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Category Archives: Salad

Paleo Chicken Satay Skewers w/ “Peanut” Sauce & Watermelon, Cucumber, & Mint Salad

chicken-satay-peanut-sauce-1I woke up this morning thinking of dinner. Not sure if that is a good thing or a bad thing! But I know it’s going to be a beautiful day outside and a perfect night to barbeque on our new BBQ. That thing is awesome! (Thanks Joe’s folks for the move in present!), so I mentally thought of my list for the farmers market today…

Anyhow, we usually BBQ steak or burgers, but I wanted to do some kind of chicken. I remembered this recipe I posted a long time ago for a “peanut” sauce and it is honestly one of the best sauces I have ever made. So what better to go with this sauce then chicken satay skewers! I also have a ton of watermelon in the fridge because I made a paleo watermelon lime sorbet last night (it’s freezing now, but I will post later), so I found a recipe for a watermelon & cucumber salad. So I am pretty excited about meal time. My folks are coming to visit in a few weeks so I always like to make really good dinners for them and I think this may be one!

Ingredients:

Chicken Satay & marinade
* 1/2 can full fat coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 1 tbsp. minced garlic
* 1 tbsp. curry powder
* 1 tsp. salt
* 2 lbs chicken strips or breasts cut into strips

1. Mix together coconut milk, ginger, garlic, curry powder and salt.
2. Pour on top of chicken strips and make sure everything is coated with the marinade.
3. Cover and refrigerate at least an hour, but the longer you marinade the better!
4. Thread the chicken onto wooden strips (Make sure you soak the strips in water so they don’t burn on the BBQ)
5. Cook for about 10-15 minutes until lightly brown.

“Peanut” Sauce:
* 1/2 cup almond butter
* 1/2 cup apple sauce (Make sure to look for sugar free or organic raw apple sauce. They can be PACKED with sugar)
* 1/2 cup coconut milk
* 1 1/2 tbsp. fresh ginger, grated
* 2 crushed garlic cloves
* 1/2 lime juice
* chili oil if you want a kick!

1. Mix all ingredients together in your food processor until creamy and you are good to go!

Watermelon, Cucumber, Mint Salad:
* 2 cups watermelon, diced
* 1 cucumber, diced or sliced
* 1/4 red onion, thinly sliced
*4-5 tbsp. mint, minced
* 3 tbsp. olive oil
* 2 tbsp. red wine vinegar
* salt/pepper to taste

1. Combine all fruit, veggies, and mint together
2. Combine the olive oil and vinegar together and pour on top of salad. Mix together.
3. Garnish with some of the mint. DONE!

Now you have your perfect, healthy, summer BBQ dish and salad.
Props to PaleOMG, Paleo Foodie Kitchen, and myself for the recipes…

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Posted by on July 21, 2013 in Appetizers, Chicken, Dinner, Salad, Sauces

 

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Chipotle chicken salad with paleo mayonnaise

Tasty-Kitchen-Blog-Guacamole-Chicken-Salad-07I learned how to make paleo mayo! I tried before and it came out super runny and gross but I used olive oil. This time I found some avocado oil at Costco and it turned out perfectly. So I have a feeling I will be making this mayo again for quite a few things.

This dish is super easy and tastes really bad for you, but it’s actually really healthy and delicious! I am putting this over lettuce while Joe is making it into a chicken salad sandwich. I’m pretty excited about this dish since it came out just like the ones you buy at a grocery store.

Ingredients for mayonnaise:
* 1/2 cup avocado oil
* 2 egg yolks
* 1/2 of a lemon juice
* tsp salt dash of pepper
* tsp chipotle sauce
* dash of onion powder.

Ingredients for chicken salad
*one of those rotisserie chickens from any grocery store
* 4 celery stalks chopped up
* 1/2 white onion chopped

1. Mix the 2 egg yolks and 1/2 lemon juice in a food processor. When that is combined then slowly add the avocado oil about a tablespoon at a time. It will magically thicken up. Add the remaining spices and chipotle sauce. Taste and add more salt/pepper to you liking.

2. Take your rotisserie chicken and shred all the meat on the chicken into a large bowl.

3. Chop your onions and celery into small pieces and add to the chicken.

4. Combine your mayo with the chicken mixture and stir around until completely mixed in.

That’s it! This is really great on a bed of lettuce with a little olive oil and balsamic vinegar or if you eat bread (ahhhhhh bread) then makes the perfect chicken salad sandwich. Makes a good amount too so great for leftover lunches.

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Posted by on July 21, 2013 in Chicken, Dinner, Lunch, Salad

 

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Cucumber/Avocado salad with lots of other goodies!

So day 4 now of this sugar detox. I dont seem to have a ton of cravings, but all I want to do is eat! Well there isnt a whole lot to eat unless you make up snacks to chow down on when in need. I saw that you could eat a few root chips on this plan, well never- I repeat- never put the bag in front of you. Take a handful or so, or the whole bag disappears quickly. I stopped myself before finishing out of guilt that my boyfriend would come home and see this bag empty.

This salad is just full of a bunch of stuff from my fridge. Threw it all together and made up a dressing to toss on top and it was so good. Pair that with some stuffed mushrooms and I had the perfect lunch with enough left over to snack on.

In Salad:

  • Persian cucumbers chopped up (any cucumber would do, these were just cute and cheap at TJ’s)
  • Cherry tomatoes sliced in half
  • Jicama in little pieces
  • 1 avocado diced
  • some cilantro
  • some red onion chopped up

Dressing

  • Some olive oil
  • A tad of balsamic (had to be careful here because sometimes this is packed with sugar)
  • squeeze of a lime
  • salt and pepper

Chop up all ingredients, toss in a bowl, add dressing. BAM! Enjoy.

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Posted by on August 16, 2012 in Lunch, Salad, Sides

 

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Mango Avocado jalapeño salad

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Made this tonight along with the coconut shrimp again. I knew that was going to be a 2 day in a row dish! Was a great side dish and can’t wait for seconds after I’m done writing this!

Ingredients:

  • 4 small mangos or 3 large mangos
  • 3 avocados (not too soft)
  • 1 small red onion
  • 1 jalapeño
  • Sea salt and pepper to taste
  • Cilantro
  • Baby spinach

Dressing:

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon fresh squeeze lime

Cut the mangos into strips and the avocados into cubes. Take a bunch of cilantro and chop, just not too fine, add to mango and avocados. Take the jalapeño and scrape the seeds out. Cut into tiny little pieces and add to salad. Cut your onion into small pieces as well, add to salad. Sprinkle with a little salt and pepper but not much because the dressing gives a great flavor and kick.

Combine the olive oil, balsamic, and lime and mix together until creamy smooth.

Put a handful or two of spinach leaves on your plate, add the mango salad, then top with balsamic dressing. Serve alone or with any dish you like. So fresh and good!

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Posted by on July 9, 2012 in Dinner, Salad

 

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