Category Archives: Salads

Southwest Chicken Salad

Anyone craving some healthy food after the Easter and Passover holidays?  I personally ate waaaaaaaay too much.  I enjoyed some really good food which was nice, but I think I also gained five pounds which is not so nice!

Whenever I am feeling like I need to reign in my calorie intake I turn to salads.  They are filling and packed with healthy veggies and proteins.  I have dozens and dozens of terrific salad recipes that I would love to share.  This is one of my all time favorites.  It is colorful,  filling and full of flavor.  It is perfect as a main course salad for lunch or dinner.

Prep Time: 10 Minutes
Cook Time: 15 – 20 Minutes
Yield: 4 servings

4 pieces of chicken breast
2 cloves garlic, chopped
2 juicy limes, plus zest of half a lime
4 tablespoons fresh cilantro, finely chopped
3 tablespoons olive oil, plus additional for spraying
1 teaspoon honey
1 (5 ounce) box of mixed salad greens
1 (15 ounce) can of black beans, rinsed and drained
1 cup frozen corn kernels, defrosted
1 pint grape tomatoes, cut in halves
4 scallions, chopped
1 haas avocado, pit removed and quartered
4 multi-grain tortillas
Kosher salt and freshly ground black pepper

Combine garlic, juice of one lime, 1 tablespoon olive oil, 2 tablespoons of chopped cilantro in a bowl.  Add ½ teaspoon salt and cracked pepper.  Mix well and add chicken.  Marinate 5 to 10 minutes.

Heat a grill pan over medium heat and place chicken on the grill.  Cook the chicken until done – about  seven minutes each side depending on thickness.  Be sure chicken is cooked through and the juices run clear when you cut into it.  Allow to cool for 5 minutes and then slice the chicken on the diagonal to make chicken strips.

While the chicken is cooking combine the juice of 1 juicy lime, the zest of half the lime, 2 tablespoons cilantro, 1 teaspoon of honey, ½ teaspoon of salt and a few grinds of pepper.  Whisk in 2 tablespoons of olive oil.

Spray the tortillas with olive oil (or brush lightly) and sprinkle with salt.  Add to grill pan and cook until crispy on both sides, turning once.  Cut into 4 wedges per tortilla.

While tortillas are cooking, arrange lettuce on a large platter.  Add the tomatoes, scallions and sprinkle the beans and corn on the salad.   Add the chicken and top with avocado, tortilla wedges and dressing.  Very pretty presentation!


Filed under Poultry, Salads

Warm Olive and Tomato Salad

As with many of my recipes this one came about on the fly.  I was having people over for dinner one Friday night a few years ago.  Before having guests for a meal I often go into a last minute panic that I will not have enough food.   The funny thing is that I ALWAYS have more than enough.  I am constantly sending people home with packages of food.  More often than not, I have leftovers for the next two days.  I do not know why this happens!  I have been cooking for people my entire adult life. I have made countless Shabbat dinners.  Why do I always think that I will not have enough food at the last minute.  Does this happen to anyone else?

In my panic I decided that I must make another dish.  I searched through my pantry, found a bottle of olives and this recipe was born.  The good thing is that it can be put together in no time.  The great thing is that it really is delicious.  One of my friends who came over for dinner that night asked me for the recipe because she liked it so much.  This is also a nice recipe for Passover (right around the corner)!


Prep Time: 5 Minutes
Cook Time: 10 Minutes
Yield: 4 – 6 servings


1 (9-10 ounce) bottle of Spanish olives stuffed with pimentos, drained
1 lemon
1 teaspoon fennel seeds
¼  teaspoon red pepper flakes (more or less depending on your heat tolerance – optional)
2 scallions, chopped
1 pint grape tomatoes, rinsed well
2 teaspoons olive oil
Kosher salt and freshly ground black pepper


Preheat oven to 350 degrees  F

Place the drained olives into an oven safe baking dish.  Zest half a lemon onto the olives and add fennel seeds, 1 teaspoon of olive oil and toss together.  Seal the dish with tin foil so that the olives can steam.  Bake for 10 minutes.

While the olives are in the oven chop the scallions and cut the grape tomatoes in half.  Place them in a medium sized bowl.  Add a pinch of kosher salt and freshly cracked black pepper.

When the olives are ready add them along with all of their cooking juices to the bowl with the tomatoes.   Add the juice of half a lemon, 1 teaspoon of olive oil and mix well.


Filed under Salads, Vegetarian

Cannellini Bean and Vegetable Salad

Beans are a superfood.  They are full of fiber and protein and many beans are a great source of antioxidants.  For all of these reasons I really love beans.  They are perfect for salads, soups, stews and sauces. Black beans, kidney beans, pinto beans – there are so many varieties that I am sure most people can find some type that they like.   They are wonderful for vegetarian dishes.  I have a few recipes that I plan to share where beans are a main component of the dish.

I love the convenience of canned beans.  They are a huge time saver.  If you are making beans from scratch you first need to soak them for hours, then they need to be cooked for hours.  Even then you cannot be sure that they will have the right texture when you are done.  Canned beans have the perfect texture and only require opening up a can.  I do think it is a good idea to thoroughly rinse off the canning juices before using them.  I also try to buy low sodium canned beans when possible.

You eat with your eyes first and this salad is so colorful it looks great even before you take a bite.  It is also delicious and healthy!  It is a fantastic side dish, or can be served on a bed of greens as a simple lunch.  It is easy to make and very quick to prepare.


Prep Time: 15 Minutes

Cook Time: 0 Minutes

Yield: 4 – 6 servings


1 (15 ounce) can of cannellini beans, rinsed and drained

1 stalk of celery (close to the heart), diced

1 small zucchini, diced

½ small red onion, diced

2 large roasted red peppers, drained and cut into thin strips

2 tablespoons chopped parsley

2 tablespoons red wine vinegar

3 tablespoons olive oil

½ teaspoon kosher salt and freshly cracked pepper


When chopping the vegetables make sure they are in a small dice and similar in size.  In a large bowl combine the beans, all the vegetables and parsley.

To make the dressing pour the vinegar, salt and pepper in a bowl.  Add olive oil and whisk until well incorporated. Pour the dressing over the beans and vegetables and stir to combine.

Reserve some roasted red pepper strips to garnish.  I place them in a small pile in the middle of the bowl.

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Filed under Beans, Salads, Vegetarian