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Chicken Cobb Salad with Blue Cheese Buttermilk Dressing

Christina Ross
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Chicken Cobb Salad with Blue Cheese Buttermilk Dressing

Nothin’ new & creative this time, folks… just my version of a classic entree salad.  If prepared with a high ratio of fresh produce and lean protein to flavorful but high fat extras, a cobb salad can be a healthy and filling meal. In other words, mound your plate high with plenty of crisp romaine lettuce, sweet grape tomatoes and juicy poached chicken, and top it with a modest serving of creamy avocado, tender hard-boiled egg, a bit of crisp drained bacon if desired, and a lightened homemade blue cheese buttermilk dressing.

There’s so much to love in a cobb salad: the variety of flavors and textures, the spectrum of vibrant colors, and of course the plethora of nutrients from so many fresh & healthy ingredients.

Chicken Cobb Salad
Chicken Cobb Salad with Blue Cheese Buttermilk Dressing
NameChicken Cobb Salad with Blue Cheese Buttermilk Dressing
CuisineAmerican
Prep Time20 minutes
Cooking Time15 minutes
Total Time35 minutes
Servings4 servings
Yield1 salad per serving

Ingredients

  • 2 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 6 cups mixed salad greens (lettuce, spinach, arugula)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, sliced
  • 1 cup red bell pepper, diced
  • 1 cup boiled eggs, sliced
  • 1 cup crispy bacon, crumbled
  • 1 avocado, diced
  • ½ cup blue cheese, crumbled
  • ¼ cup green onions, chopped
  • ¼ cup fresh parsley, chopped

Instructions

Prepare the Chicken
a. Preheat the grill or a stovetop grill pan over medium-high heat. b. Season the chicken breasts with salt, black pepper, and olive oil. c. Grill the chicken breasts for about 6-7 minutes on each side or until fully cooked. Allow them to rest for a few minutes, then slice into strips.

Make the Blue Cheese Buttermilk Dressing
a. In a medium bowl, combine crumbled blue cheese, buttermilk, mayonnaise, sour cream, lemon juice, minced garlic, salt, and black pepper. b. Whisk the ingredients together until smooth and creamy. Adjust seasoning to taste.

Assemble the Salad
a. In a large salad bowl, arrange the mixed greens as the base. b. Arrange the grilled chicken strips, cherry tomatoes, cucumber, red bell pepper, boiled eggs, crispy bacon, avocado, and blue cheese crumbles over the greens in neat sections. c. Drizzle the prepared Blue Cheese Buttermilk Dressing over the salad.

Garnish and Serve
a. Sprinkle chopped green onions and fresh parsley over the salad for a burst of color and flavor. b. Toss the salad gently just before serving to mix the flavors and dressing evenly. c. Serve immediately and enjoy this delightful Chicken Cobb Salad with Blue Cheese Buttermilk Dressing!

Estimated Nutrition Per Serving:

  • Calories: 550 kcal
  • Protein: 32g
  • Carbohydrates: 17g
  • Fat: 40g
  • Fiber: 6g
  • Sugar: 6g
  • Sodium: 1200mg

Please note that the nutrition information is estimated and may vary based on the specific ingredients and portion sizes used. Always refer to the actual product packaging or consult a nutritionist for precise nutritional information.

Another great characteristic of this salad is that it is easily customizable to suit each individuals’ preferences. For instance, John can’t stand hard-boiled eggs and I’m not a big bacon fan, so I only used 1 egg and 2 slices of bacon in total when I prepared this salad. As the recipe is written, there are enough eggs and bacon for both servings, but you can certainly change the amounts according to what you and your dining partner prefer.

Chicken Cobb Salad

Chicken Cobb Salad with Blue Cheese Buttermilk Dressing

Serves 2

Ingredients for the salad:

  • 4-6 cups chopped romaine lettuce or mixed greens, preferably organic
  • 1 large cooked organic chicken breast, (I poached my chicken)*, cooled, and chopped
  • 1 cup halved grape tomatoes, preferably organic
  • 1/2 large avocado, diced
  • 2 peeled & chopped hard-boiled eggs**
  • 4 slices cooked & drained center-cut bacon, chopped
  • Blue Cheese Buttermilk Dressing***

Directions for the salad:

  1. Lay chopped lettuce out onto two plates.
  2. In side-by-side rows, divide the chicken, tomatoes, avocado, eggs, and bacon evenly between the two beds of lettuce.
  3. Either drizzle dressing over the top, or serve alongside the salad.

