apple cranberry salad... 15 minutes

the goods:

1 boneless skinless chicken breast, grilled, and chopped
1 bag spring salad mix
1 honeycrisp apple, thinly sliced
1 granny smith apple, thinly sliced
1 cup candied pecans
1/3  cup crumbled blue cheese
1/3 cup dried cranberries

dressing:
1 cup apple juice
4 tablespoons apple cider vinegar
2 tablespoons honey
scant 1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil

In a small jar, combine dressing ingredients. Place lid on top and shake to combine.
In a large bowl combine salad mix, apples, pecans, and cranberries. Toss with dressing and serve topped with chicken and blue cheese crumbles.

chopped thai salad with sesame garlic dressing... 15 minutes

the goods:

dressing:

1/3 cup canola oil

1 clove garlic, peeled

3 tablespoons low sodium soy sauce

2 tablespoons water

2 tablespoons white distilled vinegar

2 tablespoons honey

1 tablespoon sesame oil

1 tablespoon ginger paste

squeeze of lime juice

salad:

16 ounces frozen shelled edamame

5-6 cups baby kale

3 large carrots

1 red bell pepper

1 yellow bell pepper

1 cup cilantro leaves

3 scallions

3/4 cup cashew's (preferably Trader Joe's Thai Lime and Chili cashews)

Puree all the dressing ingredients in a food processor until smooth. Taste and adjust to fit your preferences.
Cook the edamame by boiling it for 3-5 minutes in a pot of boiling water. Drain and allow to cool.
Meanwhile, chop kale, carrots, peppers, cilantro, and scallions into thin, bite-sized strips. Place the cooked edamame in the food processor and pulse 5 times to get a minced texture. Transfer to a bowl and repeat the same process for the cashews.
Toss the kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined. Drizzle with dressing and toss gently. Serve immediately.

chicken taco salad... 15 minutes

the goods:

2 tablespoons olive oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1 packet taco seasoning, divided
4 cups chopped romaine lettuce
2 tomatoes, diced
2 ears of corn, grilled and kernels sliced off the cob
1 can (14.5 ounces), black beans, rinsed and drained
1 avocado, peeled and diced
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1 cup doritos cool ranch or nacho cheese chops, crushed in your hands
homemade ranch dressing with the juice of 1 lime squeezed into it, 1 tablespoon taco seasoning, and 1/4 cup cilantro, chopped and mixed in

In a large skillet, over medium-high heat, add oil. Once oil is hot, add chicken pieces to skillet and season with 1 tablespoon taco seasoning. Cook, stirring occasionally until golden brown and cooked through, about 5-7 minutes. On individual plates, add lettuce, tomatoes, corn, black beans, avocado, cheese, and chicken. Drizzle with dressing and add tortilla chips on top.

fall chicken salad... 15 minutes

the goods:

breast meat from 1 rotisserie chicken, shredded
1 granny smith apple, chopped
1/2 cup dried cranberries
juice from 1 lemon
2 stalks celery, chopped
3/4 cup mayonnaise
salt and pepper, to taste
sliced whole wheat bread
lettuce

In a medium bowl, combine chicken, apple, cranberries, celery, mayonnaise, and lemon juice. Season with salt and pepper and stir to combine. Serve on whole wheat bread with lettuce, or also just in lettuce cups.

chicken, pear, and pomegranate salad... 25 minutes

the goods:

2 boneless, skinless chicken breasts, pounded to an even thickness
1 bag (16 ounces) fresh baby spinach, stems removed
1 ripe pear, sliced
3/4 cup pomegranate seeds, divided
1/4 cup apple cider vinegar
3 tablespoons olive oil
1 and 1/2 tablespoons honey
1 teaspoon dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup candied pecans

Season chicken with salt and pepper and grill over medium-high heat until cooked through, about 6 minuted per side. Let rest, while you prepare the salad, then thinly slice.
In a large bowl combine spinach, pear slices, and 1/2 cup of the pomegranate seeds. In a small jar, combine apple cider vinegar, olive oil,honey, remaining 1/4 cup pomegranate seeds, and salt and pepper. Pour over salad, gently toss to combine. Serve on plates, topped with chicken and pecans.

turkey, apple, and brie sandwich with Maggiano's chopped salad copycat... 25 minutes

the goods:

sandwich:

sliced sourdough bread

3 granny smith apples, thinly sliced

1 package (8 ounces) brie cheese, sliced into thin strips

1/2 pound thick cut turkey breast (from the deli)

2 tablespoons apple cider vinegar

6 tablespoons mayonnaise

baby spinach

salad:

