Honey Ginger Chicken Salad

Honey Ginger Chicken Salad

     
     Give life to your salad with this Honey Ginger Chicken Salad. A healthy and zesty alternative to that ordinary salad. Skip that artifical dressing from the store and try something thats will actually benifit your healthy life style.  

Ginger Chicken Salad

Ingredients

• 4 chicken breasts, cubed
• 3 tablespoons of Soysauce or the *gluten free option Kikkoman Gluten-free Soy Sauce 1.89 Liter (Pack of 2)  
• 1 teaspoon of ground black pepper
• 2 teaspoons of onion powder
• 2 tablespoons of ground ginger
• 2 minced garlic
• 1 tablespoon of of water
• 2 tablespoons of honey
• 1 tablespoon of Toasted sesame seeds
• 1 Teaspoon of red pepper flakes*
• 2 Tablespoons of Olive oil

Optional:

• Green Leafy Salad
• Steam Jasmine Rice

*Red pepper flakes are optional.

For the *gluten free option:

Kikkoman Gluten-free Soy Sauce 1.89 Liter (Pack of 2)  

Directions:

     In a medium bowl, add in the soy sauce, water along with a teaspoon of black pepper. Stir in the onion powder, ground ginger. Mix in the honey, stir these ingredients well until honey is desolved. 

     In a large bowl, add your cubed chicken breast.

Drizzle on the marinade. Add in the garlic. Mix the cubed chicken and marinade well. Cover and let the chicken marinade for about an hour in the refridgerator. 

On medium-high heat, add in the Olive oil.
Once the pan is preheated, add in the chicken marinade. Quickly stir until it is half way cooked. Sprinkle on the toasted sesame seeds and *pepper flakes.

Serve on a bed of your favorite salad or simply serve as a side dish with white jasmine rice.

Pico De Gallo

Pico De Gallo

Pico De Gallo is just one of those versatile salads that goes well with just about anything! This version can be use on tacos, Chips or just by itself. This side dish works as a great appetizer and makes a wonderful late night healthy snacks with multigrain chips!

Pico De Gallo

Ingredients

• 1/2 a head of thinly shredded green cabbage
• 1/4 a head of thinly shredded purple Cabbage
• 1/4 cup of thinly sliced sweet yellow onion
• 1 Diced roma tomato
• 1 stem of spring onions, thinly chopped
• 1/2 cup of of chopped Cilantro
• 1 thinly julienne sliced or diced Jalapeno, seeded
• 3 tablespoons of olive oil
• 1/2 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of paprika
• 1 juice of lime

Cooking Directions

In a large bowl, Add in the green and purple shredded cabbages, yellow onions, julienne/diced jalapeno and toss it a couple of times. Follow by the diced tomato, spring onions and cilantros. Give it another couple of tosses.

Drizzle on the olive oil. Sprinkle on the salt, black peppers, paprika and squeeze on the fresh lime juice. Toss all the ingredients together untill everything combines.

Green Mango Herb Salad

Green Mango Herb Salad

 Green Mango Herb salad is a scrumptious and healthy side dish that goes very well with baked or fried fish. One bite and you will fall in love with the flavors and dances in your mouths. This is on of my favorite side dish when I was a kid. I also included a video tutorial below. 

Green Mango Herb Salad

Prep time: 10 minutes
Cook time: 5 minutes
Total time: 15 minutes


Ingredients

Thai chili peppers & Spring Onions

• 2 cups of shredded Green Mango
• 2 to 3 handful of Herbs
• 1 Stem Sliced spring onions
• 1 minced garlic
• 3 to 4 minced Thai chili peppers ( more or less depends on your level of preferred spiciness)
• 3 teaspoons of sugar
• 5 tablespoons of fish sauce Squid Brand Fish Sauce, 24-Ounce Bottle (Pack of 2)
• 2 teaspoons of Msg (optional)

Fish Sauce

Green Mango

Herbs

Cooking Directions

Shredded Green mango

1. In a large bowl, Add in the shredded green mango, toss in the herbs and spring onions. Follow by the minced galic and minced chillis peppers.
2. In a small bowl, add in the fish sauce, sugar and Msg. Stir in the garlic and minced Thai chilli peppers. Stir the sauce until the sugar dissolves.
3. Drizzle the dressing gradually and toss the salad until the dressing compeletly cover the salads. Serve well with baked, fried or grilled fish.

Video Tutorial

Healthy Spicy 3 beans with Chicken Salad

Spicy 3 Beans with Chicken Salad

Add some zesty flavorful salad to your diet with this Healthy Spicy 3 Beans with Chicken Salad. Great as a side dish or a main course. This salad is great for BBQ's or gatherings. A TUTORIAL VIDEO is included at the below.

