Chicken & Strawberry Spinach Salad with Lemon-Poppyseed Dressing

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Hey y'all. Just a quick post to tell you about one of my favorite summer recipes. This will be great for any end of summer get togethers you might be having this holiday weekend. I love to eat it all summer and it comes in at a whopping 4 Weight Watchers Point+ Points, 5 if you add a tspn of toasted almonds to your serving. It's actually under 4 because that number is based on 1 tblspn of Oil and this will yield enough dressing for about 4 salads.

Every time I make this for get togethers, I bring home an empty salad bowl. :)

Chicken-Strawberry Spinach Salad with
Lemon-PoppySeed Dressing

Here's what you'll need-
Chicken Breasts (I cook 4)
Spinach (I used the pre-washed bag kind because it was just the easiest)
Fresh strawberries (about 1 1/2 cups, but really I just get a large strawberry basket, and use most of them)
Cucumber- medium 1/2 -1

For the dressing-
1 Lemon
2 tspn White Vinegar
1 tblspn Vegetable Oil
1 tsp Poppy Seeds
Splenda to taste (I usually just add a few packets. I used to make this with sugar, but it's just as good if not better with the Splenda and it stays mixed up better and not as gritty)

This recipe is really so simple, you won't believe it!
Here's what you do-

Grill your chicken breasts. I used my Foreman because it was quick and easy.  While they're cooking, clean and slice your strawberries and your cucumber. I usually wash and spin my spinach even though it says it's pre-washed. I'm a little OCD about clean spinach.

Then mix your dressing-
Roll your lemon around on your counter to soften it up. If it's not particularly soft you can nuke it for 10-15 seconds and it'll juice up for you like crazy. Grate your lemon gently so you have peel and not pith (no-one wants a bitter dressing). Cut your lemon in half and juice it. I used Pampered Chefs Mix and Pour dressing container because I used to be a consultant and I love how it keeps dressings fresh and mixed. To the Lemon Juice add your Vinegar, Oil, and Poppy Seeds. Mix well and then add Splenda to mixture until you have reached your desired sweetness. I put a lot in the picture but I really only used a few.


Once your Chicken has finished cooking, Cube it into bite -sized pieces. Put your Spinach, Chicken, Strawberries and Cucumbers in a large bowl and toss gently until mixed well. Place onto individual plates. Mix your dressing and pour onto the individual portions. Top with Slivered Almonds if desired.

Next is the best part...Enjoy! This is a fresh, bright, tasting salad that gives you protein/meat, fruit, and vegetables all in one serving. You could even add some cheese like a Blue Cheese or Gorgonzola and get a little dairy in as well. Just know that will increase your Points Values.

I hope you give this salad a try. I'm sure you'll enjoy it! If you try it I hope you'll let me know what you thought. If you'd like to +1 or Pin this recipe I've put the buttons here on my blog for your convenience. Followers are always welcome too!

Thanks so much for taking time out of your busy day to stop by my little corner of the world. You are very appreciated! Till next time-

Remember- Life is often more about the storms than the peace they seek to overwhelm. It's not about Waiting for the storms to pass, but Learning to Dance in the rain.

Take Care,
Shan

*Recipe adapted from Pampered Chef.*

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New Recipe - Greek-Quinoa Salad with Grilled Shrimp

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Hey ya'll. Hope you're having a Fabulous week! Just one more day till the weekend. Woo-Hoo! :)

I have a new recipe for you today. I try to cook up food for the 2 weeks between paychecks on Sundays and I did some of that this past weekend. 3 new recipes. Yea Shan! As you may or may-not have heard last Sunday was day 11 of the longest and hottest Heat-Wave the DMV had ever had. Thankfully it stopped the next day but they are predicting high temps again this weekend. Any-whoo, I was kind of in the mood for a Greek Salad, but wanted something with a little more protein and lasting power. They had shrimp in nice little packs on sale at the grocery store and I got the yummiest idea for lunch. Instead of a regular salad or even a cold "pasta" salad, why not use Quinoa. It's good hot or cold, like pasta and so good in so many different recipes and I had a brand new package at home. So, why not combine the flavors of my Greek Salad with the extra protein of the quinoa for a new taste? I could hardly wait to get home and try it.

Greek Quinoa Salad with Grilled Shrimp
(Sorry, I just realized it's a little blurry. I was in a hurry to enjoy it!)

Here's what you need-
quinoa, shrimp, feta cheese, cucumbers, cherry/grape tomatoes, red-wine vinegar, Greek seasonings, chicken stock or base and anything else you normally enjoy in your Greek Salad. I'm not a big olive fan, love the oil not the olives, and am def. not an anchovie fan. No hairy little fishes in my salad, Thank You Very Much!

Ooops! I forgot the Greek Seaoning> :(

This is so easy and tasty, you're going to want to make some tonight.

1- Prepare your quinoa. I like this brand that I got at my local Giant, because it's pre-washed. Anything that makes my job easier and decreases my time in the kitchen (even though I love cooking) is great. I've been using Better than Bouillon instead of canned broth. It's concentrated, 1 tsp = an 8oz can of broth, and it takes up less space than all those cans, it tastes better than cubes and is more cost effective. I actually use 1/2 tsp /8oz and still get tremendous chicken flavor. Oh and it's 0 points. :)

2- While your quinoa is cooking go ahead and prepare your shrimp. Peel them, de-vein them if necessary and put them in a bowl.

Aren't these beautiful? All I had to do was shell them. The store had already de-veined them for me 

3- Remember to not throw away your shells. Put them in a plastic baggy and freeze them. You can use this to make stock later.

 4- Add just a skosh of olive oil and your Greek-seasoning to your bowl. You just want enough oil so that the seasonings stick. Mix until all the shrimp are coated with the seasonings. 

5- Grill those sweet little morsels up until they are pink and done. Not too long though because you don't want them to get dry. 

This made two servings

I used my George Foreman, cuz like I said it was a bajillion degrees outside, and look how scrumptious they look! All pink and yummy. I actually had them on skewers first but the lid didn't close all the way like that so I grilled them just on the plates like this and they turned out Fab!

6- While the shrimps are grilling, prepare the rest of your salad ingredients. I diced up some cucumber and sliced some little grape tomatoes. Your quinoa should be finished by now.

7- Once everything is cooked mix your veggies, shrimp and quinoa together and add just a splash of the red-wine vinegar (or more to taste). Top with your feta cheese and get ready for the taste explosion.

8- Enjoy your healthy meal. This meal is 8 W.W. Points Plus points and trust me worth every one. It's full of wholesome fresh food and the points come from the proteins, so eat up and enjoy! This meal is good served hot, but I think it's even better served with the quinoa cold.

Thanks so much for taking the time out of your day and stopping by today. I hope you'll give this recipe a try. If you do, I'd love to hear what you thought. I also put this on my other blog Lets Find A Way, cool recipes and money saving ideas there.

Till next time-

Remember- Life is often more about the storms than the peace they seek to overwhelm. It's not about Waiting for the storms to pass, but Learning to Dance in the rain.

Be Safe,
Shan

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