Summer Fruit Chicken Salad with Crispy Fried Goat Cheese

This salad can stay. 

When you receive a fit bump from your husband after dinner, you know you've scored big time. Plus this salad really works better with a partner, since one of you can man the grill while the other fries the goat cheese. Yes. Fried. Goat. Cheese. So perfectly crispy on the outside, and creamy on the inside, there's nothing better. Mix that with fresh mango and blackberries, and you've got yourself a KILLER salad. Plus, you can easily make this with your favorite combinations, or whatever is in season. I'm already dreaming about replacing the blackberries in my vinaigrette with strawberry, pineapple, and even mango! So grab a friend or two and get busy before the summer fruit is gone!

so pretty. can't handle.

Summer Fruit Chicken Salad

Blackberry Vinaigrette

• 1/2 cup fresh blackberries
• 2 tbsp. olive oil
• 2 tbsp. peach white balsamic vinegar
• 2 tbsp. honey
• 1/2 tbsp. dijon mustard
• 1 tsp. soy sauce
• 2 cloves garlic, grated
• 1 tbsp. freshly grated parmesan cheese

Fried Goat Cheese

• 8 oz. log honey-flavored goat cheese
• 2 tbsp. high-heat oil (such as peanut or avocado)
• 1/2 cup flour
• 1 egg, whisked
• 1 cup panko bread crumbs

Salad

• 1/2 lb. chicken breast
• 1 avocado, sliced
• 1 mango, sliced
• 1/4 small red onion, thinly sliced
• 1 cup fresh blackberries
• butter lettuce leaves

In a food processor, whip together all of the ingredients for the vinaigrette until smooth. Keep in the fridge until ready to use. Can be made up to 3 days in advance.

Add the chicken breast to a large zip lock bag and pour in 1/3 of the vinaigrette to marinate the chicken with. Keep in the fridge for 30 minutes, up to overnight.

Slice the goat cheese log into 1/4-inch thick medallions, place into a cutting board and pop into the freezer for about 10 minutes, allowing them to keep their shape when fried. While they are chilling, set up your assembly line. Line up 3 bowls, and add the flour to the first one, your whisked egg to the second bowl, and your panko to the 3rd bowl.

Meanwhile, heat the grill to medium-high and grill the chicken until cooked through; a few minutes on each side, until an instant read thermometer reads between 160 and 106 degrees F. Remove the chicken from the grill and allow to rest.

Add oil to a large frying pan or skillet and heat to high. Cover frozen goat cheese medallions in flour, then egg, then panko, repeating until all medallions are covered. Lower heat to medium-high and fry the breaded goat cheese, for 1-2 minutes on each side, until both sides are crispy golden brown. Remove from the oil and allow to rest on a paper towel, absorbing the excess grease.

Once the chicken has rested, sliced into 1/2-inch thick slices, and prepare to plate the salad. Add butter lettuce to the bottom of the plate, top with sliced chicken, fried goat cheese medallions, avocado, mango, onions, blackberries, and top with the blackberry vinaigrette. Serve.

Grilled Steak Chopped Salad with Avocado Cilantro Dressing

You guys ever have those weekends that you know you will never forget? Usually if I have a weekend off, it consists of running every errand possible that I wasn't able to do during the week, and then catching up on stuff around the house (laundry piles up faster than I think). But now that I have had a slight schedule change in work, I am gracious to be having all weekends off from now on. So instead of hustling the weekend by and cramming as much as humanly possible, I took the time to slow down, just a little bit. We enjoyed dinner at one of our favorite local spots, grabbed a beer after, and even spent half of Saturday soaking up the sun by the pool (hello gorgeous wedding tan, using SPF, of course). Saturday night I had the absolute pleasure to be on the judging panel at Scottsdale Spice Fest, where we hand selected a chef to move on to the World Chef Challenge in Florida this fall. Sunday was lazy, complete with a farmer's market breakfast hash and Netflix. Uncomplicated and perfect. Just like this salad. I love having so many different textures in one meal. The crunch from the tortilla chips really pairs well with the creamy avocado, and well, I don't have to tell you how delicious steak is. 

