Super Easy Savory Chicken Triangles Two Ways

Two ways as in pan-fried and baked that is.  🙂

My children had been snacking right when they come home from school.  My youngest school lunch hour is at 10:30 a.m. and he doesn’t get home until late in the afternoon.  So, for a five year old who has a voracious appetite, more than five hours without food are like torture.  He would always asks for something to eat right when he gets home.  So, I have to come up with healthy recipes for them.  Some days they will have fruits, cheese, and crackers platter and some days they will have yogurt and smoothies.

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I wanted to make something else for them.  I came across an old recipe I created about a decade ago.  The original recipe is made with adobo sauce, but I didn’t have all the ingredients.  I called it Adobo Dumplings.  I ended up using Yoshida’s marinade and cooking sauce instead.  This recipe is super easy and delicious and again presentable enough to serve at elegant parties or gatherings.  These were my children’s snack and my husband’s dinner appetizer.  The rest is history.  🙂

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I tried experimenting by pan-frying and baking some of them.  See photo above.  The ones on the left were pan-fried and the ones on the right were baked.  Although the baked ones are healthier, I like the pan-fried ones best.  However, my children liked them all. 🙂

Prepare the ingredients:

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Ingredients:

  • 3 deboned and skinless chicken thighs or breast, cut in tiny pieces.
  • Won ton wrappers
  • 1 teaspoon all-purpose flour
  • 1/2 cup Yoshida sweet and savory gourmet sauce
  • Sweet chili sauce for dipping
  • olive oil

*Note:  If you are using 3 pieces of chicken breasts, add about 1/8 cup of the savory sauce. 

Preparation Methods:

Heat skillet over medium heat and coat with olive oil when hot.  Add the chicken.  Stir-fry until slightly brown.

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Add the savory sauce. Stir to combine.

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Cover and let cook for about 3 minutes*

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Add the flour.  Stir until sauce thickens and caramelized.

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Transfer into a bowl.  Let cool completely.  Clean your working station and line with Saran wrap.  Working one at a time, lay one won ton wrapper and fill with one teaspoon cooked chicken.

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Brush the edges of the wrapper with water.

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Fold or gather the ends facing toward you to form a triangle.  Seal by pressing the edges with your fingers first.

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Then press down with a fork to completely seal it.

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Done.   Repeat  the process with the remaining chicken.

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If you prefer it baked, line the baking tray with wax paper.  Place the chicken triangles and brush with olive oil each sides.

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Sprinkle with parmesan cheese or with your favorite cheese.

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Baked at 400 degrees for 7-10 minutes.*  You need to watch them for they easily turn brown.

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If you prefer pan-fried, heat a non-stick skillet and coat with 1 tablespoon olive oil.  Pan-fry the chicken triangles until they turned brown.

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Add a small amount of water and let it cook until the edges are a bit soft and water dissipates.  Don’t put too much water if you want to have crunchy and tender chicken triangles.

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Mmm…looks so appetizing! 🙂

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This is one of the baked chicken triangles.  Dip or scoop a small amount of sauce.  Now, take a bite or devour. 🙂

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*Note:  Due to variations on all oven, cooking time may require adjustments. 

Vitamin C and Beta Carotene Smoothie

Orange juice for vitamin C, pumpkin puree and carrots for beta carotene, plus 22 grams of unsweetened organic whey protein equals delicious and healthy breakfast. Don’t you agree?  🙂

Orange, the color of fall.  Here we are in unofficial fall season, but I have already started consuming pumpkins the last few days.  And, here I am again with more pumpkin recipe. 😀

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I haven’t been feeling well lately, so I thought of combining vitamin C and beta carotene together for a healthy breakfast to fight off a cold.  I prefer my smoothie unsweetened, but you can add honey or agave if you prefer.

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Ingredients:

  • 3/4 cup 100 % Orange Carrot juice
  • 1 cup ice cubes
  • 1/4 cup pumpkin puree
  •  1 scoop organic whey protein
  • 1/2 teaspoon ground cinnamon
  • Agave or honey as sweetener (optional)

Preparation Methods.

