Southwestern Chicken Salad with Cilantro Lime Vinaigrette

I was craving a salad so I looked in the refrigerator to see what we had on hand. There was leftover roasted chicken to use up and a ripe avocado so I decided to make a Southwestern salad. The combination of flavors and textures was excellent, especially the creamy avocado with the nutty pumpkin seeds, sharp cheddar, and tender chicken. This was a quick and easy meal that was hearty and filling.

Southwestern Chicken Salad with Cilantro Lime Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Cilantro Lime Vinaigrette:

• 1/2 cup of chopped cilantro
• 1/4 cup canola oil
• 1-2 tbsp fresh lime juice
• 1 tbsp apple cider vinegar OR red wine vinegar
• Salt and pepper to taste
• 1 clove garlic, minced
• 1/2 tsp oregano

Use am immersion blender or a regular blender to blend the dressing. Let the flavors mingle for at least 30 minutes before using.

Salad:

• Baby spinach and spring mix lettuce (half & half)
• Roasted chicken, diced
• 2 green onions, sliced
• 2 small baby bell peppers - red and yellow, sliced
• 1/2 poblano pepper, seeded & diced
• 1/2 cup black beans
• 2 tbsp raw or toasted pumpkin seeds
• 1 avocado, diced
• 2 tbsp sharp cheddar cheese, diced
• 2 tbsp fresh cilantro, loosely chopped
• Cilantro Lime Vinaigrette (recipe below) to taste

In a large salad bowl add mixed lettuce, chicken, green onions, bell peppers, poblano pepper, black beans, pumpkin seeds, avocado, sharp cheddar cheese, and fresh cilantro.

Top the salad with the vinaigrette, to taste; toss until evenly coated then serve immediately. Enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Roasted Tomato Vinaigrette and Giveaway Winner!

I wanted to recreate a salad that my husband and I always order at our favorite restaurant. It's a very simple salad with the most delicious roasted tomato vinaigrette. I roasted some small vine ripened tomatoes and a couple of cloves of garlic together then pureed them with a bit of olive oil, canola oil, balsamic vinegar, rice vinegar, and some fresh basil. This vinaigrette was so delicious with the sweetened tomatoes and garlic together with the tangy vinegar. It was a big hit with all of us including my kids.

Roasted Tomato Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Inspired by Mingo

• Drizzle of olive oil
• 8-9 small vine ripened tomatoes, sliced in half
• 2 cloves of garlic, skins on
• 3 tbsp olive oil
• 3 tbsp canola oil
• 2 tbsp balsamic vinegar
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1 tbsp fresh basil, chopped
• Sea salt and freshly cracked pepper, to taste

Preheat the oven to 400 degrees. Line a baking sheet with tin foil then coat with cooking spray.

Slice the tomatoes in half then place them on the baking sheet; put the two cloves of garlic (leave the skins on) in the center of the tomatoes.

Place into the oven and roast for 10 minutes. Remove from the oven and let cool. Once cooled, remove the skin from the garlic cloves and place into a bowl along with the roasted tomatoes.

Add the olive oil, canola oil, balsamic vinegar, rice vinegar, sugar, fresh basil, and sea salt and freshly cracked pepper, to taste. Mix using a emulsion blender until smooth and creamy. Taste and re season if needed. Set aside and let the flavors mingle for at least 30 minutes before using.

Click here for a printable version of this recipe - For the Love of Cooking.net

GIVEAWAY WINNER:

The winner of the giveaway is comment number 65!

aitonainen said...

This looks DELICIOUS, and perfect for the cool weather we've had in MN the past few days. And you can't go wrong with a dish that requires only one pan! Can't wait to try this...think I will make your Flaky Buttermilk Biscuits (which our family LOVES) to go with this!

Congratulations to the lucky winner! Please e-mail me with your e-mail address so csgrills .com can contact you to send you your new Boos Cutting board!

Caprese Pasta Salad with a White Balsamic Vinaigrette

This recipe was inspired by my oldest sister Dana. She called me recently and suggested I make caprese salad combined with pasta and since I am a dutiful younger sister I complied. I decided to dress the pasta salad with a simple white balsamic vinaigrette and it turned out fantastic! I really loved the fresh basil, combined with the creamy cheese, sweet tomatoes, soft pasta, and tangy vinaigrette. My whole family enjoyed this dish, especially my son who had 3 servings. I served this pasta salad with Basil Marinated Chicken Thighs and they paired nicely together. Thanks for the inspiration Dana!

Caprese Pasta Salad with a White Balsamic Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Inspired by my sister Dana

Pasta Salad:

• 8 0z gemelli pasta, cooked per instructions
• Handful of grape tomatoes
• Mozzarella cheese, diced into small cubes
• Fresh basil, chiffonade

Cook the pasta in well salted water per instructions. Drain and rinse under cold water until the pasta is cool. Place the pasta into a serving bowl then add the grape tomatoes, mozzarella cheese cubes, and fresh basil.

White Balsamic Vinaigrette:

• 2 tbsp canola oil
• 1 tbsp olive oil
• 1 1/2 - 2 tbsp white balsamic vinegar
• 1/2 tsp of sugar
• 1 clove of garlic, minced finely
• Sea salt and freshly cracked pepper, to taste

Combine all the ingredients together with a whisk until well combined. Taste, add more vinegar, sugar, sea salt, or pepper if desired.

Pour the vinaigrette over the pasta salad and mix until coated evenly. Serve and enjoy!

Click here for a printable version of this recipe - For the Love of Cooking.net

Green Bean Salad with Maple Dijon Vinaigrette

I found this recipe on Culinary Cory and decided to make it tonight. I made the vinaigrette earlier in the day and let the flavors mingle together. This salad is colorful and flavorful and was a hit with all of us. I loved, loved, LOVED the vinaigrette and look forward to trying it with other vegetables. Thanks for the excellent recipe Cory!

Green Bean Salad with Maple Dijon Vinaigrette:

Adapted recipe by For the Love of Cooking.net

Original recipe by Culinary Cory

• 1 tbsp olive oil
• 1 1/2 tbsp maple syrup
• 2 tsp cider vinegar
• 3/4 tsp Dijon mustard
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste
• 1/2 lb fresh green beans
• Handful of grape tomatoes, halved
• 2 tbsp slivered almonds

Combine the olive oil, maple syrup, cider vinegar, Dijon mustard, minced garlic, sea salt and freshly cracked pepper, to taste, together in a small container. Set aside to let the flavors mingle.

Drop the green beans in a pot of boiling water for 3-4 minutes or until fork tender but still a bit crisp. Drain and drop into ice cold water for a minute. Drain well then place into a large bowl along with the tomatoes and almonds. Shake the vinaigrette to mix well then pour onto the green beans, tomatoes, and almonds. Toss gently until everything is evenly coated with the vinaigrette. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Spinach Salad with Maple-Dijon Vinaigrette

I've been wanting to make this salad for a long time because it looks so flavorful and delicious without being too bad for you. I finally had all the ingredients on hand and decided to make it and I am so glad I did. I loved the flavor of the vinaigrette with the spinach and the crunchy apples and bacon bits gave this salad a great texture. We all loved it and gobbled up every last bite.

Spinach Salad with Maple-Dijon Vinaigrette:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe from Myrecipes.com ~ Cooking Light, March 2008

• 1/4 cup of real maple syrup
• 1 tbsp minced shallots
• 2 1/2 tbsp red wine vinegar
• 1 tbsp canola oil
• 1 tbsp Dijon mustard
• Sea salt and freshly cracked pepper, to taste
• 1 clove of garlic, minced
• 1 cup sliced mushrooms
• 1/4 red onion, sliced very thin
• 1/2 cup Braeburn apple, chopped
• 4 slices of lean bacon, cooked and crumbled
• 10 oz of fresh baby spinach

Combine the syrup, shallots, vinegar, oil, mustard, sea salt, freshly cracked pepper, and garlic together in a bowl. Whisk until well blended then set aside for flavors to mingle.

Place the spinach, mushrooms, onion, apple, and bacon in a large bowl and drizzle with the vinaigrette. Toss to coat evenly then serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mediterranean Chicken Pasta Salad

I saw a recipe for a delicious Greek style pasta salad over at Cathy's site, Wives with Knives, that I couldn't wait to make. I added a few extra ingredients like artichoke hearts, grape tomatoes, fresh basil, and red onion. We had this salad as our main entree and we all enjoyed it, especially my son, who had two helpings. I ate some of the leftovers the following day and it tasted delicious. Thanks for the great recipe Cathy.

Mediterranean Chicken Pasta Salad:

Adapted recipe and photos by For the Love of Cooking.net

Original recipe by Cathy at Wives with Knives

Salad:

• 4 oz farfalle pasta, cooked per instructions
• 2 cups of leftover roasted chicken, diced
• 1/2 cup of low fat feta cheese
• 1 cup of grape tomatoes, halved
• 1 cup of frozen artichoke hearts, thawed, halved
• 1 cup of kalamata olives, halved
• 1/2 cup red onion, sliced thinly
• 5 basil leaves, chiffonade
• 1/4 cup pine nuts

Vinaigrette:

• 3 tbsp olive oil
• 3 tbsp canola oil
• Juice of 1 small lemon
• 1 clove of garlic, minced
• 2-3 tsp red wine vinegar
• 1/4 tsp oregano
• Sea salt and freshly cracked pepper, to taste

Prepare the vinaigrette first. Combine all of the ingredients together and mix thoroughly with a whisk. Set aside to allow flavors to mingle.

Cook the pasta in well seasoned water per instructions. Drain and rinse with cool water. Add the chicken, feta cheese, tomatoes, artichoke hearts, olives, onion, basil, and pine nuts to the drained pasta. Toss the salad with the vinaigrette and serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette

I found this recipe on the Thai Kitchen website and was excited to give it a try. My family loves Asian noodle salads so this one was sure to be a hit. It was easy to make and took very little time. The noodles cook quickly so you don't have to heat up your kitchen (which is great for the hot summer days). I loved the flavors and textures of this salad. The soft noodles, crisp vegetables, and crunchy peanuts were really delicious with the sweet and tangy salad dressing. I will be making this salad again and again this summer.

Chicken Rice Noodle Salad with Peanuts and Spicy Lime Vinaigrette:

Adapted recipe by For the Love of Cooking.net

Original recipe by Thai Kitchen

Spicy Lime Vinaigrette:

• 1/4 cup of lime juice
• 1/4 cup of seasoned rice vinegar (you can use plain too)
• 1/2 cup of sugar (I didn't use all of the sugar)
• 3 tbsp fish sauce
• 5-6 cloves of garlic, minced
• 1 tsp crushed red pepper flakes (1 tbsp if you want really spicy)
• Sea salt, to taste

Mix all of the ingredients together in a bowl. Cover and refrigerate until needed.

Salad:

• 4 ounces of Rice noodles, prepared per instructions
• 3 cups of spring mix salad greens
• 1 1/2 cups of roasted chicken, shredded (you can use rotisserie chicken)
• 1 cucumber, seeded and thinly sliced
• 1/2 cup of carrots, shredded
• 1/2 cup of peanuts
• 1/4 cup fresh cilantro, chopped
• 1/4 cup of green onions, chopped
• 1/4 cup of red onion, thinly sliced

Prepare the rice noodles per instructions; once they are cooked, rinse with cold water and drain well. Combine the noodles with the salad greens, chicken, cucumber, carrots, peanuts, cilantro, green onions, red onion, and vinaigrette; toss until evenly coated then serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Grilled Chicken Salad with Spicy Pineapple Dressing

My generous neighbor Jack gave me some fresh picked green leaf, red leaf, and romaine lettuce from his garden. I couldn't wait to make a summer salad using it. I found this recipe from the Cooking Light July 2010 issue and couldn't resist giving it a try. I loved the simply seasoned chicken mixed with the crunchy jicama, red pepper, and onion. The spicy pineapple dressing was AMAZING! This salad was perfect in flavor, texture, and taste... we all loved it.

Grilled Chicken Salad with Spicy Pineapple Dressing:

Adapted recipe by For the Love of Cooking.net

Original recipe by Cooking Light, July 2010

• 2 boneless, skinless chicken breasts
• Chili powder, to taste
• Sea salt and freshly cracked pepper, to taste
• Cooking spray
• 8 cups of red leaf, green leaf, and romaine lettuce, chopped
• 3/4 cup jicama, peeled and julienne-cut
• 1 small red bell pepper, julienne-cut
• 1 small orange bell pepper, julienne-cut
• 1/2 cup red onion, thinly sliced

Heat the grill pan coated with cooking spray over medium high heat. Place the chicken between 2 sheets of saran wrap, and pound to an even thickness using a meat mallet. Sprinkle each side with sea salt, freshly cracked pepper, and chili powder, to taste. Place the chicken in the hot pan and cook for 3 minutes on each side or until done. Remove from pan; set aside to allow the meat to rest.

Spicy Pineapple Dressing:

• 1 1/4 cups of cubed fresh pineapple, divided
• 2 tbsp fresh cilantro, chopped
• 2 tbsp fresh orange juice
• 4 tsp apple cider vinegar
• 1 tsp jalapeño, diced
• 1 large clove of garlic, minced
• 1/4 cup of olive oil (not pictured)

Combine half of the pineapple, cilantro, orange juice, vinegar, jalapeño, and garlic in a food processor; process until smooth. With the processor on, gradually add the olive oil until well blended.

Slice the chicken into bite size pieces. Combine the remaining pineapple, jicama, bell pepper, red onion, chicken, and lettuce in a bowl. Drizzle with the dressing, and toss until evenly coated. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Mixed Greens with Herb Goat Cheese and Wildflower Honey Vinaigrette

I have loved every cheese that I received from Ile De France and I couldn't wait to try the herb goat cheese. I decided to make a simple salad with a light vinaigrette to showcase the creamy texture of the goat cheese as well as the wonderful herb flavor . I recently bought some wildflower honey vinegar from the farmer's market and decided to use it to make a simple vinaigrette to go with the salad. The combination of flavors and textures from the creamy and flavorful goat cheese and this vinaigrette were amazing together. I can't wait to make this salad again for lunch tomorrow.

Mixed Greens with Herb Goat Cheese and Wildflower Honey Vinaigrette:

Recipe and photos by For the Love of Cooking.net

Salad:

• Mixed greens
• Cherry tomatoes, sliced
• Red onion, sliced
• Sunflower seeds
• Ile De France Goat Cheese with Herbs

Place the lettuce in a bowl then top with the tomatoes, onion, sunflower seeds, and chunks of the goat cheese.

Vinaigrette:

• 1/4 cup olive oil
• 1/4 cup canola oil
• 1/4 cup + 1 tbsp wildflower honey vinegar
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Mix all of the ingredients together and whisk until well combined. Let the dressing sit for at least 1 hour so the flavors have time to mingle.

Mix the dressing well then drizzle over the salad. Toss until the salad is evenly coated with the vinaigrette. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Strawberry Spinach Salad with Poppy Seed Vinaigrette

We went out of town this weekend to visit our dear friends at their beautiful home in Eugene. It was such a wonderful and relaxing weekend filled with people we love. My amazing friend Lori, who is the best hostess around, made the most delicious and healthy dishes all weekend long. I had so much fun watching her create her recipes. She did ALL the work and all I had to do was take pictures and eat... how cool is that?!? This salad was delicious and beautiful. I loved the combination of the sweet strawberries and the crunchy cucumbers with the poppy seed dressing. It was a huge hit with all of us, including the kids. My son especially loved it and gobbled up every last bite. Thank you Lori for a wonderfully relaxing weekend filled with tasty food!

Strawberry Spinach Salad with Poppy Seed Vinaigrette:

Photos by For the Love of Cooking.net

Recipe by Lori Smith

Salad:

• 10 oz of baby spinach
• 2 cucumbers, diced
• 2-3 green onions, diced
• 2 cups of sweet strawberries, diced

Poppy Seed Vinaigrette:

• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1-2 tsp sugar
• 1/2 tbsp poppy seeds

Place the spinach in a bowl and top with the diced cucumbers, green onions, and strawberries.

Combine the olive oil, apple cider vinegar, lemon juice, sugar, and poppy seeds in a small bowl and mix until well combined.

Pour the dressing on top of the salad and toss well until evenly coated. Serve immediately. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Low Fat Buttermilk Dill Dressing

I made a simple salad filled with vegetables and decided to make a quick and easy buttermilk salad dressing to go with it. I found some fresh dill in the refrigerator and decided it would be the perfect dressing for our salad. It took minutes to make and tasted wonderful! I really loved the flavor the fresh dill gave to the dressing. I look forward to making this again and again.

