by Sally Hillis, R.D
Serves 8 to 10
Salsa is both a lunchtime favorite and a simple companion to most main courses. This versatile recipe allows you to substitute your favorite ingredients for something seasonal and fresh every time. Very ripe (even overripe) fruit such as pineapple, mango, peach, apple, or melon combine with fresh veggies for a uniquely simple balance of flavors. Round out your dish with citrus juice or vinegar and your favorite herbs. There’s nothing like homemade salsa!
2 cups ripe or overripe fruit
1/2-1 cup shallot, leeks, green onion or red onion
4 cups mixed seasonal vegetables
1/2 cup fresh herbs
1/4 cup fresh lime juice (1-2 limes)
2 tablespoons olive oil
1/4 cup rice or white vinegar
1/4 teaspoon kosher salt
1/8 teaspoon white or cayenne pepper
In a large bowl, gently toss together fruit, vegetables, onion, and herbs. Whisk lime juice, olive oil, vinegar, sugar, salt, and pepper together in a separate bowl. Drizzle juice mixture over fruit mixture and toss gently. Let stand for 15 to 30 minutes. Prior to serving, adjust seasoning with lime juice, salt, pepper, and herbs.
Chicken Salad With Pomegranate and Dijon Vinaigrette
This easy salad is perfect for fall! The vinaigrette in this recipe can also be used to dress blanched green beans, roasted sweet potatoes, or other green salads.
Chopped romaine, spinach, or kale
Fresh orange slices
Fresh pomegranate seeds
Roasted or grilled Smart Chicken, cubed
Thinly sliced red onion
Combine all ingredients and dress with a
basic Dijon vinaigrette.
2 tablespoons Dijon Mustard
1 teaspoon sea salt
2 pinches freshly ground black pepper
3 tablespoons red wine vinegar
3 tablespoons sherry vinegar
½ cup extra-virgin olive oil
½ cup avocado oil
Combine mustard, salt, pepper, and vinegars. Whisk in oils in a steady stream. Season with salt and pepper to taste.
Pan-Roasted Chicken Breast With Cremini Mushroom Sauce
by Joe Stecker, Chef
This elegant recipe highlights the natural flavor of pan-roasted chicken using simple ingredients.
2 bone-in, skin-on Smart Chicken breasts
1 cup chicken stock
8 large cremini mushrooms
3 tablespoons butter
2 sprigs thyme
2 garlic cloves, smashed
6 whole baby red new potatoes, fully cooked
2 tablespoons olive oil
Salt and pepper
Season the chicken breasts all over with salt and pepper.
Preheat oven to 425°F.
Pre-heat a heavy skillet over medium-high heat. Add olive oil and allow it to heat until just starting to smoke. Add the chicken breast, skin-side down and let cook for about 4 minutes, until the skin is golden-brown and crispy. Flip and continue cooking for 2 additional minutes.
Turn the heat down to medium-low. Add butter, smashed garlic, and thyme. Baste the chicken breasts for about 30 seconds. Slice the cooked red potatoes in half and add them, flesh-side down, to the skillet. Transfer the skillet into the oven for 10 to 12 minutes, until the chicken is cooked through. When the chicken breasts are fully cooked, let them rest on a cutting board while you prepare the pan sauce.
Return the skillet to medium-high heat and sauté the sliced cremini mushrooms for about 2 minutes. Add the chicken stock and bring it to a boil. Swirl in the butter until the sauce slightly thickens. Season with salt and pepper.
To serve, place the roasted potatoes flesh-side up in a large bowl.
Fresh Apple Salad with Grilled Chicken and Crumbled Cheddar
This fresh and light salad is the perfect vacation from hot and heavy dinners. The sweet crispness of the apple is the perfect pairing for the sharp cheddar. Toss it all together with the tart cranberries, peppery arugula and tangy dressing and you'll be ready to kick your plain greens to the curb!
For the Salad:
1 grilled chicken breast, thinly sliced
2 Honeycrisp apples (or your favorite variety), cored and thinly sliced
1 red onion, thinly sliced
2 tablespoons dried cranberries
4 cups baby arugula
1/2 cup sharp cheddar cheese, crumbled
For the Vinaigrette:
2 teaspoons Dijon mustard
Juice of 1 lemon
2 tablespoon red wine vinegar
1/4 cup extra virgin olive oil
Freshly cracked black pepper
In a large bowl, whisk together the mustard, lemon juice and vinegar. Slowly whisk in oil. Season the dressing with salt and pepper to taste. Alternately, put all of the vinaigrette ingredients in a jar and shake until combined.
Add the arugula into the bowl with the dressing and toss until coated. Sprinkle all the other salad ingredients over the arugula and then gently toss. Serve immediately.
Tip: If you want to cut your apples a little ahead of time, save the juiced lemon halves from the dressing and place in a large bowl of cold water. Add the apples to the water as you cut them. The lemon-water will keep the apples from browning.