Salad Archives - The Little Kitchen https://www.thelittlekitchen.net/category/recipes/salad-recipes/ Quick and easy recipes you can make for your family and friends. Published by Julie Tran Deily Fri, 16 Sep 2022 22:36:51 +0000 en-US hourly 1 Spinach Salad with Panko-Crusted Chicken and Orange-Ginger Salad Dressing https://www.thelittlekitchen.net/salad-with-chicken-orange-ginger-dressing/ https://www.thelittlekitchen.net/salad-with-chicken-orange-ginger-dressing/#comments Sat, 30 Jun 2018 10:00:55 +0000 https://www.thelittlekitchen.net/?p=26717 This post is sponsored by Florida Department of Citrus. I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink...

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Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.netChicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.netChicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.netChicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.netChicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

Cut the chicken length-wise into cutlets. You'll now have four pieces.

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

It's really really easy!

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net
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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

  • 1/3 cup Florida Orange Juice
  • 1 teaspoon low sodium soy sauce
  • 2 Tablespoons olive oil
  • 2 teaspoons grated ginger
  • pinch of black pepper
  • 1/8 teaspoon salt
  • 1/4 to 1/2 teaspoon honey

Chicken

  • 1 pound boneless skinless chicken breast about 2
  • 1 large egg beaten
  • 1 Tablespoon Florida Orange Juice
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • olive oil

Salad

  • 5 ounces baby spinach
  • 1 carrot peeled and grated or shredded with a peeler
  • sliced almonds

Instructions

Orange-Ginger Dressing

  • Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

  • Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
  • In another shallow dish, add the panko breadcrumbs along with salt and pepper.
  • Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
  • Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
  • Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
  • Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
  • Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

  • Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
  • Using a sharp knife, cut the chicken into slices and serve on top of the salad.
  • Add the desired amount of dressing to your salad.

Chicken Spinach Salad with Orange-Ginger Dressing from thelittlekitchen.net

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

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Spicy Udon Noodle Salad https://www.thelittlekitchen.net/spicy-udon-noodle-salad/ https://www.thelittlekitchen.net/spicy-udon-noodle-salad/#comments Mon, 29 Sep 2014 16:30:11 +0000 https://www.thelittlekitchen.net/?p=15042 Noodles and oodles, this recipe was inspired by a trip to New York City to visit friends. Friends are the family we get to choose. So true, right? Don't get me wrong, I'm very thankful for my...

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Spicy Udon Noodle Salad from thelittlekitchen.net

Noodles and oodles, this recipe was inspired by a trip to New York City to visit friends.

true friends

Friends are the family we get to choose. So true, right? Don't get me wrong, I'm very thankful for my family. But I'm also thankful for my friends. I don't know what I would do without my friends. And if you have those great friends who cheer you on, who let you vent and who love you for you…be sure to tell them how much you appreciate them.

My friend, Joanne, invited me and a few other friends to visit her in New York City. I couldn't pass this up because 1. I love the city. 2. I love spending time with friends.

No huge agenda, just hanging out, cooking, eating and more eating. It was a blast! She actually visited me earlier this year and we had said we need to do this thing more often.

Spending time with the people you care about is so important for your soul. Do me a favor, if there's someone you care about that you haven't seen in a long time or talked to for that matter, add to your to do list this week to call them or meet up for lunch or dinner with them soon!

grilled flank steak

We cooked. She was so sweet and planned a menu of food from our blogs. We had my grilled flank steak with chimichurri butter.

quinoa cakes

Quinoa Cakes courtesy of Lindsay.

zucchini arugula salad

Zucchini & Arugula Salad courtesy of Joanne.

strawberry crumb bars

Strawberry Rhubarb Crumb Bars courtesy of Brenda.

All amazing. And it was super fun to cook together!

friends

We walked all over. My Fitbit was so happy. One day we even walked 10 miles! Here's the group before dinner one night (Joanne, me, Gina, Lindsay and Brenda). I heart all of these ladies…authentic, lovely, funny and just all around good people. Seriously.

buddakan new york city the little kitchen

We had dinner at Buddakan and had one of the tasting menus. Worth. it. These edamame dumplings. Yes! This udon noodle salad was actually inspired by a similar dish we had at Buddakan.

