“The hard thing about business, is minding your own” ~ unknown

Ok, not going to lie – all the negativity being thrown around on social media is just bringing me down. Granted, I have my own opinions on everything but I want none of the drama. So, since it’s been a while since I have posted anything, I figured it was time for a little good – good food, that is!!

We can all agree on that!

This recipe is so full of flavor but very light! 

Simple to make as well. 🙂

Pad Thai Salad

Salad

  • 3 cups cooked, boneless/skinless chicken breasts, shredded (1 -1.25  lbs)
  • 2 cups shredded cabbage (I used the bagged kind for ease)
  • 1.5 cups shredded carrots
  • 1 small green apple, cut into matchsticks or small cubes (do this last so the apple will not brown)
  • ½ cup green onions, chopped
  • ½ cup cilantro, chopped
  • ½ cup chopped peanuts

Dressing

  • 2 cloves minced garlic (jar kind works)
  • ½ teaspoon jalepeno pepper, minced
  • 2 Tablespoons soy sauce
  • 2 Tablespoons white wine vinegar
  • 2 Tablespoons white sugar
  • 1 teaspoon lime juice
  • 1 Tablespoon olive oil
  • ½ teaspoon fish sauce
  • ¼ cup creamy peanut butter
  • ¼ cup water

In a large salad bowl, combine chicken, carrots, cabbage, green onions and cilantro. Toss to mix well.

In a medium bowl, mix together garlic, peppers, soy sauce, vinegar, sugar, lime juice, oil and fish sauce. Whisk until combined. Add this along with the water and peanut butter to a small food processor. Blend until smooth.

Add apple to salad and pour dressing over salad. Toss until salad is well coated. Serve immediately. Garnish with chopped peanuts.

Salad and dressing can be stored separately in refrigerator until ready to serve.


-abp

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“You know what the secret to weight loss is? Don’t eat much.” ~ Simon Cowell

Okay, I’ve been on this healthier, lower carb, gotta loose some baby weight diet for the past few days.

I’ve never liked it, never been good at it and pretty much know I will never stick to it for long but sometimes it just has to be done.

This time around though, I’ve tried to be creative with my “chicken”. Think outside the box a little. So last night, instead of a typical grilled chicken salad – I decided to step it up with Taziki’s Friday Pasta Salad. (with whole grain pasta, of course)

It was fabulous – it did not feel like diet food at all, which is good because I would just as soon eat nothing than eat blah food.

The recipe below is for the full recipe of the dressing which can be stored in the refrigerator for up to 2 weeks and is great to throw on any salad. The remaining ingredients can be adjusted to how many you are serving. Of course you could always half the dressing too.

Taziki’s Friday Pasta

Dressing

  • 3 tablespoons fresh thyme, chopped
  • 1 tablespoon green onion or shallot, minced
  • ½ cup balsamic vinegar
  • Juice from one lemon
  • 1 teaspoon sugar
  • 1 tablespoon Dijon mustard
  • 1 ½ cups olive oil
  • Salt and pepper to taste

Salad

  • 3 chicken breasts, seasoned with Greek seasoning and pan fried, chopped
  • 1 lb of whole wheat penne pasta
  • 2 small tomatoes, chopped
  • 1 bag mixed greens
  • 1 bag of baby spinach
  • Handful of chopped basil

For the dressing, put first 6 ingredients through mustard in bowl, mix. Then slowly whisk in olive oil and season with salt and pepper. Refrigerate, covered for at least 30 minutes.

Combine chopped chicken and cooked pasta and coat with dressing (amount determined by how much you made)

Mix greens and place a serving size on each plate. Top with pasta/chicken mixture. Then sprinkle tomatoes, feta and basil.

You may want to add a little dressing to your greens as well. Just a personal preference and how healthy you want to be. 😉

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-abp