Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad

This is the perfect side for your next BBQ.

YIELDS: 8

PREP TIME: 0 HOURS 10 MINS

TOTAL TIME: 0 HOURS 30 MINS

 

 

INGREDIENTS 

FOR THE PASTA SALAD

1 lb. penne

1 tbsp. extra-virgin olive oil

2 boneless skinless chicken breasts

1 tsp. Italian seasoning

1 tsp. garlic powder

Kosher salt

2 c. chopped romaine lettuce

1 c. halved grape tomatoes

1/2 c. freshly grated Parmesan

1/2 c. croutons

2/3 c. Caesar dressing

Juice of 1/2 lemon

1 tbsp. freshly chopped parsley 

Freshly ground black pepper

 

DIRECTIONS

In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and transfer to large bowl. 

Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with Italian seasoning, garlic powder, and salt. Cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then cut into 1″ pieces. 

Add romaine, tomatoes, Parmesan, croutons, and chicken to pasta bowl. 

In a medium bowl, whisk together Caesar dressing, lemon juice, and parsley and season with salt and pepper. Pour over penne mixture and toss to combine. 


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Bar-b-que Grilled Chicken

Bar-b-que Grilled Chicken

Let’s be honest: grilled chicken breast may not seem like the most exciting meat out there, but it’s affordable, crowd-pleasing and a snap to cook. So why not skip the burgers at your next barbecue and try this super-easy recipe instead? You won’t want to sleep on the sauce, which is a classic BBQ jazzed up with honey and lime. It’s so flavorful, the chicken really doesn’t need a marinade—which means you get to eat it way sooner.

How long should I heat up the grill?

When grilling, you want to get those grates ripping hot before starting to cook. To get gorgeous grill marks and avoid dried out food, preheat your grill (gas or charcoal) for 10 to 15 minutes.

How long does chicken take to cook?

It depends. For boneless skinless chicken breasts, you’re looking at 8 to 10 minutes per side. For drumsticks, it’ll be 10 to 15 minutes per side.

What temperature does the chicken need to be before I pull it from the grill?

According to USDA regulations, chicken must be cooked to an internal temperature of 165ºF. Insert a thermometer at the thickest part of the meat to get an accurate reading (and if you’re grilling bone-in chicken, don’t hit the bones when taking the temperature).

Hungry for more? Check out our 30+ grilled chicken recipes. Our Sweet Chili Lime Grilled Chicken is a must-try. And, if you’ve made this recipe, let us know how you like it in the comments below

 

 

YIELDS: 4 SERVINGS                        PREP TIME: 0 HOURS 5 MINS                     TOTAL TIME: 0 HOURS 30 MINS

 

 

INGREDIENTS

2 c. barbecue sauce
Juice of 1 lime
2 tbsp. honey
1 tbsp. hot sauce
Kosher salt
Freshly ground black pepper
1 lb. boneless skinless chicken breasts (or drumsticks)
Vegetable oil, for grill

DIRECTIONS

In a large bowl, whisk together barbecue sauce, lime juice, honey, and hot sauce and season with salt and pepper. Set aside 1/2 cup for basting.

Add chicken to bowl and toss until coated.

Heat grill to high. Oil grates and grill chicken, basting with reserved marinade, until charred, 8 minutes per side for breasts, and 10 to 12 minutes per side for drumsticks.

 

 

Bar-b-que Grilled Chicken
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Bar-b-que Grilled Chicken
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Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
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Servings Prep Time
4 SERVINGS 0 HOURS 5 MINS
Cook Time
0 HOURS 5 MINS
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Spanish Chicken & Rice

Spanish Chicken & Rice

Since COVID-19 has put a temporary halt to this year’s travel plans I’ve been bringing our favorite travel destinations to our home by making the foods we’ve always enjoyed during our travels.

I know that travel restrictions have been eased and many countries are avidly awaiting the return of tourists.  But right now our family isn’t quite yet ready to resume our regular travel routines which in the summer usually includes several weeks visiting our daughter in Italy and a cruise around the Med.  So until we are ready to resume our normal traveling lifestyle we’ll just have to make do with enjoying homemade dishes from the countries we love to visit.

Recently I’ve had a hankering for Spanish cuisine, it reminds me of fun filled days spent wandering Barcelona or exploring sunny Ibiza and the Canary Islands.  So I’ve been putting together some of my favorite Tapas and other Spanish dishes to enjoy with my pitcher of Cava Sangria.

One of our favorites is Spanish Chicken and Rice.  It’s pretty easy to make, you  use just 1 skillet!  I love the taste and smell of the spices used to create this simple dish.  I make a seasoning mix to use in this dish, I usually make a jar and keep it on hand to use on other dishes we love.   I hope you’ll love it too!

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Spanish Chicken & Rice

Ingredients:

6 Chicken thighs – remove the skin

3 Tbs. Olive OIl

1 Cup long grain white rice

2 1/4 cup chicken broth

1 Lemon

Spanish Seasoning Mix (recipe below)

Directions:

Make 1 recipe of Spanish Seasoning Mix

Mix together:

2 Tsp. Smoked Paprika

2 Tsp. Garlic Powder

1 Tbs. Salt

1 Tsp. Ground Cumin

1 Tsp. Chili Powder

1 Tsp. Ground Coriander

1/2 Tsp. Italian Seasoning

Place chicken thighs in a bowl and toss in 2 Tbs. Olive Oil until well coated.

