Moroccan-Inspired Salad: Dates, Mint, Quinoa, Beets and Arugula

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During a recent après ski evening, some friends compiled a series of side dishes, and the quinoa, date and arugula salad simply stole my heart! It’s the perfect spring salad: mint, dates, peppery arugula and quinoa for some extra texture and protein. I made my own version and decided to add beets: huge win! The original concoction did not include cheese, but at a friend’s recommendation, I added some chèvre and it was a double win. Picnic season anyone? Continue reading

Chicken Salad a la Yumm Sauce

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As delicious as traditional mayo-based chicken salad, sometimes you need to change it up. I fell in love with the Cafe Yumm sauce a long time ago, and figured since I had some leftover chicken breast, why not try a different take on chicken salad?

This recipe is great if you’re looking for a fast, healthy lunch or even dinner. I ate the salad straight, but it would be delicious over kale, cabbage, or even mixed with quinoa. The apples and pepper add a nice crunch, and the Yumm Sauce is a healthier (gluten-free) alternative to the typical mayonnaise dressing.

 

Ingredients

  • 1 tbs grape seed oil
  • 1 chicken breast, cut into chunks
  • 1 apple (Granny Smith or Gala is ideal)
  • 1/4 cup cranberries
  • 1 diced avocado
  • 1/4 cup shelled pistachios
  • 1/2 cup halved cherry tomatoes
  • 1/2 diced red pepper
  • 1 diced carrot
  • 1/4 cup diced gouda or another sharp cheese
  • 2 Tbs Yumm Sauce (more or less)
  • Small handful of cilantro to taste

Directions

  1. Heat oil over medium heat, then add diced chicken, stirring frequently until cooked thoroughly, about 6-8 minutes.
  2. Let cool, then chop chicken into fine bites.
  3. In a bowl, add chicken and remaining ingredients through carrots.
  4. Combine with Yumm Sauce and toss until evenly coated.