We had cronuts. Macarons. I had a wonderful, lovely boba (I'm obsessed with boba tea drinks) and lunch at Cafe Boloud. amazing. And The Clam. So many places I need to return to when I visit again.

NYC

And here's a random picture I took accidentally because I left my camera on while it was around my neck. I'm officially old. LOL But the photo is great right? Most of the other ones are blurry and make no sense. I have a new little Panasonic Lumix camera (with this lens) that I'm obsessed with…bought it a few months ago and it's the perfect size for travel. I literally talk about it all the time.

Spicy Udon Noodle Salad from thelittlekitchen.net

Now for the noodle salad! Yes, I do buy these noodle packages. 85% of the time, I throw the spice packets away and make my own broth. This time, you definitely want to throw the packet away, you just need the noodles for this!

Spicy Udon Noodle Salad from thelittlekitchen.net

Cut up the veggies.

Spicy Udon Noodle Salad from thelittlekitchen.net

Put together the sauce ingredients.

Spicy Udon Noodle Salad from thelittlekitchen.net

And whisk it all together. I have a mini whisk that I'm in love with. I take this thing out of my gadget drawer at least 10 times a week.

Spicy Udon Noodle Salad from thelittlekitchen.net

And there you go, it's super quick. Super satisfying…crunchy from the cauliflower (I'm in love with raw cauliflower) and spicy from the sriracha. Love love love!

Spicy Udon Noodle Salad from thelittlekitchen.net
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Spicy Udon Noodle Salad Recipe

Prep Time 13 minutes
Cook Time 2 minutes
Resting Time 20 minutes
Servings 2

Ingredients

Noodle Sauce

  • 1/4 cup peanut butter
  • 1/2 Tablespoon sesame oil
  • 1 Tablespoon soy sauce
  • 1 1/2 Tablespoon grape seed oil
  • 1/2 Tablespoon sriracha chili sauce
  • 1/2 red pepper cut into strips and halved
  • 1/4 of a head of cauliflower cut into florets
  • 2 green onions sliced thin at an angle
  • lime
  • 1 7-ounce package of udon noodles

Instructions

  • Cook udon noodles according to package instructions but DO NOT use the spice packet (throw it away). Drain noodles and allow to cool.
  • Whisk together sauce ingredients in a medium bowl. Toss together all vegetables, noodles and noodle sauce. Chill in the refrigerator for at least 20 minutes before serving with lime.

Spicy Udon Noodle Salad from thelittlekitchen.net

Disclosure: This trip to visit friends in New York was NOT sponsored. There are a couple of affiliate links in this post.

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Fresh Corn Salad with Bacon https://www.thelittlekitchen.net/fresh-corn-salad-with-bacon/ https://www.thelittlekitchen.net/fresh-corn-salad-with-bacon/#comments Fri, 25 Jul 2014 12:38:52 +0000 https://www.thelittlekitchen.net/?p=14441 I'm so excited to share with you my second post for the Better Homes and Garden Delish Dish Food Blog! It's a recipe for Fresh Corn Salad with Bacon. How I learned to dice an onion — and...

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Fresh Corn Salad with Bacon from thelittlekitchen.net

I'm so excited to share with you my second post for the Better Homes and Garden Delish Dish Food Blog! It's a recipe for Fresh Corn Salad with Bacon.

How to Dice an Onion from thelittlekitchen.net

How I learned to dice an onion — and how I get such a small dice.

First, stand the onion half on it's side. Slice downwards but not all the way so that the onion holds together. Lay the onion down, inside down and then slice strips, again not all the across or the onion will come apart. Then, cut crosswise and it's a small dice. The end, you'll have to chop a few times to get them smaller.

The wider your slices are, the bigger your diced onion will be!

Fresh Corn Salad with Bacon from thelittlekitchen.net

Be sure to hop over the Delish Dish blog for more details about the recipe for Fresh Corn Salad with Bacon!