1 head iceberg lettuce, chopped

1 head romaine lettuce, chopped

1 pint cherry tomatoes, chopped

1 avocado, chopped

1/4 cup blue cheese crumbles

1/2 cup chopped pancetta, pan fried until crispy

dressing:

1/2 teaspoon dried mustard

2 tablespoons sugar

1/4 cup water

1 and 1/2 teaspoons minced garlic

2 tablespoons red wine vinegar

1/2 cup white wine vinegar

3/4 cup canola oil

1/2 cup olive oil

1/2 teaspoon red pepper flakes

1/2 teaspoon ground pepper

1/4 teaspoon oregano

1/4 cup grated parmesan

Make dressing: In a blender, combine dried mustard, sugar, water, garlic, red wine vinegar, and white wine vinegar. Blend until combined. With the blender running, slowly pour in the oils. Add red pepper flakes, pepper, oregano, and parmesan and blend to combine.
Make sandwiches: In a small bowl, stir together mayonnaise and apple cider vinegar. Lightly spread mayonnaise on inside of bread slices. Top with turkey, brie, apples, and spinach. Top with another slice of bread.
Make salad: In a large bowl combine iceberg and romaines lettuces. Drizzle with dressing and toss to combine. Add tomatoes, avocado, pancetta, and blue cheese crumbles. Gently stir to incorporate.
Serve sandwiches sliced alongside salad.

slow cooker chicken taco salad... 8 hours

the goods:

chicken:

3 boneless skinless chicken breasts

1 can (12 ounces) beer

1/2 teaspoon chili powder

1 can (3.8 ounces) chopped green chiles

1/2 teaspoon salt

1/2 teaspoon black pepper

dressing:

1 cup buttermilk

1 cup mayonnaise

1 packet buttermilk ranch dressing mix

1 tablespoon taco seasoning

1/2 lime, juiced

1/2 cup chopped cilantro

salad:

1 head iceburg lettuce, chopped

1 cucumber, cubed

1 pint cherry tomatoes, halved

2 bell peppers (I used red and orange), cut into small pieces

1 avocado, chopped

1/2 cup finely grated cheddar cheese

pickled jalapeno slices

crumbled tortilla chips (I used lime)

Place chicken in slow cooker. Top with chili powder, green chiles, salt, pepper, and top with beer. Cook on low for 8 hours or high for 4 hours. Transfer chicken to a bowl and shred with two forks. Toss with some of the cooking liquid to moisten the chicken.
Combine all dressing ingredients in a food processor, pulse until smooth.
To each plate, add lettuce, chicken bell peppers, tomatoes, cucumber, avocado, and shredded cheese. Drizzle with dressing and top with jalapeno and chip crumbles.

asparagus, bacon, and strawberry salad with poached eggs

the goods:

vinaigrette:
1/4 cup olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
salt and pepper to taste
pinch of sugar

salad:
4 ounces thick-cut bacon
1 pound asparagus, rough ends trimmed
splash of vinegar
4 large eggs
1 bag spring mix salad
12 strawberries, quartered

Add all vinaigrette ingredients to a jar, close lid tightly and shake vigorously. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Heat a large frying pan over medium-high heat. Add the bacon and fry until crispy, about 4-5 minutes. Remove from pan and let drain on a paper-towel-lined plate. In the same skillet, add the asparagus to the bacon grease and cook until tender and slightly roasted, 5-8 minutes, depending on the thickness of the asparagus stalks.
Bring a pot of water to boil. Add a splash of vinegar and turn the heat back to medium-high. Crack 1 egg into a cup. Give the water a stir before dropping the egg in all at once. Add the remaining eggs in the same manner and poach for 2-4 minutes. Remove eggs with a slotted spoon.
To assemble, divide salad mix among 4 plates. Cut the asparagus into thirds and scatter over the lettuce. Divide the strawberries and bacon among the plates, then drizzle with vinaigrette. Top each salad with a poached egg and season with salt and pepper.

autumn cobb salad... 40 minutes

the goods:

1/2 an acorn squash, peeled, seeded, then diced
1/2 a butternut squash, peeled, seeded, then diced
1 tablespoon olive oil
1/2 cup olive oil
1/3 cup apple cider vinegar
2 teaspoons dijon mustard
6 cups mixed salad greens
4 slices bacon, cooked, then chopped
3 hard boiled eggs, peeled and sliced
1 boneless, skinless chicken breast
1 stalk celery, chopped
1 avocado, peeled, pitted, and chopped
1 honeycrisp apple, cored, and chopped
3/4 cup white cheddar cheese, chopped
1/2 cup dried cherries

Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Place the acorn squash on one side of the baking sheet and butternut squash on the other side. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss to combine. Roast for 20-25 minutes or until the squash is tender. Let cool completely while you prepare the rest of the salad.
Season the chicken breast with salt and pepper and grill over medium-high heat, 7-10 minutes until cooked throughout. Allow to rest on a cutting board before chopping into bite-sized pieces.
In a small jar, combine 1/2 cup olive oil, apple cider vinegar, dijon mustard, and season with salt and pepper. Place lid on jar and shake to combine.
On individual plates, or in a large bowl; place salad greens. Top with rows of bacon, egg, chicken, celery, avocado, apple, cheddar cheese, dried cherries, and squash. Drizzle with vinaigrette and serve!

kale salad with apples and creamy maple dressing... 25 minutes

the goods:

dressing:

1/2 cup mayonnaise

juice from 1/2 a lemon

2 tablespoons vegetable oil

2 tablespoons apple cider vinegar

1 tablespoon pure maple syrup

salt and pepper to taste

salad:

1 boneless skinless chicken breast, pounded to an even thickness

8 ounces baby kale

1 granny smith apple, chopped into 1/2-inch pieces

1 carrot, peeled and shredded

1/3 cup dried cranberries

Season chicken breast with salt and pepper. Grill or saute chicken breast until cooked through and allow to rest while you prepare salad.
Place all dressing ingredients in a small bowl and whisk to combine.
Place kale, apples,and carrot in a large bowl, toss with enough dressing to lightly coat. Chop chicken into bite-sized pieces and add to salad. Toss one more time and serve with cranberries.

buffalo chicken salad with avocado ranch... 20 minutes (plus marinating)

the goods:

3 boneless skinless chicken breasts, pounded to an even thickness

1/4 cup Frank's hot sauce

1 and 1/2 teaspoons dry ranch seasoning

1 bag baby spring salad mix

1 carrot, grated

1/4 cup blue cheese crumbles

1 pint cherry tomatoes, halved

drizzle of hot sauce

dressing:

1 packet buttermilk ranch seasoning mix

1 cup buttermilk

1 cup mayonnaise

1/2 an avocado, mashed

In a large zip top bag, combine chicken breasts, hot sauce, and ranch seasoning. Marinate in the fridge overnight, or at least 2 hours. Flipping occasionally.
In a food processor or blender, combine all the dressing ingredients and pulse until well combined and smooth. Place in a jar and refrigerate until ready to use.
Heat a grill to medium-high (or grill pan); clean and oil hot grates. Remove chicken from marinade and grill 6-8 minutes, flipping halfway through, until cooked all the way through. Allow to rest 5 minutes, then cut into bite-sized pieces.
Assemble salad by piling plates with mix greens, grated carrot, tomatoes, and grilled chicken. Drizzle with avocado ranch and additional hot sauce and top with blue cheese crumbles.

asian noodle salad... 30 minutes

the goods:

1 package linguine noodles, cooked according to package instructions

1/2 head napa cabbage, sliced

1/2 head purple cabbage, sliced

1/2 bag baby spinach

1 red bell pepper, thinly sliced

1 yellow bell pepper, thinly sliced

1 orange bell pepper, thinly sliced

1 bag beam sprouts

1 bunch cilantro, chopped

3 scallions, sliced

1 cucumber, peeled, and sliced

1 cup cashews, lightly toasted in a skillet

dressing:

1 lime, juiced

8 tablespoons olive oil

8 tablespoons soy sauce

3 tablespoons sesame oil

1/3 cup brown sugar

2 tablespoons fresh ginger, minced

2 garlic cloves, minced

2 tablespoons pickled jalapenos, chopped

chopped cilantro

In a large bowl combine all the salad ingredients besides cashews and noodles. In a mason jar, combine all dressing ingredients and shake to combine. Add warm, drained noodles to the salad along with the dressing. and toss with clean hands to combine. Top with cashews and serve.

apple cranberry pecan salad... 25 minutes

the goods:

2 boneless skinless chicken breasts, pounded to an even thickness, and marinated in your favorite marinade, or salad dressing
1 bag 50% blended mixed greens and spinach
2 green apples, thinly sliced
1/3 cup dried cranberries
1/3 cup crumbled blue cheese
1/2 cup candied pecans

apple cider vinaigrette:
1/4 cup olive oil
1/4 cup apple cider vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon freshly ground black pepper

Grill chicken until cooked through, allow to rest. In a small bowl, or mason jar, combine vinaigrette ingredients, and whisk or shake to combine. In a large bowl, toss together mixed greens, apples, and cranberries. Drizzle with some vinaigrette and toss to combine (careful not to overdress). Cut chicken into bite-sized pieces and add to salad along with blue cheese and pecans. Drizzle with more dressing if needed.

taco salad with homemade tortilla bowls... 25 minutes

the goods:

4 burrito sized flour tortillas

shredded cheddar cheese

1 head romaine lettuce, chopped

1 can (15 ounces) black beans, rinsed and drained

2 medium tomatoes, chopped

1/2 cup cilantro, roughly chopped

tortilla chips, for crumbling

lime wedges, for serving

homemade ranch dressing

Preheat oven to 375 degrees. Coat the inside of 4 oven-safe bowls with cooking spray. Gently press tortilla inside bowl. Place bowls on rimmed baking sheets. Bake for 13 minutes. Remove from oven, sprinkle with cheese and bake for 2 minutes more, until cheese has melted. Let tortillas cool in bowls for 5 minutes before transferring to wire rack to cool completely.

Fill tortilla bowls with lettuce, beans, and tomatoes. Drizzle with dressing and a squeeze of lime and top with cilantro and chip crumbles.

(you can easily add grilled chicken to this salad for extra protein.)

ginger-sesame chicken salad... 30 minutes (plus marinating)

the goods:

marinade and dressing:

1/4 cup soy sauce

3 tablespoons fresh ginger, peeled and minced

1/4 cup vegetable oil

2 tablespoons hoisin sauce

1 tablespoon sesame oil

1 teaspoon sriracha sauce

1 teaspoon salt

2 large boneless skinless chicken breasts, pounded to an even thickness

1/4 cup red wine vinegar

1/4 cup finely chopped scallions

salad:

1 head napa cabbage, very thinly sliced

2 carrots, peeled and grated

3 scallions, thinly sliced on the diagonal

2/3 cup cilantro leaves, coarsely chopped

1/2 cup slivered almonds

1 teaspoon white sesame seeds

1 teaspoon chia seeds

Marinade: whisk together the soy sauce, ginger, canola oil, hoisin sauce, sesame oil, sriracha, and salt. Put chicken breasts in a medium zip-top bag and add 1/4 cup marinade. Place chicken in fridge and marinate for 30 minutes. To the remaining marinade, add 1/4 cup red wine vinegar and sliced green onions to create the dressing. Store in fridge until ready to use.
(While chicken is marinating, you can chop up the rest of the salad)
Grill chicken  on a hot grill or grill pan about 5 minutes per side until cooked through. Transfer chicken to a cutting board and allow to rest for 10 minutes before slicing, or cutting into chunks.
In a large bowl, combine the cabbage, carrots, scallions, and cilantro. Add the chicken and toss. Add dressing a little a time and toss until coated. Serve topped with almonds, sesame seeds, and chia seeds.

balsamic steak and berry salad... 25 minutes

the goods:

3-4 steaks of your choice (I used rib-eye)
steak seasoning (if you have access to Stagner, it's amazing, otherwise Montreal seasoning works fine)
1 tablespoon vegetable oil

1 bag spring salad mix
1 cup raspberries
1 cup blueberries
1 cup sliced strawberries
1/4 cup blue cheese crumbles
1/4 cup praline pecans

balsamic vinaigrette:
1/4 cup balsamic vinegar
1/4 cup olive oil
3 teaspoons sugar
1/2 teaspoon dijon mustard
salt and pepper

Heat a grill to medium-high. Rub steaks with oil then seasoning. Clean and lightly oil hot grates. Grill steaks for 5 minutes, flip and then 3 more minutes until medium-rare (cooking time with vary depending on what kind of steak you use). Transfer steaks to a plate and let rest for 5-10 minutes before slicing into strips or cubes (depending on your preference).
In a mason jar, combine all vinaigrette ingredients, put lid on, and shake to combine.
Portion salad mix, berries, and steak onto individual plates. Drizzle with dressing, then top with blue cheese and pecans.

BLTA salad... 15 minutes

the goods:

1 tablespoon butter

1 tablespoon olive oil

1 boneless, skinless, chicken breast, pounded to an even thickness

1 pound bacon, cooked and drained

2 romaine hearts of lettuce, chopped

1 large avocado, peeled, pitted, and diced

1 pint cherry tomatoes, halved

half a cucumber, peeled and diced

1/4 cup crumbled blue cheese

dressing:

3 tablespoons olive oil

1 tablespoon balsamic vinegar

2 teaspoons Dijon mustard

juice from 1/2 a lemon

In a small skillet, over medium-high heat, add butter and olive oil. Season chicken with salt and pepper. Cook until golden brown and completely cooked through. About 5 minutes per side.