Mix all the ingredients in a blender cup.

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Blend and enjoy.   Look at the color!  It looks… so fall. 🙂

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Warm Shrimp Salad

My children and I went to visit my sister in North Carolina ( I call it “the countryside”) this past weekend.  She lives in a small town where grocery stores are miles away from her home and the availability of certain vegetables as well as seafood are scarce and over priced.  This is why she grows her own “international” vegetable garden.  In her garden,  you’ll find Chinese long eggplant, Kabucha pumpkin, okra, jalapenos, mint, green beans, different tomatoes, bitter melons, cucumber, and green sweet chilies, bell peppers, and Thai basil.  I had the privileged of using some of her vine-ripe tomatoes, which tasted really sweet.  I was pleased I brought my own spices, some shrimp, avocado and cilantro or I would have searched everywhere for them.  I needed them for the dish I had in mind.  Here’s another way of creating a healthy meal using the same spices in my previous posts.

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Prepare the ingredients.

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*Note:  Depending on the heat of your stove, cooking time may require adjustments.

Ingredients:

  • 9 jumbo shrimp, peeled and deveined leaving the tail on or off; your choice
  • a handful of spinach
  • 2 Roma tomatoes, seeded and coarsely chopped
  • 1/8 of large red onion, sliced
  • 1 avocado, pitted and cut into bite-sized pieces
  • Weber’s Roasted Garlic and Herbs seasoning
  • juice of 1/2 lime
  • salt and pepper to taste
  • 2 bib lettuce leaves
  • 3 sprigs cilantro
  • 2 tablespoons olive oil

Cooking Methods:

Generously, sprinkle the shrimp with roasted garlic and herbs seasoning.  Set aside.  Combine the avocado, tomatoes, onions, cilantro, lime juice, salt and pepper in a bowl.  Set aside.  Heat skillet over medium heat and coat with olive oil when hot.  Add the shrimp and cook for 2 minutes or until opaque.*

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Turn and cook on the other side for 2 minutes or until opaque. *

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Sear the side of the shrimp for 1 to 2 minutes. *

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Remove shrimp from pan and immediately add into the bowl of avocado mixture.

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Mix to incorporate.  Let them get to know each other.

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Place spinach at the bottom of the plate.  Put the bib lettuce on the side.  Arrange shrimp salad on top of the spinach.   You can serve the shrimp  by leaving the tail off, or…

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… leaving the tail on- it’s your choice; either way, it’s delicious!  You can drizzle it with your favorite olive oil dressing or just as is.   I chose to not add any dressing on mine for less calorie intake.  This dish was tasty enough without it.   Mm-mm… good!  Bon appetit!

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Easy Baked Crusted Tilapia

Looking for something healthy to prepare in a jiffy?

Here’s another tilapia recipe that is so easy to make, moist, tender and flavorful that’s ready in 15-17 minutes.*  You can prepare a side dish to complement this succulent dish, such as salad or couscous while it’s baking.  This will come in handy during school days when you don’t have time to prepare anything as delectable and healthy as this.  See it?  The picture speaks for itself.

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Prepare your ingredients.

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*Note:  Due to variations on all ovens, cooking time may require adjustments.

Ingredients:

  • 3 Tilapia fillets
  • Progresso Italian Style Panko crumbs
  • 4 tablespoons mustard
  • 4 teaspoons honey
  • 2 1/2 tablespoons lemon juice
  • Weber Roasted garlic and herbs seasoning
  • 3 pinches of salt (adjust according to your taste)

Directions:

  • Preheat oven to 425 degrees.
  • Coat a baking dish with baking spray. Set aside.
  • Mix mustard, lemon, salt, and honey in a bowl. Set aside.
  • Put the Panko crumbs on a large plate.  Set aside.
  • Season fillets with roasted garlic seasoning.
  • Scoop 1 tablespoon of mustard mixture and drizzle on one side of each fillet.  Spread the mixture using the back of a spoon.  Do the same on the other side then dip it in the Panko crumbs to coat.
  • Repeat the process with the remaining fillets.  Place in the baking dish and bake for 15 -17 minutes.*

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Variation:  Chicken thighs or Chicken breast

  • You might want to triple the mustard coating recipe if you want to use it for chicken.  I used 5 skinless, boneless chicken thighs.  Season the chicken with salt, pepper, and roasted garlic and herbs seasoning.  Dip in mustard mixture then coat with Panko crumbs.

