The Most Delicious Chicken Salad

Many chefs have what they believe to be the best chicken salad technique.  The debate for the perfect way to keep that bird nice and moist is ongoing.  Most think that roasting a bone-in, skin-on chicken breast is the only way to keep it moist.  This is certainly a good option, but just too much trouble for me when I am looking for a faster, not-so-messy route.

Alas, I found an incredible way to cook chicken for chicken salad without all the trouble.  Not only does this chicken come out moist and juicy, but full of fantastic flavor!  This recipe would be great served at a shower or fancy lunch on a bed of lettuce leafs.

Another great thing about this recipe is that you can mix it up however you'd like: add dried apricots or fresh grapes instead of raisins, omit the celery or apple, swap out the pecans for walnuts or pine nuts...

Sara's Chicken Salad

• 2 pounds boneless, skinless chicken breast, trimmed
• 1 cup reduced-sodium chicken broth
• 1/3 cup pecans, chopped
• 2/3 cup reduced-fat sour cream
• 1/2 cup low-fat mayonnaise
• 1 T fresh tarragon, chopped
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 & 1/2 cup diced celery
• 1 green apple, diced
• 1 cup raisins

Preheat oven to 450°F.

Arrange chicken in a single layer in a glass baking dish. Pour broth around the chicken. Bake the chicken until no longer pink in the center and an instant-read thermometer inserted in the thickest part of the breast registers 160°F, 20-25 minutes. Transfer the chicken to a cutting board until cool enough to handle, then cut into cubes.

Meanwhile, spread the diced pecans on a baking sheet and toast in the oven until lightly golden and fragrant, about 6-8 minutes.  Let cool.

Stir sour cream, mayonnaise, tarragon, salt and pepper in a large bowl. Add celery, apple, raisins, the chicken and pecans; stir to coat.  Refrigerate until chilled, at least 1 hour.

Meatless Monday - Bella Burger

This recipe was featured on Huffington Post Green!




Sometimes coming up with alternatives for meat can be tough.  Sure, you've got pasta dishes, tofu or some other soy derivative, but getting creative with those can become a grueling process after a while.

For my meatless meals, I am not always looking to "fake it" by using a meat substitute.  I came up with this sandwich because I was looking for a sandwich that I could make without "pretending" I was eating meat.  I love using seasonal produce where I can, and walking out to my back deck to pick some fresh tarragon was definitely satisfying.

Sara's Bella Burger (makes 2)

• 2 whole wheat hamburger buns
• 2 portobello mushrooms
• 1 ball of fresh mozarella packed in water, sliced into 1/4" slices
• 1 roasted red pepper
• 2 T light mayonaise
• 2 tsp chopped fresh tarragon
• Extra virgin olive oil
• Salt & pepper

Preheat grill or grill pan to medium high.

Clean tops of mushrooms with a wet paper towel.  Scrape the "gills" out on the underside with a spoon.  Brush both sides with olive oil, season with salt & pepper, and add to grill.  Grill both sides for about 2-3 minutes per side.

Grill insides of hamburger buns for about 30 seconds.  Return to serving platter. 

In a small bowl, mix mayo and tarragon.  Spread on hamburger bun tops. 

 On bottom of bun, add a slice of mozarella.  Top with mushroom caps, then half of the roasted red pepper and then bun top.

 Enjoy with a quinoa salad or tortilla chips!

Grilled Turkey Sandwiches

Currently, my back deck is not only adorned with squirrels trying to hack into my bird feeder, but cluttered with pots of herbs, tomato and pepper plants, and lettuce planted in every last container I could find.  I recently bought a book called Grow Great Grub: Organic Food from Small Spaces, which tells you how to grow virtually anything via container gardening.  A sales associate at Crate & Barrel recommended this book when I was in buying filters for my compost pail.  It is a great book!  And, so far, so good - I have a mini-garden growing right outside my door.

Normally, the only thing I can come up with to do with all of my basil is pesto, pesto, and more pesto.  But last night, I was in the mood for something new...

I had a thought in mind, but the rain that has been pervading the area was going to keep me from grilling out back.  Enter the trusty grill pan! 

These were no ordinary sandwiches....