Low Fat Buttermilk Dill Dressing:

Recipe and photos by For the Love of Cooking.net

• 1/2 cup of low fat buttermilk
• 1/3 cup of light mayonnaise
• 1/4 cup of fresh dill, chopped
• 1 clove of garlic, minced
• Sea salt and freshly cracked pepper, to taste

Combine the ingredients in a bowl and mix thoroughly. Set in the refrigerator for at least 30 minutes to allow the flavors to combine. Serve as a dressing for a tossed salad or a dip for chips and vegetables. Enjoy.

Click here for a printable version of this recipe - For the Love of Cooking.net

Spinach Salad with Soy Ginger Dressing

One of my very favorite restaurants here in Portland is called Seasons and Regions. It has wonderful seafood, great service and they have the best spinach salad with a soy ginger dressing. I have tried to recreate it at home and think I've done a pretty good job. I love the sweet oranges with the tart cranberries and crunchy almonds. The soy ginger dressing ties all the flavors together nicely. My entire family, kids included, loved this salad.

Spinach Salad with Soy Ginger Dressing:

Recipe and photos by For the Love of Cooking.net

Inspired by Seasons and Regions

Soy and Ginger Dressing:

• 1/4 cup of olive oil
• 1 tsp dark sesame oil
• 2 tbsp seasoned rice vinegar
• 1 tsp soy sauce
• 1 tsp fresh ginger, finely minced
• 1 clove of garlic, minced
• Juice of 1 orange
• 1 tsp honey

Combine all ingredients then whisk until well combined.

Salad:

• Baby spinach leaves
• Mandarin oranges
• Dried cranberries
• Toasted almonds
• Wonton strips (not pictured)

Toast almonds in a dry pan for a few minutes until golden brown. Toss the spinach leaves with dressing to taste. Top the spinach with oranges, cranberries, almonds and wonton strips.

Click here for a printable version of this recipe - For the Love of Cooking.net

Greek Salad with a Lemon Garlic Dressing

I wanted a fresh salad to go with the Greek Style Minestrone with Turkey and Feta Meatballs I made for dinner. I just grabbed whatever ingredients I had on hand. The salad was simple, crisp, salty, garlicky and a bit tart. I really, really loved the flavors - my husband and kids liked it as much as I did. Simple ingredients sometimes make the tastiest dishes.

Salad:

• Romaine lettuce, chopped
• Kalamata olives
• Grape tomatoes
• Cucumber, seeded and chopped
• Feta cheese
• Sea salt and fresh cracked pepper, to taste

Lemon Garlic Dressing:

• 6 tablespoons olive oil
• Juice of 1/2 of a lemon
• 1-2 garlic cloves, minced
• 2 tsp red wine vinegar
• Sea salt and fresh cracked black pepper, to taste
• 1/4 tsp dried oregano

Whisk all ingredients together until thoroughly combined. Taste and re-season if needed. Toss the salad with the dressing and serve. Enjoy.

Click here for a printable version of this recipe

Another meme tag from The Blonde Duck and Marjie. I am to say something about the last 10 people who commented on my blog. I am really tired and must get to bed, so I am only going to do the last 5...sorry.

1. Jan from Range Warfare is an Englishwoman living in Oklahoma. She is a terrific writer and cook and has wonderful recipes and stories to share. I always look forward to new posts. She was also one of the first people to ever comment on my blog.

2. Cathy from Noble Pig has an incredible food blog that I love to read. She always has great posts that I look forward to reading. She's not only a great cook and photographer, she also is very knowledgeable about wine (she is starting a vineyard in Oregon after all). Can't wait to wine taste Cathy!

3. Marjie from Modern Day Ozzie and Harriet is one amazing woman. I totally look up to her, not only does she sew beautiful clothing, costumes and curtains, she has 9 children and she home schools. She also is one of the best bakers around - she always has tempting treats or meals on her blog. She also is the owner of Thor, the big beautiful dog I would love to have.

4. Aggie from Aggie's Kitchen always has recipes that I want to try. Her blog is fun to read and her recipes are tasty, tempting and never too complicated (I love that). She's a great mom to two kids and lives in Florida.

5. Dawn from Vanilla Sugar is an amazing baker. She always has great recipes but her baking is unbelievable! I truly leave her blog drooling every time. She's also feisty and funny which I love.

That's all I can do - I am so tired. I appreciate everyone who visits my site and especially those that keep coming back. Thank you all!!!