Grilled Chicken Salad with Garlic Vinaigrette

Spinach really ups the iron in this salad. Serve with warm, crusty bread on the side to make it a complete meal.

Serves 2 to 3

Ingredients:

For the roasted garlic vinaigrette

2 heads roasted garlic 

juice of 2 lemons 

1 teaspoon Dijon mustard 

1 tablespoon balsamic vinegar 

3 tablespoons white wine vinegar 

2 teaspoons sugar

1/2 cup olive oil 

salt and pepper to taste 

For the salad

2 chicken breasts, patted dry 

1 romaine heart, chopped 

1 cup chopped spinach leaves 

3 tomatoes, seeded and diced 

6 sun-dried tomatoes in olive oil, julienned 

1/4 cup black olives, sliced into thin rounds 

1/2 cup macaroni, cooked according to package directions, drained, tossed in 1 tablespoon olive oil 

Parmesan shavings

Procedure:

1  Make the vinaigrette: Squeeze garlic into a large bowl. Whisk lemon juice, mustard, balsamic vinegar, white wine vinegar, and sugar into the garlic purée. Drizzle olive oil slowly into the bowl, whisking continuously. Season with salt and pepper. Set aside. 

2  Make the salad: Season chicken breasts with salt and pepper, then grill  on a nonstick pan over medium heat until juices run clear. Set aside to cool, then cut into cubes. Combine lettuce, spinach, tomatoes, sun-dried tomatoes, black olives, macaroni, and chicken in a large serving bowl. Toss with 1/4 cup dressing, adding more if you prefer. Shave some fresh Parmesan over the salad. Serve immediately, with more dressing on the side. 

Chicken Tikka Masala (Indian Buttered Chicken)

The word "tikka" refers to chunks or cutlets. In this recipe, chicken fillets are marinated in a spicy yogurt mixture, then grilled and simmered in a flavorful sauce. Serve with flatbread for mopping up the sauce and wiping the plate clean!

Serves 4 to 6  

Prep Time 30 minutes, plus marinating time  

Cooking Time 35 minutes

Ingredients:

1 kilo chicken thigh fillet

1 tablespoon salt

1 teaspoon pepper

For the marinade

4 cloves garlic, minced

1 (2- to 3-inch) piece ginger, grated

1 tablespoon paprika

1 teaspoon red chili powder

1/2 teaspoon ground cardamom

1 teaspoon turmeric powder

1 teaspoon garam masala

1/4 teaspoon ground cloves

1/2 teaspoon ground coriander seeds

1 cup yogurt

1 pinch red-orange powder (optional)

1 tablespoon tahini (optional)

For the sauce

2 tablespoons oil

2 to 3 onions, diced

2 tablespoons grated ginger

2 cloves garlic, crushed

2 finger chilies, sliced thinly on the diagonal

1 1/2 teaspoons turmeric powder

1/4 cup cilantro roots and stalks, chopped

2 cups tomato sauce or 1 (450-gram) can stewed tomatoes

1 tablespoon fenugreek leaves

2 tablespoons sugar or honey

1 cup yogurt

1/2 stick unsalted butter

salt and pepper

lemon wedges and cilantro leaves for garnish

Procedure:

1  Rinse chicken fillets, drain and pat dry. Season with salt and pepper; set aside.

2  Prepare the marinade by mixing the ingredients together into a paste.

3  Pour marinade over the chicken fillets and mix well. Chill and let sit for at least 30 minutes or, for best results, overnight.

4  Grill chicken until done.

5  Heat oil in a medium wok over medium heat. Sauté onions until translucent. Add ginger and garlic until fragrant and golden brown.

6  Add chilies, turmeric, and cilantro roots and stalks. Stir-fry for a minute. Add tomato sauce and simmer for 5 to 10 minutes. 

7  Add fenugreek and sugar; mix well. Stir in grilled chicken and simmer for a few minutes. Add yogurt and butter. Season with salt and pepper to taste. Remove from heat and transfer to serving dish. Garnish with lemon and cilantro. Serve immediately with flatbread or rice.

Egg, Turkey, and Asparagus Sandwich Stacks

These double deckers are perfect for a laid-back brunch on a lazy weekend morning.

Makes 1

Ingredients:

1 small bunch asparagus stalks, trimmed and cleaned

olive oil 

salt and pepper 

juice from half a lemon 

2 slices whole-wheat or multigrain bread 

2 slices smoked turkey breast or turkey ham 

1 egg

Procedure:

1  Place asparagus stalks in an even layer on a toaster oven tray. Drizzle with olive oil, season with salt and pepper, add lemon juice; toss well. Broil for 3 to 5 minutes; set aside. 

