We had half of a store-bought rotisserie chicken leftover in the fridge. Although delicious while hot, store-bought rotisserie chickens are usually not so great cold. Yesterday, I used the leftover chicken to make a simple chicken salad — the salad took about 7 minutes to make, and turned out to be a very tasty way to eat the leftover chicken!
Here’s how:
For my post-workout lunch, I like to make a Mediterranean-style tuna salad. I use a 5 oz. can of wild albacore tuna packed in water. The salad is very much the same as the sockeye salmon salad I make for David, but instead of mayonnaise I use a drizzle of olive oil.
To make the salad: drain the can, and put the tuna in a glass bowl. Add: about a half handful of capers, a stalk of scallion, finely chopped, juice of half lemon, and a drizzle of good quality, organic olive oil. Season with salt and pepper to taste. Mix well, and serve over salad greens… or eat with some sliced avocados and cucumbers, as I did for lunch today.
Sunday is our big workout day. And for our post-workout lunch we’ve recently taken to eating canned fish. David likes red sockeye salmon with bone and skin included, while I opt for wild albacore tuna, which is lighter.
For David’s sockeye salmon salad, I use a 7.5 oz can of wild caught Alaskan red sockeye salmon (Whole Foods brand).
To make the salad: Drain the can, and put salmon in a glass bowl. With a fork, mix the salmon well, making sure that the bones and skin are blended into the meat (basically, mush well).
Add: a half handful of capers, one scallion stalk, finely chopped, a tablespoon of mayonnaise, and the juice of 1/2 lemon.
Mix well, and season with salt and pepper to taste. Serve with salad greens, or for extra protein — as in David’s case — some sliced avocado and cucumbers.
The salad is simple, delicious, and a great way to get a boost of protein as well as calcium and good fats!
Last night for dinner, I seared local swordfish filets and made a simple, fennel/olive salad as an accompaniment. Easy, breezy, tasty!
The swordfish was on sale at Whole Foods, labeled “local” and also “green” (as in, environmentally-friendly). Both good labels, and a bargain at $14.99/lb (as swordfish goes)! I bought 1.5 lbs worth of swordfish (my husband requires a lot of protein), and marinated it in a mixture of:
I let the swordfish marinate for about 20 minutes.
Fresh Direct recently had fresh, wild rock shrimps on sale, so, naturally, I bought a pound of it. Inspired by Maine lobster rolls, I used the rock shrimps to make a simple salad last weekend — the result was a delicious, lovely salad lunch!
This salad is very simple, and looks fabulous. The sweetness and texture of the figs, the crunch and earthiness of the pine nuts, the crisp and slightly bitter arugula leaves… all make for a beautiful, delicious salad.
To make: toast pine nuts in a non-stick pan at low heat. No need to add oil. Keep moving around and toast until the nuts turn a light golden brown color. Take about 6 figs, peel, and chop up into bite size pieces. In a bowl, toss together arugula leaves, figs, and pine nuts with a drizzle of olive oil, good balsamic dressing, and a sprinkle of salt. Enjoy!
I made this coleslaw to go with the spiced ribs. I wanted to infuse some sweetness to the salad to complement the spicy ribs — and had the idea to add mango into the mix. The mango adds a faintly sweet, slightly tart quality to the coleslaw, and brightens the salad. It’s colorful and flavorful, and pairs very nicely with the spicy ribs. This coleslaw was a big hit at the birthday party — what a great way to get a solid vitamin C boost from the cabbage! The coleslaw is excellent the next day.
INGREDIENTS
DRESSING
Chop all the vegetables and place in a large bowl. In a small bowl, whisk together the mayonnaise and white vinegar. Slowly whisk in the olive oil, mix until smooth and silky. Season with salt.
Pour the dressing over the salad and toss. Cover and refrigerate for at least an hour before serving.
eat. live. paleo. 