Fresh Corn Salad with Bacon from thelittlekitchen.net
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Fresh Corn Salad with Bacon Recipe

Ingredients

  • 1/2 cup cider vinegar
  • 1/4 cup sugar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarsely ground black pepper
  • 4 ears fresh corn
  • 1/2 cup finely diced red onion cut to same size as the clusters of corn kernels, soaked in ice water for 20 minutes and patted dry
  • 1/2 cup cucumber seeded, not peeled if unwaxed, then diced to same size of onions
  • 1/2 cup red or orange sweet pepper diced to same size as onions
  • 1/2 cup cherry or pear tomatoes halved or quartered
  • 3 tablespoons parsley finely torn
  • 1 tablespoon basil leaves or buds pulled apart
  • 1 tablespoon fresh jalapeno seeds and veins removed, very finely diced*
  • 1/2 teaspoon sea salt or kosher salt
  • 1 cups small arugula leaves
  • a few slices of bacon cooked

Instructions

Disclosure: I’m a compensated contributor to the BHG Delish Dish blog. These are my own words and I only share my opinions with you.

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Orange Tare-Glazed Grilled Chicken Salad https://www.thelittlekitchen.net/orange-tare-glazed-grilled-chicken-salad/ https://www.thelittlekitchen.net/orange-tare-glazed-grilled-chicken-salad/#comments Tue, 23 Jul 2013 13:30:49 +0000 https://www.thelittlekitchen.net/?p=10613 Looking for an easy peasy recipe? I have something to share, I'm so excited to be guest posting over on the Better Home and Gardens Delish Dish blog today! Hop on over for the recipe. Please also,...

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Orange Tare-Glazed Grilled Chicken Salad from thelittlekitchen.net

Looking for an easy peasy recipe? I have something to share, I'm so excited to be guest posting over on the Better Home and Gardens Delish Dish blog today! Hop on over for the recipe.

Please also, if you plan on pinning this recipe on Pinterest, please hop over and pin from the guest post. Thanks!

Orange Tare-Glazed Grilled Chicken Salad from thelittlekitchen.net

I'm completely obsessed with this recipe, I have been since May when I first saw it on the BHG website. It packs so much flavor, the colors and the textures are what I would call an ultimate salad!

Orange Tare-Glazed Grilled Chicken Salad from thelittlekitchen.net

Have I convinced you enough to try it? Hop on over for the full recipe on the BHG site. Leave a comment and tell me what you think.

By the way, have you ever made an Asian noodle salad before? I'm beginning to think I need to make more of these!

Orange Tare-Glazed Grilled Chicken Salad from thelittlekitchen.net
Print

Tangerine Tare-Glazed Grilled Chicken Slaad

Prep Time 45 minutes
Grill Time 12 minutes
Total Time 57 minutes
Servings 8

Ingredients

Tangerine Tare- Glazed Grilled Chicken Salad:

  • 1 1/2 lbs skinless, boneless chicken breast halves
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 1 recipe Tangerine Tare Glaze and Dressing
  • 10 cups shredded napa cabbage
  • 6 oz udon (broad white noodles)
  • 1 cup fresh snow pea pods, trimmed and halved
  • 4 miniature sweet peppers, sliced into rings
  • 2 tangerines or clementines, peeled and sliced crosswise
  • 8 wonton wrappers
  • 1 tbsp toasted sesame oil
  • 1/2 tsp sesame seeds

Tangerine Tare Glaze and Dressing

  • 1/2 tsp finely shredded tangerine peel or clementine peel
  • 1/2 cup tangerine juice or clementine juice
  • 1/3 cup reduced-sodium soy sauce
  • 1/4 cup coarsely chopped green onions (2)
  • 1/4 cup sweet rice wine (mirin)
  • 2 tbsps sake or dry white wine
  • 1 tbsp sugar
  • 1 clove garlic, smashed
  • 3 tbsps canola oil
  • 3 tbsps rice vinegar

Instructions

Tangerine- Tare Glazed Grilled Chicken Salad:

  • Sprinkle chicken with salt and pepper. For a charcoal or gas grill, place chicken on the rack of a covered grill directly over medium heat. Grill for 12 to 15 minutes or until no longer pink (170 degrees F), turning once halfway through grilling and brushing with Tangerine Tare Glaze during the last 5 minutes of grilling.
  • Spread cabbage on a large serving platter. Cook udon according to package directions; drain. Rinse with cold water to cool; drain again. In a large bowl combine udon, pea pods, sweet peppers, and tangerines. Add Tangerine Tare Dressing; toss to coat. Spoon udon mixture on top of cabbage.
  • For wonton crisps, preheat oven to 400 degrees F. Cut wonton wrappers into 1/2-inch-wide strips. In a small bowl combine wonton strips, sesame oil, and sesame seeds; toss to coat. Spread strips on an ungreased baking sheet. Bake for 5 to 6 minutes or until golden and crisp.
  • Slice chicken crosswise. Arrange chicken slices and wonton crisps on top of salad.

Tangerine Tare Glaze and Dressing

  • In a small saucepan combine tangerine peel, tangerine juice, soy sauce, green onions, rice wine, sake, sugar, and garlic. Bring to boiling, stirring to dissolve sugar; reduce heat.
  • Simmer, uncovered, about 15 minutes or until reduced by half (about 2/3 cup). Strain mixture; discard solids.
  • Remove half of the mixture for glaze. Whisk oil and rice vinegar into the remaining mixture for dressing.

Notes

From the Test Kitchen

To Make Ahead:

Prepare as directed through Step 2, except do not spoon udon mixture on top of cabbage. Cover and chill chicken, cabbage, and udon mixture separately for up to 24 hours. Prepare wonton crisps as directed in Step 3; cool. Store in an airtight container at room temperature for up to 24 hours. To serve, spoon udon mixture on top of cabbage and continue as directed in Step 4.

Shortcut:

Instead of making Tangerine Tare Glaze and Dressing, use 1/3 cup bottled teriyaki glaze for the glaze and 2/3 cup bottled Asian ginger sesame salad dressing for the dressing. Substitute 1/3 cup toasted sliced almonds for the wonton crisps.

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Smoked Paprika Chicken Salad with Homemade Ranch Dressing https://www.thelittlekitchen.net/smoked-paprika-chicken-salad-with-homemade-ranch-dressing/ https://www.thelittlekitchen.net/smoked-paprika-chicken-salad-with-homemade-ranch-dressing/#comments Mon, 08 Jul 2013 14:40:36 +0000 https://www.thelittlekitchen.net/?p=10156 I'm so excited to share with you today, I have been working with KitchenAid as a contributor to their blog launched this past May! This is my second recipe, a Smoked Paprika Chicken Salad with Homemade Ranch...

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Smoked Paprika Chicken Salad from thelitlekitchen.net

I'm so excited to share with you today, I have been working with KitchenAid as a contributor to their blog launched this past May! This is my second recipe, a Smoked Paprika Chicken Salad with Homemade Ranch Dressing! You'll love it, I know it! My first recipe for KitchenAid was an Asian-Style Roasted Whole Snapper.

These two recipes are part of KitchenAid's kitchen challenges; encouraging us all that there's more to make and to push ourselves in the kitchen. I love them because each one I have participated in have actually been a challenge for me. Stretching where I want to go and where I can go in the kitchen.

For the recipe, hop on over to the KitchenAid blog!

But before you go, I wanted to show you my diary of a theft (via iPhone photos)…

Prince the girl cat

Prince (one of our cats) is a girl and she came to live with us a couple of years ago from my sister. She's probably 12 or 13 years old now. She usually sleeps on the dog bed or under my desk while I'm working or you can find her on Charley's bed in our bedroom. Sometimes when I'm photographing, she is a little interested.