Grilled Steak Chopped Salad
Serves 4-6

Ingredients:

• 2 6-oz. steaks
• 1 tbsp. oil (I used avocado oil)
• 1 head romaine lettuce, rinsed and chopped
• 1 can black beans, rinsed and drained
• 2 ears of corn, shucked
• 1 red bell pepper
• 1 mango, peeled, seeded, and chopped
• 1 large avocado, peeled, seeded, and chopped
• salt and pepper to taste
• crushed tortilla chips for garnish

Avocado Cilantro Dressing

• 1 large avocado, peeled and seeded
• 1 bunch cilantro, leaves only
• 1 garlic clove, chopped
• 1 lime, juiced
• 1/4 cup olive oil
• 1/4 cup water
• salt and pepper to taste

Preheat grill to high heat. Meanwhile, take your meat out of the fridge and season the steaks with oil, salt and pepper on both sides. Add the corn, bell pepper and steaks to the hot grill. Cook the steaks for 4 minutes, then flip over to the second side and grill for another 4-5 minutes for medium. Turn the corn and pepper occasionally during this time. Remove the meat and veggies from the heat and allow the steaks to rest on a cutting board for 10 minutes before slicing.

While the steaks rest, shuck the grilled corn from the cobbs and chop the red bell pepper. In a large serving bowl, toss together the lettuce, beans, corn, bell pepper, mango, and avocado. 

Carefully slice the steaks against the grain into 1/2-inch slices. Add to the salad bowl, and toss with the avocado cilantro dressing*. Serve with crushed tortilla chips for an added crunch.

*To make the dressing, puree all of the listed ingredients until smooth. 

Veggie Stir Fry with Peanut Sauce

Apparently I have been on quite the vegetarian kick lately. I actually had to look back through my posts to figure out the last time I cooked something carnivorous {2 weeks ago, eek!}. But since I've been frequenting the Farmer's Market so much, and Costco keeps offering large selections of vegetables for record low prices, I just can't seem to get enough of them! Now, I served this stir fry straight up. All veggies, and nothing else. But feel free to stretch your dollar and serve this over a bed of rice, serving more people, or just making the veggies last for leftovers the next day. The real gem of this meal is the peanut sauce. While it is simple in nature, the flavors are bold and the saltiness of the ingredients really bring out the flavors of the stir fry, reducing the amount of salt needed while cooking.

Veggie Stir Fry with Peanut Sauce

Ingredients:

• 2 tbsp. avocado oil (or other high heat oil) 
• 1 large carrot, cut into thin matchsticks
• 1 zucchini, halved, seeded, then sliced into thin strips
• 1 yellow squash, halved,then sliced into thin strips
• 1 red bell pepper, seeded and sliced into thin strips
• 1 green bell pepper, seeded and sliced into thin strips
• 1/2 red onion, halved and thinly sliced
• 2 cups broccoli florets, thinly sliced
• small pinch of salt and pepper to taste

Peanut Sauce:

• 1/3 cup peanut butter
• 1 tbsp. rice vinegar
• 1 tsp. sesame oil
•  2 tbsp. soy sauce
• 1/2 tsp. garlic powder
• 1/4 tsp. ginger powder

Heat oil over medium-high heat in a large skillet or cast-iron pan.  Add in the carrots, zucchini, squash, bell peppers, onion, and broccoli. Stir to coat in oil and season lightly with salt and pepper. Saute, stirring occasionally, until the veggies has softened, about 10 minutes.

Meanwhile, make the peanut sauce by whisking together the peanut butter, vinegar, oil, soy sauce, garlic and ginger in a medium bowl until well combined.

Serve the peanut sauce over the warm veggies.