Spicy 3 Beans with Chicken Salad

Ingredients

• 2 cups chopped or shredded chicken breast
• 1 can of red kidney beans, drained and rinsed
• 1 can of pinto beans, drained and rinsed
• 1 can of garbanzo bean, drained and rinsed
• 1 tomato diced
• 2 cups of shredded cabbage
• 3 cloves of minced garlic
• 1 seeded jalapeno, sliced thinly
• 1/3 cup of diced onion

Dressing of with these INGREDIENTS

• 1/2 cup of coarsely chopped cilantro
• 2 to 3 table spoons of olive oil
• 1 teaspoon of salt
• 1 teaspoon ground black peppers
• 3 tablespoons of white vinegar
• 1/2 a lime juice
• 2 teaspoons of paprika
• 2 tablespoons of chopped spring onions

Directions:

In a large bowl add 2 cups of shredded cabbage, follow by 2 cups of chopped or shredded chicken breast, add in 1 can of red kidney beans,1 can of pinto beans,1 can of garbanzo bean and give it a couple of toss. Then add 1 tomato diced, 3 cloves of minced garlic, the sliced thinly jalapeno, 1/3 cup of diced onion and toss it a few times.

Lastly, add in 1/2 cup of coarsely chopped cilantro, drizzle in 2 to 3 table spoons of olive oil, add 1 teaspoon of salt, and 1 teaspoon ground black peppers, toss it a couple times. Then drizzle 3 tablespoons of white vinegar, 1/2 a lime juice, 2 teaspoons of paprika,and another couple of tosses. Finally add 2 tablespoons of chopped spring onions and toss it once of twice. Serve as is or refrigerate until it's ready to serve.

TUTORIAL VIDEO

Savory Vinaigrette & Cranberry Mango Salad

Cranberry Mango Salad

   Looking for something healthy but tasty? Here is a salad that will wake up your taste buds! The Cranberries gives you a little bit of tartness but the mangoes gives a splendid touch of sweetness. This salad works perfectly with a sweet and sour vinaigrette that is drizzled on to the bed of mix springs lettuce, simple lunch.

• chopped cooked chicken breast, rotisserie chicken breast works well
• Mix spring greens
• 1/2 cup of chopped champagne mangoes 
• 1 cup dried cranberries
• 2 -3 teaspoons of Roasted crushed peanuts or almonds

Ingredients for sweet & sour vinaigrette:

• 1 cup of vinegar
• 1 cup of fish sauce
• 1 cup of sugar
• 3 cups of water
• 4 cloves of garlic
• 
  

If you like it spicy add these ingredients:

• 3 red peppers
• 3rd a cup of shredded carrots
• Crushed roasted peanuts

    

 In a large pot on MEDIUM heat, combine vinegar, water, sugar, fish sauce and stir until the sugar is dissolved. Let it cool down for about 10 minutes. Then ground the garlic and peppers together and stir into the liquid. Stir in the shredded carrots. Stir 1 Teaspoon of sriracha hot sauce (for extra spiciness).  This sauce can be used as a vinaigrette and dips for all kinds of food. It can also be stored in a plastic container for about 6 months.

Arrange the salad with mix greens, then top it off with chopped chicken breasts along with sprinkles of dried cranberries and chopped champagne mangoes. Roasted peanuts are optional but adds a nice touch. Drizzle on the vinaigrette right before serving.   

CHICKEN HERB SALAD

CHICKEN HERB SALAD 

 This dish is for the adventurous palates.This is one of our favorite salad dish, but we must warn you about the main secret ingredients that might deter people from cooking this recipe. However, the end result is simple SCRUMPTIOUS!  This dish require more work but it well be worth the wait with the results. 

Ingredients:

• 2 coarsely minced chicken breast or any lean meat 
• 1 tablespoon of fresh fine minced gangala
• 1 tablespoon of fresh fine minced ginger
• 1 tablespoon minced garlic
• 1 cup of very fine minced lemon grass
• 1 cup of sugar snap peas ( julienne style)
• 2 sliced thinly pearl onions 
• half cup of thinly sliced onion

SEASON:

2 teaspoons of MSG or Substitute 2 table spoons of granulated chicken bouillon

1 teaspoon of kosher sea salt

2 teaspoon of sugar

2 chopped red peppers

1/3 cup of fermented fish paste ( mix 1 table spoon paste with 3 table spoon boiled water)

1/3 cup of chopped green onions

1/3 cup of water

Note: 2 to 3 teaspoons of fish sauce can be substituted instead of fermented fish.

FINISH off with..

• 2 tablespoons of olive oil
• 1 juice of fresh squeezed lime
• 2 handful of mint leaves

Garnish:

1. mint leaves
2. 1 sliced cucumbers
3. a quarter of one cabbage

Direction:

In a large pot, add water, oil, meat, garlic, herbs, spices and until meat is cooked half way. Then add onions, and snap peas until meat cooks thoroughly. Take off the heat stir in green onions, red peppers and fermented fish paste. Add mint leaves, lemon juice and mix a couple more times. Serve with a side of cucumbers, cabbage and garnish with mints(optional).