Fresh Seafood Salad With Pineapple Vinaigrette

This wonderfully light seafood salad with shrimp, scallop and pineapple can be served as entree or a side salad.  The ingredients are charred on a grill pan, laid on a bed of arugula and then highlighted with a pineapple vinaigrette and blue cheese.  

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Roasted Chicken Breast Salad With Green Grapes

No exaggeration: This roasted chicken breast with green grapes fresh salad is deliciously healthy ingredients with cranberries, walnuts, feta cheese, a shallot onion, fresh baby spinach and a simple but lovely white balsamic vinaigrette.

 

Serve it in a lovely salad bowl and watch everyone dig in.

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The salad starts with a chicken breast that is split; skin left on; breast bone left in; fresh rosemary sprigs tucked under the skin; and then roasted on sheet pan.

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The roasted chicken is nicely cubed and the seedless green grapes are pulled off its stem.

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Even the supporting "actor" ingredients are delicious enough to eat alone!

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The Recipe
Serves 4-6

Ingredients for the Roasted Chicken Salad

  • 1 large raw chicken breast, split with skin left on and breast bone left in

  • 4 whole rosemary sprigs

  • 8 ounces of loose seedless green grapes

  • 3 ounces roughly chopped walnuts (2 Tablespoons set aside for garnish)

  • 4 ounces feta cheese, brick style then cut into small squares (optional substitution: crumbled feta cheese)

  • 3 ounces dried cranberries, preferably sugared

  • 1 shallot onion, peeled and thinly sliced crosswise

  • 6 ounces baby spinach, washed and patted dry

  • Salt to taste

  • Cracked white pepper (or black) to taste

  • 4-6 Tablespoons white balsamic vinaigrette, or to taste (see below for ingredients and preparation)

Preparation for chicken salad
Preheat oven 375 degrees

Wash chicken breast and pat dry.  Place two rosemary sprigs under the skin of each chicken breast.  Season both sides of the breast with salt and pepper.  Place breast with skin side up on a cookie sheet.  Bake for 45 minutes or until chicken meat next to the bone is no longer pink. You can check for doneness by turning the breast with the bone side up and gently slit the meat alongside the bone.

While the chicken breasts are roasting, prepare the remaining ingredients as noted in the ingredients list.  Add all ingredients, except the grapes, to a large bowl.

When the breasts are done, remove them from the oven and allow to rest for 10 minutes.  Then remove the rosemary, cut away the skin and breast bones.  Cut chicken meat into cubes.  Add chicken breasts and grapes to the salad.  Pour in the white balsamic vinaigrette and gently toss salad.

White Balsamic Vinaigrette

If you're not familiar with white balsamic vinegar here's a few things to note.  It's sweet, has a clean aftertaste and is versatile in application from salads to chicken to cheeses (particularly blue cheese) to even bison.  Price can range from a few dollars to as much as $1000.  Of course price is influenced by its aging process and resulting quality.

True white balsamic vinegar is produced by only two consortium in Italy, Modena and Reggio Emilia.  Cheaper varieties are made in surrounding areas by cannot carry the authentic processing method designation.  White balsamic vinegar is made using a process of reduction (long hours of heating) of pressed Trebbiano grapes and then aged in wooden barrels, similar to the process of making wine.  The aging process occurs from 3 years to as long as 25 years which of course distinguishes the quality and the taste.  To learn more about balsamic vinegar both the red and white, check out What's The Deal With: White Balsamic Vinegar? at The Kitchn.com and Balsamic Vinegar on Wikipedia.

White balsamic vinaigrette

White balsamic vinaigrette

What to look for.  White balsamic vinegar, what is most frequently found in U.S. grocery stores, is blended with white wine vinegar.  

I was able to find a reasonably priced bottle of white balsamic vinegar produced in Modena, Italy for Batistini Farms, carried at Whole Foods Store.  It has 12 grams of natural sugar per tablespoon, naturally occurring sulfites, and 5.4% acidity.  It had zero additives and artificial non-GMO and was gluten free.  

My other choice had less sugar, 4 grams per tablespoon (which I had preferred) but it had added sulfites. So just be sure to read the label to purchase which white balsamic fits your taste and health.

Vinaigrette Ingredients and preparation for this roasted chicken breasts and green grapes.  Yields 1 cup

  • 1/4 cup white balsamic vinegar

  • 3/4 cup extra virgin olive oil

  • Dash of salt (preferably sea or Kosher salt)

  • Dash (or more) cracked white pepper corn (can substitute with black pepper corn)

  • Dash of lemon juice (optional)

  • Add a little honey is also optional, particularly if the white balsamic vinegar has a high sugar count per tablespoon.

Preparation

Add all ingredients to a wide-mouth jar and shake until thoroughly mixed.  Immediately pour 4-6 tablespoons onto salad and toss lightly.  Add more vinaigrette if you wish. 

Note:  When making vinaigrette, it's best to make no more than you need or enough that you will use within a week or a few days, especially if you include fresh ingredients such as garlic or shallots or onions, etc.  Store this left-over vinaigrette in the refrigerator.  To reduce the amount of vinaigrette called for in this recipe, whatever measurement you choose use a ratio of 3x oil to 1x white balsamic vinegar.


