Feisty Fiesta Chicken Salad

I didn’t know what to make the other day for dinner, but I knew I had romaine lettuce and chicken breasts to cook up, so I decided to go for a salad. I had some tortilla strips for salad toppings in my panty, so I decided to make a Mexican-inspired chicken salad. This is the delicious creation we ended up with. Enjoy!

Feisty Fiesta Chicken Salad

Prep time: 10-15 minutes
Cook time: 10-15 minutes
Serves: 2 as meal

2 chicken breasts, pounded thin or butterflied
Romaine lettuce (chopped)
Grape tomatoes (halved)
Cucumber (diced)
Avocado (diced; if you only use 1/2, save the half with the pit in a Ziploc bag in the fridge for later)
Tortilla strips (salad topping)
Fresh cilantro (chopped)
Chives (chopped)

1 tablespoons lemon juice
1 tablespoons of light soy sauce
1/2 tablespoon lime juice
1/2 tablespoon of Worchester sauce

Blackening Seasoning
1/4 tablespoon salt
1 teaspoons paprika
1 teaspoons onion powder
1 teaspoons brown sugar
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon ground oregano

Salad Dressing
2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
1/2 tsp ground cumin
Pinch chili powder
1 garlic clove (minced)
1/4 cup olive oil
1 tsp sugar or honey (optional)


Combine marinade ingredients, and marinate chicken (30 minutes to overnight).

Combine blackening seasoning ingredients. Remove chicken from marinade, rub with seasoning, and cook on medium heat in frying pan. Chicken should “blacken” as you cook.

Combine salad dressing ingredients in a small lidded container and shake to combine.

Toss lettuce, tomatoes, cucumber, avocado and salad dressing. Top with slices of cooked chicken, tortilla strips, cilantro, and chives.

feisty fiesta chicken salad


Original dressing recipe here.


Bacon-Avocado Salad with Garlic Dressing

I saw this salad recipe on the MyFitnessPal blog and I decided it sounded pretty good, so I was game to try it. With a few modifications. I don’t like mayo, so I changed the dressing, and I reasoned that you can really add whatever vegetables you like into this salad. You could also add shrimp or chicken easily to turn it into a meal. Enjoy!

Bacon-Avocado Salad with Garlic Dressing
Prep Time: 10-15 minutes
Cook Time: 5-10 minutes (pan-fry bacon), 30-45 minutes (bake bacon)
Serves: 1

1 heart Romaine lettuce, rinsed and chopped
1 small Roma tomatoes, chopped (alternative: grape tomatoes, halved)
1/2 large avocado, chopped*
2 slices of bacon, cooked
1 garlic clove
1 Tbsp olive oil
1 Tbsp rice wine vinegar
1/2 to 1 tsp honey (or sugar), to taste
Salt and black pepper to taste
Optional: chicken or shrimp, cooked
Optional: nuts, such as slivered almonds

Toss together lettuce, tomatoes, avocado, and bacon. Set aside. Whisk garlic, olive oil, rice wine vinegar, honey, salt & pepper together. Dress salad immediately before serving.

*To save one half of an avocado for future use, cut avocado in half around the pit like normal, pull apart the two halves, and wrap the half with the pit to save. Should stay good for 1-2 days in the fridge. 

Chipotle Peach Chicken Tacos

Ever since I awoke to the fact that you can stuff a taco shell with many things other than ground beef, I have been searching for all kinds of different taco recipes. This one I have made a couple of times now, and we particularly enjoy it. I hope you do too!

Chipotle Peach Chicken Tacos
Prep time: 10 minutes
Cook time: 10-20 minutes
Serves: 4

3 to 4 boneless, skinless chicken breasts, cut into thin strips or bite-sized chunks

1 cup peach preserves or jam (apricot jam works in a pinch)
2 chipotle peppers in adobo sauce, chopped (remove seeds to reduce heat; chipotle pepper sauce can also work)
1/2 cup orange juice
1 1/2 Tbsp chili powder
1/2 tsp cumin
1/2 tsp paprika
salt to taste

Peach Salsa:
1 ripe peach, pitted and chopped
1/2 red onion, finely diced
1 red bell pepper, chopped
1 jalapeno pepper, finely diced (remove seeds to reduce heat)
2 Tbsp fresh cilantro, chopped
1 Tbsp rice wine vinegar

4 large soft-shall tacos or 8 small
white or orange cheddar cheese
coleslaw mix, plain
avocado, cut into cubes or mashed

Heat oil or butter in large frying pan with deep sides, and brown chicken. Combine sauce ingredients, and add to chicken; simmer chicken in sauce until cooked through.

Combine peach salsa ingredients in a bowl and set aside.

To assemble tacos:
Heat a large non-stick frying pan over medium heat; heat taco shells 1 or 2 at a time. If desired, melt cheese onto taco shell.
Layer coleslaw mix, chicken, cheese (if not already melted to taco shell), peach salsa, and avocado in taco shell and enjoy!

chipotle peach chicken tacos


Original here.

Chicken-Avocado Egg Rolls

I was bored yesterday and started flipping through my most trusted cookbooks to find something to make for dinner. I stumbled upon this recipe in my Guy Fieri cookbook, and decided to make this appetizer into dinner! It turned out so well, I know I am going to make these next time I have people over! If you want to go vegetarian, just leave out the chicken. So delicious, I hope you guys enjoy!

Chicken-Avocado Egg Rolls
Prep time: 10-15 minutes
Cook time: 5 minutes per batch
Makes 15 egg rolls

2-3 chicken breasts, cooked and diced (smaller than bite-sized pieces)
1/2 cup finely minced red onion
1/4 cup finely minced red bell pepper
2 tbsp minced ginger
1 tbsp (6 cloves) minced garlic
1/4 cup sliced bamboo shoots
1/4 cup finely chopped celery
1/4 cup soy sauce
salt & pepper
1 cup shredded cabbage
1/2 cup shredded carrots
Canola or vegetable oil
15 egg roll wrappers*
2 avocados, cut into slices
1 egg, scrambled
Sweet Chili sauce for dipping

Heat 1 tbsp oil in a large frying pan over medium heat – add onions and bell pepper and saute until soft. Add ginger, garlic, bamboo shoots, celery, and chicken; cook for 5 minutes, stirring occasionally. Stir in soy sauce, season to taste, and set aside to cool.

In a large bowl, combine cabbage, carrots, and chicken mixture. Lay an egg wrapper on your work surface with one corner pointed towards you. Place 1/3 cup of filling on the egg wrapper, centred on the bottom half of the egg wrapper. Lay 2 avocado slices on top. Fold bottom corner of egg wrapper over filling, fold in two side corners. Brush top corner with egg wash, and roll egg wrapper closed. Seal edge with more egg wash if needed. Set aside, and repeat until all egg wrappers are filled.

Meanwhile, heat canola or vegetable oil in a small pot over medium heat. (I used a pot that was big enough to fit 3 wrappers at a time.) When oil is hot, carefully add wrappers to oil, and fry until dark golden brown. Set to cool on cooling rack (place cooling rack over cookie sheet for easy clean-up!) Cook egg rolls in batches so as to not over-crowd the pot. (If you have a deep fryer, have fun! I’m not sure how well these would work in the new deep fryers that use only 1 tbsp of oil, but if you use one of those to make this recipe please let me know how it turns out!)

Serve warm with sweet chili sauce for dipping, and enjoy!

chicken-avocado egg rolls


Original recipe from Guy Fieri Food, pg 86.

Watermelon Pork Lettuce Wraps

Thanks to the Fried Chicken recipe, the Guy Fieri cookbook is top of my go-to list for cookbooks right now. I happened to have a pork tenderloin in the freezer so I took a look in the Pork section, and found this gem of a recipe. I’ll admit, it sounds very strange. I was nervous, and was prepared to order pizza immediately just in case it was a total flop. But so far everything in the cookbook has turned out really amazing; my only complaint is that Mr. Fieri likes it hot! But I have learned to tone down the heat myself, and everything has been delicious. I highly recommend you take a chance and try this either for dinner or a party appetizer. Enjoy!

Watermelon Pork Lettuce Wraps
Prep time: 10 minutes (+30 minutes if marinating**)
Cook time: 10-20 minutes
Serves 2-4 as dinner, can serve 6 as appetizer

2 small ish pork tenderloins (or 1 large)
1 tbsp fresh ginger, grated
3-5 garlic cloves, crushed
1 tsp red pepper flakes
1/2 tbsp garlic salt
1/2 tbsp black pepper
2 tbsp soy sauce
1 tbsp hoisin sauce
1/2 cup watermelon, cut into 1/4″ cubes
1/4 cup cucumber, cut into smallish chunks
2 small (1 medium-large) avocado, cut into 1/4″ cubes
1 tbsp rice wine vinegar
2 tbsp olive oil
1 tbsp soy sauce
Romaine lettuce leaves

Slice pork tenderloins into rounds, trim fat. Set to one side. Combine all ingredients from grated ginger through hoisin sauce to make sauce. Heat pan over medium heat, melt butter/margarine, and add pork to pan. Pour sauce over, and cook through.

Meanwhile, combine watermelon, avocado, and cucumber in a bowl. Whisk together rice wine vinegar, olive oil, and soy sauce, and pour over watermelon mixture. Gently stir to coat.

Remove soft green leafy end from lettuce, and chop off root.

Remove pork from heat; chop into rough 1/2″ bite-sized pieces.

Layer pork and watermelon salsa in lettuce wraps, serve, and enjoy!

**Alternatively you can combine sauce ingredients into a marinade! Marinate pork for 30 minutes, and grill on BBQ. 

Watermelon Pork Lettuce Wraps

Originally found in Guy Fieri Food, pg 220.

Shrimp and Avocado Rice Bowl

This started as me going out on a limb and has quickly become a household favorite. It can be found in the cookbook Fresh Flavors Fast, from the Kitchens of Martha Stewart. It can be modified to incorporate other vegetables, and you could probably even try it with chicken if shrimp is not your thing. Hope you enjoy as much as we do!

Shrimp and Avocado Rice Bowl
Prep 10 minutes
Cook 20 – 45 minutes
Serves 2

1 cup white or brown rice
2 cups water

1/4 cup soy sauce
1/4 cup fresh lemon juice (approx. 2 lemons)
2 tbsp rice vinegar
2 tsp brown sugar

Vegetable oil for sautéing
1/2 lb fresh or frozen shrimp, peeled and deveined
4 ounces snow peas, stem ends and strings removed
1 piece fresh ginger, grated, or 1-2 tsp

1 ripe avocado, pitted, peeled, and cut into chunks

Cook rice according to directions in rice cooker or in pot on stove. White rice takes approx. 20 minutes, brown rice will be closer to 45 minutes.

Combine soy sauce and next 3 ingredients into a bowl for the sauce.

Heat oil in frying pan over medium heat. Add shrimp, snow peas, and ginger. (It’s up to you to keep shrimp tails on or off. I remove them before cooking and butterfly my shrimp.) Season with salt and pepper if needed (I usually don’t). Cook until shrimp are opaque throughout, 2-4 minutes.

Fluff rice with fork and divide among bowls, top with shrimp mixture and avocado chunks. You can either drizzle the sauce on top or serve on the side.

Eat and enjoy!


Sweet Potato Burgers

This is a recipe I created from a menu item at a restaurant, a recipe for sweet potato burgers from Fresh Food Fast, and flavors I think go well together. Hope you enjoy these as much as we did!

Sweet Potato Burgers
Prep time: 10-15 minutes
Cook time: 10 minutes
Serves 2-4

1 medium to large sized yam or sweet potato, peeled and grated
3 green onions, finely chopped
2 eggs, beaten
1/2 cup flour
salt and pepper to taste
1 ripe avocado, sliced or mashed, your preference, optional
bacon, optional
mushroom, sliced, optional
ranch dressing, optional

Mix together yam/sweet potato, green onions, eggs and flour. Add salt and pepper. Form into balls and squish into patties, approximately 1/4″ to 1/2″ thick. Heat oil in skillet over medium heat. Cook sweet potato patty until crispy, 5 minutes each side.

Meanwhile, saute mushrooms if desired, and cook bacon. Serve sweet potato burger with mushrooms, bacon, avocado slices, and ranch dressing on a bun. I used delicious multigrain buns from a local bakery, and served salad with my burgers.

You can put what you’d like on these burgers, they’re fairly versatile. I think next time I may add soy sauce to the sweet potato patties.