Grilled Turkey Sandwiches

• 1 turkey breast, cut into 4 or 5 thin cutlets (about 1/4" thick)
• Salt & pepper
• Olive oil
• 4 ciabatta rolls, sliced lengthwise
• 1 tomato, sliced into thin slices
• 1 large ball of fresh mozzarella
• 1 large handful of basil leaves

Heat a grill or grill pan to medium-high heat.  Brush inside half of rolls with olive oil.  Grill both sides for about 30 seconds, until toasted.

Season each side of turkey cutlets with salt and pepper, then brush with olive oil.  Grill each side for about 1-2 minutes per side, until cooked through and internal temperature reaches 180 degrees.

Layer 1/2 of each roll with tomato slices, mozzarella, turkey, a layer of basil, then top with second half of roll.

Serve with a salad for a substantial meal.  Enjoy!

Good for You Grilling - Chicken Sausage

Grilling doesn't always equal healthy, but I am always looking for a take on conventional food with a healthy twist. That is why I absolutely love Trader Joe's (please, please bring a store to Lafayette Hill, PA!). They provide such a superabundance of healthy, scrumptious, and easy-to-make food - I cannot think of a better grocer!

I love, love, love their chicken sausages. They taste wonderful - better than regular pork sausages in my opinion - and they are a much healthier option than conventional sausage. For last night's dinner, I made a delicious, quick but substantial meal with chicken sausage headlining the meal. I served them up along side of a salad and quinoa.

If you are unfamiliar with quinoa, it is a super grain. Super because it contains all eight essential amino acids so it is a complete protein, having the highest amount of protein in any grain. It also delivers fiber, iron, magnesium, calcium and vitamins A and E. It is actually a seed, and it can be used in place of rice, pasta, couscous, bulgar, etc. in just about any recipe.

Quinoa’s flavor is slightly nutty with a pleasing crunchy texture. In addition to tasting great, it’s also very simple to cook. And it’s gluten free - excellent news for anyone with a gluten allergy or sensitivity.

Chicken Sausage Sandwiches

• Chicken sausages (I use TJ's Sundried Tomato)
• Whole wheat hot dog buns
• 1 T olive oil
• 1 T butter
• 1/2 cup diced onions

Heat grill to medium-high. Cook sausages for about 8 minutes, turning a few times to cook each side.

In the meantime: in a cast iron pan on grill, heat olive oil and butter. Saute onions for 6-8 minutes. I sauteed extra onion and set aside for my quinoa.

Serve sausage in buns and top with diced onion.



Quinoa Pilaf

• 2 cups low-sodium chicken broth
• 1 cup quinoa, rinsed
• 1/4 cup pine nuts
• 1 T olive oil
• 1/2 cup diced onion
• 1/3 cup chopped fresh parsley leaves
• Salt and pepper

Put the broth and quinoa in a medium sized saucepan and bring to a boil. Reduce heat to a simmer, cover and cook for 15 to 20 minutes, until liquid is absorbed and grain is tender.
Meanwhile, toast the nuts in a large dry skillet over medium-high heat until golden brown and fragrant, about 2 minutes, stirring frequently. Remove nuts from pan and set aside.
When the quinoa is done, fluff with a fork and transfer to a large serving bowl. Stir in the pine nuts, the reserved onions from the chicken sausage, and parsley. Season with salt and pepper and serve.

Easy Breezy Summer Dinner

Looking for something easy, yet delicious to make for a weeknight meal? Try this!



Not-quite-Nicoise Tuna Sandwiches (makes 2)

• 1 large ciabatta loaf
  
• 2 cans tuna packed in olive oil
• 2 T mayonnaise
  
• 2 T fresh lemon juice
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 red onion, sliced
  
• 1/2 avocado, sliced
  
• A few leaves of romaine lettuce

Cut ciabatta in half (like hamburger), so there is a large, flat top piece and large, flat bottom piece. Slice into desired sandwich sizes.

On the bottom half, top with lettuce, onion, and avocado.

Mix tuna, mayonnaise, lemon juice, salt & pepper in a medium bowl. Spread over lettuce, onion, and avocado and top with top of bread.

This sandwich was featured on: