Chicken Salad with Raspberry Balsamic Dressing

I've been making this salad pretty consistently this summer. It's sweet and salty with a bite of Parmesan and crunchy toasted pecans. Mmm. I found a recipe for Arugula Salad with Figs, Prosciutto, Walnuts, and Parmesan in the Cook's Illustrated Cookbook and doesn't that sound dreamy? All but the walnuts, yes ;)  I never have figs or prosciutto on hand, and my fridge was bare of arugula, so this salad was born. I basically took their dressing and subbed raisins for figs, and onion powder and garlic powder for a shallot then poured it over a ton of veggies and chicken and said "Voilà! Dinner." So thank you, Cook's Illustrated, for a delicious dinner! I love the leftovers from this. I know, weird, to love leftover salad that could possibly be wilty. I think I mostly just love sitting down to something yummy I didn't cook myself that same day. The best combination on the fork, I think, is a piece of chicken, celery, raisin, Parmesan, and pecan, all in one bite. Yumm 

You can use pretty much any veggies you have on hand and I think any flavor of jam would go too. It's just the sweetness you're looking for. 

Chicken Salad with Raspberry Vinaigrette 

Adapted from The Cook's Illustrated Cook Book, Arugula Salad with Figs, Prosciutto, Parmesan, and Walnuts 

Serves 4 as a main dish

Ingredients 

1/4 c balsamic vinegar 

1 heaping Tbs raspberry jam (any jam really)

1/2 c raisins

1/4 c canola oil

1/8 tsp onion powder 

Dash or 2 of garlic powder 

1/4 tsp salt

1/8 tsp pepper

2 heads romaine hearts, chopped

1 yellow bell pepper, diced

2 celery stalks, sliced

1 carrot, sliced

1/2-1 cup sliced cucumber 

1/2 cup pecans, coarsely chopped 

1 cup shaved Parmesan 

3 chicken breast 

Directions 

In small bowl, combine vinegar, jam and raisins. Cover with plastic wrap and puncture a few holes for ventilation. Microwave about 30 seconds-1 minute just until raisins are plump. 

Add oil, salt, pepper, onion powder, and garlic powder. Mix well with fork until oil is evenly dispersed. 

If your pecans aren't already toasted, heat a small pan over medium heat and toast them until they are slightly browned and fragrant. 

In a large bowl combine veggies.

Heat medium pan over medium high heat. Spray with oil. 

Dry off and salt and pepper the chicken and cook about 8 minutes per side. (Or grilled on a preheated grill sprayed with oil) 

Pour dressing over salad and top with sliced chicken, pecans, and Parmesan. 

Serve immediately 

Chocolate Chip Banana Bread

How many variations of of banana bread can you have? Clearly not enough.  So far we have 3 different kinds on this blog and I'm pretty sure there will be more. But this one, this banana bread is simple, clean, and completely banana. No cinnamon to hide behind and with the occasional hit of chocolate.  I think this banana bread could also be called Bluth banana bread in honor of Arrested Development.  Unless you can cover a whole loaf of banana bread and chocolate.Yum :) And remember, "There's always money in the banana stand."

Chocolate Chip Banana Bread 

Makes 1 8x4 inch loaf

Ingredients 

2 c flour 

1 Tbs baking powder 

1/2 tsp salt

Juice of half a lemon

1/2 c unsalted butter

1 cup sugar 

2 lg eggs

1 1/2 c (~3) mashed over-ripe bananas 

1 Tbs vanilla

1/2 cup chocolate chips

Directions 

Preheat oven to 350 degrees. 

Grease or line an 8x4 inch loaf pan with parchment.

Whisk flour, baking powder, and salt in a medium bowl.

In a stand mixer cream butter and sugar.

Add eggs, vanilla, bananas, and lemon juice and mix well. 

Add flour to butter mixture slowly. 

Stir in chocolate chips. 

Pour batter into prepared pan and bake at 350 for 50min - hour. Insert and remove toothpick to make sure the middle is done and batter isn't pulled out with the toothpick. With this banana bread I check a few times. The top will be golden brown and maybe a little darker than you're used to. 

Allow to cool for 20 min in pan on a cooling rack then remove it from pan and finish cooling on the rack. 

Chicken and Chickpea Yellow Curry

Curry is a favorite of ours when we go out to eat. I've tried making it on the past but it's all been a little 'meh'. This recipe from the Pioneer Woman is quiet delicious. You'll find yourself going back for seconds and even, um, ehem, thirds. I added veggies and replaced a can of chickpeas with chicken breast.  I'd squeeze potatoes in there too if I could but that would add cooking time and this curry is whipped up pretty quick. Curry in a hurry, if you will. 

Chicken and Chickpea Yellow Curry

Adapted from The Pioneer Woman's Chickpea Curry

Serves 4-6

Ingredients 

2 cups jasmine or basmati rice 

2 tsp vegetable oil

1/2 onion, diced

2-3 carrots, diced 

1 red bell pepper, diced

1 clove garlic, finely chopped

2 tsp yellow curry powder 

2 chicken breast 

1, 15 oz can chickpeas drained and rinsed 

1, 13.5 oz can coconut milk 

1.5 cups chicken broth

Squirt of sriracha 

2 Tbs honey 

 

Directions 

Cook rice according to package directions.

Heat oil in a large pan over medium low heat. 

Add onions and veggies to the pan with some salt and pepper and cook until onions are translucent and soft. 

Stir in garlic and curry powder.

Pat chicken dry, salt and pepper it and add to the pan. 

Allow to cook for about 5 minutes or so.

Flip chicken and add coconut milk, chicken broth, chickpeas, sriracha, and honey. 

Keep pan on medium low and allow to simmer about 10 minutes.

Remove chicken and slice then add it back to the pan. 

Salt to taste. 

Serve with rice.