Lunch time for many of us is the same old turkey sandwich and chips. You do not have to do this! In fact, I encourage you this summer to put down that same old sandwich and make some salads! They are cheap, easy and better for you. Not to mention you will be less likely to run to the vending machine at 3pm. These lunched stick with you till dinner!
CURRY CHICKEN SALAD
5 boneless skinless chicken breasts (roasted and cubed)
4 tsp. olive oil
1/2 tsp. kosher salt
1/2 tsp. ground pepper
1/2 tsp. thyme
4 green onions, chopped
1 c. celery chopped
3/4 c. red grapes, cut in half
1/2 c. pecans or walnuts, chopped
1 c. mayonnaise
3 T. honey
1 1/2 tsp. curry powder
Preheat oven to 375 degrees.
To roast chicken breasts, place chicken breasts on a cookie sheet. Drizzle with olive oil. Sprinkle with salt, pepper, and thyme. Place in oven and bake for 30 minutes. Allow to cool completely. Cut into cubes. In a large bowl, add chicken, onions, celery, grapes, and nuts. In a small bowl, whisk together the mayonnaise, honey, curry, salt, and pepper. Stir till smooth. Add dressing to chicken mixture. Stir till well combined. Cover and chill until ready to serve.
CALI FRESH COUS COUS SALAD
2 1/2 cups Israeli Cous Cous (also known as pearl cous cous)
3 cups vegetable stock
2 garlic cloves minced
Zest of 3 limes, juice as well
Zest of 1 orange, juice as well
1/4 cup extra virgin olive oil
1/2 cup dried cranberries
1/2 cup sliced almonds, toasted
1/4 cup feta cheese
3 tablespoons fresh basil chopped
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
In a medium sized saucepan place 2 tablespoons of olive oil and heat to medium high heat. Add the garlic and saute for 1 minute. Pour in the vegetable stock and bring to a boil. Pour in the cous cous and stir. Place lid on pot and reduce to a simmer. Stir occassionally and cook covered for 8 minutes. Remove from heat and place in a large bowl. Allow to cool completely.
While cous cous is cooling make the sauce. In a small bowl whisk together the lime and orange juice. Slowly pour in the the olive oil whisking together till immulsified. Add salt and pepper, zest and chopped basil.
To make the salad: Toss together the cous cous, cranberries, almonds, feta cheese and dressing. Allow to sit an hour and serve!