Chicken Salad with Walnuts and Grapes

You may think I have a "thing" for roasted fruits and veggies. I must confess that I do--primarily because of the intense flavor. But also because I sometimes buy too many grapes, strawberries, or cherry tomatoes and they may be on the verge of going squishy. Roasting comes in so handy.














¾ cup mayonnaise
Note: You can use some thick yogurt in place of some of the mayonnaise.
Zest of 1 lemon, see photos if you need them
Juice from ½ lemon
½ teaspoon salt or to taste
1/8 teaspoon pepper or to taste
1 tablespoon finely chopped chives
1 tablespoon finely chopped flat-leaf parsley
1 tablespoon finely chopped fresh tarragon
4 individual chicken breasts, poached or microwaved, roughly chopped or shredded
Note: See instructions for poaching chicken breasts.
OR
4 cups leftover roasted chicken, bones and skin removed, roughly chopped or shredded
1/3 cup finely chopped red onion
½ cup finely chopped celery (about 1 stalk)
1 cup halved red seedless grapes or ½ cup Roasted Grapes
¾ cup roughly chopped walnuts, lightly toasted
Greens, if desired

1. In a small bowl, whisk together the mayonnaise, lemon zest and juice, salt, and pepper. Add the chives, parsley and tarragon; mix gently.
2. In a large bowl, combine the chicken, onion, celery, and grapes. Add the mayonnaise mixture and fold together to combine. Add more mayonnaise if the mixture is too dry. Season to taste. Chill until ready to serve.
3. Just before serving, stir in the toasted walnuts. If desired, serve over or surrounded by greens.

4-6 servings
Adapted from The New York Times Sunday Magazine

Sesame Chicken and Asparagus Pasta Salad

1 pound thin asparagus, trimmed and cut on diagonal into 1-inch lengths
8 ounces dried linguine, broken into 4-inch lengths
5 garlic cloves, peeled and sliced
2 tablespoons red wine vinegar
¾ cup chunky peanut butter
1/3 cup brown sugar if using healthy peanut butter, 2 tablespoons if using Jiff
½ cup soy sauce
½ cup sesame oil
¼ cup chicken stock, as needed
¼ teaspoon red pepper flakes or Aleppo pepper
3 boneless and skinless cooked chicken breast halves
Note: See cooking directions below.
1½ tablespoons sesame seeds, toasted
3 scallions, white part and 3 inches of green, cut into 2-inch julienne or coarsely chopped
1 small cucumber, peeled, halved, seeded and cut into ¼-inch dice, see instructions if you need them

1. Bring a large pot of salted water to a boil. Blanch asparagus in the boiling water for 1-2 minutes. Scoop out, leaving the water boiling. Drain until dry.
2. Add the linguine to the boiling water and cook until just tender. Drain, rinse under cold water, drain again, and set aside in a large mixing bowl.
3. Place the garlic, vinegar, peanut butter, brown sugar, soy sauce, and red pepper flakes in a food processor. Process for 1 minute. With the motor running, slowly add the sesame oil and the stock, if necessary, through the feed tube; process until well blended. Adjust seasonings as you desire. The sauce should be thick and creamy but not stiff.
4. Shred the chicken into 2-inch julienne and toss with the linguine. Add some of the sauce and 1 tablespoon of the sesame seeds. Keep adding the sauce until the noodles and chicken are nicely moistened. Put the remainder of the sauce in a small serving bowl.
5. Place the linguine and chicken on a large flat serving platter or bowl and arrange the asparagus on top. Sprinkle with the scallions, cucumber, and remaining ½ tablespoon sesame seeds. Serve at room temperature. If you have any of the asparagus, scallions, or cucumbers which don’t fit on the platter, place them in small bowls and bring to the table, along with the extra sauce. You may want to add more of the goodies to your salad as you eat.

6 servings
Adapted from Julie Rosso and Sheila Lukins’ The New Basics Cookbook

How to poach chicken breasts 

1. Slip the chicken breasts into stock or salted water to cover, adding peppercorns, bay leaves and sprigs of thyme as you see fit.

2. Bring to a simmer, skim the foam off if you'd like, and cook covered on very low heat for 20-30 minutes, depending on the size of the breasts. Turn them over half way through cooking.

3. Poke a knife into the thickest part to make sure they are cooked all the way through. If they are not, let them simmer little while longer. Let them cool in the liquid.
4. Shred or slice, as needed.