Open-Faced Grilled Caesar Burgers

I'm going against the grain today with this meaty Monday post. Last week my fiance flew out to Indiana to help his sister drive out west where she will be starting a summer internship in California today. She spent the past week with us in Arizona, where we took her to some of our favorite restaurants, went bridesmaid dress shopping, binge-watched the entire season of "Grace and Frankie" on Netflix, and she even took home 1st place in our 3rd annual bocce ball tournament. And today is her birthday! Amidst all of the excitement, we chose one night to lay low and make dinner at home, since they did just drive across the country and all. These open-faced burgers were a great call, and they're totally healthy 'cuase they're topped with salad. Smothered in caesar dressing. Whoops. Oh, and don't forget about the bottle of wine and the Dairy Queen blizzards we had as well.

Open-Faced Grilled Caesar Burgers

Ingredients:

• 1 loaf french bread, halved lengthwise
• 3 tbsp. unsalted butter, melted
• 2 lb. ground beef (I use 85/15)
• 1/4 cup freshly grated parmesan cheese
• salt and pepper to taste
• 3 cups romaine lettuce, chopped
• 1/3 cup caesar dressing

Preheat grill over high flame, about 400 degrees. 

In a bowl, toss together the romaine and the caesar dressing. Place in the fridge until ready to serve. 

In a medium bowl, season the ground beef with salt, pepper, and parmesan cheese. Mix to combine, but be mindful not to over-mix the meat. Form into 4 even-sized burger patties.

Grill the burgers for a couple of minutes before flipping to the other side for 1-2 minutes more, for medium, longer for more done-ness.

Remove the burgers from the heat and allow to rest for a couple of minutes while you grill the bread. Slather the melted butter on the cut-side of the bread and grill until lightly crisp and warm. Cut into fourths. Top with the cooked burgers and caesar salad. Serve warm.

Happy Birthday Rachel!! 

Lightened Up Pad Thai Cabbage Stir Fry

I'm never one to durn down a bowl of pasta, let alone a heaping serving of pad thai. But with my upcoming wedding come lots of parties and I plan on looking my best. So instead of noodles I tried my hand at replacing them with sliced cabbage. Now I am in no way stating that cabbage is better than pasta. It's just better for my waist line. This lightened up version of pad thai is perfect for bikini season and you can feel like you are indulging without the guilt. You can even add some grilled chicken into the mix if you like! Best part is, this makes a huge batch and it is delicious both hot and cold. So make it fresh and piping hot for dinner one night, then have it cold for lunch the next day. Win-win!

Lightened Up Pad Thai Cabbage Stir Fry

Ingredients:

• 2 tbsp. olive oil
• 1 head green cabbage, thinly sliced
• 1 cup shredded brussels sprouts (optional)
• 2 large carrots, peeled with a vegetable peeler
• 1/2 red cabbage, chopped
• 2 tbsp. fresh cilantro, chopped
• 3/4 cup edamame beans
• 1/2 cup chopped peanuts
• 1 lime, quartered

Pad Thai Sauce

• 1 lime, juiced
• 4 tbsp. soy sauce (coconut aminos for soy/gluten-free)
• 3 tbsp. sriracha hot sauce
• 1 tsp. sesame oil
• 3 tbsp. chili sauce
• 3 tbsp. peanut butter

Heat the olive oil in large skillet or cast iron pan over medium-high heat. Add in the sliced cabbage and brussels (is using). Season with salt and pepper and cook until tender, about 8-10 minutes.

Meanwhile, in a large bowl, toss together the carrots, red cabbage, cilantro, and edamame. Set aside.

In a medium bowl, whisk together all of the pad thai sauce ingredients and add to the cooked cabbage "noodles". Cook for another 2 minutes, tossing to cover the cabbage in the sauce. Then pour the hot ingredients into the large bowl with the rest of the vegetables. Toss well and add chicken if using.

Plate onto bowl or medium sized plates and garnish with chopped peanuts and lime quarters. Serve warm.

