Mix the parsley, chives, and thyme with the mayonnaise. Spread the mixture on both sides of the chicken breasts.
Heat a fry pan over medium heat. Spray lightly with non-stick spray. Add the chicken breasts and cook, turning once until cooked through, about 5-7 minutes per side. Remove from pan and allow to cool slightly.
Make the Dressing: Combine the dressing ingredients in a small jar with a tight fitting lid. Shake until everything is blended together. Refrigerate until ready to use.
Toast the walnuts over low heat in a small fry pan. Cut the cherries in half and remove the pits. Cut the grape tomatoes in half lengthwise. Set all of these aside.
Divide the lettuce between two large plates. Slice the chicken thinly and place on top of the lettuce. Sprinkle the cherries, tomatoes and walnuts on top of the chicken. Drizzle some of the dressing over the salad. Top with the blue cheese crumbles and serve.
Cut the chicken into bite size pieces. Heat the olive oil in a large fry pan. Add the chicken in a single layer and cook tossing occasionally until the chicken is cooked through and nicely browned. Remove the chicken from the pan, but leave the drippings.
Add the onions and garlic to the pan and cook until they begin to soften and are fragrant.
Add the Quinoa & Brown Rice Blend to the pan. Stir in the chicken stock and simmer for 5 minutes.
Add the rosemary and balsamic reduction. (To make the balsamic reduction heat 1 cup of balsamic vinegar to boil. reduce the heat to simmer and continue to cook until reduced by half.)
Return the chicken and any accumulated juices to the pan. Cook for 2-3 minutes until heated through.
Stir in the cherries and grape tomatoes and cook for another couple of minutes until everything is heated through.
Cook the Spaghetti squash in the microwave until it gives when touched. You can also bake or boil it. Times will vary based on the size of the squash. A squash weighing under 2 pounds takes 7 - 10 minutes or so in the microwave.
When the squash is cool enough to handle, cut it in half. Scoop out the seeds. Using a fork, scrape the flesh. It should come out in thin ribbons. Remove all the flesh and set aside.
Heat a large fry pan over medium heat. Add the bacon and cook until just beginning to crisp. Remove the bacon and let it drain on paper towels. Remove all but a teaspoon of the drippings from the pan.
Add the peppers and garlic to the pan. Cook for 2 minutes until the peppers begin to soften and the garlic is fragrant. Add the spinach and cook for several minutes until it is wilted.
Add the squash to the pan and cook and stir everything for another 3 minutes or so. If things seem too dry, add a little chicken stock.
Return the bacon to the pan along with the herbs. Toss to combine. Add the tomatoes and continue to cook until everything is heated through. About 3 minutes.
Serve as a side dish with grilled chicken, pork or fish.
Most of the time grill meals stand alone as do pasta meals. That changed the other night when the two meals collided. What could be better than pasta, grilled chicken and vegetables? It’s kind of the best of both/all worlds. This makes a wonderful dinner and the leftovers (if there are any) get better with a day or two in the frig.
The dressing does double duty acting as a marinade for the chicken and vegetables as well as the sauce for the finished dish. This can be eaten warm, at room temperature or throw it in the frig to get cold and call it pasta salad.
A few healthy words on the ingredients. Whole wheat pasta is really delicious. It turns out “al dente” just by it’s very nature. It’s bigger taste and texture allow smaller quantites to feel like more. Less pasta means more veggies and a big bowl of goodness for a lower calorie and carb investment. While there is a good bit of olive oil in the dressing/marinade, some goes away in the marinating process and when you split this dish four ways, the impact isn’t too serious.
Dressing: Zest the lemon and squeeze the juice into a container with a tight fitting lid. Add the balsamic, zest, mustard, and anchovy paste. Finely chop the parsley and add it to the jar. Mince the garlic on a cutting board. Add the salt and continue to chop/smash until a paste forms. Add this to the jar. Pour in the olive oil and a few grinds of fresh ground pepper. Shake vigorously until mixture is completely blended.
Place the chicken in a zip top bag. Add 2 tablespoons of the dressing and seal the bag. Squeeze to distribute dressing over chicken. chill for at least 2 hours or overnight.
Place the asparagus in another zip top bag and add 3 tablespoons of the dressing. Seal the bag. Turn and shake the bag to distribute the dressing over the asparagus. Chill at least 2 hours or overnight. Store the rest of the dressing in the refrigerator.
When it's time to grill, remove the chicken and asparagus from the frig. Peel the onion and cut it in half crosswise. Use two wooden skewers to hold the onion together. Brush with a little bit of the dressing. Grill the chicken and vegetables. (15-20 minutes or so). Remove to cutting boards when cooked.
Cook pasta in salted water until "al dente" while the chicken and vegetables grill.
Cut the grape tomatoes in half lengthwise. Roughly chop the olives. Tear the basil into small pieces
Drain the pasta and put in a large bowl. Slice the chicken into bite size pieces and add to the pasta. Cut the asparagus in thirds and add to the pasta bowl.
Add the tomatoes, olives, and basil to the bowl and toss gently to combine. Add the rest of the dressing to the bowl and toss once more to mix everything together.
Serve in pasta bowls topped with the crumbled Feta Cheese.
This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Servings
4
Servings
4
Cucumber and Grape Tomato Salsa
Print Recipe
This is a unique and refreshing take on salsa. Baby cucumbers are sweet and crunchy with edible seeds and peel. The grape tomatoes are a perfect companion and the little slices are really pretty. Serve it as a salad or as an appetizer with chips.
Peel three of the cucumbers and leave the skin on the fourth. Quarter lengthwise and slice into little pie shapes. You can peel all the cucumbers or leave the skin on more if you want.
Slice the grape tomatoes crosswise to create little rounds. Put the tomatoes and cucumber slices in a medium bowl.
Add the chopped onion and jalapeno, the minced garlic, and the cilantro and toss together. Sprinkle with the salt and toss once again.
Squeeze all of the juice out of the lime. Use a reamer to get every last bit. If you are using the agave, add it now. Mix everything together, cover and refrigerate for several hours.
This is a wonderful salad, but it is also a different kind of salsa to serve with chips.
