Quick & Easy

Chopped Thai Chicken Salad

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This is a simple recipe for a chopped chicken salad with Thai style dressing.

As you can probably assume things are a little crazy around these parts since we just closed on our house last week, so getting together a recipe post for this week has been a bit difficult. I decided instead today to resurrect an old post that I wrote for The Charming Blog (which is now defunct) almost a year ago. This Thai Grilled Chicken Salad has been a big favorite of both me and Chuck, so I think you guys will enjoy it here too.

Salad is one of those things that people consider rabbit food, you know not real food. This however is one of those life changer type of salads that can turn a real meat and potatoes types into actual salad lovers.

It’s loaded down with veggies and chicken, and a super amazing deliciously sweet salad dressing.

There are a million textures going on and with each of the textures comes a super bright fresh flavor, and it is all brought together with that sweet zingy dressing.

I’m gushing, I know, but seriously, its salad. It’s a delicious wonderful, nourishing salad. It’s also hearty, and satisfying, and filling salad, that can feed the whole family without trouble.

I just grilled the chicken with salt and pepper, but don’t be afraid to use leftover or premade chicken. It will blend into the flavors just fine.

Chopped Thai Chicken Salad

Prep time: 10 mins

Total time: 10 mins

Serves: 4 Servings

Ingredients

Dressing
2 tbsp low sodium soy sauce
1 tbsp sesame oil
2 tbsp rice vinegar
2 tbsp raw honey
1 tbsp lime juice
1 tbsp extra virgin olive oil
2 cloves of garlic, crushed
Salad
16 ounces frozen shelled edamame
4 cups mixed greens, chopped
2 cups chopped Napa cabbage
1 cucumber, diced
1 cup shredded carrot
½ red bell pepper, sliced
½ yellow bell pepper, sliced
4 chopped green onions
½ cup fresh cilantro
1 lb cooked chicken, chopped or shredded

Instructions

In a small bowl whisk together all the dressing ingredients and set aside. Cook the edamame according to package instructions and set aside to cool. Meanwhile chop the rest of your vegetables, and toss them together in a large bowl. Top with chicken and serve with the dressing at the side.

Foil Grilled Fajitas

By Jessica

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This is a simple and healthy recipe for Foil Grilled Fajita’s that can be cooked on the grill or over the fire.

Cooking in the summer is annoying.

I will be the first to admit that.

It’s hot outside and the last thing many of us want to do is stand in front of the stove. I employ grill cooking as often as possible to avoid turning the oven on in our house and it does a lot to save us from the heat as well as save us money.

This recipe is easily one of my favorite foil dinner recipes whether it’s over a camp fire or a grill, it comes out delicious and perfect every time. The prep time is minimal, cooking is easy and it’s healthy, so it’s an all around great recipe.

Since Chuck and I are moving soon I actually made up a couple of these recipes in ziplock bags in the freezer. Then we can spend our evenings un packing and settling into our new house without having to think too much about dinner. Just pull it out of the freezer wrap it in foil and stick it on the grill (just be sure to add a few minutes to the cook time to account for starting with frozen food). Because I know you guys are going to ask some of the other recipes that I made up ahead are Crockpot Apple Barbeque Chicken, Herby Burgers, and Sausage, Pepper and Potato Foil Packets.

It’s also great for a crowd; served with a number of different toppings everyone can make their own with little extra work from you! My favorite toppings are beans, rice, fresh chopped tomatoes, cheese, cilantro and avocado, while Chucks favorites are salsa, lettuce, sour cream, and cheese.

Find my Clean Homemade Fajita Mix here. The recipe in this post is the exact amount needed to make the recipe below.

Foil Grilled Fajitas

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4 servings

Ingredients

1 packet of fajita spice mix (or homemade)
1 lb boneless, skinless chicken breast cut into strips
1 red or yellow pepper, deseeded and sliced
1 onion, sliced thin
4 tortillas

Instructions

Combine all ingredients in a large bowl, and toss until everything is well coated in seasoning.
Lay two large pieces of foil out and split the mixture up between the pieces of foil.
Take two opposite sides of the foil and crimp them together to create a tube around the mixture. Then crimp the openings on the side closed to create a packet.
Place on a grill preheated to medium high and cook for 8 to 10 minutes, flip and cook for another 5 to 6 minutes, or until the chicken is cooked through.
Remove from heat and carefully open packets allowing the steam to escape before serving over tortillas.

I’m planning on posting a few more foil dinners soon so I’d love it if you guys could share your favorites in the comments for me to give a try!

Hommade Fajita Spice Mix

Homemade Taco Seasoning

Taco Pot Pie

Homemade Fajita Spice Mix

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a recipe for a simple Homemade Fajita Spice Mix.

