Eat: Barbecue Chicken Chopped Salad

This week, Matt and I have been gearing up for the 4th of July with a variety of barbecue dishes. Among them, we've enjoyed turkey burgers, pork ribs, and a surprisingly big hit: Barbecue Chicken Chopped Salad. It has a decidedly southwestern theme and was inspired by one of my favorite restaurants, Crushed Red. They serve chopped salads which are delightful but often leave me wondering if I could whip up something just as tasty. The answer? Yes. Yes I can.

This was easy to throw together yet has a lovely presentation when plated. One could easily substitute ingredients or vary the proportions. It's a delicious summer-time meal that is filling but doesn't leave you feeling heavy or weighed down. I imagine it would be appealing to those who don't care for traditional barbecue fare and those who don't care for salads! Clearly, Matt and I both loved it; Matt mentioned the dinner a few times throughout the night--well after we had finished eating. A sure sign of success!

Barbecue Chicken Chopped Salad
Serves 2

In a large bowl, mix together:

• a few bunches of greens (spinach, lettuce, sprouts, etc.), chopped into bite-sized pieces
• 1/2 cup cooked corn
• 1/2 cup black beans
• 1 tomato, chopped
• 1 small red onion, chopped

Toss everything together with your choice of barbecue sauce*. Start with a little bit, then add more to your liking. Remember, you can always add more but it's tough to get rid of too much. Divide the salad mix among two plates.

Using that same mixing bowl, toss 1-2 chicken breasts (cooked and cut into strips or bite-sized pieces) with some more barbecue sauce. Season with chili powder to taste. Divide the chicken evenly, sprinkling it over the plated salads.

Call your dining partner into the room and impress him/her. At least that's what I did.

*It's worth noting that the barbecue sauce you select goes a long way to shape the taste. You can also mix equal parts barbecue sauce with ranch dressing.

This homemade Balsamic Honey BBQ Sauce is an absolute favorite in our house!
In a medium saucepan, combine:

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup packed brown sugar
• 1/4 cup honey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon-style mustard
• 1 clove garlic, minced
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon salt

Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.

Hope you have wonderful 4th!

Eat: Father's Day Cilantro Lime Chicken

Yesterday, we hosted a casual Father's Day lunch at my house. Everyone pitched in, so we enjoyed a quite a large spread of Mexican-style fare. We are a clan of varied tastes, so I opted for two different entrees – one for the picky eaters and another for the more adventurous. I also made not one but two cakes! Both desserts were big hits that I'm excited to share in upcoming posts. The day was filled with the usual hectic energy of bigger family gatherings. Fortunately, the weather was nice so we were able to burn some calories outside. My favorite part of the day was the entire group walking together to a nearby park where we played around until dessert time. Matt and I go there at least once a week during the warmer seasons, so we were glad to share it with the family.

 

 

 

 

 

 

Myself, my dad, and my sister!

For the traditional half of the crowd, we had regular ground beef tacos with homemade seasoning. I highly recommend making your own taco seasoning. Not only do you avoid the artificial and processed "extras" found in many of the store-bought mixes but you also get to experiment to find just the right seasoning blend for your family's preferences. You can find countless examples online. The other dish I made is one of my absolute favorite slow cooker recipes: Cilantro Lime Chicken with Black Beans and Corn. I have made this more often than any other dinner recipe in my arsenal. I originally got it from Mama & Baby Love, which offers tons of other healthy dishes worth trying. Aside from being flavorful, it is a simple recipe with quick and easy preparation. I also love that it has black beans and corn in it, adding a bit more substance to the dish.

Cilantro Lime Chicken with Black Beans and Corn
Serve 6

1.5 lbs chicken breasts
1-2 tablespoons olive oil
Juice of 1 lime
1 cup fresh cilantro OR several hearty dashes of dried
1 (15oz) can of corn, drained
2 tablespoons of garlic, minced
1 small onion, finely chopped
1 can of black beans, rinsed
2 teaspoons ground cumin
Salt/Pepper, to taste

Combine ingredients in a slow cooker and cook on LOW 8 hours or HIGH 4 hours. Prior to serving, remove the chicken, shred it, then stir it back into the slow cooker blend. Add some additional cumin, salt, pepper, and lime juice to taste.

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I hope you all had a great Father's Day!