*Directions for the poached chicken:

  1. Bring a small pot of cold water to a boil over high heat. Slide chicken into the hot water, reduce heat to low, and cook for 15-20 minutes, depending on size of chicken breast.
  2. Remove cooked chicken breast from water, let cool a few minutes, and cut into bite-sized pieces.
  3. Chill until ready to use.

**Directions for the hard-boiled eggs:

  1. Place eggs into a small pot and completely cover eggs with cold water. Bring water to a boil over high heat.
  2. As soon as water comes to a rolling boil, cover pot tightly and remove from heat. Let eggs sit in hot water, covered, for 15 minutes.
  3. Drain hot water from pot and gently shake to lightly crack the shells. Cover cooked eggs with cold water and let sit until cool, a few minutes.
  4. Dry eggs, peel, and refrigerate until ready to use.

***Ingredients & Directions for Blue Cheese Buttermilk Dressing:

yields about 1 1/2 cups, more than you will need for the Chicken Cobb Salad

  • 3/4 cup low-fat buttermilk
  • 3/4 cup 2% plain Greek yogurt
  • 1 Tbsp white vinegar
  • 3/4 cup crumbled reduced-fat blue cheese
  • Kosher salt & freshly ground black pepper, to taste
  1. In a bowl, whisk together the buttermilk, yogurt, and vinegar until smooth.
  2. Stir in the crumbled blue cheese and season to taste with salt and pepper.
  3. Refrigerate until ready to use.
  4. Keep leftover dressing in a sealed container in the refrigerator for up to a week.

Maple Date Granola

Christina Ross
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Maple Date Granola

I so much enjoyed my Pumpkin Spice Granola, that I had to make another batch of homemade whole-grain goodness. I switched up the ingredients a bit, opting this time for the simple – but delectable – pairing of maple and dates. Toasted walnuts or pecans would be a delicious addition, if you so choose.

Although not as prominent in the culinary world as vanilla extract, maple extract is a fantastic ingredient. The viscous extract adds an unparalleled aroma and flavor to foods, and is absolutely necessary for this granola recipe. Frontier makes an all-natural, alcohol-free maple extract that it readily available in most natural-foods stores.

I once again borrowed Nicole’s idea of subbing in applesauce for oil, which does a surprisingly great job of creating a crunchy granola.  This slightly sweetened Maple Date Granola is the perfect topping for oatmeal, cereal, or yogurt, but my favorite way to enjoy it just might be straight out-of-hand.

Maple Date Granola
Name:Maple Date Granola
Cuisine:Fusion
Prep Time:10 minutes
Cooking Time:30 minutes
Total Time:40 minutes
Servings:8 servings
Yield:4 cups

Ingredients

  • 3 cups rolled oats
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/4 cup + 2 Tbsp unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/4 tsp vanilla extract
  • 1/4 tsp maple extract
  • 1 cup pitted & chopped Medjool dates (about 8 plump dates)

Directions

  1. Preheat oven to 325*F. Line a cookie sheet with parchment paper.
  2. Meaure the oats into a large bowl, set aside.
  3. In a medium bowl, whisk together the cinnamon, salt, applesauce, maple syrup, and both extracts. Whisk until very smooth.
  4. Pour wet ingredients over oats and stir until the oats are evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
  5. Bake for 30 minutes. Remove sheet from the oven, stir the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
  6. Remove granola from the oven, toss with chopped dates, and cool completely. Store in an airtight container.
Maple Date Granola

Estimated Nutrition Per Serving

  • Calories: 300 calories per serving
  • Total Fat: 15g
  • Saturated Fat: About 5-7g
  • Cholesterol: 0mg
  • Sodium: 100mg
  • Total Carbohydrates: 35g
  • Dietary Fiber: 5g
  • Sugars:15g
  • Protein: 7g

Curried Chicken Salad Sandwich

Christina Ross
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Curried Chicken Salad Sandwich

Did you know that August is National Sandwich Month?

Curried Chicken Salad Sandwich

Well, what better month to feature the the two sandwich recreations I made, both of which were inspired by the awesome Mendocino Farms sandwich shop John and I visited twice while in L.A.

