Greek Chicken Bread Salad

 
I started out with good intentions today.

I went to a cooking class, (which was fabulous) and was totally excited to make a southwestern or "TexMex" version of enchiladas along with some Spanish rice, cause I learned a new technique with the enchiladas that I just have to try. Like now....!

This was going to be enchiladas assembly line day...with one set for dinner and another set to freeze.

After the class I decided to go shopping. Since I was in the browsing mood I took my time in a new grocery store, drooling over new items that I might like to create new dishes with. (They have a whole section of exotic fruits I have to get my hands on!) Needless to say, being in a new store trying to locate my must have list items, and me taking my time browsing I spent way to much time in the store...ho hum...

By the time I got home I was hungry (I was very bad...I didn't eat anything today!) and, I was tired. SO NOT in the mood anymore to make my enchiladas. What to do with the chicken I have and a hungry man staring at me in hopes of dinner tonight? Let's whip up a healthy salad!

I love a great Panzanella salad, and with what I had on hand I turned this into a Greek version. The bomb! We both agreed this was a quick, healthy and light salad worthy of a gold star.  

I used Greek ingredients like cucumbers, bell peppers, feta, lemon, and oregano to flavor this Greek version.  You can add anything you like such as olives, tomatoes, pepperocini, etc...make it  your own!  

Kitchen Tip:  If you don't want to go to the trouble to make the toasted bread cubes, use croutons.  They'll be fine.
   

Enjoy!

Greek Chicken Bread Salad

serves 4

2 cups cubed French bread baguette, crust removed
Cooking spray
1 tablespoon chopped fresh oregano
3 tablespoons olive oil
1 1/2 tablespoons white wine vinegar
2 teaspoons minced garlic
zest of 1 lemon
1/8 teaspoon red pepper flakes
4 chicken cutlets, thin sliced
2 teaspoons lemon pepper
3 cups chopped romaine lettuce
1 cup sliced red bell pepper (about 1 large)
1 medium English cucumber, sliced
1/3 cup feta cheese, chunks or crumbled

Preheat broiler.

Place baguette cubes on a baking sheet and coat with cooking spray. Broil about 2 minutes or until golden brown. Turn over after the 1st minute.

In a small mason jar combine oregano, olive oil, vinegar, garlic, lemon, and red pepper flakes. Shake to combine. Set aside.

Heat a large non-stick skillet over medium-high heat. Sprinkle chicken evenly with lemon pepper. Place chicken in the skillet and cook about 4 minutes on each side (depending on thickness) or until cooked through. Remove from the pan and allow to cool 5 minutes. Slice thinly across the grain.

Add bread cubes, lettuce, bell pepper, cucumber and feta to a large bowl. Toss with salad vinaigrette. Top with chicken.

California Chicken Salad

I live in the land of "fruits and nuts".  

California has been called that for years.  I'm sure that they are referring to this figuratively however, I literally live in the land of "fruits and nuts".

Farms are everywhere, producing some of the best fruits and yes, some tasty nuts too!  

Today's dish is all about fruits and nuts.  I took a southern staple, Chicken Salad, and changed it up a bit to make it more "California" style.  Truth be told, the pecans I used (my favorite nut) are not from California, but who's counting? Not me. 

This chicken salad is simple to make, reduced in calories, and oh so tasty!  We shared this for lunch over the weekend with some friends.  I served it in a lettuce lined cup with some crackers, a fruit salad, some pita, and don't forget the iced tea. The perfect meal to have sitting poolside, enjoying the nice weather. 

Everyone raved about the flavors, so this was a big hit.

Equally delicious as a sandwich or in a pita pocket.  You are sure to enjoy this for years to come.

Hope you make this soon.  It's perfect for summer!



California Chicken Salad

serves 4

1/2 c light mayonnaise 

1/2 c sour cream 

1 Tbls lemon juice

1 tsp salt

1/2 tsp pepper

1 lb cooked chicken breasts, chopped 

2 c red and green seedless grapes, cut in half 

1 c chopped pecans 

Lettuce leaves 

In a large bowl add mayonnaise, sour cream, lemon juice, salt & pepper.  Stir to combine.  Add chicken and grapes, folding to coat. Cover and chill 1 hour. Stir in pecans just before serving. 

Serve in dessert glasses lined with lettuce leaves.

Garlic Ginger Chicken Asparagus Stir Fy - Recipe and Product Review

It's been a long time since I've done a product review, but when I find an outstanding product that will save you time in the kitchen I feel I must tell you about it...like now!

I just happened to be walking by my favorite store (Williams-Sonoma) and a display of stir fry cookware and food stopped me dead in my tracks. I love a good stir fry, don't you? I've posted many recipes that prove this such as Tangerine Beef and Bok Choy, Cashew Chicken, and Chicken, Brussels Sprouts and Noodle Stir Fry.  

What's not to love? Great flavors, quick meals, and a wonderful weeknight dinner is served!


I quickly told myself it wouldn't hurt to just pop in the store and take a look at the display. Get some ideas of inspiration for a new dish. Hmmm....yea right.

30 minutes later I exit the store with said bottle of Garlic Ginger Stir Fry Sauce in hand. I surprised I had the control and only bought one item as the whole display was so tempting....pans, woks, tools, and the sauces and spices...oh my! To be honest I'm sooooo glad I bought this sauce. It's amazing.

Photo source: Williams-Sonoma.com

Filled with good stuff like, ginger and garlic with peppery chilies, toasted sesame and rice vinegar.  You can purchase yours here.  

I quickly went home and made this wonderful stir fry filled with chicken, asparagus, summer squash, cashews, and of course the garlic ginger sauce.  Oh man...this is some good stuff! (and the recipe is awesome too.)

Note: this is not a sponsored post, just my love of good products.

Garlic Ginger chicken Asparagus Stir Fry

serves 4

2 Tbls. canola oil
1 lb boneless, skinless chicken breasts
1/3 c cornstarch
kosher salt and pepper
1 bunch of thin asparagus, trimmed
1 summer squash, halved and sliced
1/3 c roasted cashews
1 8.5 oz jar of Garlic Ginger Stir Fry Sauce

Cut chicken in to bite sized pieces. Place cornstarch on a plate and dredge 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. Remove to a plate and set aside.

If necessary add another tablespoon of canola oil to the skillet. Add asparagus and squash, stirring until crisp tender; about 3-4 minutes. Add cashews and stir 1 minute until toasted brown. Return chicken to the skillet and add the stir fry sauce. Stir constantly until all items are coated and sauce has thickened. Serve over rice or noodles.