Fajita’s like tacos are pretty much a staple in our house, we eat them all the time, especially in the summer because they are easy. Who wants to spend hours in front of a hot stove for dinner when it’s 100 degrees outside?

In an attempt to eat a bit healthier I make many of my own spice mixes instead of buying the packets available at the grocery store. At the very least it reduces the amount of sodium and sugar that we intake regularly.

I’ve already shared my favorite taco seasoning recipe so I thought it would be a good idea to share my fajita seasoning recipe as well. It’s pretty simple and comes from spices that I already have in my cupboard.

If you are looking for something that creates a thicker sauce add a tablespoon of corn starch to the mixture and a couple tablespoons of water while cooking. I prefer less sauce on my fajitas so I do not include these extra’s in my recipe.

The recipe below results enough seasoning for roughly 1 pound of meat, but it’s easy enough to double or triple for whatever size batch you are making. It’s also great as a rub for sliced steak or pork fajitas as well.

Homemade Fajita Spice Mix

Ingredients

4 teaspoons of Chili Powder
2 teaspoons of paprika
1 teaspoon cumin
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon cayenne powder (more if you like spice)
1 teaspoon salt
½ teaspoon sugar

Instructions

Combine all ingredients in a bowl or jar.
Can be stored in an airtight container for up to 3 months.

Sweet Chili Sauce

Lemon Shallot Vinaigrette

Taco Seasoning

Easy Lemon Pepper Baked Fish

By Jessica

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This is a super easy recipe that I have been making for years. I love it because it is so easy, quick and healthy, plus it goes great with just about any white fish. I am posting it today because I have had a number of people say that they can’t cook fish, or are afraid to cook fish.

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Sweet Chili Grilled Chicken Salad

By Jessica

This post may contain affiliate links. I may receive commissions for purchases made through links in this post.

This is a simple recipe based on McDonald’s Sweet Chili Chicken Wrap for a Sweet Chili Chicken Salad.

I have to admit something to you.

Sometimes I eat fast food.

I know I know, the stigma of a semi-healthy food blogger stopping at drive through windows is quite unsettling, but I’m human!

Besides, sometimes fast food is the best place to get inspiration. For example one of my most popular posts is my Copy Cat Recipe for Panera’s Soba Noodle Broth Bowls, and my second most popular post is my version of Evelyns Favorite Pasta from the Cheesecake Factory.

For this particular recipe I actually took my inspiration from McDonald’s. Yep Good O;’ Mc D’s. We have been traveling a lot and it seems to me that the golden arches may very well have a monopoly on the rest stops on our local highway system, so I’ve eaten there more in the last couple months than I think I have ever in my life. I’ve been trying a few of the healthier options and really liked the Sweet Chili Chicken wrap, so much so that I thought I would try my own version of it at home, except I opted to make it in salad form, because we can’t seem to eat enough salad lately.

I started by copying the golden arches chicken marinade, which I used to grill the chicken before tossing it in my homemade sweet chili sauce. I made a big hearty salad with mixed spring greens, baby Swiss chard, broccoli, carrot, shredded green and purple cabbage, sliced bell pepper, and cucumber.

For the dressing I mixed the sweet chili sauce with some bright Asian flavors. It came out perfectly and complimented the rest of the salad. Overall it turned out great and will definitely be on our regular summer food rotation.

You can find the sweet chili sauce recipe here.

Sweet Chili Grilled Chicken Salad

Author: JC

Serves: Serves 4

Ingredients

Sweet Chili Dressing
½ cup sweet chili sauce
2 tablespoons lime juice
2 tablespoons fish sauce
1 teaspoon salt
1 teaspoon dried ginger
½ tablespoon sesame oil
Honey Glazed Grilled Chicken
1/3 cup honey
1 tablespoon rice wine vinegar
1 tablespoon water
½ teaspoon salt
½ teaspoon pepper
½ teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon lemon juice
¼ teaspoon paprika
1 lb boneless skinless chicken breasts (2-3 breasts)
4 cups of prepared salad with ingredients of choice

Instructions

Combine sweet chili sauce, lime juice, fish sauce, salt, ginger, and sesame oil in a small bowl, and whisk until incorporated. Set aside.
Combine the honey, vinegar, water, and spices in a shallow baking dish until well combined.
Add the chicken and toss to coat.
Cover and let sit for at least 30 minutes, or overnight.
Place chicken on a preheated grill and cook for 5 minutes. Flip and cook for another 5 minutes or until cooked through.
Let stand for 3 to 5 minutes and toss with sweet chili sauce.
Serve salad ingredients topped with chopped chicken and dressing.

Quick & Easy

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