Name: Curried Chicken Salad Sandwich
Cuisine:Fusion
Prep Time:15 minutes
Cooking Time:0 minutes (no cooking required)
Total Time:15 minutes
Servings:4 sandwiches
Yield:Approximately 4 servings
Curried Chicken Salad Sandwich

The first copycat sandwich I made was this Curried Chicken Salad Sandwich.

Curried Chicken Salad Sandwich

Tender chunks of poached chicken are folded into a creamy yogurt dressing, which is spiced up with mango chutney and curry powder. Tart dried cherries and crisp diced apples are added in, and then the salad gets sandwiched between two slices of fruit-and-nut bread.

I especially love the addition of diced apple in the chicken salad, given my aversion to celery (I know… weird, right?). The crisp apples replace the crunch of the celery, and the bit of sweetness is a nice complement to the sweet/savory curry-yogurt dressing.

Happy National Sandwich Month!

Curried Chicken Salad Sandwich

Curried Chicken Salad Sandwich

Printer-Friendly Recipe

yield: 1 sandwich

Ingredients:

  • 4 oz skinless, boneless chicken breast (about 1/2 of a medium-sized breast)
  • enough low-sodium chicken broth to cover the chicken breast in a small saucepan, about 2-3 cups
  • 1/4 cup 2% plain Greek yogurt
  • 2 tsp mango chutney
  • 1/4 tsp curry powder
  • pinch of Kosher salt
  • 2 Tbsp chopped unsweetened & unsulfured dried sweet cherries
  • 1/4 cup diced Granny Smith apple
  • romaine lettuce
  • 2 slices of your favorite sandwich bread with nuts & fruit (I used When Pigs Fly Harvest Bread, with apples, raisins, walnuts, and seeds)

Directions:

  1. Heat the chicken broth in a small saucepan over medium-high heat until boiling. Slide chicken breast in, partially cover saucepan with a lid, and reduce heat to a simmer. Poach for 15 minutes or until cooked through. Remove chicken from the broth and let cool on a cutting board. When cool, chop chicken into bite-sized pieces.
  2. Meanwhile, combine yogurt, mango chutney, curry powder, salt, cherries, and apples in a small bowl. Stir to combine and coat the fruit. Stir in the cooled chopped chicken. Taste, and add salt if desired. Cover and chill in the fridge for at least 1 hour.
  3. Layer the lettuce and chicken salad onto a slice of bread, and top with remaining piece of bread.

Nutritional Information (this will vary depending on what kind of bread you use):

475.2 calories, 4.8 grams fat, 1.1 gram saturated fat, 3.8 grams fiber, 24.6 grams sugar, 37.3 grams protein.

Estimated Nutrition Per Serving:

Calories: Approximately 400 calories per serving.

Protein: About 20 grams.

Carbohydrates: Approximately 35 grams.

Fat: About 22 grams.

Fiber: Around 3 grams.

Sugars: Approximately 12 grams.

Sodium: About 500 milligrams.

Coconut Carrot Cake Granola

Christina Ross
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Coconut Carrot Cake Granola

Since making this most recent batch of granola, (other recipes I’ve posted are Pumpkin Spice Granola and Maple Date Granola), I’ve been repeatedly asking myself why I don’t make homemade granola more often. Preparing this breakfast staple at home allows you not only to control the quality of ingredients, but also to be creative with flavor combinations.

When I stumbled upon Allie’s recipe for Carrot Cake Granola on her blog Live Laugh Eat, it was nearly impossible to get out of my head the idea of making my own version. Although my recipe is quite different than Allie’s, I must give her credit for providing the inspiration behind my Coconut Carrot Cake Granola.

Coconut Carrot Cake Granola

While brainstorming what ingredients to include in this recipe, I focused on a few of the common add-ins for carrot cake. Although there are plenty of purists who would argue that extraneous additions only sully the tender cake, I enjoy the underlying rich flavor of coconut as well as the crunch of buttery pecans and the chewiness of sweet raisins. Even though I decided to omit these ingredients from my Carrot Cake Pancakes, I think they are essential for the granola.

The aroma of the granola while baking could easily have fooled our neighbors into thinking I had a cake in the oven. The warm spices mingled with the tropical coconut and nutty pecans to create an irresistible fragrance that perfumed our whole apartment. My first taste test took the form of a handful straight from the oven, but soon thereafter I sat down to fully enjoy a serving accompanied by coconut extract-infused Greek yogurt and banana slices.  Although the grated carrot was visibly unidentifiable amidst the golden brown clusters, the traditional carrot cake flavors were unmistakable.