This was the first time, there was more than just interest…

Prince the girl cat

She was surveying the landscape and checking out to see if the authorities were around…

Prince the girl cat

I couldn't believe the nerve of her (and those extra toes, they are great for stealing). Okay, I could. She's a cat who thinks she's a dog who has more clout than the dogs in this house. Needless to say, I gave her a piece of chicken when I was done shooting this recipe and…

Prince “says” she liked it and hopes you'll go check out and comment on my Smoked Paprika Chicken Salad with Homemade Ranch Dressing! 😉

Disclosure: I was compensated for my guest post over on the KitchenAid blog. However, I was not required to write this post. Opinions are always my own and I only work with brands I love.

Smoked Paprika Chicken Salad from thelitlekitchen.net
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Smoked Paprika Chicken Salad with Homemade Ranch Dressing

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

Paprika Chicken

  • 1 pound chicken tenderloins
  • 1 Tablespoon salted butter melted
  • 1 Tablespoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt

Homemade Ranch Dressing

  • 1 small garlic clove minced
  • 2 teaspoons freshly squeezed lemon juice
  • 1 Tablespoon fresh Italian parsley chopped small
  • 1 Tablespoon fresh chives chopped small
  • 1 Tablespoon fresh dill chopped small
  • 1/4 cup sour cream
  • 2 Tablespoons mayonnaise
  • 1/4 cup buttermilk
  • salt & pepper

The rest of the salad

  • handfuls of romaine lettuce washed and chopped
  • handfuls of baby spinach washed
  • handfuls of arugula washed
  • 1 small tomato chopped
  • 1 carrot washed, peeled and chopped
  • 1 celery heart washed and chopped
  • cheddar cheese shredded or peeled with a vegetable peeler
  • 1/4 to 1/3 cup roasted & salted pumpkin seeds
  • 2-3 slices bacon cooked & cut into bits

Instructions

Paprika Chicken

  • Heat oven to 425 degrees F. Line baking sheet with foil. Place chicken into a medium-sized glass bowl and pour melted butter on top. Make sure butter is evenly distributed over chicken. Mix paprika, garlic powder and salt together in a small prep bowl. Spread evenly over chicken and place on top of baking sheet. Bake for 15 minutes or until chicken is cooked through. Allow chicken to rest at least 10 minutes before slicing.
  • TIP: This can be done a day ahead and the chicken can be served on the salad cold.

Homemade Ranch Dressing

  • Prepare ranch dressing ingredients and place all ingredients into a jar with a sealed lid. Close lid and screw tightly. Shake until ingredients are thoroughly mixed together. Add salt & pepper to taste. Place in the refrigerator while preparing salad ingredients.
  • Store in the refrigerator for 5 to 7 days.

Assembly

  • Prep and chop vegetables and lettuces. Arrange salad on 2 to 4 plates or as a buffet so guests can pick and choose ingredients. Serve with homemade ranch dressing.

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Grilled Caesar Salad https://www.thelittlekitchen.net/grilled-caesar-salad/ https://www.thelittlekitchen.net/grilled-caesar-salad/#comments Mon, 31 Dec 2012 09:17:43 +0000 https://www.thelittlekitchen.net/?p=8630 It's 4am on Monday morning and I'm still awake! Sooo yesterday I woke up and sat up and noticed a tingling sensation in my left arm and my neck was killing me. I actually told Curtis, I...

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It's 4am on Monday morning and I'm still awake! Sooo yesterday I woke up and sat up and noticed a tingling sensation in my left arm and my neck was killing me. I actually told Curtis, I think I'm having a heart attack (okay I know I'm totally dramatic) and he just laughed at me. I told him something's wrong because I can't move my neck without it hurting. I tried going back to sleep and I woke up feeling way worse. It was time to go to the urgent care clinic. The whole time, Curtis thought I was being totally dramatic and I felt bad for him because he has been battling a cold.

Well, I wasn't too dramatic because the doctor said I pinched a nerve in my neck and he gave me some steroids and sent me on my way. Thank goodness I didn't wait because while it's still painful, it's a little bit better because of the meds (but I can't sleep because of them, go figure). Hot showers and heat compresses are helping too…which leads me to this salad, I'm so glad I photographed it on Friday, I'm not sure I could have tried to photograph it yesterday or today. Haha. Most embarrassing thing or dumb thing about this whole situation? I just moved or just got of bed and this started? The doctor and the nurses asked if I was injured or in a car accident…nope, I did nothing and I pinched a nerve. So Embarrassing.