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Place on the baking dish and bake at 425 degrees for 25-30 minutes. *

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Result?  Crispy on the outside, moist and tender inside.  Serve with your favorite side dishes.

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If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Please be kind and link back to source when you use or share any of my recipes.  Thank you for stopping by.  Until next time.  Have an awesome day!

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B & B Buckwheat Pancake Stack

Note:  If this recipe inspire you to use as a guide to create your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Can you guess what’s in between and on top of each buckwheat pancakes that make them so delicious to devour?  Read how this sinfully delicious pancakes came about.

B & B Buckwheat Pancake Stack

We wanted to take advantage of what’s left of summer, so we decided to go to Virginia Beach for the weekend.  It was a spur-of-the-moment decision.  I had literally about two hours to pack what we needed for the trip.  Imagine a chicken running around with its head cut off.  We didn’t even get a chance to check the weather, but we were thinking it’s still summer, so it should be sunny and warm for sure. Well, much to our surprise, the weather was not as we expected it to be.  We were so disappointed because it was raining intermittently, but we managed to make the best of it.  We woke up early the next day to get ready for the day.  It was damp and chilly in the morning, so we dined at the cafe down the hotel lobby for breakfast.  They didn’t have that much of a selection; no oatmeal and no fruits.  So, we just ordered pancakes for the children. My husband had eggs and toast, and I had cinnamon bagel with cream cheese.  As we chatted with the waitress, I noticed my oldest son, Justin, started putting jelly on top of his pancakes.  I immediately thought of peanut butter and jelly pancake sandwich with fruits drizzled with maple syrup and sprinkled with toasted coconut and powdered sugar.  Well, that was the plan, but I ended up making something better than just the plain peanut butter and jelly.  See the picture?  Of course, you do!  🙂  Are you hungry yet?

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Anyway, after breakfast, we rented a bike for an hour and biked down the boardwalk.  Then,  off to the fun part, the beach.  It was windy and chilly, but the children could care less.  They were so excited.  However, their fun was cut short.  We were there for only 20 minutes or so then it started raining.  The party was over.  The commander had spoken, so we had to leave or the camera would get soaked.  The children were very disappointed and didn’t want to leave, but we must.  Skip all the drama.

Well, we wanted to stay another day, but because of the weather, we decided not to.  However, it was too early to return home, so to kill time, we went to check out the Filipino bakery everyone was talking about, the Red Ribbon.  It’s a small bakery, but who cares?  I sampled some of their desserts and had come to like the Purple Yam and Coconut Cake.  It was very delicious.  I actually had to buy another slice.  My son had the mango flavor and I tried a bite, but pardon me, I like mine better.  🙂 We also tried their halo-halo ( the Filipino Tropical Dessert topped with purple yam ice cream I posted about a month ago), but we were disappointed because they put different ice cream topping instead of the purple yam.  Don’t worry, we survived.  🙂

By the way, I took a picture of what they had to offer and just wanted to share it with you all. They sell more than just cakes, but I don’t want to flood my post with too many pictures, so I just picked this one.

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We still had plenty of time and the sun was peaking though a bit, so we took the children back to the beach and stayed there until they looked like zombies. Their lips had no life in them and they were trembling like scared puppies, so it was time to get them out of the water.

Oh, yeah! That’s right!  The pancake stack!