This is the perfect breakfast for a beautiful spring morning!

Name:Coconut Carrot Cake Granola
Cuisine:Fusion
Prep Time:15 minutes
Cooking Time:35 minutes
Total Time:45 minutes
Servings:8 servings
Yield:4 cups

Ingredients

  • 1 1/2 cups rolled oats
  • 1 1/2 cups puffed brown rice cereal
  • 1/4 cup unsweetened applesauce
  • 1/2 cup finely grated carrots (a microplane grater works best here)
  • 1/4 cup agave nectar
  • 1/2 tsp coconut extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 1/2 cup unsweetened flaked coconut
  • 1/2 cup raisins

Directions

  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
  2. Measure the oats and puffed rice into a large bowl, set aside.
  3. In a medium bowl, whisk together the applesauce, grated carrot, agave nectar, coconut extract, cinnamon, ginger, nutmeg, and salt. Whisk until very smooth.
  4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
  5. Bake for 30 minutes. Remove sheet from the oven, stir the nuts and flaked coconut into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
  6. Remove granola from the oven, toss with raisins, and cool completely. Store in an airtight container.

Estimated Nutrition Per Serving

  • Calories: 220
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 50mg
  • Total Carbohydrates: 25g
  • Dietary Fiber: 4g
  • Sugars: 10g
  • Protein: 4g

Pumpkin Spice Granola

Christina Ross
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Pumpkin Spice Granola

*Note: this is an updated post from 12/9/09. I have slightly changed the initial recipe that I posted, and updated the photos, as well. Enjoy!

Pumpkin is inarguably one of the quintessential flavors of Autumn. Most people reserve pumpkin treats for the months of October and November. I, on the other hand, enjoy the squash in its canned pureed form well beyond the fall holidays. Baked into muffins and breads, stirred into yogurt and smoothies, cooked into oatmeal and risotto, pumpkin puree is a staple in my year-round diet.

Pumpkin Spice Granola

I have so many pumpkin-centric recipes saved that I should devote a separate folder, (on my computer and in my recipe binder), just for this ingredient. One of these recipes is Pumpkin Spice Granola. I don’t know why it took me so long to make this granola, but I am glad I finally got around to it! Less sweet and lower in fat than my favorite cereal-topper, this granola sill manages to give Nature’s Path Pumpkin Flax Plus Granola a run for its money.

Pumpkin Spice Granola

My modifications to the original recipe include halving the recipe and cutting down a bit on the brown sugar. I opted to include walnuts, pumpkin seeds, golden raisins, and regular raisins to the mix, but any combination of nuts and dried fruit would be delicious.

Pumpkin Spice Granola

The spiced granola is surprisingly crunchy considering the lack of butter or oil in the recipe. I love the crunch factor, but if you prefer a chewier granola, simply bake the mixture for less time.

Pumpkin Spice Granola
Name:Pumpkin Spice Granola
Cuisine:American
Prep Time:15 minutes
Cooking Time:30 minutes
Total Time:45 minutes
Servings:12 servings
Yield:6 cups

Ingredients

  • 1 1/2 cups rolled oats
  • 1 1/2 cups puffed rice cereal
  • 1 tsp pumpkin pie spice
  • 1/4 tsp salt
  • 1/4 cup light brown sugar
  • 1/4 cup pumpkin puree
  • 2 Tbsp unsweetened applesauce
  • 2 Tbsp pure maple syrup
  • 1/2 tsp vanilla extract
  • 3/4 cup chopped nuts and/or seeds (such as pecans, walnuts, and/or pumpkin seeds)
  • 1/2 cup dried fruit (such as unsulfured dried cranberries, cherries, or raisins)

Directions

  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat.
  2. Measure the oats & rice cereal into a large bowl, set aside.
  3. In a medium bowl, whisk together the pumpkin pie spice, salt, brown sugar, pumpkin puree, applesauce, maple syrup, and vanilla extract. Whisk until very smooth.
  4. Pour wet ingredients over dry and stir until the oats & rice cereal are evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
  5. Bake for 20 minutes. Remove sheet from the oven, stir the nuts & seeds into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
  6. Remove granola from the oven, toss with dried fruit, and cool completely. Store in an airtight container.

Estimated Nutrition Per Serving

  • Calories: 215 kcal
  • Total Fat: 10g
  • Saturated Fat: 2g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 102mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 4g
  • Sugars: 12g
  • Protein: 5g

Crispy Baked Chicken Tenders

Christina Ross
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Crispy Baked Chicken Tenders

Sure, chicken tenders are typically reserved for the kid’s menu at restaurants, but there’s no reason we adults can’t enjoy them as well.

There’s also no reason why you can’t make a perfectly healthy baked version at home.

Chicken Tenders

Chicken breasts are simply sliced into long strips, soaked in buttermilk, and then run through a three-step breading process before being baked to crispy perfection.

Seriously, the hardest aspect of this recipe is finding room in your my overcrowded fridge to store the buttermilk-soaked chicken overnight.

Name:Gluten-Free Strawberry Shortcake Recipe
Cuisine:Fusion
Prep Time:20 minutes
Cooking Time:20 minutes
Total Time:40 minutes
Servings:8 servings
Yield:8 individual shortcakes
Chicken Tenders

The tiny lightless refrigerator that came with our rented apartment seems to be endlessly packed to the brim.

I blame a nasty little habit called food blogging.

Chicken Tenders

I digress.

Chicken Tenders

When is the last time you bit into a warm piece of succulent chicken enveloped in a crispy crust?

Chicken Tenders

If you can’t remember, then it’s time to make these chicken tenders!

Chicken Tenders

I think the key to fantastic breaded chicken (or pork, or tofu, or fish) is homemade breadcrumbs.

Please tell me you don’t throw away old bread. If you do, let this post be the catalyst that changes your ways. Toss leftover bread (any kind!) into a food processor, pulse until crumbs form, then toast in the oven until crunchy… and voila! Homemade panko breadcrumbs. I’ve fallen into the habit of keeping a stash in the fridge, and you can mark my words that I won’t ever use store-bought breadcrumbs again.

Chicken Tenders

Even if I haven’t compelled you to make your own breadcrumbs, I bet the photo above will convince you make these chicken tenders.

Chicken Tenders

Juicy chicken + a crisp coating + condiment(s) of your choice = a  healthy meal that you don’t have to be six years old to enjoy.

Chicken Tenders

Crispy Baked Chicken Tenders

Name:Gluten-Free Strawberry Shortcake Recipe
Cuisine:Fusion
Prep Time:20 minutes
Cooking Time:20 minutes
Total Time:40 minutes
Servings:8 servings
Yield:8 individual shortcakes

Ingredients for Crispy Chicken Tenders

  • 2 medium/large-sized chicken breasts, (about 1/2 – 3/4 lb total) preferably organic, each cut lengthwise into three or four long pieces
  • 2 cups low fat buttermilk
  • 1 cup  flour (I used whole wheat pastry)
  • 1 cup whole grain flaked cereal, such as Nature’s Path Organic Heritage Heirloom Whole Grains, pulsed in a food processor until crumbs form (alternately, you can place the cereal in a plastic bag and use a rolling pin to smash into crumbs)
  • 1 cup homemade whole wheat breadcrumbs, recipe follows* (alternately, you could use 1 cup whole wheat panko breadcrumbs)
  • 1 egg, whisked
  • Kosher salt and freshly ground black pepper
  • olive oil cooking spray (I used a misto)

Homemade Whole Wheat Breadcrumbs

  1. Preheat oven to 400°F.
  2. Pulse coarsely torn leftover whole wheat bread (I’ve successfully used sandwich bread, baguettes, and burger buns) in a food processor until crumbs form.
  3. Scatter breadcrumbs in an even layer on a rimmed baking sheet. Bake for 5-7 minutes, or until crumbs begin to turn golden. Stir and rearrange breadcrumbs into an even layer and bake an additional 5-7 minutes, or until fragrant and slightly crisp.
  4. Cool completely, and store in an airtight container in the fridge.

Instructions

Preheat Your Oven

Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.

Prepare the Coating

In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well to distribute the seasonings evenly.

Coat the Chicken

Dip each chicken tender into the breadcrumb mixture, making sure to coat it thoroughly. Press the breadcrumbs onto the chicken to ensure they stick.

Arrange on the Baking Sheet

Place the coated chicken tenders on the prepared baking sheet. Leave some space between each tender to allow for even cooking.

Add a Touch of Crispiness

Lightly spray the tops of the chicken tenders with cooking spray or drizzle them with olive oil. This will help achieve that extra crispiness in the oven.

Bake to Perfection

Place the baking sheet in the preheated oven and bake for 18-20 minutes, or until the chicken tenders are golden brown and cooked through. Make sure the internal temperature reaches 165°F (74°C).

Prepare the Dipping Sauce

While the chicken is baking, mix together the mayonnaise, ketchup, Dijon mustard, honey, Worcestershire sauce, salt, and pepper in a small bowl. This creamy dipping sauce pairs perfectly with the crispy chicken tenders.

Serve and Enjoy

Once the chicken tenders are done, remove them from the oven and let them cool slightly. Serve them with the dipping sauce on the side, and watch them disappear!

Directions for Crispy Chicken Tenders

  1. Lay chicken strips in a wide, shallow dish (such as a pie plate or cake pan) and cover with buttermilk. Cover bowl with plastic wrap and refrigerate at least 2 hours and up to overnight.
  2. Preheat oven to 400°F. Place a wire rack on top of a rimmed cookie sheet. Set aside.
  3. Combine 1 cup homemade breadcrumbs & 1 cup flaked cereal crumbs and mix until homogenous. Lay mixture out in an even layer on a large plate. Place flour on another large plate. Pour whisked egg onto yet another plate.
  4. Remove chicken pieces from the buttermilk, letting the extra milk drip off, and place on a clean large plate. Season with salt and pepper, to taste.
  5. Dredge each pieces of chicken in flour. Run each piece of chicken through the egg until fully coated. Finally, dredge each piece of chicken in the breadcrumb/cereal mixture and press so that the mixture adheres fully to all sides of the chicken pieces.
  6. Place coated chicken pieces onto the wire rack/baking sheet. Spray the tops of each piece of chicken with olive oil spray. Bake for 8 minutes; flip each piece of chicken over and coat with olive oil spray. Bake for another 8 minutes, or until done.
  7. Serve with barbeque sauce, honey mustard (I like an equal ratio of honey to coarse ground mustard), or ketchup.

Estimated Nutrition Per Serving

  • Calories: 260 calories per serving
  • Total Fat: 13g
  • Saturated Fat: 8g
  • Trans Fat: 0g
  • Cholesterol: 40mg
  • Sodium: 240mg
  • Total Carbohydrates: 33g
  • Dietary Fiber: 2g
  • Sugars: 12g
  • Protein: 3g

Crispy Chicken Sandwiches

Christina Ross
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Crispy Chicken Sandwiches

John and I liked the Crispy Baked Chicken Tenders so much that it was an easy decision to make them again for these sandwiches…

NameCrispy Chicken Sandwiches
CuisineAmerican
Prep Time20 minutes
Cooking Time15 minutes
Total Time35 minutes
Servings4 servings
Yield4 sandwiches
Crispy Chicken Sandwiches

… just a few days later.

Crispy Chicken Sandwiches

Now, I rarely make the same thing twice… but the same thing twice over the span of 5 days?

That’s saying something.

Crispy Chicken Sandwiches

And that something is this: clearly I’m developing a fixation on crispy baked chicken.

Crispy Chicken Sandwiches

Simply sandwich the still-warm chicken tenders in between layers of whole wheat bread, juicy tomatoes, and fresh lettuce, and you’re good to go.

Crispy Chicken Sandwiches

Oh! I almost forgot to mention the easy but perfect accompaniment of honey mustard. I just stirred together 2 Tbsp honey and 2 Tbsp coarse ground mustard – feel free to alter the ratio to suit your taste preference.

Barbeque sauce is also an excellent condiment for this sandwich.

Crispy Chicken Sandwiches

Crispy Chicken Sandwiches

Printer-Friendly Recipe

Ingredients:

  • 2 whole wheat rolls, split in half
  • barbeque sauce or honey mustard sauce (I made my own with equal parts honey and coarse mustard)
  • lettuce (I used organic mixed baby greens)
  • 1 beefsteak tomato, preferably organic, cut into 4-6 thin slices
  • 2-4 Crispy Baked Chicken Tenders, depending on size of rolls

Directions

  1. Toast split rolls if you’d like.
  2. Spread barbeque sauce or honey mustard onto the top piece of each roll. On the lower half, layer on the lettuce, tomato slices, and chicken tenders. Sandwich the pieces of roll together and enjoy!

