A few weeks ago my friend and I went out for dinner and she proclaimed that she was on a chicken salad kick (she’s since moved on to French dips, oh well). I don’t order chicken salad very often because it’s usually just a little too goopey for my tastes, but then I ran across this recipe in Cooking Light and thought I’d give it a whirl. The poached cooking method for the chicken was perfect. Plus, with a few adaptations, it was a great way for me to use up some CSA goodies. I think now I’m on a chicken salad kick!
Chicken Salad (adapted from May 2011 Cooking Light)
2 pounds skinless, boneless chicken breast halves
1 c. chopped radish
1 c. chopped green onion
1/4 c. dried currants
1/3 c. coarsely chopped almonds
1/2 c. mayonnaise
1/2 c. plain yogurt
1 Tbsp. lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. Dijon mustard
1 tsp. honey
salt and pepper to taste
Step 1: Fill a stockpot two-thirds full of water; bring to a boil.
Step 2: Wrap each chicken breast half completely and tightly in heavy-duty plastic wrap. Add the chicken to boiling water. Cover and simmer for 20 minutes or until a thermometer registers 165°. Remove from pan, and let stand for 5 minutes. Unwrap chicken and shred; refrigerate for 30 minutes or until cold.
Step 3: Combine dressing ingredients in a large bowl, stirring with a whisk. Add chicken, radishes, onions, currants, and almonds; toss well to coat. Cover and refrigerate for 1 hour. Serve over salad greens.
A few friends and family members have pointed out that I have been remiss in posting to the blog as of late. True enough. As it turns out, I don’t like sitting in front of my computer half as much in the summer as I do in the cooler months of the year. It also seems that when I’m not taking or teaching classes, I have far less reason to sit in front of my computer at all, which leads me to believe that this whole blog is just a great way for me to procrastinate from all of those educational endeavors.
Well, so be it. Summer classes started this week and what a coincidence – I have a recipe to blog about (and some lesson planning to do, but clearly my priorities are once again in line)! I actually conjured this recipe up about a week ago, but to be honest, I wasn’t sure if it was really good or not because I was starving at the time and probably would have found just about anything, food or otherwise, to be delicious. Anyway, today I ate the last of the leftovers for lunch and guess what – I was NOT starving and it IS really tasty! Not bad for a random collection of stuff from my freezer, cupboards and the latest CSA delivery.
Black Bean, Tuna, Kale and Quinoa Salad
2 tuna steaks
1 1/2 c. black beans (I usually use dried beans, not canned, because I can control the salt better and because I just like them better)
1 c. corn
1 bunch kale (this was fresh from the CSA box )
3 green onions (from the CSA box!)
1 c. quinoa
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. sugar
1 Tbsp. olive oil
1 tomato, chopped
1 avocado, chopped
Step 1: Cook the quinoa. Set aside when done.
Step 2: Mix the spices together. Cut the tuna into bite size pieces and coat with spice mixture. Pan fry in olive oil. Remove tuna and set aside.
Step 3. Add the corn, black beans, onion and remaining spice mixture to the same pan in which you cooked the tuna. Cook until corn is cooked through. Add kale in 3 bunches until it cooks down.
Step 4: Add the cooked quinoa and tuna to the bean mixture.
Lime Mustard Honey Dressing
1/4 c. white wine vinegar
2 green onions, chopped
2 Tbsps. finely chopped cilantro
1/2 Tbsp. Dijon mustard
1 Tbsp. Agave or honey
1 Tbsp. fresh lime juice
1/2 teaspoon grated peeled fresh ginger (no dried ginger!! I keep this on hand)
1/2 c. olive oil
salt and pepper to taste
Mix all ingredients together.
Pour the dressing over the quinoa and bean mixture to taste. Top off with avocado and tomato to taste and you’ve got yourself a yummy salad!