Enjoy!

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You may be interested more salad recipes:

Penne Pasta And Prosciutto Salad

The pasta salad loaded with penne pasta, prosciutto ham, basil pesto and black olives is simple to make.  Delicious.  And summer fresh.  Serves four.

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The Recipe

Ingredients

  • 2-1/2 cups penne pasta, cooked al dente

  • 3-1/2 oz prosciutto ham, diced

  • 1/2 cup roasted bell peppers, sliced*

  • 1/4 - 1/2 cup black olives, sliced

  • 2-3 Tbsp basil pesto

  • 1/2 cup (or more) shaved Parmesan

Preparation

Cook the pasta following instructions on the box.  While pasta is cooking, dice the prosciutto. Slice the roasted bell peppers and black olives. Shave the Parmesan cheese.  After the pasta has cooked, rinsed and cooled a bit.  Lightly toss the ingredients, except the shaved Parmesan, in a large salad bowl.  Serve in salad bowls, topped with shaved Parmesan. 

Want to try a different flavor?  Substitute the roasted bell peppers with sun-dried tomatoes. 

*Notes.  You can purchase roasted bell peppers.  But why not have fun and just roast your own.  It's easy, whether under a broiler,  on a stove-top burner or on a grill.  Click on this image to watch a video from All Recipes and learn just how easy it is to roast peppers:   


Enjoy!

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Shirley
XoXo

London Broil Roast Beef Salad And Horseradish Dressing

This London broil roast beef salad is wonderfully fresh, quick and easy to make--and so very delicious. Add hot buttered roles and a glass of wine to complete the feast.  The recipe is for one but can easily be increased for two or more.

London Broil in the U.S. versus Flank Steak:

I had purchased the roast slices from my local deli store.  Note that London broil, in the U.S., is a flank steak that has been cut into large pieces, tenderized by marinating, broiled or grilled, then thinly sliced across the grain.  The term is also used for a various thick cuts of meat including sirloin tip and top round. -from Food Lover's Companion, Third Edition by Sharon Tyler Herbst.


The Recipe:

Ingredients

  • Slice of London broil roast beef, cut about 1/4" thick. and then cut into strips

  • Lettuce, your choice (I had used leafy green lettuce.)

  • Red onions, sliced

  • One Hard boiled egg

Adjust salad quantity for the number of people you'll be serving.

Horseradish Dressing

  • 1/3 cup Miracle whip or mayonnaise

  • 1/3 cup sour cream

  • 3 Tablespoons freshly grated horseradish (Add a litte more if you want more of a bite.)

  • 1 teaspoon white wine vinegar

  • Salt and pepper to taste

Mix ingredients.  Store in tight container, chill.  Yields 3/4 of a cup.     


Lastly,

Enjoy!

Shirley
XoXo

Make This Easy Fruit Salad

Keep It Simple.  Keep it refreshing with this easy fruit salad.

This fruit salad is so easy, refreshing and just down right delicious!  I only wish I had thought of it.  Alas, I didn't.  I did, however, substitute some fruits with what I like, as can you. The dressing is just honey and lime juice.  You can find the basis for this recipe on My Recipes under "Tropical Fruit Salad.

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After selecting and cutting your preferred fruits,  just pour a light salad dressing mix of three tablespoons of honey and two tablespoons of lime juice.   Note: you will want to chill the fruit mix and then pour the dressing on it.

As you can see, I chose kiwi, oranges (cut into small segments), carambola (start fruit), raspberries topped with coconut.

Enjoy!

Shirley
XoXo

Shrimp And Papaya Salad With Greek Yogurt Dressing

This is such a simple and refreshing salad.  The Greek yogurt salad dressing includes the wonderful flavors of lemon and honey and a touch of poppy seeds, a perfect marriage with the sweetness of the red papaya and subtle taste of the steamed shrimp.  Serves 2 

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Of course, start with the freshest ingredients.  I just love the colors and aromas of the fresh papaya and strawberries.  
That red onion was definitely on the attack, so I only diced a little of it.

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Plate it!

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Pile the papaya, strawberries and red onions on a bed of lettuce of your choice.  
Add the steamed shrimp.  Then drip the delicately tangy dressing over all of it.

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The Recipe:

Salad Ingredients:

  • Shrimps, cleaned and precooked, preferably wild caught shrimps or 31-40 ct, about 12 shrimps

  • Red papaya, 1 cup cubed

  • Red onion, 1/4 cup diced

  • Strawberries, 8 large ones cut into quarters

Pile salad ingredients on a bed of lettuce and add a lemon wedge.

Salad dressing

  • Greek yogurt, 1 cup

  • Honey (wildflower), 2 Tablespoons

  • Orange juice, 1 Tablespoon, fresh or natural

  • Fresh lemon juice, 3-1/2 Tablespoons

  • 1/8 to 1/4 teaspoon poppy seeds (optional)

For salad dressing, combine ingredients.  Gently stir until well mixed.  Yields 1 cup of dressing.  

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Would you like a bite?

 

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