New Wave Salad with Red Wine Basil Vinaigrette

I am always seeking out one-dish meals. And this one is absolutely perfect for the end-of-season gorgeous crops of basil, tomatoes and green beans.

1½ cups Red Wine Basil Vinaigrette, see recipe below
1 pound tender green beans, stringed and cut into thirds
1 tablespoon olive oil
10-12 ounces dried fettuccine or linguine, broken in half
1 cup fresh basil leaves
6 ripe tomatoes, seeded, cut into 1-inch chunks
1 cup pitted Kalamata olives
2 tablespoons chopped fresh parsley
4 ounces Parmesan cheese, in one piece

1. Prepare the Red Wine Basil Vinaigrette.
2. Bring a large pot of salted water to a boil. Add the beans and simmer until just tender, about 5 minutes. Scoop out of the pot, leaving the boiling water. Drain, rinse under cold water, drain again, and set aside.
3. In the same boiling water, add the oil and fettuccine and cook at a rolling boil until just tender. Drain, rise under cold water, and drain again. Turn out onto a clean dry dishtowel and pat dry. Place in a large serving bowl. Add ½ cup of the vinaigrette and toss well. Set aside.
4. Arrange the basil leaves in small stacks and roll them lengthwise. Slice the stacks diagonally into slivers. Or see instructions.
5. Cover the pasta with the green beans and tomatoes, followed by the black olives and slivered basil. Sprinkle with parsley and pour the remaining 1 cup vinaigrette over the salad. Toss gently.
6. Scrape the Parmesan with a vegetable peeler to make thin wide shavings. Place them on top of the salad. When serving, try to distribute a good mix of the ingredients on each plate. You may want to put the Parmesan and the peeler on the table so that you can serve yourself more if you’d like.

4 servings as a one-dish meal
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

Red Wine Basil Vinaigrette

2 cloves garlic, pressed
1 tablespoon Dijon mustard
1/3 cup red wine vinegar
1 teaspoon salt
1 teaspoon black pepper
½ teaspoon sugar
1 cup olive oil
½ cup slivered fresh basil leaves, see instructions
½ cup chopped fresh parsley

1. Combine the garlic, mustard, vinegar, salt, pepper and sugar in a small bowl and whisk well.
2. Add the oil in a slow stream, whisking constantly until the vinaigrette has thickened slightly. Fold in the basil and parsley. Taste for seasonings and adjust as you see fit.

Makes 1½ cups
Adapted from Julee Rosso and Sheila Lukins’ The New Basics

Grilled Pancetta-Wrapped Figs and Arugula with Mustard Lavender Vinaigrette

If you're interested in a light dinner in the midst of fig season, this is just wonderful. Plenty of flavor, a delicious dressing, and the little purple flowers which are in nearly every yard during the summer.

Mustard Lavender Vinaigrette, start the day before if you have time, see recipe below
About 6 cups arugula or other fresh greens
½ cup pine nuts, lightly toasted (Watch! They burn easily.)
8-12 large fresh black figs
8-12 thin slices pancetta, smoked pepper bacon, or regular bacon
Vegetable oil for brushing the grill
Fresh lavender or society garlic flowers for garnish

1. Wash, dry, and chill the greens.
2. Prepare your grill or broiler.
3. Wrap each fig with a piece of bacon or pancetta and secure with a toothpick or small metal skewer. Brush the grill or broiler rack with vegetable oil. Place figs on the rack and grill or broil, turning frequently, until the bacon is browned, about 5 minutes or a little longer.
4. Drizzle the arugula or other greens with the Mustard Lavender Vinaigrette. Divide the greens among 4-6 individual plates. Arrange 2 or 3 figs on each plate and drizzle with more vinaigrette if desired.
5. Sprinkle with pine nuts and garnish with the fresh flowers.

3 or so servings as a dinner salad and 4-6 servings as a salad course, depending on the size of the figs and how many figs you serve/person
Adapted from James McNair’s Salads

Mustard Lavender Vinaigrette

½ cup fruity extra virgin olive oil
1 tablespoon chopped fresh lavender flowers
OR
1½ teaspoons crumbled dried lavender flowers
¼ cup balsamic vinegar
1 tablespoon Dijon mustard or 1 teaspoon dried mustard
1 teaspoon minced or pressed garlic
1 teaspoon salt
1 teaspoon sugar

1. In a bowl or jar, combine the olive oil and chopped or crumbled lavender, cover, and let stand at room temperature for at least 24 hours or for up to several weeks. Strain before using.
2. Combine everything except the lavender oil in a bowl or jar. Shake or stir until combined. Add the oil and shake or stir again. Use immediately or store in the fridge. Return to room temperature before serving.