Estimated Nutrition Per Serving

Calories: 600 calories

Protein: 30 grams

Carbohydrates: 45 grams

Fat: 25 grams

Sodium: 1000 mg

Fiber: 3 grams

Sugar: 5 grams

Pepper Jack & Peach Panino

Christina Ross
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Pepper Jack & Peach Panino

I promise the alliteration in the title was wholly unintended! I was inspired by the recipe for Pepper Jack, Chicken, and Peach Quesadillas in this month’s issue of Cooking Light, but was in the mood for a vegetarian sandwich version.

Make that a pressed sandwich version. Every time I make a panini (or, I guess the singular is panino?), I am reminded of just how much I love the crisp exterior and gooey, melty interior that results from heating a sandwich in a panini press.

Name:Pepper Jack & Peach Panino
Cuisine:Fusion (American and Italian)
Prep Time:15 minutes
Cooking Time:8 minutes
Total Time:23 minutes
Servings:4 servings
Yield:4 panini sandwiches
Pepper Jack & Peach Panino

This particular panino was no exception. This panino was, in fact, absolutely divine. Let’s start with the sweet & spicy flavor combination, shall we? As you take a bite, you simultaneously experience the heat from the jalapeno-studded cheese hitting the back of your throat and the sweetness of the peach slices filling the rest of your mouth with its juicy nectar. Then there’s the textural appeal of the panino, which is pretty darn close to perfection. Your teeth first crunch through the crispy bread before sinking into the soft peaches and creamy melted cheese. Heaven, I tell you.

Have I successfully whetted your appetite with that description? If not, take a few moments to meditate on the photo above and I guarantee you won’t be able to get this panino off your mind!

Pepper Jack & Peach Panino

Pepper Jack & Peach Panino

Ingredients

  • 2 slices rustic whole wheat bread, baguette, or ciabatta (I used Trader Joe’s Whole Wheat Tuscan Pane)
  • 2 slices reduced fat pepper jack cheese, such as Sargento
  • 1 ripe but firm peach, preferably organic, pitted (peeled if desired) and thinly sliced
  • non-hydrogenated margarine or butter, at room temperature

Directions:

  1. Preheat panini press or skillet over medium heat.
  2. Layer the cheese and peaches between the slices of bread. Spread a thin layer or margarine or butter on outer sides of each slice of bread.
  3. Place assembled sandwich into the panini press or hot skillet. Cook for 3-5 minutes, or until cheese is melted and bread is crisp, turning halfway through if using a skillet.

Estimated Nutrition Per Serving:

Calories: 375 kcal

Protein: 13g

Carbohydrates: 41g

Dietary Fiber: 3g

Sugars: 15g

Total Fat: 19g

Saturated Fat: 8g

Cholesterol: 30mg

Sodium: 610mg

Avocado & Strawberry Grilled Cheese

Christina Ross
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Avocado & Strawberry Grilled Cheese

Yep, that’s right, grilled cheese with avocado..

Avocado & Strawberry Grilled Cheese
Name:Avocado & Strawberry Grilled Cheese
Cuisine:Fusion (Combining Various Flavors)
Prep Time:10 minutes
Cooking Time:10 minutes
Total Time:20 minutes
Servings:2 sandwiches
Yield:2 servings
Estimated Nutrition Per Serving:Calories: Approximately 350-400 calories, depending on ingredients and portion size.

and strawberries!

Avocado & Strawberry Grilled Cheese

I fell so deeply in love with my Pepper Jack & Peach Panino that I was lured right back into the kitchen with visions of other fruit-filled cheesy sandwiches.

Avocado & Strawberry Grilled Cheese

Although this grilled sandwich doesn’t have the spicy kick of the pepper jack panino, what it does have is creamy richness from the avocado, juicy sweetness from the ripe strawberries, and of course tons of melted deliciousness from the sharp cheddar cheese.

