Recipe adapted from No Biggie
1 lb. box bow tie pasta 4 chicken breasts cooked & shredded or all the breast meat of one large rotisserie chicken 1/4 cup green onions, chopped 1/2 pack sliced almonds toasted 1 bag lettuce of choice 1 small bag snap peas 1 small can mandarin oranges drained Crunchy wonton strips
2/3 c. red wine vinegar 2/3 c. vegetable oil *or sesame oil is great here too 2/3 c. soy sauce 6 TBSP sugar 2 TBSP ginger paste 1 tsp. salt and pepper
Shred the chicken breast meat from a rotisserie chicken. Mix up the dressing – half will be used to marinade the chicken and pasta and remaining as a salad dressing. Cook the pasta until al dente, remove the pasta from the water. In a large bowl while the pasta and chicken are still warm, add the dressing and toss. Cover the bowl with plastic wrap and chill in the refrigerator until chilled. Marinate chicken & pasta in the fridge overnight, or for a few hours until chilled. Toast the sliced almonds in a dry pan, remove from pan. In a large bowl add the marinaded pasta and chicken, green onions, almonds, snap peas, mandarin oranges. Toss with salad dressing. In a separate bowl add the salad greens and toss with dressing. On individual plates, add the salad greens and top with the pasta salad. Top with Crunchy wonton strips. Refrigerate any leftover dressing.
Asian Chicken Pasta Salad:
Adapted from Salt and Lavender
3/4 c. mayo 4 TBSP balsamic vinegar 1/2 tsp. Dijon mustard 1/4 tsp. garlic powder 1 1/2 TBSP brown sugar 1 tsp. Italian seasoning Salt and pepper to toast
Add ingredients to a bowl and whisk together. Taste and adjust as needed. Makes enough for 1-2 large salads or 4-6 smaller salads. I usually double.
Creamy Balsamic Dressing:
You can make this salad with chicken or keep it vegetarian by adding chickpeas.
1 lb. orzo Salt 4 mini cucumbers, chopped 2 c. grape tomatoes, sliced 6 oz. feta 1 bunch of parsley, chopped 1/2 c. mint, chopped Chopped cooked chicken or 1 can of chickpeas, drained Mixed lettuce greens
2 lemons, zest and juice (about 1/3 c.) 2/3 c. olive oil 2 TBSP honey 6 garlic cloves, minced Salt and Pepper, to taste
Bring a pot of water to boil, add salt and orzo and cook until al dente. Once it’s done, rinse it with cool water and let it drain thoroughly. Transfer to a large bowl. Meanwhile, prep all the salad ingredients. Add the dressing ingredients to a jar or small bowl, and whisk/shake until well combined. To the bowl with the orzo, add cucumbers through chicken/chickpeas. Toss the salad with the dressing. Taste and adjust salt and pepper as needed. Serve salad over mixed lettuce greens.
Lemon Orzo Salad with Chicken or Chickpeas:
Recipe adapted from Midwest Foodie.
5 TBSP olive oil 3 TBSP balsamic vinegar 2 TBSP fresh chopped dill 2 TBSP fresh chopped parsley 2 tsp. dried oregano 1 tsp. Dijon mustard 2 garlic cloves, minced Kosher salt and fresh cracked pepper
1 box of orzo 2-3 TBSP butter 2 TBSP lemon juice
Salad and Toppings:
Mixed Greens 1 (15 oz.) can artichoke hearts 1 c. halved grape tomatoes 1 c. sliced English cucumber 1 c. pitted assorted olives 1/2 c. thinly sliced red onion 1 (14 oz.) can of chick peas 4 oz. feta chees crumbled
Tzatziki Sauce or Easy Lemon Dill Sauce:
1 c. sour cream ½ c. fresh dill Zest of 1 lemon Juice of 1 lemon Salt, and pepper
Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice. Easy Lemon Dill Sauce: Combine ingredients in a bowl. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.
Greek Salmon Bowls:
Recipe adapted from Half Baked Harvest.
