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.


Chicken, Apple, & Pomegranate Salad

This is a salad I make often for lunch at work and sometimes for dinner at home, and I am always asked for the recipe. So, at long last, here it is. It kind of mimics a salad at Wendy’s, but my version is healthier. At least, I think so. Enjoy!

PS there are no measurements for any of the ingredients except the dressing; I just start adding things to the bowl and stop when I feel like there’s enough.

Chicken, Apple, & Pomegranate Salad
Prep time: 10-15 minutes
Cook time: 10-20 minutes
Serves: 2

1-2 chicken breasts, boneless and skinless (I recommend 2 breasts if making this for dinner)
your preferred salad greens (I like spinach and romaine, or the Organic Girl sweet pea blend)
1 gala apple, chopped into bite-sized pieces
crumbled blue cheese
pecans (candied or plain – to candy see instructions below)
pomegranate seeds

1 tbsp pomegranate juice (I buy the Pom juice)
1 tbsp honey (you can use less if you don’t want it as sweet)
1/2 tsp Dijon mustard
2 tbsp olive oil
1/2 tsp apple cider vinegar

Cook chicken with your preferred spices (I fry my chicken with Montreal chicken seasoning), and slice into strips.

Combine dressing ingredients in a bowl and whisk until honey is dissolved/combined. (Alternatively you can combine in a small container with a lid and shake to mix.)

Toss salad greens with most of the dressing, reserving some. Place salad greens in a bowl to serve, and top with apple pieces, blue cheese, pecans, and chicken slices. Sprinkle pomegranate seeds on top (if you bought a real pomegranate and not a container of the seeds, cut in half and hold over the salad bowl with the cut half facing downwards and your palm underneath. Hit the back of the pomegranate with a wooden spoon to release the seeds), and drizzle remaining dressing over toppings to add flavor.


(Apologies, I do not have a good photo of this salad yet. Next time I make it I will take a picture and update this post!)

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. 

Best of Bridge Caesar Salad Recipe (including dressing)

During our #2014CarrCulinaryAdventures week, my Dad mentioned that he really wanted to try making a Caesar salad that he remembers seeing the cook make at the restaurant he worked at when he was 14. Mostly he remembers them rubbing the garlic clove around the bowl and cracking a raw egg over the lettuce. After an unsuccessful night spent searching for a similar recipe online, I finally went to Facebook and sent out the message that I was looking for a good recipe for Caesar salad dressing. I got back 3 replies relatively quickly, all recommending the Caesar salad recipe from Best of Bridge. So Janelle (amazing friend that she is) sent me pictures of the pages from the cookbook, and I am never buying store-bought Caesar dressing again! This recipe is so delicious!!! Dad and I decided we do still like the store-bought croutons because we just can’t quite get them that crispy at home without hours of work, but I did make the croutons in this recipe when we first had the salad this week and they did turn out really well. Hope you enjoy! This one seems to be a recipe loads of people keep handy.


Best of Bridge Caesar Salad Recipe (including dressing)
Prep time: 10 minutes
“Cook” time: 1-2 minutes
Serves 6 to 8 as a starter salad

2 medium to large heads romaine lettuce
1 clove garlic, halved
1/2 cup olive oil
1 cup french bread cubes, approx. 1/2″
3/4 tsp salt
1/4 tsp black pepper
1/4 tsp dry mustard powder
1 1/2 tsp Worcestershire sauce
3 anchovies, drained and chopped
1 egg
2 tbsp grated parmesan cheese
juice of half a lemon (approx. 1 1/2 tbsp)

Prepare lettuce by washing, removed any wilted leaves, and either dry using salad spinner or pat dry with paper towel. Set aside in fridge to dry completely. (Lettuce needs to be dry for dressing to stick.)

Several hours before serving, mince half of the garlic and put into the olive oil. Place in a container with a tight-fitting lid, and let sit in fridge for minimum 1 hour.

Take 2 tbsp of the garlic-oil mixture, and heat in frying pan over medium heat. Add cubes of bread and toast until golden brown on all sides. Set aside.

Add salt, pepper, mustard powder, Worcestershire sauce, and anchovies to the remaining garlic-oil mixture and shake to combine. Refrigerate until ready to use.

