chicken salad with citrus pepper dressing

We love salads, especially during the Spring and Summer months.

I hope I get the chance to share many of the refreshing salads that we enjoy through the warmer months.

My chicken salad with citrus pepper dressing is so simple to assemble . . . and the dressing is as easy as can be to prepare. You probably already have all the ingredients in your pantry and fridge.

Home-made dressings can transform a salad! Wouldn't you agree?

This citrus pepper dressing is fresh-tasting, light, zippy and a little spicy. It's perfect paired with chicken or shrimp, and sliced avocados.

I add pansies to give it extra color and a touch of Spring beauty.

I think it would be the perfect salad to serve at a Bridal or Baby Shower . . . and even for a Mother's Day Brunch.

Come by here for more Spring Brunch recipes and inspiration.

chicken salad with citrus pepper dressing

.     .     .     .     .     .     .

3 cups torn romaine lettuce

1 1/2 cups torn speckled lettuce or baby speckled lettuce

1 1/2 cups torn red leaf lettuce or baby red leaf lettuce

12 ounces cooked chicken, cut into strips *grilled chicken, if possible

.     .     .     .     .     .     .

pansies (optional)

lemon thyme sprigs (optional)

avocado, sliced (optional, but recommended)

.     .     .     .     .     .     .

In a large bowl toss together romaine, speckled lettuce and red leaf lettuce.

Arrange lettuce mixture on dinner plates. Top with chicken and avocado slices.

Drizzle with dressing.

Garnish with pansies, lemon thyme sprigs, if desired.

Makes 4 servings.

citrus pepper dressing

.     .     .     .     .     .     .

3 Tablespoons olive oil

1 teaspoon finely shredded orange zest

3 Tablespoons orange juice

2 Tablespoons lemon juice

2 teaspoons fresh snipped lemon thyme

2 cloves garlic, minced

1/4 teaspoon salt

1/8 teaspoon freshly grated black pepper

dash of cayenne pepper

.     .     .     .     .     .     .

In a screw top jar combine olive oil, orange zest, orange juice, lemon juice, snipped lemon thyme, garlic, salt, black pepper, and cayenne pepper.

Cover and shake well.

Use immediately or chill for up to 3 days.

Before serving, let chilled dressing stand for 30 minutes at room temperature. 

Shake before using.

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roasted butternut squash salad with cranberries & candied walnuts

Welcome, Fall . . . again!

I don't know about you, but Fall feels more special after Halloween. It almost feels like we get a second chance at it. I think it's because so much time and energy is focused on candies, desserts, spooky crafts and projects up to October 31st, that little time is spent admiring Fall's spectacular fruits and vegetables . . . ruby red pomegranates, deep purple eggplants, plump cranberries, squash of all colors and shapes, and pear & apple varieties only seen THIS time of year.  

So now is the time . . . take notice of Fall's delights at your local farmer's markets, and better yet ~ add them to your lunch, dinner, and dessert menus. 

Here's a delicious and light salad full of wonderful flavors . . . warm, lightly sweetened roasted butternut squash, tart cranberries, candied walnuts and salty Parmesan shavings dressed are all dressed up in a wonderful Maple Mustard Vinaigrette. 

I love salads, especially ones that are beautiful . . . and this salad is beautiful! It really does look like Fall on a plate. 

A great salad to serve for lunch with your girl-friends (or family!), and it's quite lovely served with a fresh French baguette and soft butter. 

I'm considering serving it as a side entree with Thanksgiving dinner, but if not, then it would certainly be a delicious entree served alongside an herb roasted chicken for dinner. 

Friends, meet my new favorite salad . . . .

roasted butternut squash salad

.     .     .     .     .     .

1 (1 ½-pound) butternut squash, peeled and 3/4-inch diced

good olive oil

3 cup of spinach

3 cups of arugula

1 tablespoon pure maple syrup

Kosher salt and freshly ground black pepper

½ cup dried cranberries

½ cup candied walnut halves, chopped

1 large shallot finely sliced  

1 cup freshly shaved Parmesan cheese

.     .     .     .     .     .

maple mustard dressing

4 cloves garlic

2 Tablespoon Dijon mustard

2/3 cups pure maple syrup

1/3 cup apple cider vinegar

1 cup good olive oil

Salt and pepper, to taste

.     .     .     .     .     .

Preparation

Preheat the oven to 400 degrees.

Place the squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt, and ½ teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

Saute shallot in 1 teaspoon olive oil, until tender and caramelized.  Set aside.

While the squash is roasting, make the maple mustard dressing, if using. Combine garlic, mustard, syrup, vinegar, salt and pepper in a blender or food processor. Blend until smooth. With the machine running, pour in oil in a slow steady stream to emulsify. You should have about 2 cups of dressing. You will not need it all for the salad. You can store the leftover dressing in the refrigerator for about two weeks.

Place the spinach and arugula in a large salad bowl and add the roasted squash mixture, the walnuts, shallots, and the shredded Parmesan. Spoon just enough vinaigrette over the salad to moisten, and toss well. Sprinkle with fresh shaved Parmesan, salt and pepper, and serve immediately.

~ All dressed up with shaved Parmesan ~

Happy Fall!

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blackberry & walnut salad

This salad can be summed up in just a few words . . .

    . . . a refreshing, sweet and savory salad. It's perfect for 

                                              Spring and Summer.

I served it alongside Roast Chicken Provencal and a fresh French baguette . . . and it was delicious.

It was such an easy meal to prepare . . . with a wonderful play on flavors!

Ingredients for Blackberry dressing

1 1/2 cups fresh (or frozen, thawed) blackberries

2 teaspoons minced shallots

1/4 teaspoon minced garlic

1 tablespoon honey

1/2 teaspoon Dijon mustard

2 tablespoons blackberry vinegar (or substitute raspberry or regular balsamic vinegar)

2 tablespoons balsamic vinegar

1/2 cup olive oil

Salt and freshly ground black pepper

Preparation

Combine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds. Stop and scrape down the sides before continuing. With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth. Adjust the seasonings with salt and freshly ground black pepper, to taste. Strain the dressing through a fine-meshed sieve into a clean container. Set aside until ready to serve, or store in the refrigerator for up to 1 week. Makes about 1 cup.

 

Ingredients for Blackberry Salad

1 lb Baby Spinach Leaves, washed and fully dried

1/2 red onion, very thinly sliced

2 eggs, hard boiled and sliced

6 slices bacon, cooked and crumbled, reserve fat

1/4 cup walnuts, toasted and chopped *optional

1/4 cup fresh raspberries for garnish

1/4 cup fresh blackberries for garnish

Preparation

In a large bowl, gently toss spinach, onion, and egg together. Keep refrigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Blackberry dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. 

Serve immediately.

bon appetit!

For another amazing salad,

be sure and try this one!

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