“Salads with Chicken” Recipes

Ingredients

• 2 poached or grilled chicken breasts, chopped
• 1/4 c pomegranate molasses
• 1/2 lemon, juiced
• 2 Tbsp honey
• 2 Tbsp red wine vinegar
• 3/4 c olive oil
• Kosher salt, to taste
• Ground pepper, to taste
• 6 c baby arugula
• Seeds of 1 pomegranate
• 1/4 Parmesan
• 1/4 c toasted walnuts
• 1 shallot, sliced thin

Preparation

1. Whisk together, Molasses, lemon juice, honey, vinegar
2. Slowly whisk in the olive oil
3. Combine the dry ingredients in a large bowl
4. Toss with dressing.

Ingredients

• 4 c cornbread, cubed
• 2 Tbsp fresh lime juice
• 2 Tbsp olive oil
• 1 1/2 tsp cumin
• 3 grilled chicken breasts, sliced
• 1 1/2 c chopped tomatoes
• 3/4 c chopped red onion
• 1 bunch of romaine, torn into bite sized pieces

Preparation

1. Preheat oven to 350
2. Toast cornbread cubes for 10 min
3. Whisk lime juice, olive oil and cumin
4. Combine tomatoes, onion and romaine
5. Toss with dressing
6. Mix in croutons
7. Place sliced chicken on top

Ingredients

• 1 butternut squash, peeled and cubed. About 6 cups
• 3-4 onions, chopped
• 1-2 cloves of garlic sliced
• 1-2 quarts chicken stock (buy the boxed stock so that you can save the remainder)
• 2 Tbsp olive oil
• 1/4 c shaved Parmesan (optional)
• Salt and pepper to taste

Preparation

1. In a large pot, Sauté the onions on low until they begin to caramelize
2. Add the garlic for 2 min
3. Add the squash and toss to coat
4. Cover with chicken stock. Just barely cover the vegetables.
5. Bring to a boil
6. Reduce to simmer for at least 1 hr
7. Purée to smooth
8. Add Parmesan, if using

* if you are in a hurry to get it on the stove, you can skip the sautéing and just throw the onions, garlic and squash together and cover them with stock. That way you lose the oil too. The soup will be slightly less complex but frankly, if we aren’t serving guests, that’s what we do. We do cook it longer that way though. 2 hrs.

Ingredients

• 

  3 poached chicken breasts, sliced. (To poach, cover the breasts with cold water and simmer for 15 min)

• 1/2 c chopped walnuts
• 1 bag baby spinach, about 6 c
• 1/2 c dried cranberries
• 1/2 c crumbled blue cheese
• 2 chopped tomatoes
• 1 avocado, chopped
• 1/2 red onion, sliced thin
• 2 Tbsp raspberry jam
• 2 Tbsp red wine vinegar
• 1/3 c walnut oil
• Salt and pepper to taste

Preparation

1. Preheat the oven to 375
2. Toast the walnuts on a cooking sheet for 5 min
3. Combine the dry ingredients, except the chicken in a large bowl
4. Whisk jam and vinegar
5. Whisk in oil
6. Toss the salad with the dressing, leaving enough to drizzle over the chicken which you will lay on top