Grilled salad – is it actually good? I love it. The lettuce is a little wilty but who cares, it tastes so good! I first tried grilled salad at my old company I used to work for. We used to do these Monday lunches, everyone was split into teams and the teams took turns cooking lunches for the rest of the group. It was really fun…I tried a lot of fun food and recipes from my co-workers back then. This was all before I had a food blog. I learned all about grilled salad from my old co-worker, Mike, his group made this a couple of times and it was so easy. They served it with grilled chicken even!

I recently received a Blendtec blender from the amazing folks at Blendtec and I was so excited. I have been making milkshakes, smoothies, drinks and this Caesar salad. It's so easy to use and clean up is so easy.

When I opened the box, Curtis actually made fun of how it looked and I just made a face at him. Who cares how it looks, if it works, it's all good. This is definitely my appliance and it has earned a place on my crowded kitchen counter. There are only three appliances that get to sit out on my counterspace at all times (because it's a little kitchen!) and this is one of them.

I love this blender and I highly recommend it. I love love how clean up is so easy, just add soap and water to the blender and blend.

I made the caesar dressing that's in Blendtec's cookbook that I received and it says it tastes even better the next day after sitting in the fridge overnight. I thought the dressing was tasty either way.

I grilled my salad on my favorite grill pan – to show you that you can do this inside even in the winter!

Here's the salad right after I grilled it and right before it got a hit of dressing and parmesan cheese!

Is it okay to admit that I ate the entire salad all by myself? This is my new favorite caesar dressing and grilling salad even inside is so easy – this is going to become my go to quick lunch or the perfect side salad for a weeknight dinner even!

And PS look out for a giveaway, I'm giving one of these Blendtecs away!

Print

Grilled Caesar Salad Recipe

I made the dressing for this salad with my Blendtec and let it sit in the fridge overnight. Putting together the salad just takes a few minutes when you make the dressing ahead of time! To grill the salad, use your gas grill outside or a grill pan inside. The salad just takes a few minutes to grill and serve immediately!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 2 -3 / Dressing makes 2 cups

Ingredients

Caesar Dressing

  • 1 cup olive oil
  • 1/4 cup water
  • 2 Tablespoons white wine vinegar
  • 1 teaspoon Kosher salt
  • 1 teaspoon Worchestershire sauce
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground black pepper
  • 1 large egg yolk
  • 2 cloves garlic peeled
  • 1/4 cup Parmesan cheese freshly grated
  • 1 heart of romaine lettuce rinsed and cut in half lengthwise
  • salt & pepper
  • olive oil optional
  • Parmesan cheese freshly grated

Instructions

Caesar Dressing

  • Add ingredients to Blendtec jar in order listed and secure lid. Select "Dressing" and serve. The dressing tastes best when you refrigerate it overnight in a sealed container - the ingredients are allowed to marry together.

How to Grill Salad

  • If using a gas grill, turn on the gas and turn the heat to high. Let the grill heat up for at least 10 minutes. If using a grill pan inside, heat grill pan on medium to medium high for 3 to 5 minutes.
  • Salt and pepper the insides of your romaine lettuce halves. Sprinkle olive oil on the halves, if you wish. Add to hot grill or grill pan and cook for about 1 to 3 minutes tops. Flip to grill the other side for 1 to 2 minutes and you're done. Serve immediately with caesar dressing and parmesan cheese on top.
  • *Store the dressing in the refrigerator for about a week. If serving as a side salad, one whole heart can serve up to 4 or 5 people. For an entire meal, it serves 1 to 2 people and try grilling some chicken (or use leftovers from my chicken slow cooker recipe) to serve with it too!
  • *If you're worried about the raw egg, be sure to use pasteurized eggs.

Notes

Caesar Dressing from Blendtec's Fresh Blends cookbook.

Disclosure: I received a Blendtec blender for the purpose of review. All opinions are always my own and I did include at least one affiliate link in this post.

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