1 TBSP olive oil 1.5 lbs. chicken breast, bite size pieces 1/2 c. fresh oregano, chopped 2 tsp. smoked paprika Pinch of salt and pepper 2 TBSP balsamic vinegar 4 garlic cloves, chopped
1 box of orzo, cooked according to package 2-3 TBSP butter 2 TBSP lemon juice 2-3 TBSP fresh dill, chopped
8 oz. feta cheese 1/2 c. sour cream 2 TBSP olive oil
Sun-dried Tomato Vinaigrette:
1/4 c. olive oil 2 TBSP lemon juice 2 TBSP balsamic vinegar 1/2 c. sun-dried tomatoes, chopped 1 TBSP fresh dill, chopped (optional) Salt and pepper to taste
Greens Tomatoes, chopped Red onion, sliced Artichoke hearts Chick peas Cucumber, sliced Kalamata olives
For the Chicken: In a large skillet, toss together the olive oil, chicken, oregano, paprika, and a pinch each of salt and pepper. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes. Stir in the balsamic vinegar and garlic, cook another minute. Remove the chicken from the skillet. For the Orzo: Bring a stockpot to boil, then add a generous amount of salt. Cook according to package, and then drain. Put cooked orzo back in pot, add the butter and stir until melted. Then add the lemon juice and dill. For the Whipped Feta: Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. For the Sun-dried Tomato Vinaigrette: In a mason jar add the olive oil, lemon juice, balsamic vinegar, sun-dried tomatoes, dill, and season with salt and pepper, and shake to combine. Assemble: On the plate or large bowl add a smear of whipped feta, then add orzo to overlap the feta, top the orzo and feta with the chicken, then add the salad. Drizzle with the vinaigrette.
Greek Chicken Bowls:
This orzo salad is so flavorful and perfect for potlucks, picnics, etc. since there is no mayonnaise, and I actually prefer the salad at room temperature.
Recipe from Midwest Foodie.
16 oz. orzo pasta 1 c. cucumbers, sliced 1 c. sundried tomatoes, julienned 1 c. Kalamata olives, halved 1 14 oz. can of artichoke hearts 1 15 oz. can chickpeas, drained 1/4 c. finely diced red onion 1/4 c. parsley, chopped 4-6 oz. feta, crumbled
2/3 c. olive oil 1/3 c. balsamic vinegar 1 lemon, zest and juice 1 tsp. dried oregano 2 garlic cloves, finely minced 1 TBSP Dijon mustard Kosher salt Pepper
Cook pasta al dente according to package. Drain and then place in a large bowl and toss with some olive oil and salt and pepper. Place in fridge to cool. Meanwhile in a bowl, add olive oil, balsamic vinegar, lemon zest and juice, oregano, garlic, mustard, and salt and pepper, and whisk until well combined. Remove pasta bowl from fridge, and add cucumber, sundried tomatoes, olives, artichoke hearts, chickpeas, red onion, parley, and feta. Add dressing, and toss to coat.
Greek Orzo Salad:
Recipe from Making Life Blissful
3/4 c. sugar 3/4 c. rice wine vinegar 1 tsp. ginger, minced 1 tsp. salt 3 TBSP soy sauce 1 TBSP pepper 1 tsp. sesame oil 1 c. vegetable oil 1 TBSP mayonnaise
In a blender, add all ingredients and blend until well mixed. Transfer to jar and store in fridge for up to 3 weeks.
Crazy Good Asian Dressing:
3/4 c. mayonnaise 1 1/4 c. buttermilk 3 tsp. garlic powder 3 tsp. minced onion 2 tsp. fresh parsley 3 tsp. fresh chives 3 tsp. fresh dill 1/2 tsp. salt 1/8 tsp. black pepper 2 tsp. sugar
In a mixing bowl add mayonnaise and buttermilk and whisk until smooth. Add all other ingredients and whisk until well combined. Transfer to a mason jar for storage.
Buttermilk Ranch Dressing:
Seriously the best Italian Vinaigrette!
3/4 c. red wine vinegar 1 c. of vegetable oil 1/4 tsp. onion powder 1 tsp. garlic powder 3/4 tsp. salt 1/4 tsp. black pepper 1 TBSP dried parsley 1 tsp. dried mustard 1/2 tsp. dried basil 1/2 tsp. dried oregano 2 tsp. sugar
Combine ingredients in a large jar with tight lid. Shake well. If you want creamy Italian, add 1/2 c. mayonnaise.
Perfect sauce for bulgogi, gogi bowls, Hibachi chicken, etc. Make a whole batch and have leftovers to use in many dishes.
Adapted from the Yummy Life.
1 1/2 c. soy sauce 3/4 c. sugar 1/4 c. sesame oil 2 TBSP garlic, minced 2 TBSP ginger, minced or ginger paste 1 tsp. crushed red pepper 2 TBSP sesame seeds (optional) 3 green onions, chopped (optional)
In a medium bowl, whisk ingredients together until sugar is dissolved. Cover and refrigerate until use.
Korean Marinade and Sauce: