Tag Archives: chicken

BBQ Chicken Salad

3 Jul

Yesterday’s weather was just about perfect – sunny, warm, slightly breezy.   All of which make grilling a great option for lunch.  Earlier in the week I received a package of Just BARE Chicken breasts from Gold’n Plump, and I was excited to give them a try on the grill.  Hungry for a healthy, but flavorful lunch, we made a grilled chicken salad loaded up with toppings.

I was worried that a BBQ dressing might seem kind of heavy and wasn’t sure if I would like it as dressing instead of in its traditional sauce form.  I based the flavors off of the mop sauce used at my favorite BBQ place in Texas – Cooper’s Old Time Pit BBQ.  At Coopers, they dunk meat from the grill right into the sauce to give it a light coating of vinegary flavor and spices.  Knowing that it is great for smoky bbq, I used similar flavors to create this light and low-calorie dressing.

Notes:
1. I usually buy Gold’n Plump chicken, but this was my first time trying their Just BARE Chicken brand.  They were terrific, especially for grilling.  Tender and juicy as expected, these chicken breasts were very uniform in thickness and size, which made grilling them evenly much easier.  I’d definitely use these again.
2. If you are avoiding dairy, simply skip the queso fresco or substitute a non-dairy cheese
3. You may want to consider making the whole baguette instead of just half, it is quite popular and no one feels guilty for taking the last slice.

BBQ Chicken Salad
Serves: 4
Serving Size:  1 Salad

DRESSING
1/2 t. paprika
1/2 t. chili powder
1/2 t. freshly ground black pepper
1/4 t. cumin
2 T. beer
1 T. ketchup
1 t. brown sugar
1 t. cider vinegar
1/2 t. Worcestershire
1/4 c. water

SALAD
14 oz. chicken breasts
1 green pepper, cut into thick chunks
1 onion, halved
1 head romaine, halved lengthwise
1 T. olive oil
2 strips of bacon, cooked and crumbled
2 roma tomatoes, halved and sliced
1/4 c. queso fresco, crumbled
1/2 baguette, halved lengthwise
2 T. olive oil
1 clove garlic, peeled
Kosher salt & freshly ground black pepper

In a small bowl, combine the first four dressing ingredients, stir to combine.  Add remaining ingredients and stir until well mixed.  Set aside.  This can be made ahead.

Season chicken with salt and pepper.  Place green pepper and onion on a skewer.  Using 1 T. olive oil, lightly brush sides of peppers, onion, and both sides of romaine.  Season with salt and pepper.  Using 2 T. olive oil, brush both sides of the baguette.

Place peppers, onions and chicken on grill over medium high heat.  Chicken will take approximately 5-7 minutes per side.  Remove chicken, dice, and add to dressing.  While chicken is soaking up the bbq dressing, place romaine and baguette on the grill, for about 2-3 minutes per side.  Remove romaine, onions and peppers, and baguette.

Rub the garlic clove over the inside surface of the grilled baguette, then slice baguette for serving.  Sprinkle with salt and pepper, then set aside.

Coarsely chop the romaine and divide between plates.  Top the romaine with peppers and onions, crumbled bacon, roma tomatoes, and queso fresco.   Remove the chicken from the bbq dressing and divide between plates, then drizzle some of the remaining sauce over each salad.  Serve with grilled garlic baguette.

Estimated Calories:  372 cal/serving

Print it: BBQ Chicken Salad

One more note, Gold’n Plump has a Facebook page specifically for their Just BARE Chicken brand.  On that page, they post all kinds of links to great recipes for chicken, sides, and tasty desserts.  I’d recommend it.

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Le Boui-Boui

29 Jun

Our two main activities in Paris last week were eating and walking.  If it hadn’t been for one, we would never have been able to do the other.  One afternoon, we explored a neighborhood that is straight north of Notre-Dame.  It is pretty far away from any of the regular tourist areas, near the metro stop Etienne Marcel. Armed with the info that the “rue Montorgueil” is a street worth checking out and the names of a few restaurants to consider, we found it on the map and headed in that direction.  Not able to find the restaurants we were searching for, and exhausted after so much walking, we settled on one we found on a side street off of rue Montorgueil.

We lucked out with Le Boui-Boui.  It is a cute restaurant, the menu had plenty of items from which to choose, and the people were very friendly. 

What to Eat:
The menu appears to change regularly, and items are only available until they run out.  We had a variety of items, and loved them all.  I had a chicken salad that I’ll probably be busy trying to recreate for the rest of my life.  Lightly dressed greens with fresh herbs, chicken, roasted potatoes, fresh tomatoes, a tortilla with melted goat cheese, topped with a little balsamic and pesto.  It was hearty but not heavy, full of flavor but not overdone.

And although we were full, we had dessert anyway.  Once we saw the dessert menu, we couldn’t pass up the apple gelato topped with Calvados.  The gelato had a bit of a citrus taste with tiny bits of apple, all made a bit float-like with the addition of Calvados. 

It is worth the effort to find this location – you’ll be glad for the break from tourist areas, and the food was some of the best we had in the city.

Where to Go:
11 Rue Marie Stuart
75002 Paris, France

More Info:
Web: http://www.lebouiboui.fr/
Phone: 01 42 36 40 94

Chicken and Broccoli Casserole

13 Jun

Last night’s dinner plan was based on two factors:
1. I was kind of tired and didn’t feel like doing a whole lot of cooking
2. I had a lot of leftovers in the refrigerator, and really didn’t want them to go to waste

Instead of making the meal I had planned, I decided to make a noodle casserole using some of the leftover items I had on hand.  The prep work for this recipe is made easier if you happen to have these items as leftovers, but if you don’t, it is still pretty fast work to cook the chicken, noodles, broccoli and carrots.  The sauce is light and creamy with a slight mustard flavor – sort of like Chicken Divan, but much lighter and non-dairy. 

Chicken and Broccoli Casserole
Serves: 4 small servings
Serving Size: Approx. 1 c.
 

6 oz. cooked chicken breast, diced
2 c. broccoli florets, cooked
1 c. carrots, cooked
2 green onion tops, sliced
1 c. cooked noodles
1/4 c. non-dairy sour cream
2 T. water
1 T. Dijon mustard
1 T. lemon juice
1 T. reduced-fat mayo
2 T. non-dairy cheese

Preheat oven to 350 degrees F.

In a large bowl, add chicken, broccoli, carrots, green onions, and noodles.  Stir to combine.

In a small bowl, combine sour cream, water, mustard, lemon juice and mayo.  Stir until well mixed.  Pour over the chicken mixture and stir until everything is evenly coated.  Add cheese, and stir again.  Salt and pepper to taste.

Spoon chicken mixture into a 9 x 9 pan or similar sized casserole dish.  Cover and bake for 20 minutes.  Let sit for five minutes, stir, and serve.

Notes:
1. If making a non-dairy dish is not important to you, feel free to substitute dairy counterparts for the sour cream and cheese.  I’d recommend fat-free sour cream and part-skim mozzarella to keep the calories low.
2. The serving size for this dish is pretty small.  I found that 1/4 of the recipe was the perfect amount for each of the kids.

Estimated Calories:  150 cal/serving

Print it: Chicken and Broccoli Casserole

Worth Noting: I’ve recently discovered a non-dairy cheese that is our new favorite.  It has great flavor, even for those who can eat dairy.  It has the texture that is more like fresh mozzarella and melts better than any other non-dairy cheese we’ve ever tried.  Bonus that it doesn’t stink.  If you are allergic to dairy or are lactose intolerant, this might be your new favorite thing.  More info > Daiya