Fall Salad: Crispy Chicken, Apple, and Spinach Salad

Everyone is talking about fall...

All over "blogland" I'm seeing posts for fall flavors.  Well I have to tell you, in Southern California it is. not. fall. by. any. means.  I want it to be...but when it's been 100+ degrees outside for a couple of weeks now I wouldn't say it isn't fall. Also, I'm not craving the hearty stews just yet.  But some relief was in sight.  The weather changed yesterday...about 15 degrees cooler. Phew!

So in honor of the "upcoming" fall, which will hit us mid to late in October, I've created a wonderful salad.  Still light, but has the flavors of fall.

That flavor being apples!  I love them, and if I can get them in a salad all the better!  On top of that we have some nice toasty walnuts, blue cheese, and a crispy chicken breast.

You will need to pan fry a chicken breast for this one. It really works with this salad, making it nice and crunchy, even a little warm.   If you don't want to take the time you can use leftover chicken chunks.  It will have a slightly different texture to the salad but it's all good!  

Hope you enjoy this...I'm trying to think of fall as I eat it!

I also wanted to share some wonderful pics I took of the 9/11 memorial that was set up down at Pepperdine University by Malibu California.  So wonderful it took our breathe away.  See for yourself.  There is a flag for every person, representing their country, so you may see some wonder flags from around the globe.

Enjoy!

Crispy Chicken, Apple, and Spinach Salad

serves 4

4 boneless skinless chicken cutlets (thin sliced)
1/4 c flour 1 large egg, beaten 2/3 c Italian seasoned breadcrumbs 4 T canola oil
1 bunch of baby spinach, washed
1 apple, skin on, cored and sliced thin
1/3 c toasted walnuts
1/2 c bottled poppy seed dressing
1/3 c dried cranberries
1/3 c blue cheese crumbles

Place flour in a flat dish, as well as the beaten egg and breadcrumbs in separate dishes.  Heat oil in a large skillet over medium high heat.  

Dredge the chicken cutlets in the flour.  Dip them in the egg, and then dredge them in the breadcrumbs. Place chicken in hot skillet and cook on each side 4 minutes or until done and golden brown.  Remove from pan and allow to rest for about 5 minutes.  Cut chicken into slices crosswise diagonally.

Divide spinach among 4 dinner plates.  Top with apple slices.  In a small bowl add walnuts, dressing, cranberries and cheese.  Mix together.  Top salads with chicken and drizzle with salad dressing.  Serve.

Italian Breakfast Sandwich

We were out and about again this weekend looking for an investment property.  That left very little time for breakfast.  But it is the weekend...and I love my breakfasts on the weekend!  So I needed to make something that was hearty (protein) and quick.

Eggs!  You can make them really fast, but you can also jazz them up so they don't taste so ho-hum.  I'm not that great of an egg eater, but I do eat them.  That's why I like to add things to them so I tend to like them more.  

This sandwich is the perfect on the go breakfast.  You can whip it up in about 15 minutes and take it on the go by wrapping it in foil.  Otherwise it makes a great presentation at the breakfast table.  We ate our with some fresh fruit.  I chose an Italian theme for this dish.  I love the flavors of tomato and basil, and who can't resist some melted mozzarella?   I know I can't!

Try something new for your breakfast next weekend and if you are in a hurry, like me, this is the perfect thing.

 
Enjoy!

Italian Breakfast Sandwich

1 egg
splash of milk
1/2 t dried basil
salt and pepper
1 oz mozzarella cheese
1 slice of tomato
5 spinach leaves
1 whole wheat English muffin, toasted


In a small bowl whisk together 1 egg, a splash of milk, and dried basil.  Cook egg in a skillet over medium heat, scrambling egg.  Add salt and pepper to taste.  When egg is almost done add cheese and cook 1 minute to melt.

To assemble:  Place toasted English muffin cut sides up.  On one muffin add the spinach, tomato, scrambled egg and top with other English muffin.  Serve warm.

General Tso's Chicken - Lighter Version

I love Asian Cuisine don't you?

On of my favorite dishes is General Tso's Chicken.  That sweet and spicy sauce gets me every time!  But...it's not very nice in keeping the girly figure.  Typically battered and deep fried it loads up on the fat and calories.  What's a girl to do?  Make a lighter version, that's what!

So I got out my trusty wok and set to work.  You can use a large skillet if you like, it works just fine.

So to cut the calories I decided to prepare the chicken in my usual fashion which is stir-frying it light oil with a coating of cornstarch on the chicken.  Once this is done you can add the General Tso's sauce and have the same flavors as the real dish without all the fat and calories.  Perfect!

This version is all about the chicken and the sauce with some added peanuts for crunch.  You can certainly add any vegetables you like to make it even healthier.  Just make sure to cook the chicken, remove, cook the veggies, then add the chicken back with the peanuts, then add the sauce until heated through.  It's more of a method than anything.  You can use this method with any stir-fry.

Stir-frys are easy to make and perfect for a weeknight meal.  So instead of calling for take-out try this version at home.  It's every bit as good as take out, if not better.

Enjoy!


General Tso's Chicken - Lighter Version




1/4 c chicken broth
1 1/2 T. tomato paste
1 T. soy sauce
1 T. rice vinegar
1 t hoisin sauce
1 t chili paste
1 t sesame oil
1 T. sugar
1 teaspoon cornstarch

½ 1b boneless skinless chicken breasts

¼ c. cornstarch

2 T. canola oil
1/3 c roasted, unsalted peanuts
brown rice, cooked
 
In a small bowl combine your chicken broth, tomato paste, soy sauce, rice vinegar, hoisin sauce, chili paste, sesame oil, sugar, and cornstarch.  Stir to combine and set aside.


Cut chicken in to bite sized pieces.  Place cornstarch on a plate and roll chicken, covering all sides.  

Heat oil in a wok or skillet.  Add chicken and stir fry over medium high heat about 5-7 minutes until chicken is cooked through.  Add cashews and stir until they are toasted.  Add stir fry sauce and toss until ingredients are covered.

Serve over hot cooked brown rice.