Everything Chicken Chopped Salad

Sometimes you just need a really damn good salad for dinner. This is one of those meals. There are so many textures and flavors, it's like every bite is different than the last. I basically took everything from my fridge and tossed it together, which is the beauty of this dish. If there are certain ingredients that you don't like, or certain ones that you think are missing, feel free to change it up! I'm all about customization! Top it off with some hot grilled chicken and you've got a large meal to feed some hungry people. The dressing is so sinful that you might not believe it's actually good for you. I'm off this weekend for the first time in a month, so I am looking forward to sleeping in with my fiance, making breakfast, and having coffee together. Those are my favorite moments. What do you all have planned for the weekend?

Everything Chicken Chopped Salad

Ingredients:

• 1 tbsp. bacon fat (or olive oil)
• 4 garlic cloves, minced, separated
• 1 cup brussels sprouts, ends trimmed then thinly sliced or shredded in food processor
• 1/2 large cucumber, halved lengthwise, cored, then sliced
• 1/2 red bell pepper, cored and thinly sliced
• 1/2 orange bell pepper, cored and thinly sliced
• 10 green beans, ends trimmed then halved
• 1 large carrot, thinly sliced or shredded in food processor
• 4 scallions, sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup shelled edamame beans
• 1/4 cup roasted peanut
• 1/4 cup roasted cashews
• 1 lime, juiced
• 1/2 cup chili sauce
• 1 tbsp. peanut butter
• 1 tsp. sesame oil
• 1/2-inch ginger root, pressed or finely minced
• 1/4 cup honey
•  1/3 cup rice vinegar
• 2 tbsp. coconut aminos (soy sauce)
• 1/3 cup light coconut milk
• 2 grilled chicken breasts, chopped

In a medium saucepan heat the bacon fat over medium-high heat. Once it is hot add in the brussels and 1/2 of the garlic. Cook, tossing occasionally until slightly crispy. Add the cooked brussels and garlic to a large bowl. Add in the cucumber, bell peppers, green beans, carrot, scallions, cilantro, edamame, peanuts, and cashews. Toss well and set aside.

In the same saucepan, add in the other 1/2 of the garlic, chili sauce, peanut butter, sesame oil, ginger, honey, vinegar, coconut aminos, coconut milk. Bring to a slight simmer and whisk well. Once the dressing has slightly thickened, pour over you large bowl of salad. Toss well to combine. Add in the chopped chicken and mix again, or serve the chicken on top. Serve warm or chilled. 

Quinoa Salad with Jalapeno Cilantro Hummus

There is a local joint here in Arizona called Pita Jungle. I have been eating here for years and my usual go to is simply their hummus with grilled chicken. But this all changed the moment that they added their red quinoa salad served over their cilantro jalapeno hummus. Obviously I crave this about 3 times a week, and because my wallet can't handle all of my cravings, I decided it best if I tried my hand at making it at home when desperate times call for desperate measures. And while it turned out extremely delicious, there's always that caviat of how things taste better when someone else makes it for you. You know, like when you ask your mom to make you a sandwich when you go home to visit. And she's like, "make your own sandwich", and you're like, "But mom, it always tastes so much better when you make it". It's kinda like that. 


Quinoa Salad with Jalapeno Cilantro Hummus

Ingredients:

• 3/4 cup jalapeno cilantro hummus
• 1/2 cup cooked quinoa
• 1 small tomato, chopped
• 2 tbsp. chopped red onion
• 1 cup mixed greens
• 1/2 cucumber, peeled, chopped
• olive oil for drizzling
• salt and pepper to taste

Place the hummus onto a medium plate. In a bowl, toss together the quinoa, tomato, onion, greens, and cucumber. Pile atop the hummus, drizzle with olive oil, and season with salt and pepper. Serve chilled. 

Autumn Harvest Cobb Salad with Poppy Seed Dressing

I'm clearly on an autumn kick here lately. Two blog posts about it in one week is really saying something. But I just can't help it. We don't really have seasons here in AZ other than hot and hotter, so I like to take advantage of this brief period where the weather can't seem to make up it's mind. This weekend the farmer's markets are back up and running, Andrew and I got new hiking boots to break in, and we plan on working on some landscape renovations ourselves in the backyard. What are your plans for this gorgeous autumn weekend?!

