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Grilled Chicken Salad

Spring_Chicken_SaladI love spring. Not just because it is the start of my racing  and gardening season, but because it is the beginning of a long and delicious grilling season. For as long as I can remember I had a love affair with the grill. Many people will tell you that olive oil or butter make everything delicious, but I would like to respectfully disagree. I say there is nothing better than the smokey flavor of freshly grilled… anything. I mean it. Try grilling some vegetables you don’t like to eat normally and prepare to be amazed! Stove top cooked zucchini is good, but thinly sliced, grilled zucchini is divine! Grilling is to food as hair, make, and Photoshop is to supermodels. Food by itself is good, just like a model without the makeup is attractive. You grill the food and it is a knockout, just like the girls you see on magazine covers.

In addition to being one of the most primal and delicious ways to prepare food, grilling is also incredibly convenient. When compared to cooking on a stove top or baking, grilling requires less cleanup. I’ll take that any day of the week! Understandably, when warmer weather hits, I spend a lot of time at the grill.

Below is one of my favorite, quick and easy salads that uses grilled chicken breast. You don’t even need to heat up the chicken if you don’t want to! I prefer cold proteins on my leafy greens, so this is the ultimate “take-me-to-work” salad.

Grilled Chicken Salad

Ingredients:

1/4 cup Fresh Champignon or Baby Bella Mushrooms (sliced)
1/4 cup Red Radish (thinly sliced)
1/4 cup English Cucumber (thinly sliced)
2 cups Baby Spring Mix with Herbs
3.5 oz Grilled Chicken (cut into bite sized pieces)
2 tbsp. Dill (optional)

Dressing:

1 tsp. Olive oil
Drizzle  of lemon juice
Salt and Pepper to taste

Directions:

Combine all of the ingredients in a large bowl and toss. If you are not planning on eating this salad right away, keep the dressing separate until ready to eat. This will keep your greens crunch and fresh.

GrilledChickenSalad

 

The Faux Pho

The temperatures are beginning to drop and the cravings for comfort food are stronger and higher than ever. I am no stranger to the cold weather cravings phenomenon, however, I absolutely refuse to allow my body to freak out and gain weight right before the holidays. I am always looking for a healthy and delicious way to warm myself up after a cold, long run which is how this recipe was born.

This is my version of a re-imagined Pho that will keep you on track with about half the fat and calories. I substituted the traditional noodles in this soup with Shirataki Tofu Noodle to cut back on carbs and raise protein percentages. However, I would like to caution you against using these noodles right out of the package. If they are not well rinsed prior to use, they tend to have an extra “tofuey” (yes, I made that word up, but I have no idea how to describe the off flavor of this noodle) flavor that could disrupt the delicate balance of flavors that you have crated.  To rinse the noodles, drain the noodles, put them in a bowl or a strainer and run them through some cold water until the flavor is gone. I usually do it three times, that seems to do the trick for me, but you might want to do it a few more times depending on the brand of noodle you purchase.

Anyway, enough with the rambling. Enjoy the recipe below, let me know how what you think in the comments below, and if you have any questions, you can always send me a message through our Facebook page.

Faux Pho Soup

 

Ingredients:

Broth:

Faux_Pho

3 cups Vegetable Broth
1 pack of Pho Spice
6 Shitake Mushrooms Julienne

Garnish:

1 pack of Shirataki Tofu Noodles
6 Cooked Gulf Shrimp
1 Radish Thinly Sliced
1/8 cup Sprouts

2 tbs Cilantro Chopped
2 tbs Dill Chopped
1/2 cup Spinach
2 Mint Leaves Chopped
1 Lime Wedge

Directions:

Combine Vegetable Broth and Pho Spice and Shitake Mushrooms in a medium – small sized pot and bring to a rolling boil. Decrease the heat and allow to simmer for 5 minutes. In the meantime thoroughly rinse your noodles and prepare your garnish. Arrange the noodles and shrimp on the bottom of a soup bowl, ladle hot broth over the noodles and the shrimp, garnish with radish, sprouts, cilantro, dill, spinach, and mint leaves. Squeeze a lime wedge over the soup and serve immediately.