and one quarter of the
chicken breast slices. Drizzle with 2 tablespoons (or more or less to
taste) of creamy balsamic vinaigrette and serve immediately.

A healthy salad recipe

Dr. Mercolas Crisp and Crunchy Green Salad Recipe

Ingredients

· 1 head butter lettuce

· 1 whole avocado, chopped into chunks

· 1 cup sunflower seed sprouts

· 1 medium tomato, chopped into small pieces

· 1 medium cucumber

· 1/4 cup toasted pine nuts

For the Dressing:

· 1/4 cup olive oil

· 1 cup balsamic vinegar

· 1 clove garlic, crushed

· 1 teaspoon Dijon mustard

Procedure

1. Rip or cut the lettuce leaves and place them in a big bowl.

2. Cut remaining vegetables and place in the bowl with lettuce.

3. Toast pine nuts in an un-oiled skillet on medium heat for four to five minutes until lightly browned.

4. Whisk together the olive oil and vinegar, then add the crushed garlic. Pour over salad and serve immediately.

Healthy recipe..Cantaloupe and Cucumber Salad

Cantaloupe and Cucumber Salad

Ingredients:

1/2 cup plain yogurt
2 tablespoons lime juice
1 tablespoon honey
1 fresh cantaloupe, cut into bite-sized pieces
2 fresh cucumbers, peeled and thinly sliced
2 celery ribs, thinly sliced
2 teaspoons chopped fresh mint
1/3 cup sliced almonds

Directions:

In a large serving bowl, whisk together the yogurt, lime juice and honey.

Add the cantaloupe, cucumbers, celery and mind to the dressing; toss to combine.

Sprinkle with the almonds and serve!

Chicken bacon salad with honey mustard dressing

Chicken Bacon Salad with Honey Mustard Dressing<?XML:NAMESPACE PREFIX = “O” />

Servings: 2

Ingredients

2 tsp Extra Virgin Olive Oil

8 ounces Thin-Sliced Chicken Breasts (230g)

Salt & Black Pepper to taste

Paprika

½ Small Onion, optional

1 cup Cherry Tomatoes (140g)

5 ounces Mixed Lettuce Leaves (150g)

⅓ Cup Parmesan Cheese, grated (30g)

Honey Mustard Dressing:

6 tbsp. Extra Virgin Olive Oil

2 tsp Spicy Mustard

2 tbsp. Honey

2 tbsp. Lemon Juice, from fresh lemon

4 tsp White Wine Vinegar

Instructions

For the salad: Fry the bacon in a frying pan. When done, transfer onto a plate lined with paper kitchen towel to get rid of the excess fat. Remove any leftover fat from the pan and pour in the olive oil. Season the chicken breasts with salt, pepper and paprika on both sides. Cook on both sides until ready (about 4 minutes). Cut the cherry tomatoes in halves and slice the onion into rings. Divide mixed lettuce leaves, onion, cherry tomatoes between 2 plates/bowls. Top this with chicken slices, bacon and parmesan.

For the honey mustard dressing: Combine all the vinaigrette ingredients in a small jar/glass. Mix well before serving.

Recipe Notes

Use any type of paprika you have on hand smoked or sweet.

The amount of ingredients can be adjusted to your liking.

Grana Padano can be substituted for Parmesan.

The amount of mustard vinaigrette is plenty for 2 portions.

If you dont like spicy mustard, feel free to use the classic one. Dijon mustard is a great choice.