No Bread Chicken Salad

This quick and tasty lunch whips up quickly (with leftovers) and is flavorful enough that you won’t miss the bread. Serve for lunch, dinner, or at a party.

No Bread Chicken Salad

1/2 c. beluga lentils, cooked (or any other sturdy lentil that doesn’t turn to mush)
1/2 c. cooked chicken (I used shredded leftover baked chicken)
1/2 apple, chopped (use your favorite kind – mine is Fuji or Gala)
1/2 rib celery, diced
1 small carrot, diced
2 Tbsp. mayo (I use the olive oil type)
1 tsp. capers
1 Tbsp. Horseradish Relish (see recipe below)
Handful hazelnut gremolata
Salt & pepper to taste

Combine all ingredients in a bowl. Salt & pepper to taste. Serve chilled or room temperature alone or with an accompaniment.

Horseradish Relish

2 Tbsp. beet horseradish
1 Tbsp. + 2 tsp. rice vinegar
Juice of 1 lemon
1 Tbsp. pure maple syrup
1 Golden Delicious apple, peeled and grated
1 Granny Smith apple, peeled and grated
Salt & pepper to taste

Stir all ingredients together. Salt and pepper to taste. Goes great with steak, chicken, or fish. Since making it as a steak condiment, I have been tossing a Tablespoon or so in here and there almost everywhere. This relish has a great bright, tangy heat that brings a lot of kick to any party.

Light, Bright Tuna Salad

Light Bright Tuna Salad

This light, bright tuna salad makes a great weeknight meal. Bold and flavorful – you won’t miss the calories.

2 packets tuna in water
2 Tbsp. beet horseradish
2 Tbsp. dill, chopped
1/4 cup red onion, diced
2 tsp. red wine vinegar
1 medium red bell pepper, diced
1 Tbsp. capers
1 can garbanzo beans, washed & drained
2 ribs celery, diced
1/4 preserved lemon, diced
1/2 tsp. ground cumin
1/2 tsp. dried ground chipotle
Salt & pepper to taste

Prep all ingredients. Toss all ingredients together in a large bowl. Taste. Salt & pepper to your liking.

Serves 2 + 1 for a light dinner & lunch. You can beef this salad up with some crusty bread or crackers, but it is perfectly satisfying without.

Pickle Me Pink Salad

Wondering what to do with all the pickled beets you just made? Well so was I, so I whipped up a little light salad to use up some CSA veggies.

Pickle Me Pink Salad

Oh no she didn’t go there; that recipe title is terrible! Ok, so I’m a dork, so sue me ;p

1 c. bulgur wheat
3 cloves garlic
1/2 c. broken walnuts
2 Tbsp. maple syrup
1 grapefruit
1 Tbsp. dijon mustard
1 bunch spinach, washed & chopped
3 oz. goat cheese crumbles
3/4 c. sliced pickled beets
1/4 c. + 2 tsp. olive oil
Salt & pepper

Add bulgur to 2 1/2 c. boiling water, turn off the heat, slap on a lid and let sit for 30 mins.

In the meantime, slice garlic wafer thin and add to a pan on medium heat with 2 tsp. olive oil. Sautee until golden and crisp. Set aside and wipe the pan.

Put the pan back over medium heat and add walnuts. Toast in a dry pan until starting to color and smell sweet. Add maple syrup and cook, stirring frequently, until most of the syrup has evaporated. Remove immediately to a dish to cool fully.

In a large bowl, whisk together the juice of 1 grapefruit, dijon mustard and 1/4 c. extra virgin olive oil. Salt & pepper to taste.

Add the bulgur (drain if it is a little wet), chopped spinach, goat cheese crumbles and sliced pickled beets to the dressing. Stir & serve.

Makes a nice healthy meal for 2, with enough left over for lunch the next day.