DSCN7845Ingredients:

  • 3/4 cup buckwheat pancake mix flour
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1/2 cup almond milk (only 15 calories)
  • Jif Mocha-Cappuccino flavored hazelnut spread or peanut butter or any brand and flavor of your choice
  • Strawberries, cut in tiny pieces
  • banana, cut crosswise and quartered ( i used plantain)
  • blueberries
  • raspberries
  • oil for cooking
  • maple syrup
  • powdered sugar

Mix all the ingredients in a bowl until just combined.  Let stand for 5 minutes.  Heat a griddle or a large skillet over very low heat and lightly coat with oil when hot.  Pour the pancake batter on the skillet or griddle.  Add the berries and plantain on the pancake.  Cook until bubbles form on the edges.  Flip and cook on the other side until brown.

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The buckwheat pancake should look like the picture below when it’s cooked.

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Spread the mocha-cappuccino flavored peanut butter on top of each pancakes.  Stack the pancakes on a plate.  Add blueberries, raspberries, strawberries, and bananas in between the stack. Drizzle with maple syrup and sprinkle with powdered sugar.

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Devour its deliciousness!  Yum! 🙂

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Brown Rice and Quinoa Salad with Stuffed Pepper(s)

If you are feeling tired and want to stay away from your stove for a day, you can have cereal in the morning, protein shake or stuffed peppers for lunch and for dinner?  Read on….

First, the Stuffed Peppers:

I’ve thought of going light for dinner and made an appetizer.  The stuffed baby peppers I made for my son’s 1st birthday party came to mind.  Good thing I have some pesto made beforehand and some baby bell peppers as well as left over chicken.  I’m ready to rock ‘n roll.  🙂

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This appetizer is so easy, fast, and light in your gut.  And, it involves minimal preparation.  Hey, no cooking!   🙂

Prepare the ingredients.

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Ingredients:

  • 1 grilled chicken breast or tofu
  • 1 tablespoon pesto sauce
  • salt and pepper to taste
  • Tricolor baby bell peppers or tomatoes
  • shredded parmesan cheese

*Note:  Double the recipe for larger servings.

Preparation Method:  Cut the bell peppers in half, remove the seeds being careful not to remove the stem.

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De bone the chicken and slice in tiny pieces.

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Place in a bowl and add the pesto sauce. Season with salt and pepper. Mix to incorporate.

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Stuff the peppers with the chicken mixture and top with parmesan cheese.  Dab a small amount of pesto sauce and a basil leaf on top of the chicken if you prefer. Serve on a rectangular or a circle serving tray.

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Now, the Brown Rice and Quinoa Salad.

As I kept opening the fridge, I saw the bean sprouts I bought  the other day and they didn’t look happy.  If I didn’t use them right away, I would have to discard them. So, I added some to the brown rice and quinoa salad.  Seriously, I need to stay away from the fridge or my brain will flood me with all these ideas.

Anyway, I used one of the above stuffed peppers with the salad and had it for dinner instead.  I added the mango the last minute since it was smiling at me.  So, don’t wonder why it’s not in the picture. You know how it is when you prepare a dish and thought of something else to add the last minute because its flavor would be a great addition.  Well, that’s what happened.

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Prepare the Ingredients:

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Ingredients:

  • Seeds of Change Brown Rice and Quinoa (8.5 oz.)
  • 1 plum tomato, diced
  • a handful of bean sprouts
  • Edamame (green soy bean)
  • flesh of half mango, diced
  • Miso and ginger dressing
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • lime (optional)
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Preparation Instructions:

  • Prepare the brown rice according to package directions (microwave).  Let cool.
  • Once it’s cooled, add all ingredients in  a bowl.
  • Drizzle with the dressing and toss to incorporate.

Arrange the brown rice salad on a plate and add the stuffed pepper on top of the salad.  Viola!  It looks like summer.

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Variation:  Stuffed Tomato

You can also add tofu in the salad and use it as stuffing like the one I made below.   Great for parties or at any gathering. Yum!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

Baked Salmon with Mango and Raspberry Salsa

When you are on vacation, you eat whatever is available and sometimes indulge with some unhealthy snacks.  Well, when we went to explore downtown Chicago, I bought a scoop of Haagen Daz Sea Salt Caramel Gelato.  Oh, my…it was so delicious!  I almost did not want to share it with my husband. 🙂 Then, we had Chicago’s famous and authentic pizza for dinner.