Autumn Harvest Cobb Salad with Poppy Seed Dressing

Ingredients:

• 1 pear, seeded and chopped
• 1 green apple, seeded and chopped
• 2 hard boiled eggs, chopped
• 4 slices bacon, chopped
• 1/2 cup dried cranberries
• 1/3 cup pecan halves
• 1/3 cup crumbled goat cheese
• 3 cups mixed greens, chopped (I used a mix of spinach and romaine)

Poppy Seed Dressing

• 1/3 cup greek yogurt
• 1/2 cup almond milk
• 1 tbsp. poppy seeds
• 2 tbsp. sugar
• 1 tbsp. apple cider vinegar

To make the dressing, simply whisk together all ingredients in a small bowl and place in the refrigerator until ready to serve.

To make salad, place the greens down on a large plate or bowl. Top with rows of the pear, apple, egg, bacon, cranberries, pecans, and goat cheese.

Top with the poppy seed dressing and serve cold.

Chili Garlic Roasted Salmon with Green Bean Salad

I've been moving my way through Seriously Delish from How Sweet It Is, and I can honestly say that every single recipe has been a winner. This salmon is no exception. My realtor/family friend is an avid hunting expeditioner and brought back an insane amount of wild, freshly caught salmon from a recent fishing trip in Alaska and offered us a few filets to cook up at the new house. Can I just tell you what a difference wild salmon is from that farm-raised crap that you buy at the store? I mean, sure, you gotta pick out some bones here and there, but that's how you know it's good! So next time you are trying to justify spending twice the amount of the fresh fish, do yourself a favor and just buy the fish! You'' thank me later! Then drizzle with this perfectly sweet and spicy marinade and serve over a fresh green salad. I took two of her recipes and made them together, since you can't have salmon without salad in my house. Bon Appetit! 

Chili Garlic Roasted Salmon with Green Bean Salad

Ingredients:

• 1 1/2 lb. salmon fillet
• 1 1/2 tbsp. olive oil
• 2 garlic loves, minced
• 2 tsp. dark brown sugar
• 1 tsp. crushed red pepper flakes
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Salad

• 3 cups fresh spinach leaves
• 6 oz. fresh green beans, ends trimmed
• 1 pint cherry tomatoes, halved
• 1-2 oz. parmigiano-reggiano cheese, shaved for garnish

Preheat 0oven to 400 degrees F.

Line a rimmed baking sheet with tin foil and place the salmon, skin-side down, on the prepared baking sheet. In a small bowl, whisk together the olive oil, garlic, sugar, red pepper, salt, and black pepper. Rub all over the salmon and place int he oven for 20-25 minutes until the salmon flakes easily with a fork.

Meanwhile prepare the salad by tossing the spinach and green beans together, then topping with the tomatoes and shaved cheese. Season with a little bit of salt and pepper or your favorite light flavored dressing. 

Remove skin from salmon and serve over the salad. 

Fish Taco Bowls with Cauliflower Rice

I need to let you all in on a little secret. Cauliflower rice. It is legit. Seriously. So legit. My boyfriend and I were making dinner for the two of us plus my mom, who doesn't eat rice. So when the idea of a deconstructed fish taco over rice came to mind, I quickly had to come up with a plan B. Cue the cauliflower. It is so simple to make, and actually takes on the consistency of a cous cous/rice hybrid. But way healthier! Top that with some grilled cod and some avocado and we have a little party going on. 

Fish Taco Bowls with Cauliflower Rice
Makes 2 bowls

Ingredients:

• 1 lb. cod (or other white fish)
• 1 tsp. chili powder
• 1 tsp. cumin
• pinch of garlic powder
• salt and pepper to taste
• 2 tbsp. olive oil, divided
• 1/2 head cauliflower
• 1/4 red onion, chopped
• 1/4 cup cilantro, chopped
• 1/2 red bell pepper, chopped
• 1/2 cup corn kernels
• 1/2 cup black beans, drained and rinsed
• avocado, cilantro, lime juice to garnish

Preheat your grill to high, or heat your oven to 400 degrees F. Meanwhile, season the fish by covering both sides of the cod with 1 tbsp. olive oil, chili powder, cumin, garlic powder, salt and pepper.

