Cafe Chicken Chopped Salad Bowl

 This recipe is all about a tasty Chicken Chopped Salad Bowl that's packed with protein from chicken breast, cucumbers, avocado, and chickpeas. It's served on a bed of romaine salad mix and topped with scallions. The recipe includes a list of ingredients and easy-to-follow steps to whip up this nutritious and flavorful meal, perfect for lunch or dinner. Enjoy! 😊 Serving size - 2

Ingredients   

• 2 boneless, skinless chicken breasts (about 1 lb.)
• 1 can (15 oz) chickpeas, rinsed and drained
• 1 ripe avocado, diced
• 1 cucumber, diced
• 2 scallions, thinly sliced
• 6 cherry tomatoes, sliced in half 
• 3 cups romaine salad mix
• ¼ cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste
• Optional: feta cheese, for garnish or you can use your favorite Ranch Dressing 

Directions

1. Preheat your grill or stovetop pan over medium-high heat.

2. Season chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side, until cooked through. Remove from the grill or stovetop and rest.

3. In a large bowl, combine the romaine salad mix, diced cucumbers, chickpeas, avocado, and sliced scallions.

4. Slice the grilled chicken into strips and add to the salad mixture.

5. In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create the dressing.

6. Drizzle the dressing over the salad and gently toss to combine all the ingredients.

7. Serve immediately, garnished with feta cheese if desired.

Option- instead of step #5, you can use Ranch Dressing or what ever you like from your pantry.

Baked Salmon Rice Bowl, with a Zesty Pickle Cucumber Salad on the side.

• Roasted Salmon and Rice Bowl: It features basmati brown rice, roasted sweet potatoes, spinach salad, and a salmon fillet. To top it off, there's a crunchy pickled cucumber salad. The sweet potatoes and salmon are roasted while making Zesty Cucumber salad.
• Zesty Pickle Cucumber Salad: This refreshing salad combines cucumbers, dill pickles, and fresh herbs and is dressed with olive oil and rice wine vinegar, making it perfect for summer meals.

Hope you enjoy making and eating these dishes! 😊

Ingredients 

• 1 Package of ready-cooked Basmati brown rice
• 1 medium sweet potato, peeled and diced
• 2 - 3 oz salmon filet with skin
• 2 cups spinach salad mix
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Steps

1. Preheat the oven to 400°F (200°C).

2. Spread the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, garlic powder, and paprika. Toss to coat.

3. Roast sweet potatoes in the oven for 15-20 minutes until tender and slightly caramelized.

4. While the sweet potatoes are roasting, follow the package instructions for the ready-cooked basmati brown rice.

5. Season the salmon filet with salt, pepper, and a drizzle of olive oil, then place the skin side down on another baking sheet.

6. Once the sweet potatoes are done, add the salmon to the oven and roast for 12-15 minutes, or until the salmon is cooked through and flakes easily.

7. In a bowl, combine brown rice, roasted sweet potatoes, and fresh spinach salad mix. Add roasted salmon and dress with your favorite salad dressing.

8. Serve with a generous scoop of pickled cucumber salad on the side.

9. Finish with fresh lemon wedges for a zesty squeeze. Enjoy!

Zesty Pickle Cucumber Salad 

– makes about 2 servings –

Refreshing and tangy, this Zesty Pickle Cucumber Salad combines crisp cucumbers with flavorful pickles and vibrant herbs for a salad that bursts with flavor. Ideal as a side dish or a light lunch, this salad brings a wonderful crunch and a delightful zing to your table. Perfect for summer gatherings or any meal that needs a crisp, cool touch!

Ingredients

• 1 medium cucumber, sliced thin
• 1/2 Pico de Gallo or chunky tomato salsa
• 1/2 jalapeno pepper diced
• 1 small shallot, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, thinly sliced
• 2 tablespoons of olive oil
• 3 tablespoons rice wine vinegar
• 1 garlic clove, minced
• 1 teaspoon sugar
• Salt and pepper to taste

Steps

1. In a large bowl, combine the sliced cucumbers, Pico de Gallo, shallot, and minced garlic.

2. In a separate small bowl, whisk together the olive oil, rice wine vinegar, sugar, salt, and pepper until well blended.

3. Pour the dressing over the cucumber mixture and toss gently to combine, ensuring everything is well-coated.

4. Add the chopped fresh dill and fresh mint, and toss again to incorporate.

5. Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.

Crunchy Cashew Chicken Sizzle

 About This Recipe

This recipe is for Crunchy Cashew Chicken Sizzle, a delicious stir-fry featuring chicken, colorful vegetables, and cashews. It's flavored with soy sauce, honey, and ginger, and serves about four people. You'll need chicken breasts, bell peppers, garlic, jasmine rice, and a few other ingredients. The recipe includes easy-to-follow steps for cooking and serving. Enjoy! 😊

Makes about 4 servings

Ingredients

• 1 lb. boneless chicken breasts, sliced into thin strips
• 1 cup unsalted cashews
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 green bell pepper, sliced
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• 3 green scallions, sliced for garnish
• 2 cups jasmine rice, cooked, or 2 packages of Uncle Ben's Ready-Rice

Steps

1. Cook the jasmine rice according to the package instructions; set it aside. You can also use Ready-Rice by Uncle Ben's.  

2. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.  

3. Add the sliced chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set it aside.   

4. In the same pan, add the remaining oil and sauté the minced garlic and grated ginger until fragrant, about 30 seconds.  

5. Add the sliced bell peppers and stir-fry for 3-4 minutes, until they are slightly tender but still crisp to the bite.  

6. Return the chicken to the pan, then add the cashews, soy sauce, and oyster sauce.

7. Pour in the cornstarch mixture to thicken the sauce, stirring to combine all the ingredients. Cook for an additional 2-3 minutes.  

8. Serve the chicken stir-fry over a bed of fluffy jasmine rice, garnished with sliced scallions.