This is one of our favorites! It is super easy and very healthy! I'm sorry I don't have a picture for you, but I can't procrastinate posting it because I have no picture :) I hope you enjoy it!
Asian Chicken Salad
one chicken breast per person.
Onion Powder
Salt
Sesame Seeds
Grape seed Oil or Peanut Oil
Heat 2 tablespoons oil in a large Wok or frying pan. Slice Chicken into thin strips. Place Chicken in the Wok and sprinkle onion powder and salt over it. Cook on medium high until the outsides begin to brown, then sprinkle 1-2 tablespoons sesame seeds and continue to fry until the sesame seeds are browned slightly. Set Chicken aside and let cool to room temp. (The chicken can be made in advance and put in the fridge)
Salad
1 head of Romaine Lettuce
1-2 cups spinach
1 cup shredded cabbage
Rinse Lettuce and spinach well. Chop Romaine lettuce into bite size chunks. If the spinach is smaller, then leave them whole. Shred Cabbage and combine all salad ingredients.
Dressing
1/4 cup sesame seed oil
1/4 cup grape seed oil or canola oil
1/4 lemon or lime juice
1/4 rice wine vinegar
1 tablespoon agave or honey (optional and only if you like it slightly sweet)
1/2 teaspoon ginger powder
1/2 teaspoon garlic powder
4 teaspoons soy sauce
2 teaspoons Dijon mustard
dash of cayenne pepper
Combine all ingredients and shake it well.
*My husband likes this dressing really sweet, so he will always add more agave. I don't like it sweet so I don't use any sweetener at all, so experiment with what tastes best to you!
Roasted Almonds
1-2 cups raw almonds
1-2 teaspoons olive oil
Cook in your microwave on high for 3 minutes. Stop and stir it every minute. Once the almonds start popping a lot, then they are pretty much done.
Drain on a paper towel and sprinkle with salt. When they have cooled, slice or chop them up and store in a container. They are so yummy on any salad!
To assemble salad: Make a bed of greens, place chicken on top, with dressing and sprinkle almonds on top of the entire salad. ENJOY!
Showing posts with label salad. Show all posts
Showing posts with label salad. Show all posts
Thursday, April 9, 2009
Saturday, October 4, 2008
Omelet Taco Salad
I made taco salads the other night and my hubby D was in the mood for eggs as well, so he decided to make and omelet and then pile on all the taco salad stuff...I thought it was a yummy idea and took a picture. Also, years ago I found a great Taco Seasoning recipe in one of my favorite books Set For Life, that I'm going to post. I've modified it a little to make it a little more healthy, Jen style.
Omelet Taco Salad
Flat Unfolded Omelet
2-3 eggs
1 tablespoon water
salt
pepper
2-3 tablespoons Quinoa (optional)
(add onion, peppers, mushrooms if you desire)
Whisk eggs and seasonings together in a bowl. Using a small omelet size fry pan, turn the heat to medium high. When the pan is hot, spray well or add 1 tablespoon olive oil or my favorite, grapeseed oil (found at Smiths Marketplace). Pour in eggs. Using a spatula gently lift the edge of the eggs and allow the eggs from on top to go underneath. Repeat this along the entire edge until most of the runny eggs on top are cooked. Gently slide the Omelet onto a plate and flip the uncooked side back into the fry pan. Cook until slightly brown. ( I hope this wasn't too confusing and I know there are many ways to make omelets!)
Green Salad
1 head red leaf lettuce washed and cut into thin strips
2 large leaves of kale finely chopped
1 cup shredded cabbage
1 small bag of spinach
1 red onion
1 carrot grated
1 red pepper thinly sliced
Taco Meat
1-2 lbs. Ground Turkey
1 onion chopped
2-3 tablespoons Taco Seasoning
2-3 tablespoons water
Brown ground Turkey and onion, add water and taco seasoning, simmer for 5 minutes.
Taco Seasoning
1/3 cup dry minced onion
2 teaspoon salt
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder (optional)
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons spelt flour or white/pinto bean flour
Mix ingredients and store in airtight container. I usually double or triple this recipe and it is much cheaper and yummier than the packages of taco seasoning you would buy at the store.
To Make:
Put omelet on your plate, heap salad on top. Spoon the taco meat on top of the salad and top with salsa, sour cream, and cheddar cheese. Enjoy!
Omelet Taco Salad
Flat Unfolded Omelet
2-3 eggs
1 tablespoon water
salt
pepper
2-3 tablespoons Quinoa (optional)
(add onion, peppers, mushrooms if you desire)
Whisk eggs and seasonings together in a bowl. Using a small omelet size fry pan, turn the heat to medium high. When the pan is hot, spray well or add 1 tablespoon olive oil or my favorite, grapeseed oil (found at Smiths Marketplace). Pour in eggs. Using a spatula gently lift the edge of the eggs and allow the eggs from on top to go underneath. Repeat this along the entire edge until most of the runny eggs on top are cooked. Gently slide the Omelet onto a plate and flip the uncooked side back into the fry pan. Cook until slightly brown. ( I hope this wasn't too confusing and I know there are many ways to make omelets!)
Green Salad
1 head red leaf lettuce washed and cut into thin strips
2 large leaves of kale finely chopped
1 cup shredded cabbage
1 small bag of spinach
1 red onion
1 carrot grated
1 red pepper thinly sliced
Taco Meat
1-2 lbs. Ground Turkey
1 onion chopped
2-3 tablespoons Taco Seasoning
2-3 tablespoons water
Brown ground Turkey and onion, add water and taco seasoning, simmer for 5 minutes.
Taco Seasoning
1/3 cup dry minced onion
2 teaspoon salt
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder (optional)
1 teaspoon cumin
1 teaspoon oregano
2 tablespoons spelt flour or white/pinto bean flour
Mix ingredients and store in airtight container. I usually double or triple this recipe and it is much cheaper and yummier than the packages of taco seasoning you would buy at the store.
To Make:
Put omelet on your plate, heap salad on top. Spoon the taco meat on top of the salad and top with salsa, sour cream, and cheddar cheese. Enjoy!
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