I have been on a spinach kick lately.. Well, I hate tomatoes in the winter, so a 'normal' salad is out until at least June in my thinking. Spinach with a bit of feta, a fruit and a light vinaigrette is just perfect to make the days of winter better. When you need something a bit heartier, you cannot get any easier than this.
These chicken tenders are perfect on a sandwich, with some dijon mustard, and a wee bit of shredded carrot and baby spinach leaves as well. You might wish to make a few extras :)
Sesame Chicken Tender Salad with Spinach and Cucumber
2 pounds Chicken tenders
1 ½ cups panko breadcrumbs
¼ cup sesame seeds
Extra-virgin olive oil
4 cups baby spinach leaves
1 cucumber, cut into 1/4 inch slices
Vinaigrette:
¼ cup soy sauce
Juice of half a lemon
1 tablespoon rice wine vinegar
1/3 cup extra-virgin olive oil
1/4 tsp ground ginger
1 teaspoon light brown sugar
In a bowl, whisk together the soy sauce, lemon juice, vinegar, olive oil, ginger, and sugar. Rinse the chicken and pat dry with paper towels. Put it in another bowl large enough to hold it, pour over half of the vinaigrette and toss. Cover and let the chicken marinate in the fridge for about 2 hours if you have the time, or until you’ve got the rest of the dish ready to go. Set the rest of the vinaigrette aside.
When you’re ready to cook, put the panko and sesame seeds in a shallow platter and season with a little salt and pepper. Mix with your fingers so that the seasoning is incorporated and then taste it – the panko should be well seasoned. Roll the chicken pieces in the seasoned crumbs, patting gently so that the crumbs adhere, until well coated.
Heat 1/3 cup olive oil in a large skillet over medium-high heat. Line a platter with paper towels and set that to the side of the stove. Add about half of the chicken pieces to the pan and cook 2 to 3 minutes on each side until golden brown and crispy. Remove the chicken to the platter to drain. Do the same to cook the rest of the chicken.
Put the spinach in bowl with the cucumber. Add the rest of the vinaigrette, season with salt and pepper, and give it a good toss. Divide among 4 plates and top with the chicken.
Sesame Chicken Tender Salad with Spinach and Cucumber
BLT Salad with Peaches, Blue Cheese & Roasted Potatoes
Tuesday was an all outta sorts kinda day. I have been dealing with a personal matter which is eating away at my positive brain matter and leaving me with nothing but grouchy. When I get this way I try my best to stay on the positive side, but sometimes a good wallow in the grouchy, grumpy side of life is advisable. At the end of the day I went to bed early with a headache (the kind where you've gritted your teeth all day long and now your head wants to fly off your head). But before that, I made some comfort food as a part of our dinner.
We were scheduled to have Monte Cristo sandwiches and fries, but I wasn't feeling it. Instead, it was salad time. :)
BLT Salad with Peaches, Blue Cheese & Roasted Potatoes
* 5 medium red-skinned potatoes, diced
* 3 Tbsp olive oil
* 12 slices bacon, cooked to crisp
* 2 peaches, thin sliced
* 4 Roma tomatoes, diced
* 2 tsp maple syrup
* 1/2 tsp apple cider vinegar
* 10 cups Spring Mix Lettuce (I used Artisan, which is my new favorite lettuce)
* 1/2 c. crumbled blue cheese
Heat olive oil over medium heat in large saute pan. Add potatoes, sprinkle with salt, and cook, turning occasionally until browned on all sides and cooked through.
In a medium bowl, mix together peaches, tomatoes, vinegar, and maple syrup. Toss to blend very well and set aside.
Divide the roasted potatoes on your dinner plates, I created of potatoes to act as a bowl of sorts for the lettuce. Divide the lettuce, and top with the tomato-peach mixture. Sprinkle bacon and blue cheese liberally over each, and then serve.
This can make 4 servings, but I made 3 larger servings, with one set aside for lunch today.
Wilted Spinach Salad with Hot Bacon Dressing
I have been super busy since the first of the year trying to tame my house... in other words, culling items I do not ever wear, throwing away the broken and unfix-able, and doing a deep clean. It has needed it for a while, and as it has been sunny, albeit cold, I have been motivated to finish my tasks.
What I haven't been motivated to do is cook. :) Last night was one of those nights... the OMG what am I gonna fix for dinner kinda nights. Luckily for me, I always have the makings of this salad. Now, its not the healthiest of salads, but it is rich on flavor!!! It is the type of salad you could have every single day, but the cardiologists in my family would probably severely frown upon it.
So, enjoy my bad but oh, so good for you salad.
Wilted Spinach Salad with Hot Bacon Dressing
* 10 to 12 ounces fresh spinach, washed and torn into bit-size pieces
* 1/4 cup minced red onion
* 2 hard-cooked eggs, chopped
* 8 slices bacon
* 3 tablespoons bacon drippings
* 3 tbsp. sugar
* 3 tbsp. vinegar
* 2 tbsp. water
* 1 tsp. salt
* 1/4 tsp. pepper
Place prepared spinach in a large bowl, add onions, the chopped egg and refrigerate, tightly covered.
Fry the bacon until crisp; remove to paper towel and set aside. In a small bowl combine drippings with sugar, vinegar, water, salt and pepper.
Toss the greens lightly with the hot dressing. Top with crumbled bacon.
I served mine with hot french bread and my olive oil with spice mix on the side for dipping.
