Crunchy Chicken-Peanut Chopped Salad

Ingredients

  • 1 lb. deli-fried chicken tenders (about 6 large tenders), chopped (we went with the weight rather than the number of chicken tenders)
  • 3 cups shredded coleslaw mix (you can get that from a 10-oz. package of shredded coleslaw mix)
  • 2 cups shredded red cabbage (from 1 head cabbage)
  • ½ cup thinly sliced scallions (from 4 scallions) (we went with the ½ cup measurement)
  • ½ cup coarsely chopped fresh cilantro
  • ¾ cup dry-roasted peanuts, coarsely chopped, divided
  • 5 Tbsp. fresh lime juice
  • 3 Tbsp. creamy peanut butter
  • 3 Tbsp. toasted sesame oil
  • 2 Tbsp. soy sauce (we used reduced-sodium soy sauce)
  • 2 Tbsp. seasoned rice vinegar (we used unseasoned rice vinegar)
  • 2 Tbsp. light brown sugar
  • Crushed red pepper, to taste (we used 1 Tbsp.)

Directions

  1. In a large mixing bowl, toss together the chopped chicken, coleslaw mix, cabbage, scallions, cilantro and ½ cup of chopped peanut.
  2. In a small mixing bowl, whisk the lime juice and peanut butter together until the mixture looks smooth. Slowly whisk (so the dressing doesn’t break) in the oil, soy sauce, vinegar, light brown sugar, and the crushed red pepper, continuing to whisk until creamy.
  3. Just before serving, pour the dressing over the salad mixture in the large bowl, tossing to ensure that all the components are coated in the dressing. Sprinkle the remaining peanuts over the top and enjoy !

Oh my god we loved this salad ! The recipe lives up to its name with the amount of crunch you get from the cabbage and coleslaw mix and you get some additional texture from the chopped peanuts. The dressing is really what makes the dish so freaking delicious though. That tangy, spicy peanut butter flavor with just a hint of sweetness in the dressing just keeps you coming back for more ! You could dial down the amount of crushed red pepper if you don’t want it spicy but we loved how the amount we chose to use gave you a tingle on your lips without making your nose runny and the other flavors were still able to come through in the dish. The chicken does make this feel like a filling, complete meal but we don’t see why you couldn’t replace it with some kind of meat substitute and turn this into a vegan meal. Awesome bonus though, no cooking needed ! Perfect when it’s 90+ degrees out (and that’s without the d*#n humidity figured in).

We got this recipe from Southern Living. We weren’t paid in any form to promote Southern Living.

Take care everybody !

Peanut-Noodle Salad

Ingredients

  • 2 large cucumber
  • ¾ cup lite soy sauce (we used reduced-sodium soy sauce)
  • ½ cup coconut milk
  • ½ cup rice wine vinegar
  • ½ cup chunky peanut butter
  • 4 garlic cloves, minced
  • 1 tsp. sesame oil (we used toasted sesame oil)
  • ½ to 1 tsp. dried crushed red pepper (we used 1 tsp.)
  • ½ tsp. salt (we used kosher salt)
  • 1 (16 oz.) pkg. soba noodles or angel hair pasta (we used soba noodles)
  • 1 (10 oz.) pkg. shredded carrots (we used julienned carrots*)
  • 6 green onions, cut into 1 ½-inch pieces

Directions

  1. Peel the cucumbers, cutting them in half lengthwise and throwing the seeds away afterwards. Cut each half into crescent-shaped slices.
  2. In a large mixing bowl, whisk the following ingredients together: soy sauce, coconut milk, rice wine vinegar, peanut butter, garlic, sesame oil, crushed red pepper and salt. Add the remaining ingredients into the bowl, tossing to ensure they’re fully coated in the dressing. Cover the bowl and let it chill in the fridge for 8 hours if you want to.

*The recipe called for shredded carrots but we wanted a little more crunch since we knew the noodles were going to be soft so we used julienned carrots instead.

While you can eat this after it’s sat in the fridge for 8 hours, we enjoyed eating this right away ! The produce has a nice crunch to it which is a nice contrast to the tender noodles. You’d think you were in for an onion bomb with the size of the pieces but the flavor really gets tamed down by the cucumber and the tanginess of the dressing. We got very little heat from this so we added more crushed red pepper onto our portions. Overall, it’s an easy dish to make and great to enjoy on a hot summer day !

Recipe source unknown.

Take care everybody !

Mexican Corn Salad

Ingredients

  • 1/2 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • 1 tsp. kosher salt
  • 1/2 tsp. pepper (we used freshly ground black pepper)
  • 3 Tbsp. olive oil (we used extra-virgin olive oil)
  • 4 cups fresh corn kernels (from 6 ears, maybe less depending on the size of your ears of corn)
  • 1/2 cup chopped scallions (we sliced ours)
  • 1 pint multicolored cherry tomatoes, halved
  • 1 cup thinly sliced radishes
  • 1 1/2 oz. crumbled Cotija cheese (1/3 cup)

Directions

  1. Take a small mixing bowl out and whisk together the cilantro, lime juice, salt and pepper together in it. Slowly whisk the oil in until combined and your dressing is complete !
  2. In a large bowl, stir together the corn, scallions, tomatoes and radish slices. Take the dressing and gently stir it into the large bowl, making sure that the dressing coats the other salad components. Sprinkle the cheese over the top and you’re ready to eat !