Rub 1/2 of the Spanish Seasoning Mix on the chicken.  Be sure you rub it on all sides of the chicken thighs.

Heat remaining Olive Oil in a skillet.  Cook chicken about 3 minutes on each side until browned.  Remove from heat and set aside.  Chicken will not be cooked at this point.

Add rice, chicken broth, and other half of seasoning mix to the skillet.  Squeeze 1/2 of the lemon over all and combine well.  Place chicken thighs on top of the rice and cover.

Cook for 25 minutes or until all the liquid is absorbed and the rice is tender and chicken is fully cooked.

Garnish with slices of the remaining lemon half and chopped cilantro.  Serve hot.

  • Instead of long grain rice I sometimes use frozen cauliflower rice.  When I do this I reduce the chicken broth to 1 1/4 cups and cook until the chicken is fully done.  If it is too watery I remove the lid and cook until the liquid has evaporated.


Spanish Chicken & Rice
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Balsamic Watermelon Chicken Salad

Balsamic Watermelon Chicken Salad

Watermelon on a salad like what is going on.

I’ve had this idea written up on my nice little kitchen chalkboard for at least three weeks now. The name “Watermelon Chicken Salad” sat there happily on the board right next to all my other random ideas, most of which have since gotten scratched off and erased and replaced with something new because I actually made them and posted them. For whatever reason, this little guy lingered. Another week would pass with no sign of a watermelon chicken salad, but for whatever reason when I’d clean off my board for the week, I really didn’t want to erase the idea just yet. I had this premonition of great things to come.

Speaking of great things.

In the three weeks that “Watermelon Chicken Salad” has been staring me down from the chalkboard, I’ve bought 8 million watermelons with very good intentions, thinking that each of them would be the one I’d use to make some kind of inspired and beautiful salad. But then I discovered this drink instead and every single piece of watermelon since has been doomed for the blender. Or my mouth. Today I ate it for breakfast, which is so weird, but actually not as weird as watermelon in a salad.

And I have a really important question. Why is watermelon like candy? It’s so incredibly good. Juicy, bright, sweet, red… it’s basically large 

 

cubes of all-natural Jolly Ranchers. Have you ever frozen watermelon cubes? <— That. You’re welcome.

So I got a really great bottle of balsamic and starting thinking about salads, and BAM. The inspiration for this salad finally hit and wowzzer. The long wait to actually make this combo happen was totally worth it. Here she is, in all her blue cheese crumbled, rainbow colored, crunchy almond, sweet balsamic glazed glory.

Pinky promise, as I am writing this, I can hear Bjork’s fork + plate clinking together at record speed as he is devouring this in the next room.

The salty blue cheese to me was the thing that tied it all together. You have the sweetness of the watermelon and the balsamic glaze, the savory of the seasoned chicken, the crunch of the almonds, the freshness of the spinach, and then that blue cheese. Oh, the salty, creamy tang that makes my heart go wild. I am making a weird “I LOVE IT” face right now as I’m writing this because I don’t even really know how to describe what I’m trying to say – you get it, though, right? Through computer food osmosis, are we kind of experiencing it together?

Color, crunch, and yum. I want that to be the tagline of my life.

Pretty salad, come to mama.

DESCRIPTION

This Balsamic Watermelon Chicken Salad has blue cheese, watermelon, almonds, herbed chicken, and a balsamic glaze. Simple and fresh.

INGREDIENTS

  • 1 cup balsamic vinegar
  • 1 lb. boneless skinless chicken breasts
  • 3 teaspoons all purpose seasoning (I used a spice mix I got at a specialty food store)
  • 1 tablespoons olive oil
  • 4 cups baby spinach or greens
  • 2 cups cubed watermelon
  • 1/2 cup blue cheese crumbles
  • 1/4 cup sliced or crushed almonds

INSTRUCTIONS

  1. Pour the balsamic vinegar into a small saucepan and bring to a boil. Reduce heat and simmer for 15-20 minutes until the balsamic vinegar is significantly reduced and starting to become syrupy.
  2. Meanwhile, turn a grill or nonstick skillet to high heat. Sprinkle the chicken with the seasoning on both sides and drizzle with the olive oil. Transfer to the hot grill and cook until no longer pink on the inside and nicely browned on the outside. Let rest for 5 minutes; cut into small cubes.
  3. Layer the spinach with the chicken, watermelon, blue cheese, almonds, and drizzle with the balsamic reduction to taste. Top with additional olive oil if desired.

Balsamic Watermelon Chicken Salad
Print Recipe
Servings Prep Time
4 10 mins
Cook Time
30 mins
Servings Prep Time
4 10 mins
Cook Time
30 mins
Balsamic Watermelon Chicken Salad
Print Recipe
Servings Prep Time
4 10 mins
Cook Time
30 mins
Servings Prep Time
4 10 mins
Cook Time
30 mins
Ingredients
Servings:
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