2  In the same tray, toast bread until crisp; set aside. Place 1 slice of bread on a plate, cover with a slice of turkey breast, and top with asparagus. Repeat procedure to make a double stack. 

3  In a nonstick frying pan over medium heat, fry an egg until the whites are set but the yolk is still runny. With a spatula, carefully lift the fried egg from the pan and set it on top of the sandwich stack. Top with remaining slice of bread.

Chicken Alfalfa Wraps

Cooking can be a chore with the summer heat. Keep your cool with this no-cook, deliciously healthy wrap. For variety, change the chicken to ham, turkey, or any cold cut of choice.

Serves 3 to 4  

Prep Time 10 to 15 minutes

Ingredients:

For the honey-mustard dressing

2 tablespoons Dijon mustard 

2 tablespoons honey

1 (8-ounce) package cream cheese, softened

3 large whole-wheat tortillas

6 slices smoked chicken

1 pack alfalfa sprouts

Procedure:

1  Make the honey-mustard dressing: Combine mustard and honey; mix well and set aside.

2  Make the wrap: Spread 3 to 4 tablespoons cream cheese on one side of the tortilla. Lay 2 slices of meat on top of the cheese. Spread a thin layer of the honey-mustard mixture on the meat. Arrange the sprouts on top of the meat. Roll up the tortilla and secure tightly with a toothpick or wrap in wax paper. Repeat with the remaining ingredients to make 3 large wraps.

Chicken and Soda Casserole

To make it successfully, you must slowly render fat from the chicken. It's best to simmer slowly over very low heat on the smallest burner on your range. When all the flavors are released, they combine with the Worcestershire sauce, soda, and tomato sauce to create a depth of taste you won’t be able to describe. The dried marjoram even takes it up a notch! What you get is a sweet, sour, savory flavor. Yum! The bonus? It's even better the day after! Just let it rest in the refrigerator. 

Serves 5 to 6  

Prep Time 20 minutes  

Cooking Time 40 to 50 minutes

Ingredients:

2 tablespoons minced garlic

1/3 cup sliced onions

1/4 cup corn or canola oil 

1 whole chicken, cut into pieces (adobo style)

2 teaspoons Worcestershire sauce 

3/4 cup 7Up or Sprite 

1 cup tomato sauce

salt and ground pepper to taste

1 teaspoon dried marjoram

Procedure:

1  Sauté garlic and onions in oil and cook until onions are translucent. Add chicken and cook until it renders its fat, about 15 minutes.  

2  Add Worcestershire sauce and soda. Bring to a boil, then add tomato sauce. Simmer for 20 minutes. 

3  Season with salt, ground pepper, and dried marjoram. Taste and adjust seasoning.

Make-ahead tip: This casserole is a great go-to dish. It keeps well and can be frozen. Reheat the dish over low heat so that it doesn't burn. You can also add some water if the sauce becomes too chunky.

Turkey Ham in Whole Wheat Pita with Ricotta, Tomatoes, and Strawberry Dressing

Deadlines looming? This high protein salad in pita, filled with the good carbs, will definitely keep your energy at a productive level.

Serves 1  

Prep Time 8 minutes  

Cooking Time 2 minutes

Ingredients:

1 whole wheat pita pocket

2 slices turkey ham, cut in half

4 slices tomatoes

3 pieces fresh strawberries, hulled and sliced

2 tablespoons fresh ricotta cheese, crumbled

1/4 cup tomyao sprouts

2 tablespoons strawberry dressing

For the dressing

1/4 cup fresh strawberries, hulled

1/4 cup strawberry jam

1/3 cup balsamic vinegar

3 tablespoons honey

1/4 cup orange juice

1 cup olive oil

Procedure:

1  Toast the pita to your liking. Slice in half and open the pockets. Fill each pocket with slices of turkey ham, tomatoes, and strawberries. Top with ricotta cheese and tomyao sprouts.

2  Make the dressing: Place all the ingredients in a blender and process until smooth. 

3 Wrap pockets in plastic wrap or place in an airtight container. Put dressing in a separate container.

4  When ready to indulge, serve dressing on the side or just spoon over the pita pockets.

Substitution tip Tomyao sprouts are available at local supermarkets. Can' t find it? Use alfalfa sprouts instead.