Tarragon Chicken Salad

Trader Joe’s gets what they call “champagne grapes” this time of year.  They’re gorgeous, tight bunches of teensy, super-sweet and seedless gems.  I just couldn’t get them out of my mind this week, thinking of them in a variation of a Waldorf salad. Turned out pretty tasty.  I’m losing the light this evening, and alas have but one semi-decent image. 

Creamy avocado, grapes, and pecans with the chicken in a tarragon sauce. Yum.
Creamy avocado, grapes, pecans with the chicken in a tarragon sauce. Yum.

 

Perhaps losing the light foreshadows the coming end to summer. Well, we’re going to enjoy our no-cook late summer supper, and hope you try it, too. 

Tarragon Chicken Salad
Serves 2
Chicken salad with tarragon, mini grapes, pecans and avocado.
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Prep Time
20 min
Prep Time
20 min
502 calories
26 g
12 g
45 g
5 g
6 g
248 g
241 g
8 g
0 g
37 g
Nutrition Facts
Serving Size
248g
Servings
2
Amount Per Serving
Calories 502
Calories from Fat 385
% Daily Value *
Total Fat 45g
69%
Saturated Fat 6g
31%
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 20g
Cholesterol 12mg
4%
Sodium 241mg
10%
Total Carbohydrates 26g
9%
Dietary Fiber 10g
39%
Sugars 8g
Protein 5g
Vitamin A
21%
Vitamin C
42%
Calcium
9%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Tarragon Chicken Salad
For the sauce
  1. 1/4 c. mayonnaise
  2. 1 tsp. dijon mustard
  3. 1 Tbsp. rice or white balsamic vinegar
  4. 1 Tbsp minced fresh tarragon leaves
  5. Fresh ground pepper to taste
For the Salad
  1. ½ c. diced celery
  2. ½ c. diced sweet onion
  3. ¼ c. minced parsley
  4. ¼ c. chopped pecans
  5. ½ c. “champagne” grapes, or seedless grapes sliced in half
  6. ½ avocado, diced
  7. 1 ½ c. diced leftover roast chicken
Instructions
  1. In a medium-sized mixing bowl, stir together the sauce ingredients until mixed. Stir in the rest.
  2. Bon appétit!
Notes
  1. Lovely on a bed of mesclun or other soft lettuces, or on a crunchy baquette.
  2. You'll notice there's no salt - feel free to add it if you think it's needed. Using jarred mayo and rotissimat chicken, I didn't.
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calories
502
fat
45g
protein
5g
carbs
26g
more
Bucket of Yum http://bucketofyum.com/

Lemon Parsley Chickpea Salad

Parmesan, olive oil, lemon, parsley...what is not to love?
Parmesan, olive oil, lemon, parsley…what is not to love?

 

Ah, my love affair with summertime mediterranean flavors continues.  This week, it’s a quick and easy chickpea salad.  This is best the day after it is made, to allow those peas to soak up the dressing.  You can wait and add the parsley just before serving, if you like. 

This is SO tasty, with that lemony garlic dressing.
This is SO tasty, with that lemony garlic dressing.

 

Have some!
Have some!

 

Cucumber Tomato Salad with Mint and Dill

Summer. It’s already here in the desert. 

Yeah, it’s hot. But it’s also bountiful produce season – with all the fantastic salad combinations that brings.
CukeTomSaladCOLLAGE

 

 

This is a six pieces of simple salad – some herbs, olive oil, lemon juice and diced cucumber, onion and tomato. Quick stir and you’re off to the picnic, park or pool.  Those gorgeous herbs and cuke are from Caravan Market, of course!

CukeTomSalad1BC

This one’s easy – give it a shot! Fortify it with some gorgeous oil-packed ventresco tuna, or a good feta and make it a meal.
Bon appétit!

Cucumber Tomato Herb Salad

Cucumber Tomato Salad with Herbs
Serves 2
Fast and simple composed salad.
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Prep Time
10 min
Prep Time
10 min
123 calories
15 g
0 g
7 g
2 g
1 g
304 g
19 g
8 g
0 g
6 g
Nutrition Facts
Serving Size
304g
Servings
2
Amount Per Serving
Calories 123
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 19mg
1%
Total Carbohydrates 15g
5%
Dietary Fiber 3g
10%
Sugars 8g
Protein 2g
Vitamin A
27%
Vitamin C
45%
Calcium
6%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 large heirloom tomato, diced
  2. 1 persian cucumber, diced
  3. 1/2" slice of sweet onion, diced
  4. 1/4 c. chopped parsley
  5. 1 Tbsp fresh mint, juilienned
  6. 2 Tbsp fresh dill, chopped
  7. 1 Tbsp extra virgin olive oil
  8. 1 Tbsp fresh lemon juice
Instructions
  1. Combine in a bowl.
  2. Eat.
  3. S&P at your discretion.
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calories
123
fat
7g
protein
2g
carbs
15g
more
Bucket of Yum http://bucketofyum.com/

Cucumber, Carrot & Jicama Salad

Do you go through phases where you just want to eat the same thing all the time? This may surprise you, but I am currently fixated on carrots. Specifically shredded carrots.  My friend Karen introduced me to this one fantastic Lao/Thai dish a long time ago – green papaya salad. It is scrumptious, and was the inspiration for Carrot Salad #2.  

CarrotSalad25BC

 

This was quick and easy. Now I just wish I had some sticky rice.

CarrotSalad2Banner

 For the carrots and the jicama, I used that blue doodad in the pic above – I got it for a couple bucks at the asian market.  It shreds – but the shreds are triangular in the cross section, and you can make them as long as you want – a longer carrot or stroke of the tool makes a longer shred. It’s pretty cool – I was totally stoked when Karen told me about that puppy. Oh, and this recipe has fish sauce. You could leave it out, but you’ll be sad. You don’t taste the fish, promise, unless you’re like a super sniffer or pregnant or otherwise olfactorily enhanced. And, I totally cheated on the dressing and just used some sweet chili sauce with the lime juice and fish sauce.  

CarrotSalad28BC

Shredded Carrot, Cucumber & Jicama Salad
Serves 2
Crunchy and fast - delicious with grilled chicken kebabs.
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
96 calories
17 g
0 g
3 g
2 g
0 g
192 g
504 g
8 g
0 g
2 g
Nutrition Facts
Serving Size
192g
Servings
2
Amount Per Serving
Calories 96
Calories from Fat 23
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 504mg
21%
Total Carbohydrates 17g
6%
Dietary Fiber 4g
17%
Sugars 8g
Protein 2g
Vitamin A
213%
Vitamin C
22%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 english cucumber, seeded and cut in to matchsticks
  2. 1/2" slice of jicama, shredded
  3. 2 carrots, peeled and shredded*
  4. 2 Tbps. thin slices of shallot or purple onion
  5. 1/4 c. chopped cilantro
  6. 1/4 c. sweet chili sauce
  7. 8 drops fish sauce
  8. 2 Tbsp. fresh lime juice
  9. (1 tsp. toasted sesame oil)
Instructions
  1. Mix it. Eat it.
Notes
  1. The sesame oil is optional - I just really like the taste.
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calories
96
fat
3g
protein
2g
carbs
17g
more
Bucket of Yum http://bucketofyum.com/

Carrot Salad with Ginger Clementine Vinaigrette

A carrot recipe! Just in time for Easter! 

Shredded carrot salad is my favorite – remember the one grandma used to make with mayonnaise and raisins?  Me, too.  This one is a little lighter, with some asian ingredients. 

Carrots, sesame, ginger. Yum.
Carrots, sesame, ginger. Yum.

 

 CarrotSaladSteps

This is pretty quick….as long as you have a Cuisinart.

Clementine Ginger Dressing

 This recipe makes a whole batch of dressing – it’s really good on a crispy lettuce salad with some chicken, or in a shredded broccoli salad.CarrotSalad3C

 

Carrot Salad with Clementine Ginger Vinaigrette
Serves 8
Light, crunchy salad - perfect with a sandwich or barbecue.
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Prep Time
10 min
Prep Time
10 min
188 calories
11 g
0 g
16 g
1 g
2 g
80 g
101 g
7 g
0 g
14 g
Nutrition Facts
Serving Size
80g
Servings
8
Amount Per Serving
Calories 188
Calories from Fat 141
% Daily Value *
Total Fat 16g
25%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 9g
Cholesterol 0mg
0%
Sodium 101mg
4%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
7%
Sugars 7g
Protein 1g
Vitamin A
127%
Vitamin C
14%
Calcium
4%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Salad
  1. 5 medium carrots, peeled and shredded
  2. 1 Tbsp. toasted white sesame seeds
  3. 1 Tbsp. toasted black sesame seeds
  4. 1/4 c. Clementine Ginger Vinaigrette
For the Dressing
  1. 1 Tbsp. grated ginger
  2. 2 Tbsp. toasted sesame oil
  3. 2 Tbsp. rice wine vinegar
  4. 1/4 c. clementine juice (the juice of one)
  5. 1 tsp. dijon mustard
  6. 1 Tbsp. low-sodium soy sauce
  7. 1/4 c. sweetener (honey, agave syrup, corn syrup)
  8. 1/3 to 1/2 c. canola oil (or other flavorless oil)
For the dressing
  1. Mix everything but the oil in a bowl until homogenous. Then, slowly stream in and whisk in the oil until the dressing is emulsified.
  2. This makes about two cups of dressing - so if you only want enough for the salad, cut it in 1/4.
For the salad
  1. Toss everything together. Serve immediately. Will keep in the fridge for a couple days - after that, they carrots start to get soft.
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calories
188
fat
16g
protein
1g
carbs
11g
more
Bucket of Yum http://bucketofyum.com/
CarrotSalad3C

Roasted Greenbeans with Hazelnut Shallot Dressing

This month’s MOM bounty was green beans. And romas. But we’ll save them for another post. I blanched and froze a ton of those beans, and they were still staring at me. And I started to wonder how they’d taste roasted.  The answer is “pretty good”.

HazelnutGreenbeans1BC

 

I hope you enjoy this recipe. I liked it best room temperature, and it was really good the next day. You could really chop this and toss it with some quinoa or orzo and have a lovely salad, too.

The Mr. DeMille shot.
The Mr. DeMille shot.

 

Roasted Greenbeans with Hazelnut Shallot Vinaigrette
Serves 6
A new way to eat your green vegetables.
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
132 calories
3 g
0 g
14 g
0 g
1 g
24 g
6 g
2 g
0 g
12 g
Nutrition Facts
Serving Size
24g
Servings
6
Amount Per Serving
Calories 132
Calories from Fat 121
% Daily Value *
Total Fat 14g
21%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 6mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 0g
Vitamin A
2%
Vitamin C
3%
Calcium
0%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the roasting part
  1. 1# fresh greenbeans, washed and trimmed
  2. 2 Tbsp olive oil
  3. S&P
For the dressing
  1. 1 Tbsp. minced shallots
  2. 1 Tbsp. sugar
  3. 2 Tbsp. cider vinegar
  4. 1/2 tsp. dijon mustard
  5. 2 Tbsp. toasted hazelnut oil
  6. 2 Tbsp. canola oil (or, you could subsitute a good olive oil for these two. I just got a bottle of the nut oil for Christmas and want to use it up.)
For the final dish
  1. 2 Tbsp minced fresh parsley
  2. 1/4 chopped toasted hazelnuts
  3. thinly sliced shallot rings for garnish
To roast the green beans
  1. Heat oven to 425*.
  2. Toss the beans in the olive oil.
  3. Spread even on two parchment-lined baking sheets.
  4. Sprinkle w/ S&P.
  5. Bake 10 minutes.
  6. Turn them, flip the tray positions and bake them about 5 more minutes.
For the dressing
  1. Whisk the sugar, vinegar and shallots until the sugar dissolves.
  2. Whisk in the mustard and S&P.
  3. While still whisking, drizzle in the oil until an emulsion is reached. You may not use all the oil.
To assemble
  1. Toss the still-warm beans with the vinagrette and half the parsley in a big bowl. Garnish with the rest of the parsley, the nuts and shallot rings.
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calories
132
fat
14g
protein
0g
carbs
3g
more
Bucket of Yum http://bucketofyum.com/

 

 

Blueberry Cobb

Not much of a post this week – just a quick snapshot and link.

 BBcobb1MED

Chopped romaine with blanched petit green beans, roasted hazelnuts, cubed leftover roast chicken breast and some chèvre.  Tied together beautifully with this blueberry vinaigrette (although I added a tsp. of toasted hazelnut oil)

Yum!

Roasted Beet, Chèvre & Escarole Salad with Garlic Balsamic Vinaigrette

 BEsalad2MED

Creamy goat cheese, earthy sweet beets and crunchy bitter escarole topped with a strong vinaigrette is one of my favorite salads.

BEingredMED

 

First up – the beets.  Peeled, cut into 8ths. Mixed with some olive oil, balsamic, salt, pepper and herbes de Provence.

BEbake3I roasted them for 45-60 minutes at 375, with a parchment hat. That probably has a technical chef name for it, but I don’t know what that is.  I still had to check halfway through and add some water. (When are they done? They’re like potatoes – test ’em with a fork.)  When they’re done, they’re hard to resist – little earthy bites of candy.

BEbakeD1MED

 

While they cooled, I made the dressing:  Mix a teaspoon of good dijon mustard, a pressed garlic clove, salt, pepper and a 1/2tsp of sugar with 1/4 c. good balsamic vinegar. Then, slowly drizzle in about 1/2c. good olive oil until you get a nice thick emulsion.

Vinaigrette

Alrighty, salad time!  I chopped up the escarole and sliced some medallions of chèvre.  Next come those cooled beets and a drizzle of dressing and it’s time to eat! This is also really good with some added hard boiled eggs, or chicken. We’ve even skipped the goat cheese and used cubes of the apricot stilton from Trader Joe’s. Deelish!

BEsalad1MED

 

Leftover Steak Salad with Smokey Tomato Vinaigrette

SteakSaladSmoToEasy-peasy leftovers: some romaine heart wedges, some sliced onion & leftover steak topped with a mix of corn, black beans and poblano chilis (also known as this – hey, it says “easy”, go ahead and chop your veg if you’re feeling it), topped with my second all-time favorite salad dressing: Smokey Tomato.

We used to have a bargain chain grocery in town called Sunflower. They had this awesome house-brand smokey tomato salad dressing that was only $1.99 a bottle – $1.79 if you caught a sale. Then, they were purchased by Sprouts, and the house brand went away. It was replaced with Drew’s Smokey Tomato. Which is freakin’ delicious – but it goes for $3.49 a bottle. I just can’t pay that much for salad dressing. So….the interwebs helped me research the ingredients, and few tries led to a pretty close approximation.

ingredients olive oil, vinegar, garlic, canned tomatoes and liquid smoke
sheesh – shop at TJ’s much?
Smokey Tomato Vinaigrette
Serves 12
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Prep Time
10 min
Prep Time
10 min
87 calories
2 g
0 g
9 g
0 g
1 g
24 g
15 g
1 g
0 g
8 g
Nutrition Facts
Serving Size
24g
Servings
12
Amount Per Serving
Calories 87
Calories from Fat 80
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 15mg
1%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 1g
Protein 0g
Vitamin A
0%
Vitamin C
2%
Calcium
1%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3/4 c. peeled canned tomatoes (diced, whole, whichever), drained.
  2. 1/4 c. white balsamic vinegar or cider vinegar
  3. 1/2 c. extra virgin olive oil
  4. 2 cloves of garlic (peeled and pressed)
  5. 1/4 tsp. liquid smoke
  6. 1/2 tsp. sugar
  7. S&P
Instructions
  1. In to the blender or food processor they all go. Purée til smooth.
beta
calories
87
fat
9g
protein
0g
carbs
2g
more
Bucket of Yum http://bucketofyum.com/

 

 

Some for now, some for the freezer
Some for now, some for the freezer

It keeps a couple months in the freezer, and possibly more than a week in fridge – but I can’t vouch for that because it’s never lasted that long in our house.

Bon appétit.