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When it comes to how this tastes, I think mommy’s statement after taking her first bite best describes this: “F**k this is delicious !”. When you try the dressing before it’s mixed in, it seems like you’re going to have some serious pucker power in every bite of the salad but once it’s coating all the other components and especially after the Cotija cheese is sprinkled on, the flavor of the lime juice just becomes a nice pleasant bright note in this. We love Cotija so we crumbled up more than just 1/3 cup just so we could have cheese in every serving. The funky flavor of the Cotija cheese pairs perfectly with the flavor of the lime juice and cilantro that comes through in this dish. Another awesome thing about this recipe?  There’s ZERO cooking involved ! As hot as it’s getting around here, any dish that doesn’t require heat is awesome !!!

We got this recipe from Cooking Light (we weren’t paid in any form to promote them).

Take care everybody !

Corn and Black Bean Salad with Garlic Chicken

Ingredients

  • 4 ears fresh corn, husked and trimmed, kernels cut off the cob afterwards
  • Salt
  • 2 garlic cloves, peeled and halved
  • 4 boneless, skinless chicken thighs (about 12 ounces)
  • 2 tablespoons vegetable oil
  • ¼ teaspoon cayenne (we used ½ teaspoon)
  • 1 teaspoon cumin
  • Pepper (we used freshly ground black pepper)
  • 4 large or 8 small radishes, trimmed and chopped (we sliced ours)
  • 4 cups cooked or canned black beans (two 15-ounce cans) (beans should be drained and rinsed if using canned black beans)
  • ½ cup chopped cilantro
  • 2 limes, halved
  • Sour cream for garnish (optional) (we didn’t use it)

Directions

  1. Put a large skillet on the stovetop, setting the heat to medium-high. Preheat your broiler, making sure the rack is 4 inches from the heat.
  2. Once the skillet’s hot, add the corn in, sprinkling salt in afterwards. Stir the corn around now and then for 5 to 10 minutes or until the corn looks like it’s lightly charred. Place the charred corn in a large mixing bowl.
  3. Take a rimmed baking sheet out (we lined ours with aluminum foil) and place the chicken on it. Rub the chicken with the oil, cayenne, cumin, salt and pepper.
  4. Stick the chicken under the broiler and let it cook for 2 to 5 minutes, flipping the chicken over and letting it cook for another 2 to 5 minutes or until the chicken is fully cooked (we had to cook ours for longer than 10 minutes total).
  5. Add the radishes, beans and cilantro to the bowl with the corn, squeezing the limes over the mixture afterwards.
  6. When the chicken is done cooking, take it out from the broiler and rub the raw garlic all over the chicken.
  7. Toss the bowl mixture together and take a bite afterwards, adding more seasoning to taste. Divide the corn mixture among 4 plates or bowl.
  8. Slice the chicken, laying it over the corn mixture and top with a dollop of sour cream if you’re using it.

This is a delicious salad you could enjoy for lunch or dinner ! We didn’t really taste the garlic in the chicken but the meat did have a nice level of heat to it. We enjoyed the soft and crunchy textures in the corn and black bean mixture. While the chicken does make this feel like a complete meal, we think we could enjoy this just as much with tofu or some other meat substitute and it would make it a vegan dish (as long as you’re not using the sour cream) !

We got this recipe from “How to Cook Everything Fast” by Mark Bittman.

We weren’t paid in any form to promote “How to Cook Everything Fast”.

Take care everybody !

Tequila-Lime Fruit Salad

Ingredients

  • ¾ cup sugar
  • ¼ cup water
  • ¼ cup lime juice
  • 3 Tbsp. tequila or additional lime juice (we used tequila)
  • 2 cups cubed fresh pineapple
  • 2 cups sliced fresh strawberries
  • 2 cups chopped peeled kiwifruit
  • 2 cups seedless red grapes, halved

Directions

  1. Add the sugar and water to a small saucepan, setting the heat to medium. Once boiling, take the saucepan off the heat, letting the syrup mixture cool completely. Once cooled, mix in the lime juice and tequila.
  2. Toss the fruit together in a large mixing bowl. Drizzle the syrup over the fruit, tossing the fruit gently afterwards so all the fruit gets covered in the syrup.

If you want to get a buzz but feel like you’re doing something healthy at the same time, then you’re going to love this dish ! We only had a few bites and could feel a buzz forming. The syrup almost gives this dish a margarita flavor. We hope you enjoy this as much as we did !

Recipe source unknown.

Take care everybody !