Grill fish for about 7-8 minutes on each side. Caution, be careful when flipping, for fish begins to flake easily and can make quite a mess on your grill. If baking, cook in the oven on a baking sheet for 8-10 minutes on each side. Fish is done when it is easily flaked with a fork and more white than glossy in color. 

To make the cauliflower rice, remove the florets from the stem and discard the stems of the cauliflower. Place florets in a food processor and pulse until the cauliflower takes on the appearance of rice granules. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add in the chopped red onion, bell pepper, and cauliflower "rice". Stir a bit to mix, then cover and let steam for about 8 minutes; stirring occasionally. Remove lid and add in the corn and black beans to heat through; about 2 more minutes.

To serve, place a large spoonful of the cauliflower rice and veggie mixture into a bowl. Top with a few pieces of the grilled cod. Garnish with some chopped avocado, cilantro and a squeeze of lime juice.

Summer is calling!

Smoky Peach Caprese Salad

I recently saw this recipe for peach caprese and knew immediately that I had to re-create it for myself. I switched it up a bit by omitting the brown sugar, butter, and the balsamic vinegar for a lighter tasting salad. I also used applewood smoked sea salt, which adds a smoky depth to the sweetness of the peaches. Originally I was going to serve this with grilled chicken, but in the end this made a great appetizer on Saturday night after a nice dip in the pool. It was also then decided that with the leftover mozzarella and basil, that we would be making a pizza; recipe soon to follow. Until then, enjoy this perfect summer salad. It's perfectly peachy!

Smoky Peach Caprese Salad

Ingredients:

• 3 large peaches, cut into 1/3-inch slices, seeds removed
• 8-10 fresh mozzarella medallions
• 3-4 large basil leaves, torn into pieces
• 2 tsp. olive oil, plus more for drizzling
• pinch of applewood smoked sea salt (or regular flaky sea salt)

Heat the oil in a large skillet over medium-high heat. Add in the sliced peaches and cook on each side until they have caramelized a bit. Remove from the heat.

Plate the salad by laying the mozzarella and peach medallions alternately on a plate, then sprinkle a pinch of the applewood smoke sea salt to the top. Top with the basil leaves and drizzle with olive oil.

Summer Fruit Salad with Chicken and Honey Mustard

Summer is all about grilling in my mind. And now that we have moved out of our townhouse, where we would have had to grill in our garage, but now we have a full-on grill! Complete with a view of the pool and the dogs running around wondering what that glorious smell is! Grillin' baby! Summer also means my favorite fresh fruits are in season. Hello blueberries, cherries, and watermelon!!! This salad is the perfect homage to my favorite summer things. So heat up the grill and cool down with this summer chicken and fruit salad.

So the Battle of the Blogs contest is still going, and by now you all know that I am a finalist. So in spirit of the 4th of July, make sure you do the American thing and vote for me below! Votes are unlimited until July 28th so get movin'!!

http://www.arizonafoothillsmagazine.com/battle-of-the-blogs/voting/9.html?msg=voted

Summer Fruit Salad with Chicken and Honey Mustard
Makes 4 salads

Ingredients:

• 1 lb. chicken breast
• 1 tbsp. olive oil
• salt 
• pepper
• chili powder
• 1 head leaf lettuce, rinsed and chopped
• 1 cup grapes, halved
• 3/4 cup fresh blueberries
• 1 orange, segmented
• 1/2 cup cashews
• 4 oz. crumbled goat cheese

Honey Mustard Dressing

• 3 tbsp. homemade peanut butter
• 1 tbsp. olive oil
• 2 tbsp. freshly squeezed orange juice
• 3 tbsp. water
• 1 tbsp. whole grain mustard
• 1/4 tsp. garlic powder 
• 1/2 tsp. salt

Prepare the honey mustard dressing by adding all of the ingredients to a food processor and pulsing until completely smooth and blended together. Place in in a small bowl and set aside until you are ready to assemble the salads.

Turn your grill onto high and let it heat up while you prep the chicken breasts. Smother the chicken on both sides with olive oil, then sprinkle with salt, pepper, and a little bit of chili powder (or more if you want a bold flavor). Grill for 4-5 minutes on both sides until cooked through (should read 160-165 degrees F on a meat thermometer). Size of your chicken will affect your grill time.

Remove the chicken from the grill and set aside to rest for 5 minutes while you prep the rest of the salad. In a each salad bowl, add a handful of lettuce, then top with sections of the halved grapes, blueberries, some orange segments, a few cashews, and some crumbled goat cheese.

Chop chicken into 1-inch pieces and add to the salad bowls. Top with the prepared honey mustard dressing and voila! Summer chicken salads for dinner!

Roasted Corn Salad with Parmesan Greek Yogurt Caesar Dressing

Has anyone else been listening to Lana Del Rey's "Ultraviolence" record non-stop since it came out last week? No? Just me? It's the only thing that I want to hear in my ears for the next couple of months. I plug my iPod in my car to hear it, in my kitchen stereo system while I cook, and somehow her bluesy voice even motivates me in the gym. I just can't get enough. I'm sure she's not my boyfriend's ideal music choice, so while he's been gone on his business trip this week, I've been getting an extra fix. Another fix I'm going to need soon is another serving of this salad. I recently saw on a menu a parmesan caesar dressing made with greek yogurt, and right then I knew that I needed to re-create it at home. I included some goat cheese, because everything is better with goat cheese. And the rest is history. Feel free to serve this up with some croutons, or even add some fresh anchovies if that's your kind of thing. 

Roasted Corn Caesar Salad with Greek Yogurt Parmesan Dressing

Salad:

• 2 ears white or sweet corn, husked
• 1 tbsp. olive oil
• 1 head butter or boston lettuce, washed and chopped
• 1 chicken breast, grilled and chopped (optional, for hungrier diners)
• shaved parmesan cheese for garnish
• salt and pepper to taste

Parmesan Greek Yogurt Caesar Dressing:

• 3 garlic cloves, minced
• 3 tbsp. greek yogurt
• 2 tbsp. parmesan cheese
• 1 tbsp. dijon or honey mustard
• 2 tbsp. red wine vinegar
• 1 tbsp. goat cheese (secret ingredient)
• salt and pepper to taste
• 1/2 lemon, juiced
• 1/4 cup olive oil

In a food processor, add all ingredients for the dressing except for the olive oil and pulse until combined. Then turn on the processor to high and slowly add the olive oil in a steady stream until the dressing comes together and has a good consistency. Set aside in the fridge until ready to use.

Heat your grill over high and brush the corn ears with olive oil. Grill on all sides for a few minutes until starting to char. Remove form the grill and cute the kernels from the cobb.

In a large bowl toss together the corn, lettuce, optional chicken, salt and pepper. Then add in the caesar dressing and toss again until well combined.

When ready to serve, top each salad with some freshly cracked pepper and some freshly shaved parmesan cheese.

Chili Mango Chicken Chopped Salad

So before anyone starts bragging about their summer break plans, please take a minute to focus on the fact that I just started summer classes yesterday, oh and once my house sells (fingers crossed that it's soon), I will have to move in the 100+ temperatures. And while I am super nervous, I am really excited, because deep down we all know that I'm a big nerd and that I love to learn, and I can't wait to move into a new home with my dream guy! Okay, pity party over. Summer celebrations begin! Mangoes are currently in season here and are less than $1 each, so I picked up quite a few and then found some inspiration for them in this, what I like to call, Chinese chicken salad. I love the great crunch from the cashews mixed with the sweet mango! It's so light and flavorful, that there is no need for a salad dressing. As the warm chicken mixture starts to heat up the salad, it all just melts together to create an amazing summer salad.

Chili Mango Chicken Chopped Salad

Ingredients:

• 2 tbsp. coconut oil, divided
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 shallot, minced
• 1 garlic clove, minced
• 1/3 cup roasted cashews, chopped
• 1 tbsp. toasted sesame oil
• 1 large chicken breast, chopped into bite-sized pieces
• 1/2 tbsp. tamari (gluten-free soy sauce)
• pinch of red pepper flakes
• 1 ripe mango, 1/2 chopped, 1/2 sliced
• pinch of chili powder
• 1 green onion, sliced
• 2 tbsp. freshly chopped cilantro
• 4 cups butter lettuce, washed and chopped
• salt and pepper

In a large skillet, heat 1 tbsp. coconut oil over medium-high heat. Add in the bell peppers, shallot, and garlic. Saute until softened, about 4 minutes. Add in all but 2 tbsp. of the cashews, the sesame oil, the chicken, red pepper flakes, and the tamari. Stir and cook together for another 3 minutes. 

In a large bowl, toss together the green onion, cilantro, and the butter lettuce. Then toss in the chopped pieces of mango, saving the slices for garnish. Once the chicken mixture is all cooked together add that into the salad bowl. Toss everything a few times to get it good and mixed.

Serve a large helping into 2 bowls and top with the mango slices, a pinch of chili powder and the remaining cashew pieces.

SUMMER!!!!!

Inspiration here.

Tomato Avocado Corn Salad

It's Memorial Day, and while I've selfishly taken a day off from work to detox from the food, booze, and partying that partook over the past couple of days, I couldn't leave you guys without a summer post about anything and everything. It all started Thursday with a group dinner at the never-ending meat train aka Fogo de Chao. If you haven't been, you haven't experienced life.  Saturday we attended our 2nd annual Bocce Ball Tournament, where my team dressed up at the Blue Barracudas (channeling my inner Legends of the Hidden Temple 3rd grade obsessed self, duh), and it was a great time had by all. Then on Sunday we attended the beautiful wedding of my grand-big from my college sorority at the gorgeous Arizona Biltmore hotel. Like I said, lots of food, booze, and parties. Oh, and to top it all off, I put my house up for sale on Friday. My life is all sorts of crazy. So, today I present to you a light summer salad that only takes 5 minutes to throw together so you don't have to worry about anything but having some fun in the sun!

Tomato Avocado Corn Salad

Ingredients:

• 1 avocado, pitted and chopped
• 1/2 can corn kernels
• 1 cup grape tomatoes, quartered
• 1/2 cup chopped red onion
• handful of fresh cilantro, chopped
• 1/2 lime, juiced
• salt and pepper to taste
• tortilla chips for serving

Mix all of the ingredients together in a medium bowl and serve chilled. 

Spring Chicken Salad with Avocado Citrus Dressing

Yesterday I showed you how to make the easiest, zestiest, greenest dressing, and now you get to see it in action! Spring means so many things to so many people, but for me, it means colorful food. Winter is all about dark stews and crockpots, summer is all grill marks and sunshine, and to me fall is all about vegetables (and pumpkin of course). But spring means the marrying of fruit, meat, and veggies! Which makes for some pretty fun meals. I love this spring salad because it is so easy to throw together, and could be doubled to please a crowd. 

Spring Chicken Salad with Avocado Citrus Dressing

Ingredients:

• 2 1/2 cups romaine lettuce, washed and chopped
• 1 ear grilled corn, kernels cut from the cobb
• 1/2 cup grape or cherry tomatoes, cut in half
• 2/3 cup fresh blueberries, rinsed and drained
• 1 grilled chicken breast, chopped into 1-inch bites
• 1 avocado, chopped
• 1/3 cup crumbled goat cheese
• 1 batch avocado citrus dressing
• 1 green onion, sliced for garnish

Split the chopped lettuce between 2 large dinner plates. Top each with corn, tomatoes, and blueberries. Then drizzle some of the avocado citrus dressing on top. Top with grilled chicken pieces and garnish with some sliced green onions and more dressing if you prefer. Enjoy!