I realize I make a lot of salads, but this one is by far one of my favorites. (I don’t say that about every one, do I?!) The taco reigns supreme in my household, and this salad is really just an inverted version of the taco. Sans cheese. Really, you don’t need it. There are plenty of flavors and textures without it. But if you’re a huge cheese fan… Another optional ingredient is avocado. The most important part of this recipe is the chicken. It really needs a good coating of red chile sauce. If you don’t want to make your own tortilla strips, you could use store-bought chips, but they tend to pack a lot of oils and salt. I prefer the baked version below, myself.

Ingredients:

*Note: This salad will easily fill two people. Also note: The measurements aren’t precise. Adjust as necessary.

½ lb. boneless, skinless chicken breasts
enough romaine lettuce to fill a large salad bowl (6 cups? I use two small heads…)
½ red pepper, diced
½ cup corn kernels
¼ cup black beans
jalapeno, seeded and diced
4 corn tortillas, cut into strips
½- 1 cup chicken stock
¼ cup, plus 1 tbsp. red chile powder, divided
2 tbsp, plus 1 tbsp. cumin, divided
1 tsp. garlic powder
1 tsp. Mexican oregano

Dressing Ingredients:

juice of 1 lime
equal parts canola oil to lime juice
1 heaping tsp. cumin
a pinch of brown sugar

Baked Tortilla Strips:

Cut your tortillas into strips, about ½ wide. Season with salt, 1 tbsp. red chile powder, and 1 tbsp. cumin. Bake in a 400 degree oven for 10-12 minutes, or until they reach desired crispness. Check them around 8 minutes, to make sure they’re not burning.

Guidelines:

Simmer chicken breasts in plenty of water seasoned with salt and pepper for 30-40 minutes, or until they easily shred. Let cool briefly, then shred.

In a large bowl, combine ¼ cup red chile powder, 2 tbsp. cumin, the garlic powder, and oregano. Add ¼ cup chicken stock and mix well. Add the shredded chicken and toss until well combined. At this point, you may need to add more chicken stock to achieve a uniform spice coating. Add enough until you’re satisfied, but don’t add enough that the chicken is watery. Let sit while you prepare the rest of the salad.

Mix your dressing ingredients.

Make the baked tortilla strips.

Wash and chop the romaine. In a large salad bowl, combine romaine with vinaigrette.

Add corn, red pepper, black beans and jalapeno, and give the salad another toss.

Top individual plates with the salad. Top with spiced chicken and tortilla strips.

After the Crunchy Chicken Chinese Salad, I still had over half the bunch left. Luckily, Bok Choy keeps well… I decided to pair it with shrimp this go around, and came up with this Asian inspired salad. We’re salad lovers around here, if you can’t tell… So, I made this salad, and guess what? I STILL have Bok Choy left. What now??

Salad Ingredients:

Note: I don’t measure for salads. I throw stuff in a salad bowl until it looks balanced. That said, I’ll try my best to give you approximate measurements for feeding two people.

shrimp, about 15-20 small or 10 large
Bok Choy, about 5-6 cups
purple cabbage, shredded, about 1 cup
red pepper, 1 small- medium, diced
won ton wrappers for fried won-ton strips, see method below

Dressing Ingredients:

lemon juice, about ¼ cup
lemon zest (optional), from 1 lemon
peanut oil, about ¼ cup (use olive oil if you don’t have peanut oil)
rice vinegar, a couple tbsp.
fresh ginger, a 1-2 inch chunk, peeled and grated
brown sugar, a tbsp. or two, depending on taste
salt and pepper to taste

Fried Won Ton Strips:

Grab a stack of won ton wrappers, about 6-8, and cut them into strips. You should get 3-4 per square, and it’s easier to run your knife through the entire stack, not one won ton wrapper at a time. That way, you only make 3-4 cuts.

Fill a small fry pan ½- ¾ of the way full of canola oil or peanut oil. Heat over high until hot, then reduce the temp to medium or medium-high.

Working in batches, fry the strips. They take about 30 seconds per side before they burn, so don’t walk away from them!

Using tongs, remove the strips from the oil and drain on paper towels.

Salad Guidelines:

Start with the dressing, so the flavors have time to meld. Whisk the ingredients in a bowl and let stand until ready to use. Give it a final vigorous whisk before dressing the salad.

Prepare the won ton strips.

Cook your shrimp. If they are uncooked, they will take 3-5 minutes, depending on size. If they are previously cooked, you can warm them, or use them cold. Make sure they are de-thawed and the tails have been removed.

Wash and chop the Bok Choy. Place it in a bowl along with the shredded purple cabbage and the diced red pepper.

Dress the veggies with the salad dressing, and plate. Add shrimp and won ton strips to individual plates.

Wine Recommendations:

Washington State Riesling or a Marlborough Sauvignon Blanc

My husband suggested Chow Mein noodles for next time, so I’ll probably buy some and see if they work out, though I usually think they taste like bad grease. Ugh. Perhaps I’ll fry up some fresh wonton skins instead… But really, I don’t think this salad needs them. The peanuts are sufficient enough for me.

Ingredients:

Note: I cook for 2. If you’re cooking for more, adjust accordingly.

1 cup green cabbage, shredded
1 cup red cabbage, shredded
2 cups bok choy, sliced, diced, torn, or however you like it
2 tbsp. cilantro
1-2 bone-in chicken breasts, shredded (see note in intro)
1-2 large carrots
1-2 celery ribs
peanuts (add a palm-full to individual plates so they don’t get soggy)

Dressing Ingredients:

1/8-1/4 cup olive oil
3-4 tbsp. sesame oil
6-8 tbsp. lime juice
1 tsp. cilantro, chopped
1 tbsp. fresh ginger, grated or food processed

Muddle all ingredients and let sit while you prepare the salad. Give a final vigorous stir before dressing the greens.

Guidelines:

If you’re using bone-in chicken breasts, heat a large saucepan of water over medium-high heat. Add salt and pepper. Once the water starts to boil, add the chicken breasts, turn the heat down, and simmer for 30-40 minutes, or until the meat pulls away from the bone easily. Remove from pan, let cool, shred.

Toss green cabbage, red cabbage, and bok choy with the cilantro.

Chop the celery and carrot. Add to cabbage and bok choy.

Add shredded chicken.

Toss all ingredients with the salad dressing.

Put on individual plates and top with peanuts.

In my house, salad night is something we look forward to. It’s an important ritual that keeps our bodies, minds, and schedules healthy and functional. Wine is also an important part of our lifestyle and daily supper. A glass while cooking, or with dinner, helps us relax, and since we only drink red wine, it’s a heart-healthy addition to the meal. As always, feel free to use the ingredients and ideas that work for you and your family. For example, if you’re worried about your cholesterol, feel free to substitute the shrimp for a white fish or even chicken.

Enjoy!

Salad Ingredients:

Note: I cook for two people. If you’re cooking for more or less, adjust accordingly. Also, adjust the amount of ingredients you use depending on size of fruits and vegetables and individual tastes.

1 tomato, sliced
½-1 red pepper sliced
½-1 avocado sliced
1/2 -1 cup black beans
15-20 small shrimp, or about 10 large, deveined and shells removed
handful of cilantro, chopped
½ Anaheim chile, cut into rings; seeds and pith removed; (optional)
baby salad greens, about 6-7 cups

Dressing Ingredients:

1 clove garlic, finely minced
1 tsp. fresh ginger, grated
zest of 1 lime
juice of 1 lime
¼ cup orange juice
shy ¼ cup canola oil
dash of allspice
dash of salt
sprinkling of crushed red pepper flakes

Guidelines:

Whisk all the dressing ingredients together and let marry while you prepare the rest of the dish.

Cut all your fruits and veggies as called for in the ingredients, and set aside.

Drain the black beans and set aside.

Cook the shrimp and let cool. Shrimp are done in about 2-3 minutes per side.

In a large salad bowl, combine the greens and the chopped cilantro. Give the dressing a final whisk, then toss the greens with ½-3/4 of the salad dressing.

Top each plate with greens, then add the remaining ingredients. Drizzle some of the remaining dressing over the top. Serve.

Wine Recommendations from the Wine Editor:

Australian Sauvignon Blanc
Washington State Riesling
South American Carmenere

I made this salad as a light main dish. If you need a more substantial dinner with plenty of protein, however, it would make a great side salad. Pair it with roasted chicken or pork tenderloin, perhaps a loaf of country bread on the side, and you’d have a great, full meal.

Ingredients:

(Note: These portions are for two light meal main dish salads. Adjust the ingredients as necessary to fit your purpose and portions. )

spring greens (two full plates)
1 apple, cored and sliced
½ cup pecans
3 thick (about ¾”) slices of aged White Cheddar Cheese
1-2 eggs
1 cup flour
1 cup bread crumbs
several cups of canola oil for frying
a pat of butter

Dressing Ingredients:

(Note: The amounts you see below are only approximates. I rarely measure. Apologies!)

¼ cup hazelnut or walnut oil
1/8 cup white wine vinegar
1-2 tbsp. brown mustard
1-2 tbsp. honey
a couple sprigs of fresh thyme

Guidelines:

Whisk together all of the dressing ingredients. Let sit while you prepare the rest of the salad, then give a final vigorous whisk before serving.

In a small sauté pan, heat enough canola oil to fry the cheese sticks.

In three separate pans (I use pie pans), place the bread crumbs, flour, and eggs. Beat the eggs well. Cut your cheese into thick slices (about 3/4 of an inch), then cut them in half length-wise, and width-wise, if you choose. Dip the cheese sticks first in flour, then in the eggs, then in the bread crumbs. Fry until crisp. Remove from oil and place on paper towels to drain.

In the meantime, slice and core your apple. Sauté the slices in a pat of butter until just softening. You can add the pecans to the apples at this point, and let them heat through, or toast them separately.

To assemble the salad, place a healthy serving of spring greens on your plate. Arrange the apple slices around the perimeter, sprinkle the pecans over everything, and drizzle with dressing. Don’t toss. Mound the cheese sticks in the center and serve.

When I returned to the Pacific Northwest ten days later, I found Safeway brimming with citrus, the bounty of which was almost overwhelming. Bins stuffed with limes and lemons, stands topped with tangerines, grapefruits, and Valencia and Navel oranges, smaller crates lined with mandarins, satsumas, kumquats, and tangelos. My mouth puckered just looking at it. It was Christmas all over again.

I bought a variety and went home determined to resume my pre-vacation habit of full meal salads at least once a week. And to be honest, I was so over-saturated with rich, holiday food, I couldn’t wait! Plus, I’d snuck a ball of chèvre into the cart, a cheese I had yet to try, and which I knew, being made from goat’s milk (chèvre is French for goat), my husband would refuse to eat. Still, I thought it’d go perfectly with the dish I wanted to create.

Luckily, it did. Chèvre is wonderfully creamy and slightly tangy. It’s softer and milder than feta, which is an alternative to consider if you like stronger, harder textured cheeses.

Also, because I’m all about balance, I contrast the colors and textures of the greens and citrus fruits with crunchy, brown nuts, and chewy, red cranberries. I like a combination of pecans and walnuts, but hazelnuts would compliment the dish, too. And if you use tart citrus fruits, consider using sweet cherries instead of cranberries. Other options, which I haven’t tried, but would add pungency, are sliced red onions or snipped chives. Enjoy!

Citrus Chicken Salad

Marinade Ingredients:
2 cups orange juice
zest from one orange
juice from one lemon
1-2 tsp. spicy brown mustard
1-2 tsp. sesame oil
black pepper

Salad Ingredients:
1 bunch green leaf lettuce
2-3 kinds of mixed citrus fruits, peeled and sectioned (I like mandarin oranges and tangerines.)
1 cup toasted pecans
¼ cup toasted walnuts
½ cup dried cranberries
2 chicken breasts
chèvre cheese

Reserve half of the marinade. You will use this half to dress your salad greens. Pour the remainder over your chicken breasts and marinate for a minimum of two hours. Remove from marinade and grill until done. (Or pan cook if you’re feeling lazy. Or if it’s too cold outside. Or you’re out of propane.) Once the chicken is done, let it rest, then slice thinly. Let cool.

Chop pecans and walnuts and toast until golden and aromatic. The oven, toaster, or even stovetop works fine for this. Use a low heat, and watch carefully. Once they start to release their oils, they will burn quickly. Let cool.

Wash and dry salad greens. Toss with reserved marinade in a large bowl. Add sectioned citrus fruits, dried cranberries, toasted nuts, and sliced chicken. Toss again. Sprinkle chèvre over top. Add fresh ground pepper, and any additional ingredients, if desired.

Serve with warm sourdough bread, dripping with butter. Mmmmm.