3 romaine hearts, chopped
1 yellow bell pepper, thinly sliced
½ cup peanuts, roughly chopped
1 chicken breast
Salt, to taste
Pepper, to taste
2 tbl fish sauce
2 tbl lime juice
1/2 ginger, grated
1 clove garlic, grated
2 tsp sugar
1 red chili, finely minced
2 shallots, thinly sliced
Chop the romaine and slice the bell pepper, placing them in a large bowl.
In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
Let the chicken rest for 5 minutes and cut into thin slices.
Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.
8 oz rotini or bow tie pasta
1 (14oz) can pineapple tidbits, juice reserved
1 red pepper, diced
2 cups diced ham
1 green onion, thinly sliced
½ cup mayonnaise
¼ cup sour cream
1 tablespoon dijon mustard
⅓ cup reserved pineapple juice
1 teaspoon cider vinegar
1 teaspoon honey
¼ teaspoon garlic powder
black pepper to taste
Cook pasta according to package directions. Drain and run under cold water.
Whisk together all dressing ingredients until smooth.
Combine all ingredients in a large bowl gently toss with dressing. Refrigerate 2 hours before serving.
Store refrigerated up to 5 days.
1 cup cooked quinoa
1 can rinsed and drained chickpeas
2 roma tomatoes, chopped
½ English cucumber, quartered and sliced
¼ cup flat leaf parsley, chopped
2 tbs. red wine vinegar
1 tbs. olive oil
½ tsp. salt
½ tsp. garlic powder
½ tsp. onion powder
½ tsp. oregano
In a large bowl combine the cooked quinoa, rinsed chickpeas, chopped tomato, chopped cucumber and chopped parsley.
In a small container with a tight fitting lid, add the red wine vinegar, olive oil, salt, garlic powder, onion powder, and oregano. Add the lid and shake vigorously.
Pour the dressing over the tomato cucumber quinoa salad and mix well.
1/2 cup sour cream
3 tablespoons white vinegar
1 tablespoon sugar
Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings
In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended.
Add cucumbers and onion; toss to coat.
Refrigerate, covered, at least 4 hours.