When you are ready to dress and serve the salad, bring a pot of water to a boil. When boiling, remove from heat and gently lower 1 egg into water for 1 to 2 minutes. (This is called “coddling an egg”.) Remove egg from water and set aside to cool.

Just before serving, rub the other half of the garlic clove around the inside edges of the serving bowl. (Using a wooden bowl is recommended if you have one.) Discard the garlic. Cut out coarse ribs from lettuce leaves, and break into bite-size pieces into prepared serving bowl. Shake dressing and pour over lettuce. Sprinkle lettuce with parmesan and toss salad until all leaves are evenly coated with dressing and cheese. Break egg over centre of salad, and pour lemon juice over egg. Toss well. Add the croutons and toss quickly. Serve immediately.

Ceaser Salad with homemade dressing and croutons

Ceaser Salad with homemade dressing and croutons


This recipe comes from The Best of Bridge cookbook series – I’m not sure which book(s) it can be found in. 

Simple Shrimp Scampi

I needed something quick and easy for dinner last night, and I did not feel like pulling any meat out of the freezer and waiting for it to defrost. So instead I looked up some simple shrimp recipes online, as shrimp defrosts and cooks quickly. I found this gem, and it was very simple, yet very delicious! Enjoy!

Simple Shrimp Scampi
Prep time: 30 minutes
Cook time: 5 minutes
Serves 2 to 4

1lb large tiger prawns, shelled (tail on or off as your preference)
1/4-1/2 cup lemon juice (enough to cover the shrimp in a bowl or bag for marinating)
2 tbsp fresh parsley, chopped
2-3 cloves garlic, minced
ground black pepper to taste (approx. 1-2 tsp)
crushed red pepper flakes to taste (approx. 1-2 tsp)

Mix together lemon juice, parsley, garlic, black pepper, and red pepper flakes. Pour into large bowl or bag for marinating, add prawns. Marinate in fridge for 30 minutes.

For BBQ: prep BBQ skewers, and preheat grill. Remove prawns from marinade, put on skewers, and grill until pink and cooked through.

For pan-frying: Preheat skillet over medium heat, add olive oil. Add shrimp and some of the marinade, fry until pink and cooked through.

Serve as appetizer, or with rice and grilled vegetables for dinner. Also makes great topping for salad.

Original found here.

Killer Coleslaw

An oldie but a goodie! I’m betting most of you have already had this salad; it comes from a Best of Bridge cookbook and I know many a mom has made it before. This salad is best made almost immediately before eating – that way the noodles and everything stay nice and crispy! Enjoy!

Killer Coleslaw
Prep time: 5-10 minutes
Serves 4-6

1 package pre-shredded coleslaw cabbage
4 green onions, chopped
1/4 cup sunflower seeds, raw and not in the shell*
1/4 cup slivered or sliced almonds
1/4 cup olive oil
1/4 cup rice wine vinegar
1 package Ichiban noodles (noodles and dressing)

Prepare coleslaw cabbage. Top with green onions, sunflower seeds, almonds, and crushed Ichiban noodles.

Whisk together olive oil, rice wine vinegar, and Ichiban seasoning. Dress salad, and serve immediately.

Asian-style Quinoa Salad

Quinoa salad makes a great lunch, or at least I think so. It’s healthy, filling, and full of delicious favors. It’s super easy to whip up on a Sunday evening and set aside for the entire week. I tend to keep the dressing separate, and then mix some into the salad the morning of the day I plan to eat it. I’ve found the salad keeps better this way. Hope you enjoy as much as we do!

Asian-style Quinoa Salad
Prep: 10 minutes
Cook: 10 minutes
Yields: 5 servings

1 box quinoa*
1 bell pepper, chopped
1/2 cucumber, chopped
1/2 red onion, chopped very fine
10 or so cherry tomatoes, halved
1/2 lb cooked shrimp (optional)

2 tablespoons freshly squeezed lime juice
1 tablespoons seasoned rice wine vinegar
1 teaspoon minced fresh ginger (more to taste)
1 teaspoon minced garlic
Salt to taste
Pinch of cayenne
2 teaspoons Asian sesame oil
1/4 cup canola oil or vegetable oil

Cook quinoa according to package directions. Meanwhile, chop vegetables and toss together. Allow quinoa to cool and add to vegetables.

Mix dressing ingredients together. Dress salad 4-6 hours before eating to allow flavors to blend.

Store in fridge for up to 1 week.