When we arrived in Virginia, I wanted to have seafood and salad for dinner after indulging foods that were high in carbohydrates.

This recipe is great when you don’t have that much time to prepare a meal for more than 30 minutes.*  It’s fast, simple, easy, and delicious.

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Preheat oven to 350 degrees.  Prepare the ingredients.

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Ingredients:

  • 6 or 8 oz. salmon fillets
  • Weber Zesty lemon seasoning
  • Weber Roasted garlic and herbs seasoning (not in the picture)
  • juice of 1/2 lime
  • 1/2 cup diced fresh mango
  • cilantro, chopped
  • 10 pieces of raspberries, halves
  • salt and pepper
  • olive oil

Directions:

Lightly coat the baking dish with cooking spray and arrange the salmon fillets.   Season the fillets with lemon and roasted garlic and herbs seasonings.  Lightly drizzle with olive oil.

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Cover with foil and bake for 25-30 minutes.  Prepare the salad or a side dish you prefer at this time.  Set aside.

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Meanwhile, prepare the salsa.  Combine the mango, raspberries, cilantro, lime juice,  a pinch of salt and dash of ground black pepper in a small bowl.  Mix until well combined.  Set aside.  Remove salmon from the oven.  DSCN7273

Arrange the cooked salmon on a plate.  Add any of your favorite starch or side dish.  Garnish the cooked salmon with mango and raspberry salsa.  Serve immediately.

You can create scrumptious meals like this one.  This dish is presentable enough to serve at a wedding in my opinion.  Don’t you think?  Bon Appetit!

DSC_0010*Note:  Due to variations in ALL ovens, cooking time may require adjustment.

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Yucca Bites

Can you believe that these mouth-watering, chewy, chocolate bites have only four ingredients?

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I was trying to recall a dessert that I’ve had as a child when I went to visit my grandparents.  They made us dig the ground for “kamoteng kahoy” (Casssava or Yucca root), grated them, then squeezed the liquid out of the cassava and shape it in a mold.  I remember my cousin’s wife put  them in a pot with water and steamed it.  It was very good.  So, I tried to experiment in the kitchen and reinvent it, but I came up with this recipe instead.  This is probably my most favorite recipe I’ve ever come up with because of the beautiful memory attached to it.  It’s chewy and delicious and can you believe it has fiber?  This is clean eating folks.  It’s steamed and made with only four ingredients.  A  healthy, satisfying dessert or snack I promise it would make you swoon.  Another chocolate lover pick.

Yucca or Cassava is a tubular-shaped root vegetable that bares a resemblance to sweet potatoes.  It is low in fat and has generous amount of vitamins and minerals according to  my research.   You can find out more information about it at http://healthyeating.sfgate.com/yucca-root-nutrition-1631.html.   Yucca root is available at any Asian stores or any local grocery stores that sell Asian food.

You can serve the Yucca bites without dipping them in melted chocolates if you prefer and jazz them up with colorful party picks and serve them at your party.  Take note that if you are serving the yucca balls without dipping them in melted chocolates, cover them with a plastic wrap to prevent them from drying out.  Remove the wrapper before serving.

*Note:  This recipe yields for only 10 yucca bites.  Just double or triple the recipe if you want more. 

Ingredients:

  • 1/4 cup firmly packed coconut flakes
  • 1 cup frozen and thawed shredded Yucca root or Cassava
  • 1/4 cup + 2 tablespoons  firmly packed dark brown sugar
  • 1 cup Ghirardelli dark chocolate chips, melted

Directions:

  1. Bring water in a steamer to a rapid boil.
  2. Squeeze the yucca to remove any excess liquid.
  3. Mix all the ingredients. Scoop one teaspoon and shape it like a ball about an inch.
  4. They will plump when you cook them, so don’t make them bigger than an inch size.
  5. Place them in the steamer and steam for 50-55 minutes.  Remove and let cool for 15-20 minutes.
  6. Poke one of the yucca balls with a toothpick and dip in melted chocolate.  Place on a plate lined with wax paper.
  7. Carefully, remove the toothpick and dab a little bit of the melted chocolate to cover the hole.  Let the chocolate harden.
  8. Repeat with the remaining yucca balls.  To make Yucca truffles, dust the balls with cocoa.