In a small bowl or mason jar, combine dressing ingredients and whisk or shake to combine.

In a large bowl, combine lettuce, chicken, tomatoes, and cucumber. Toss with dressing. Then add avocado, bacon, and blue cheese.

sweet strawberry chicken salad... 15 minutes

the goods:

6 cups baby mixed greens

2 boneless, skinless chicken breasts, grilled and sliced

1 pint strawberries, hulled and quartered

1/2 cup blueberries

1/4 cup candied pecans

1/4 cup blue cheese, crumbled

strawberry balsamic dressing:

2 tablespoons honey

2 tablespoons balsamic vinegar

4 tablespoons olive oil

1 teaspoon apple cider vinegar

4 large strawberries, hulled and sliced

In a food processor, add all dressing ingredients and blend until smooth. Season with salt and pepper to taste.
In a large bowl, combine mixed greens, grilled chicken, strawberries, and blueberries. Top with pecans and blue cheese crumbles. Drizzle with strawberry balsamic dressing.

steak fajita salad... 1 hour

the goods:

2 tablespoons olive oil, divided

1 onion, thinly sliced

1 red bell pepper, cored, seeded, and thinly sliced

1 orange bell pepper, cored, seeded, and thinly sliced

1 green bell pepper, cored, seeded, and thinly sliced

1 large head of romaine lettuce, chopped

1 avocado, halved, seeded, peeled, and thinly sliced

barbecue sauce, for serving

tortilla strips, for serving

cilantro leaves, for serving

cilantro-lime dressing:

1 cup loosely packed cilantro

1/2 cup sour cream

2 tablespoons mayonnaise

2 cloves garlic

juice of 1 lime

pinch of salt

1/4 cup olive oil

2 tablespoons apple cider vinegar

steak:

1/4 cup olive oil

2 garlic cloves, minced

juice of 1 lime

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

1/2 teaspoon onion powder

2 pounds flank steak

Marinate the steak: In a large zip-top bag, combine olive oil, garlic, lime juice, cumin, chili powder, oregano, and onion powder. Season steak with salt and pepper then add to bag. Smoosh around to coat steak entirely with marinade. Marinate at least 30 minutes, or if you do it earlier in the day, refrigerate it and turn it over occasionally.

Make the dressing: In the bowl of a food processor, combine the cilantro, sour cream, mayonnaise, garlic, lime juice and salt. With the motor running, add olive oil and vinegar in a slow stream until emulsified, set aside.

Heat 1 tablespoon olive oil in a grill pan over medium-high heat. Working in batches, cook steak, flipping once. About 5 minutes per side for medium-rare (depending on thickness). Remove from heat and let rest 10 minutes before thinly slicing across the grain.

Add onion to skillet, and cook, stirring often, until onions have become translucent and slightly caramelized, about 7-8 minutes; set aside. Heat remaining tablespoon olive oil in pan and add bell peppers. Cook, stirring often, until soft and slightly caramelized, about 8-10 minutes; set aside.

To assemble the salad, arrange romaine lettuce on plates and top with onions, peppers, steak, and avocado. Drizzle with dressing and barbecue sauce and top with tortilla strips and additional cilantro.

chopped thai shrimp salad... 20 minutes

the goods:

garlic lime dressing:

1/2 cup olive oil

1/4 cup white wine vinegar

juice from 2 limes

2 tablespoons water

1 tablespoon honey

2 cloves of garlic

1 serrano pepper, stemmed, seeded, and roughly chopped

1 cup cilantro

1/2 teaspoon salt

salad:

3 garlic cloves, minced

1 serrano pepper, stemmed, seeded, and minced

1 pound baby shrimp, peeled and deveined

4 cups spinach, chopped

1 cup carrots, julienned (I buy a bag of pre-cut ones)

2 cups edemame, shelled and cooked

3/4 cup cashews, or slivered almonds, or pepitas (depending on what kind of nut you have lying around)

wonton crisps

To make the dressing: pulse all ingredients except herbs together in a food processor. Add the herbs and pulse a few times just to chop up. Set aside.

Shrimp: Heat a little bit of oil in a large skillet over medium low heat. Toss in the garlic and serrano pepper and stir-fry for 1 minutes or until fragrant. Add the shrimp, sprinkle with a little salt and turn up the heat a little bit. Saute for a few minutes until the shrimp is pink and no longer translucent. Remove from pan and set aside to cool.

Toss the spinach, carrots, and edamame together. Top with nuts, shrimp, dressing, and wontons.