Avocado & Strawberry Grilled Cheese

In case you’re wondering, there is in fact a reason why I refrained from using my much-beloved panini press to prepare this sandwich. I was concerned that given the volume of ingredients between the slices of bread, the filling would ooze out all over the appliance. Silly, I know, but I didn’t want to lose any of those great flavors – and I also didn’t want a huge mess on my hands. In retrospect, I probably should have utilized the panini press; although the sandwich was delicious, the cheese didn’t quite melt all the way through. Next time I follow this recipe, I will morph it into a panino!

Avocado & Strawberry Grilled Cheese

Avocado & Strawberry Grilled Cheese

Ingredients

  • rustic whole wheat bread (in other words, steer clear of too-soft sandwich bread and stick with a heartier variety – I love Trader Joe’s Whole Wheat Pane)
  • sliced cheese (I opted for reduced-fat sharp cheddar)
  • thinly sliced avocado
  • thinly sliced strawberries
  • cooking spray, non-hydrogenated margarine, or butter

Directions

  1. Heat a panini press or skillet over medium heat.
  2. Layer the cheese, avocado, and strawberry slices in between two pieces of bread.
  3. Either coat the outside of the sandwich with cooking spray or spread with a bit of margarine or butter.
  4. Place sandwich into panini press or skillet. Cook for 3-5 minutes, or until the cheese is melted and the bread is golden and crisp, turning halfway through if using a skillet.

Estimated Nutrition Per Serving

Calories: 400 calories

Total Fat: 25 grams

Saturated Fat: 10 grams

Cholesterol: 40 milligrams

Sodium: 500 milligrams

Total Carbohydrates: 35 grams

Dietary Fiber: 7 grams

Sugars: 7 grams

Protein: 12 grams

Cranberry Pecan Granola

Christina Ross
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Cranberry Pecan Granola

The trend of giving homemade goodies as gifts seems to have become less popular over the years, though I have only myself to blame for not sending culinary treats to loved ones more frequently. Who doesn’t love ripping into a package to unveil a tin of chewy chocolate chip cookies or a loaf of tender and fragrant banana bread? I know I do, and I’ll bet that you do too.

Cranberry Pecan Granola

Well, consider this cranberry pecan granola my jumping-off point for bringing back the trend. After being safely encased in packaging fit for travel, this sweet and crunchy granola will be shipped off to my brother, sister-in-law, and nephew in Austin as a thank-you for hosting John and me on a recent trip.

Not much says “I love you”, “thank you”, or “I’m thinking of you” like homemade baked goods. The next time you find yourself thinking about a family member or friend, dedicate an hour or so in the kitchen to making something delicious for that special person. I promise you it will brighten their day!

Cranberry Pecan Granola

Ingredients

NameGluten-Free Strawberry Shortcake Recipe
CuisineFusion
Prep Time20 minutes
Cooking Time20 minutes
Total Time40 minutes
Servings8
Yield8

These estimated nutrition values are based on a typical serving of gluten-free strawberry shortcake. Actual values may vary depending on the specific brands and types of ingredients used. Always consult with a nutritionist or use a nutrition calculator for precise dietary information if needed. Enjoy your gluten-free strawberry shortcake!

  • 1 1/2 cups rolled oats
  • 1 1/2 cups puffed brown rice cereal
  • 6 Tbsp unsweetened applesauce
  • 1/4 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup chopped pecans
  • 1/2 cup dried cranberries

Directions

  1. Preheat oven to 325 degrees F. Line a cookie sheet with parchment paper.
  2. Meaure the oats and puffed rice into a large bowl, set aside.
  3. In a medium bowl, whisk together the applesauce, maple syrup, vanilla extract, cinnamon, and salt. Whisk until very smooth.
  4. Pour wet ingredients over cereal and stir until evenly coated. Spread mixture on the prepared cookie sheet in an even layer.
  5. Bake for 30 minutes. Remove sheet from the oven, stir the pecans into the granola, and bake for an additional 10-15 minutes, or until the granola is golden brown and crisp.
  6. Remove granola from the oven, toss with the dried cranberries, and cool completely. Store in an airtight container.
Cranberry Pecan Granola

Estimated Nutrition Per Serving:

Calories280 calories
Protein3 grams
Carbohydrates35 grams
Dietary Fiber2 grams
Sugars18 grams
Fat15 grams
Saturated Fat6 grams
Cholesterol40 mg
Sodium240 mg
Vitamin C40 mg (67% DV)
Calcium90 mg (9% DV)
Iron1 mg (6% DV)
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