Refreshing light lunch – Paleo Chicken Salad

chicken saladckn salad prep

My usual hurried run home for lunch found me with a few extra minutes, I actually got to eat it at home instead of packing it up to go!
A grapefruit was calling my name loudly…and I knew that would be in the mix, but I wanted to change up the chicken a bit, so I took the Poached Chicken I have been eating off of this week and diced it up to make a quick chicken salad today….really nice!

Here’s what I did…

Paleo Chicken Salad:
1 cooked chicken breast, diced
2 celery stalks, diced
1-2 radishes, diced
Handful of halved grapes
small handful of chopped pecans
salt and pepper
juice of 1/4 lemon
2-3 TBSP home made mayo (see previous post)

Mix all of the above gently and enjoy!
Of course there are a million variations, I was really wanting a little fresh parsely, but I was out!

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Raw Veggies with a Sweet Tang

raw veg

Friday night my daughter and I spent doing all things water polo. Her team was dominating! So we got the late start on the games for Saturday. These tournaments last all day and you always end up eating someplace you probably shouldnt! So I though i would throw together something that would travel easy…and be healthy! Plus a few of her teammates are always starving and like healthy foods if you bring them!

A few months ago I had a few bites of a raw broccoli salad that, although I typically do not care for the little raw trees, tasted great! Because of a creamy little dressing with a sweet tang to it! I decided Saturday that would be my inspiration.

I whipped up this salad Saturday morning and took a bucket of it to the games, where the girls devoured it! It was really good! So yesterday I did it again, and have been munching on it breakfast, lunch and dinner!

Here’s the scoop:

Chop up your favorite raw veggies to smallish bites and pile into a bowl. I used:
1 carrot, sliced into coins
3 broccoli crowns, small chop
1 head of cauliflower, small chop
a handful of radishes, sliced
3 inches of Daikon, sliced into little sticks
2 slices of red onion, diced small

then I threw in a little fruit, optional of course:
handful of grapes
handful of blueberries

I think some dried cranberries or raisins would be nice here!

I broke up a handful of fresh pecans as well.

Mix up a quick dressing of:
1/3 cup of homemade mayo
2 Tbsp light raspberry balsalmic vinegar (any light vinegar will work)
1 tsp raw organic honey
a small pinch of salt
Whisk away!

Pour the dressing over the salad and toss, toss, toss. Let it mingle a while, the flavors just keep getting better….toss every once in a while. You can put it in a container with a lid and just give it a shake from time to time….keep it chilled.

This morning I had it for breakfast with bacon crumbled over the top!raw bowl

And, that’s Lunch

and thats lunch

All right, one last one for today.
Lunch kind of just happened today, but happened really well!

So, I posted earlier about a little cucumber veggie salad that I like alot made with chopped veggies, mayo, Sunny Paris Seasoning, fresh garlic, S&P and a little vinegar. Well, the nice thing about that mix is it gets better as it sits, and I had a little (very little!) left over last night, and I kept it! I decided to make a salad at lunch and a sweet potato and a little leftover grilled chicken.

I just made a salad with spinach and lettuce leaves. Added a little more veggies (more radishes, carrots, a stalk of hearts of palm) and a tiny bit of organic feta cheese (goats). I hit the whole bowl with a small dollop of mayo, a little more vinegar, and dumped the remainder of last nights salad on top! mix mix mix . wow and WOW! look at that plate! I sort of went into a trance while I was eating away, ended up not even eating much of the chicken and of course devoured that tater!

So this I guess is kind of a recipe? More of a guideline of how quick and easy paleo lunches can be! Keep easy things on hand like leftover proteins, lettuce, fresh organic veggies, and a fresh jar of your home made paleo mayo at all times!

Hope you like my pretty plate, I know I did!

Simple Green and a Cucumber Mix up

good stuff salad

So this salad is too easy not to try, and there are so many variations you can make it your own! I actually had this one published in Paleo Magazines Reader’s Choice Cookbook!
I have a soft spot for broccoli! Broccoli is always the base for this salad for me. And avocado (but I didn’t have any on hand that day…wah!).

So here is what happens:

Bring a pan with about an inch of water in it to a boil.
Throw in a large handful of broccoli florets and let them cook about 2-3 minutes….you do not want them to get mushy!
While that is happening, place the following in a bowl…
Chopped veggies! Tomatoes, radishes, cucumbers, carrots, avocadoes, celery…whatever catches your eye that day!
Strain and drain the broccoli…then dump out on a paper towel to catch the last bits of water. Then add those to the bowl.
Into the bowl with a big spoonful of homemade mayo, salt and pepper to taste, and squeeze lemon juice all over it…then toss, toss, toss.

That is it! so easy and so good! (I think this is going to be lunch today too!)

Another variation I did last night was simply:
One cucumber, thinly sliced
sliced radishes and sliced carrots
Mash up one piece of garlic into the bowl
Salt and pepper, and a good handful of Penzey’s Sunny Paris Seasoning
A spoonful of mayo and this time I shook some light raspberry vinegar over the top…maybe 3 tablespoons?

toss and mix and toss….the longer it sits, the better it gets!

So delicious I just cannot say enough about these two easy salads that are so different every time you make it!

Lord love me a RADISH!

radish

Radishes. That is all that is on my mind here, nothing fancy, just these beautiful little roots that make me smile! They are not even my favorite veggie or anything as heroic as that, I just think they are so beautiful! So cheery! And around all year long in all shapes, sizes, colors, just sitting there being crunch for everyones enjoyment, or not!

I think back to when I was a little girl, must have been seven or eight years old. We had a garden in our back yard that my father worked on every weekend, something new all the time. Depending on the time of year, strawberries, cantaloupes (that crossed with our cucumbers, that magically multiplied by the minute!). Broccoli (that was always infested with worms)…I bet they think I don’t remember that! Squash! Buckets of yellow squash! And tomatoes. My dad could grow tomatoes! Green beans…and radishes. I remember my mother pulling a bunch of radishes, rinsing them off in the kitchen, slicing them in half and handing them to me, still warm from the sun, to dunk in a pile of salt and crunch away! That is what I think of when I see radishes.

That house is long gone now, eventually the garden was replaced by a pool, then occupied by a new family as we had all grown up and moved different directions. Now, my parents keep a place in the country, and have another garden, this one is organic, and beautiful. And full of radishes!

I gather a few in the summer when they are at their peak and bring them home…and eat them by the kitchen sink dunked in salt. The rest of the year I pick them up in the markets, and slip them onto my salads and plates as often as I can!

Go ahead, have a bite. That crunch will get you every time!