Makes ¾-1 cup
Adapted from James McNair’s Salads

First Night Dinner Salad with Red Wine and Paprika Vinaigrette

Several years ago, we spent New Year's with friends on the Big Island of Hawaii.  We rented a large house overlooking the ocean with lots of room and a good-enough kitchen, if you know what I mean. On the way to the house from the airport, we found a Farmers' Market and bought some things we had all been craving, most especially papayas and macadamia nuts. And together with a few more supplies put together what we called First Night Dinner Salad. Just fantastic.

2 heads butter lettuce, washed, dried, and torn into pieces
1 pink grapefruit, sectioned, see instructions
1 small papaya, seeded, peeled, and sliced
½ cup macadamia nuts, coarsely chopped
4-5 slices of bacon, cut crosswise into ½-inch strips
2 tablespoons finely chopped red onion or green onion
Coarse-grain Hawaiian salt, if available (white or pink), optional 

Red wine and paprika vinaigrette:
2 tablespoons red wine vinegar
6 tablespoons olive oil
¼ teaspoon paprika, smoky or regular
Salt and pepper to taste

1. Place the sectioned grapefruit (see instructions for peeling and sectioning citrus) and sliced papaya in separate bowls.
2. Fry the bacon until it is slightly brown and a little crispy. (I like limp bacon but I may be alone in my preference.)
3. Make the vinaigrette by combining all the ingredients in a small bowl and stirring with a fork to mix well. Taste and adjust seasoning. You can add a touch of sugar if your vinegar is quite sour.
4. Mix the greens with the onions in a salad bowl. Add about half of the dressing and toss carefully.
5. Arrange the greens on four dinner plates. Distribute the papaya slices, grapefruit sections, bacon, and macadamia nuts over the greens. Spoon the remaining dressing over each plate to moisten the fruit and nuts. Sprinkle with the optional coarse salt.

You can also add avocado slices if you desire.

4 servings for a light dinner or 6 for a side salad
My own devising

Prosciutto, Pear, and Parmesan Salad with Lemon and Chervil (or Dill) Vinaigrette

This is a gorgeous combination of flavors. I sometimes serve this salad for dinner without anything else, except maybe some crusty bread.

4 large handfuls arugula or watercress
2 ripe pears
Juice of 1 lemon
3½ ounces thinly sliced prosciutto
3½ ounces Parmesan, sliced with a vegetable peeler
2 tablespoons small chervil sprigs or dill, coarsely chopped
Pepper to taste
Lemon and Chervil (or Dill) Vinaigrette, see recipe below

1. Put the greens in a bowl and pour over half of the dressing. Toss to combine. Place on four individual salad plates.
2. Leaving the skin on, cut each pear into 8 pieces. Sprinkle them with the lemon juice to prevent discoloration.
3. Tear or cut the prosciutto into bite-size pieces. Scissors work well.
4. Arrange the pears and prosciutto over the greens. Scatter the parmesan and chervil or dill on top.
5. Drizzle the salads with more dressing. Sprinkle with freshly ground black pepper to taste.

Note: If you want to make this a dinner for 2, reduce the amounts to 1½ pears and 2 ounces of prosciutto.

2 dinner servings or 4 side-salad servings
Adapted from Jane Hann’s Salads: Cooking with Style

Lemon and Chervil (or Dill) Vinaigrette

4 tablespoons olive oil
1 tablespoon balsamic vinegar
Juice of 1 lemon
1 tablespoon finely chopped chervil or other fresh herbs, like dill
1 garlic clove, finely chopped or pressed
Salt and pepper

1. Combine all the dressing ingredients in a small bowl.
2. Whisk until well blended.

Makes ½ cup
Adapted from Jane Hann’s Salads: Cooking with Style

Warm Potato Salad with Garlic Sausage

6 ounces small potatoes or about 12 small potatoes, cooked, see instructions if you need them
½ cup white wine
1 cup chicken stock
6 fresh uncooked Garlic, Italian or Sicilian sausages, cooked and cut in thick slices
3 ounces Swiss cheese, cut in small cubes
1 tablespoon chopped chervil (if you can find it) or dill
1 tablespoon chopped tarragon
¼ cup chopped chives

Mustard and White Wine Vinaigrette:
1 tablespoon Dijon mustard
1/3 cup white wine vinegar
½ cup olive oil
Salt and pepper to taste

1. Cut the cooked potatoes into thick slices. If the potatoes are small, halve or quarter them.
2. Bring the wine and stock to a boil and reduce by two-thirds. Remove from the heat and toss the still warm potatoes into the mix and leave for 10 minutes to infuse.
3. Warm the cooked sausages in a 350ºF oven for 6 minutes in a Bram pot or an ovenproof skillet. Combine the sausages and the potatoes in the pot or skillet.
4. Whisk together the mustard and vinegar. Slowly add the oil and season with salt and pepper to taste. Pour this over the potato mixture; you may not need all of it. Add the cheese and herbs and toss together. Serve the salad in the Bram pot or, if you used a skillet, transfer to a serving bowl. Serve warm.

4-6 servings
Adapted from Simon Rimmer’s Rebel Cook: Bending the Rules for Brilliant Food

Shrimp and Black Rice Salad with Vietnamese Vinaigrette

I was eating some leftovers of this dish on a plane ride from SFO to NYC. A friend, who was seated across the aisle from me, leaned over and said “Watch out. There are lots of people on this plane who would do anything for a bite of your lunch.” I think that included my friend.

For the Vietnamese dipping sauce/vinaigrette:
2 garlic cloves, minced or pressed
1 red or green jalapeno or serano fresh pepper, seeded and minced
1½-inch piece of fresh ginger, peeled and minced
4 tablespoons fish sauce
2 tablespoon lime juice (about 1 lime)
4 tablespoons water
2 tablespoons granulated sugar

For the salad:
1 cup black rice
Note: The brand I get at the supermarket is Lotus Foods A World of Rice Forbidden Rice: The Emperor’s Exclusive Grain Imported from China
1 pound raw shrimp, peeled
Salt
Juice of ½ lemon

1. To make the sauce, mix all the ingredients together.
2. Cook the rice by bringing 1 2/3 cup water to a boil, add the rice, and cook for 40-45 minutes. You can also follow the instructions on the package.
3. Poach the peeled shrimp in simmering water to which you have added the juice of ½ lemon.
4. Let both the rice and the shrimp cool somewhat. Place the rice is a shallow serving bowl. Stir some of the sauce into the rice. Arrange the shrimp on top and spoon more sauce onto them. Serve at the table with additional sauce in a bowl on the side.

2-3 dinner servings
Adapted from Nigella Lawson’s Forever Summer

Thai-Style Steak Salad with Thai Vinaigrette

This is a wonderful dinner salad, perfect when you have some leftover cooked steak. Add some crusty bread and you have a great dinner. It would also work with leftover roasted chicken.














Leftovers from whatever cooked steak you have on hand, thinly sliced into ½-inch x 2-inch strips
Greens (a large handful or two for each person eating): romaine, red leaf or whatever mix of greens you have on hand
½ cup fresh mint, sliced
2 green onions, sliced on the diagonal
½ cup toasted salted peanuts, chopped coarsely, optional

Thai vinaigrette:
2 tablespoons fresh lime juice
6 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon sugar
½ teaspoon Dijon mustard
1/8 teaspoon Aleppo pepper or hot pepper flakes
Salt and pepper to taste

1. Mix together all the ingredients in the vinaigrette. Taste for seasoning and adjust as you desire.
2. Mix enough of the vinaigrette with the cooked steak to moisten it nicely.
3. Combine the greens, fresh mint, and green onions in a salad bowl.
4. Add the remaining vinaigrette to the greens. Toss well.
5. Pile the greens on dinner plates. Top with the steak, pouring the vinaigrette from the steak bowl over all.
6. If you wish, sprinkle the toasted peanuts over the salads.

The number of servings depends on the amount of cooked steak you have. If you have a lot, you may need to increase the amount of the vinaigrette. The amount given for the vinaigrette would serve 4 for dinner with some crusty bread.
Adapted from Martha Stewart Living’s Great Food Fast