Welcome to today’s video!
We are cooking up some super tasty, healthy salads that eat as meals! An opportunity to play around with flavours and have fun! Get some more BBQing in before winter hits too! You will love at least one of these sales, I’m sure.
Feel feel to comment any questions or recommendations! Plus, let me know if you give any of these a try! Like & Subscribe if you haven’t already.
Recipes Below:
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Mango Chipotle Salad
(Approximate Measurements for 1 serving)
1 Chicken Breast (or Pulled Pork, Steak, Shrimp, etc.)
1/4Tsp Chili Lime Seasoning
3-4 Cups Greens (I Used Spinach and Arugula)
1/2 Mango, diced
1/4 Cup Cilantro, chopped
1/4 of a Cucumber, diced
1/4 of a Red Onion, diced
1/4 Cup Goat Feta, crumbled
1/4 Cup Carrots, Matchstick
1/4 of an Avocado, diced
2-3 Tbsp Smoky Chipotle Dressing (Brand: Mother Raw)
1. Pretty straight forward…Chop, then combine all of the ingredients in a bowl. Toss, and enjoy!
3. For the chicken, I BBQ’d it at 400 degrees, 8-9 minutes each side. Let rest for 5-10 minutes after. (Remember to oil and season chicken prior to placing on BBQ lol)
Grilled Caesar Salad
(Approximate Measurements for 1 serving)
1 Head of Romaine Lettuce
2-3 Strips of Cooked Bacon, chopped into bits
1/4 Cup Pecorino Romano Cheese, grated
1 Chicken Breast
Handful of Croutons
2-3 Tbsp Caesar Dressing
1. Cook Bacon. I put mine in the Air Fryer @ 390 for 14 minutes, flipping halfway through. Place onto paper towel to absorb excess grease. Chop into bits.
2. Cook the Chicken on the BBQ @ 400 degrees for 8-9 minutes each side. Let rest for 5-10 minutes after.
3. Remove old leaves of Romaine lettuce and cut off the end. Slice the head in half, lengthwise. Apply the cut side of lettuce with light coating of olive/avocado oil. Place on BBQ @ 400 degrees for 2-3 minutes each side.
4. In a blender, mix: lemon, mayo, dijon mustard, garlic powder, salt and pepper until creamy/emulsified.
5. Chop the lettuce, and chicken and into a bowl. Add grated cheese, bacon bits, and croutons. Pour over desired amount of dressing. Toss. Enjoy!
Pesto Quinoa Salad
(Approximate Measurements for 1 serving)
1.5 Cups of Quinoa (Cooked in 2.5 Cups Water)
1 Cup Cherry Tomatoes (any kind works), diced
2-3 Tbsp Balsamic Vinegar
2 Chicken Breasts
1 Mini Cucumber or 1/2 English Cucumber, diced
1/4 Red Onion, diced
1/2-3/4 Cup Pecorino Romano Cheese, grated
1/4 Cup Lemon Juice
3/4 Cup-1 Cup Olive/Avocado Oil
1 cup (large handful) Fresh Basil Leaves
1 Tsp Garlic Powder
3/4 Cup Pistachios & 1/4 Cup Pumpkin Seeds (Total 1 cup of any nut)
1. In a pot, combine quinoa and water. Bring to a boil. Reduce heat, cover and simmer until liquid has evaporated (about 15 minutes). Let stand for 5 min, then fluff with a fork. Let cool at least 30 minutes before adding in remainder of ingredients.
2. Cook Chicken Breasts. I did them with a light coating of avocado oil, salt and pepper and put them in the Air Fryer @ 375 degrees for 16-17 minutes. Let Rest at least 5 minutes, then cut into bite size pieces.
3. Dice tomatoes. Add to bowl with balsamic vinegar and let soak for at least 30minutes.
4. In a food processor or blender, combine oil, lemon juice, grated cheese (Set 2-3 Tbsp aside to use for topping), basil, garlic powder, and nuts/seeds. Add pinch of salt and pepper. Combine until well incorporated.
5. Chop vegetables, then add to quinoa. Add chicken, pesto and tomatoes. Mix together. Top with grated cheese. Enjoy! Serve cool.