Quick Dinners: Soy-Tahini Chicken Salad with Marinated Avocados

This recipe was recently published in our “rotisserie chicken magic” series for the San Jose Mercury News’ “Fast and Furious Weeknight Cooking” column. It’s light and fresh and perfect for a summery lunch or supper! Get the recipe here:


Screen Shot 2017-06-27 at 8.59.49 AM

Avocado TimeAvocados! Love ’em in avocado toast, guacamole, grilled (!)….. but I recently discovered the magic of marinating them which is especially great for salads or sandwiches. I’m learning, the more I cook, about the importance of seasoning each element of a dish — especially for things like tacos, salads and sandwiches. The result is so much more than the sum of its parts…. and avocados while dreamy and creamy, definitely need a boost in the seasoning department.

This avocado marinade/salad dressing is a good quickie because it requires no mincing of shallots or garlic, simply a vigorous shake in a jar (a nice mini cooking project for kids). I love the nutty, toasted sesame flavor of the tahini in this but you could certainly substitute your favorite creamy nut butter.  I’m a big fan of the tahini they have in the bulk section at Rainbow Grocery in SF (sometimes jars of tahini can be off in flavor if they’ve been sitting too long). There’s also a DIY tahini how-to over at the Kitchen, if you want to give making it from scratch a try.

Get the recipe for Soy-Tahini Chicken Salad with Marinated Avocados

More avocado & tahini yumminess:

 

Quick Dinners: Udon Salad with Shredded Chicken & Gai Lan

This easy dinner idea combines rotisserie chicken, fresh veggies and udon
noodles. (Photo: A Little Yumminess)

 

This recipe is the most recent from our “rotisserie chicken magic” series for the San Jose Mercury News’ “Fast and Furious Weeknight Cooking” column. It’s perfect for summer! Get the recipe here:


Here’s a light and flavorful noodle salad that is enthusiastically endorsed by my two young noodle slurpers: chewy udon noodles, crunchy gai lan (or your favorite green veg), and shredded rotisserie chicken all tossed in a tasty soy-mustard-sesame dressing, with just a kick of chili ;).

Slurper 1 (9 years old): “I loved this dish because it has all different flavors and when they come together they taste great. (I like to add fish sauce to  this dish.)”

Slurper 2 (6 years old): “I would put this on a kids’ menu at a restaurant.”

Continue reading

Saturday Salad

Most Saturdays around lunchtime you’ll probably find my family chomping on pho, tortas, tacos, dim sum or about a million other delicious things we did not cook. Saturday lunches out with the fam are the best — cheap and low key, a little treat to ourselves for making it through another week.

As much as we love eating great food and not doing the dishes, once in a while we do find ourselves at home on a Saturday at the stroke of lunch o’clock. Thankfully Tim, our resident expert omelet maker, is usually happy to oblige us with his Jacques Pepin-like skills. If left to me, I usually gather whatever hodge podge leftovers we have in the fridge and call it a day. But once in a while inspiration strikes like this salad which was so, so good that I just had to share it. A happy accident of random ingredients in our refrigerator (vegetables, good sour dough bread, grapefruit juice) — I know I will make this one again… but this time on purpose.

Here’s to Saturdays!

Saturday Salad

Caramelized Brussels Sprouts and Carrots: Pre-heat a lightly oiled cookie sheet in a hot oven (425 degrees). The vegetables (halved brussels sprouts and carrots cut on the bias – both tossed with olive oil and a pinch of sugar) will sizzle as they hit the pan. Start checking them after 2o minutes and remove them when they are tender and golden around the edges. Hit them with a sprinkle of kosher salt and some finely minced parsley and mint. To help you roast each vegetable to perfection, you can cook the brussels sprouts and carrots on two separate baking sheets or at either end of one large cookie sheet.

Rustic Breadcrumbs: Grab a few slices of bread (a rustic loaf is best, we like sourdough) and tear them up by hand into smaller than crouton-sized pieces. Toss them lightly with olive oil then place them on a baking sheet. Sprinkle with salt and your favorite spices (sumac and paprika in our case). Put them in the oven alongside the vegetables, checking and tossing them every 5 minutes or so and removing them when they are dry and crisped. Break up any too-chunky bits into smaller pieces.

Grapefruit-Shallot Vinaigrette: Finely mince one small shallot and place it in a bowl along with 1 Tablespoon of champagne vinegar, 2 Tablespoons of grapefruit juice and a 1/2 teaspoon of dijon mustard, as well as a big pinch of salt and pepper. Let it sit to macerate for about 15 minutes. While you whisk, slowly drizzle in about 1/4 cup of olive oil. Keep whisking until your dressing comes together and is nicely emulsified. Taste and adjust to your liking adding more salt, oil, grapefruit juice, vinegar or a pinch of sugar as needed.

Assemble the Salad: This salad benefits from being  layered vs. being tossed in a big salad bowl. Artfully arrange your baby spinach leaves, roasted vegetables, and breadcrumbs on a big platter or individual plates, drizzling with dressing as you go.

You might also like: Crispy Caramelized Cauliflower (aka “vegetable candy”); Jumping on the Crispy Kale Bandwagon; Hurray for Brussels Sprouts