Enjoy!

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you for stopping by.  Have a great day!

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Poached Salmon with Quinoa and Brown Rice

Quick salmon dinner 6

No matter how talented and adventurous you are as a cook, there’s always come a time when you just don’t want to cook or just want to get it over with, so you can relax.  A simple dish always come in handy at a time like this.  That is why I ventured into making semi-home made foods.  There are so many to choose from.  If you are on a healthy diet like me, you don’t have to eat salad all the time or sacrifice taste for substance.  It can get pretty boring. You just need to be creative.  One thing I like about semi-homemade foods is they are very easy to prepare and you have a meal in no time.

Sometimes, my husband doesn’t like to eat vegetables and settles a meal with only starch and entree for dinner.  So, I always have to cook 30 minutes before he gets home, so he can have a warm dinner.  I want to serve him a meal that comes right from the pan or oven.  I don’t like to serve the food thirty minutes after it’s cooked, especially when it’s a steak and chicken.

This recipe I created is an example of something simple and healthy as well as delicious; not to mention a very satisfying meal. It’s full of flavor and nutrients.  Quinoa and salmon are very good for you. You can read up about the benefits of salmon and quinoa on the web. You will find so many health benefits that you probably would not even thought of.

You can add steamed broccoli or a simple salad if you prefer.

This recipe is ready in  30 minutes or less.  All you need is 4 to 6 oz. salmon (sockeye), lemon, spices, water, oil, and quinoa and brown rice.  That’s it!

ImageFollow the directions on the box to cook the brown rice and quinoa. Meanwhile, prepare the salmon.

ImageSeason salmon with roasted garlic herb seasoning and N’Orleans cajun seasoning. Set aside.  Heat the skillet over medium heat and coat with 2 tablespoons olive oil when hot.

ImageSear salmon until opaque.

ImageTurn over to the other side. Add 1/4  to 1/2 cup of water.

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Cover and let cook until salmon turn opaque in color.  Arrange brown rice with quinoa on a plate.  Squeeze lemon juice over fish and garnish with a slice of lemon. Serve warm.

If you like this post or my blog, don’t forget to Subscribe or Follow to get the latest recipes.  Thank you!

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Naked Spring Greens Salad

Have some leftovers?  I was starving and I wanted something quick and healthy.  I found I had some leftover pasta and roasted chicken in the fridge. So, I grabbed a bag of mixed greens, pre-made salad dressing, avocado, and shredded Parmesan cheese. I wanted to add some tomatoes, toasted pecans or almonds, sunflower seeds and other healthy additions to make this salad look more appetizing, but I didn’t have any.  Well, as it turned out, it was very delicious and satisfying.  Surely, my tummy was very happy indeed!

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Ingredients:

  • A single serving or a handful of spring mixed greens.
  • ½ cup pulled roasted chicken breast.
  • ½  of pitted, ripe avocado; cubed in bite sizes.
  • ¼ cup cooked whole wheat spiral Rotini pasta or a pasta of your choice
  • 2 tbsp.  Kenn’s “Tableside” Caesar salad dressing or a dressing of your choice
  • A pinch of salt and pepper
  • Shaved or shredded Parmesan cheese (optional)

Instructions:

  1. Wash the spring greens thoroughly.  Drain completely and put in a medium bowl. Add the chicken breast, pasta, and avocado. Season with salt and pepper.
  2. Add the Caesar salad dressing and toss to mix until the dressing is well incorporated. Sprinkle with cheese.

Note:  You can add dried cherries, toasted pecans or almonds, and sunflower seeds to add some crunch as well as adding feta cheese if you wish, but it will still be as delicious without them.

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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