Tag: Salad

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Spinach Chicken Salad with Honey Mustard Dressing

Lynnae

This chicken salad is to die for!  It is a beautiful, light, and nutritious meal that is highly satisfying.  Sounds great, right? 

Start with the chicken.  Marinate two boneless, skinless chicken breasts for 1-2 hours in olive oil, balsamic vinegar, and salt and pepper to taste.  After you marinade the chicken, pound the fatter part of the chicken with a meat tenderizer (I do this is a zip lock bag), so that the chicken is of even thickness.  Use olive oil on one side of the chicken, and season with some more Kosher salt.  Grill the chicken.  Sear on each side for about two minutes to get a nice carmelization, then keep turning the chicken until it reaches an internal temperature of 165 degrees.  This will give you a beautiful juicy chicken.  Set aside and allow to cool.  To prepare for the salad, slice it against the grain in 3/4 inch thick pieces.

Next, make the salad dressing.  Just put all of the ingredients together in a measuring cup and mix with a whisk until smooth.  You can prepare the dressing and the chicken well ahead of time.

To assemble the salad, use fresh spinach as the base, and top with craisens, cheese, almonds, and bacon bits.  Fan the chicken across the top, and drizzle the dressing across the top.


Spinach Chicken Salad

From the Kitchen of Lynnae Hymas
Chicken Marinade
·         ¼ cup oil
·         ¼ cup balsamic vinegar
·         Salt and pepper to taste
Ingredients
·         2 Grilled and marinated chicken breasts
·         1 pound Spinach
·         ¼ cup Roasted Almonds
·         ¼ cup Craisins
·         ¼ cup Blue Cheese Crumbles
·         1/8 cup Bacon Bits
Directions
Mix the oil, vinegar, and salt and pepper together.  Marinate chicken breast in marinade 1-2 hours before cooking.  Grill the chicken until the internal temperature reaches 165°.  Cut into small ¾ inch strips and allow to cool to room temperature.  Add all other ingredients to a salad bowl and toss.  Add chicken and serve with honey mustard salad dressing. Serves 4.

Spinach Chicken Salad PDF

Honey Mustard Dressing

From the Kitchen of Lynnae Hymas
Ingredients
·         ½ cup mayonnaise
·         2 tablespoons honey
·         2 tablespoons yellow mustard
·         2 tablespoons milk
·         2 teaspoon lemon juice
·         ¼ teaspoon coriander
Directions
Mix all ingredients together in a measuring cup with a whisk.
Honey Mustard Dressing PDF

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Pasta Salad

Lynnae



This pasta salad is my go to when I have to bring a salad to an event or when I’ve having a luncheon.  It’s simple, but it goes a long way and is full of flavor.

Feta is  the most flavorful cheese for this dish.  I especially like the kind that comes in a chunk in brine.  Cheddar will also work.  Olive Garden’s Italian Dressing is delicious in this, but if you want to make your own, Our Best Bites has a great recipe for Italian Dressing.

While your pasta is cooking, cut up your broccoli.  The smaller the florets, the better your salad will be.

 Rinsing the pasta after it’s drained helps to cool it down quickly and to get rid of the startch.

At this point, throw everything into a bowl and toss it together.

Pasta Salad

From the Kitchen of and Recipe by Lynnae Hymas

Ingredients:

3 quarts water

2 teaspoons salt

6 oz. Tri-color Rotini Pasta

1 small head of broccoli

15-20 pieces of pepperoni

3-4 ounces Feta cheese

1 cup Italian dressing

Boil the water and add the salt.  Add the pasta to the boiling water.  Cook for 8-10 minutes.  Drain the pasta in a strainer and rinse with cold water.  Cut the broccoli into small bite sized florets and discard the stems.  Add pasta and broccoli to a salad bowl, along with pepperoni, and crumbled Feta cheese.  Pour the Italian dressing over the top and toss together.  Serves 8-12.  
PDF File