Easy Blackened Chicken and Quinoa Salad

Salads are my go to, my favorite way to get my greens, veggies, protein and healthy fats in one fell swoop. This Easy Blackened Chicken and Quinoa Salad has it all, plus a little kick!

Easy Blackened Chicken and Quinoa Salad

The Chicken:

Use leftover rotisserie or roasted chicken to keep this recipe a breeze. Simply reheat chicken in a pan with your favorite cajun spice and you’re good to go.

Easy Blackened Chicken and Quinoa Salad

Photos by Octavia Kathryn

The Quinoa:

Quinoa is a grain from South America that is high in protein, fiber and healthy fats, and believe it or not quinoa is related to beetroot, spinach and tumbleweeds! It is similar to rice in that it isn’t very flavorful on it’s own but takes on the flavors of what it is cooked in/with. I usually cook mine in broth for more flavor but water works fine too, especially with this salad because it is already loaded with flavor.

Easy Blackened Chicken and Quinoa Salad

The Greens and Add Ons:

I use crispy Romaine in this salad and add traditional salad choices like tomatoes, cucumbers and onions, then I toss in a handful of roasted salted cashews and some firm ripe avocados. Heaven!

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The Lime Vinaigrette!   

Limes, olive oil, honey and sea salt make for a sweet and tangy dressing that works perfectly with the blackened cajun spices and salty cashews!

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The Recipe: Easy Blackened Chicken and Quinoa Salad

Tips and what you will need: You will need a good knife, and a good pan. If you need a good quality, naturally non toxic, non stick pan I recommend Xtrema Ceramic

5.0 from 3 reviews
Easy Blackened Chicken and Quinoa Salad
 
Prep time
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A vibrant, tasty. complete meal salad!
Author:
Recipe type: Main Course Salad
Serves: 6
Ingredients
  • 1 cup quinoa, cooked in 2 cups broth or water according to package directions
  • Lime Vinaigrette:
  • ½ cup olive oil
  • ¼ cup freshly squeezed lime juice
  • 2 Tablespoon honey
  • generous pinch sea salt
  • a few turns of freshly ground pepper
  • Salad:
  • 4 cups chopped romaine
  • 1 cup cherry tomato medley, slice tomatoes in half
  • ½ cup roasted salted cashews
  • ½ small cucumber, peeled and diced
  • ¼ of small red onion, thinly sliced
  • 1 ripe avocado, diced
  • The Chicken:
  • 2-3 cups shredded rotisserie or leftover roasted chicken
  • olive oil
  • blackened cajun spice
Instructions
  1. Cook quinoa with broth or water according to package instructions, strain and allow to cool. While quinoa is cooling, make vinaigrette by placing all ingredients into a mason jar and shaking or whisking until emulsified.
  2. Prepare lettuce, vegetables, avocado and nuts. Place on platter.
  3. Shred rotisserie or leftover roasted chicken.
  4. Place pan on medium heat. Reheat chicken until warm.
  5. Sprinkle with cajun spice mix to your liking. Stir.
  6. Toss cooled quinoa into greens. Add chicken and toss again.
  7. Dress salad and toss, sprinkle with sea salt and freshly ground pepper to taste. Serve

 

More Recipes Using Cajun Spices:

Enjoy my Cajun Salmon Salad and Shrimp (or Chicken) and Artichoke Soup ~ Linda Spiker

 

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Post tags: Gluten free, dairy free

Simple Egg Salad

Egg salad. It is so simple, and so good. And such an easy summer staple. Whether served by itself, on a bed of lettuce, or on a hearty artisan bread, it makes a delicious, high protein meal loaded with healthy fats.
This recipe is brought to you by Chosen Foods!

Simple Egg Salad

The Eggs:

Interestingly, when it comes to boiling eggs, older eggs work best, conversely when poaching, fresh eggs are preferred. For perfectly boiled, easy to peel eggs simply place the eggs in a pot cold water, bring to a rolling boil, turn off heat and let them sit to 12 minutes. Then place eggs in ice water and allow to cool. This method makes peeling a snap!

Simple Egg Salad

The Mayo:

For a good egg salad we have to start with a great mayonnaise. Most of the mayonnaise you see on the store shelves is made with genetically modified soy, canola or corn oils. I always recommend using mayo made with avocado or extra virgin olive oil. It’s simply the healthier option. For this recipe I used Chosen Foods Avocado Oil Mayonnaise made with cage free eggs and a touch of honey! Chosen Foods Avocado Oil Mayo is high in Omega 9 (heart protective) fats and it tastes great. (Where to Buy Chosen Foods Mayo)

Simple Egg Salad

I add a bit of grainy mustard, chives, sea salt, and pepper to the mayo and then garnish with microgreens. That’s it! Then mix with chopped eggs you have a beautiful, simple egg salad.

Simple Egg Salad

Keep It Paleo….or Don’t…

If you serve this salad by itself or on a bed of lettuce it is Paleo compliant.

Simple Egg Salad

But of course for my non Paleo friends, an egg salad sandwich is always an option!

Simple Egg Salad

The Recipe: Simple Egg Salad

Tips and what you will need: follow boiling instructions for best results. Use a good quality mayonnaise made with avocado oil or olive oil as they are healthier options. I used Chosen Foods Avocado Oil Mayonnaise.

5.0 from 4 reviews
Simple Egg Salad
 
Prep time
Total time
 
A very simple egg salad. Serve alone, on a bed of lettuce and tomatoes or on your favorite artisan bread!
Author:
Serves: 4
Ingredients
  • 10 small eggs
  • ½ cup good quality mayonnaise
  • 1 teaspoon grainy mustard
  • 1 tablespoon chopped chives
  • two pinches sea salt
  • several turns of freshly ground pepper
  • microgreens (for garnish)
Instructions
  1. Place eggs in a pot. Fill with cold water, water should be at least an inch or two above the eggs. Bring to a rolling boil. Turn off heat and let eggs sit for 12 minutes. Fill a bowl with ice water. Remove eggs from hot water with slotted spoon and gently set in ice water until cool enough to handle, 15 minutes should do it. Peel and dice eggs.
  2. Mix mayo, mustard, herbs and spices with a whisk. Give it a taste adjusting salt, pepper, mustard, if desired. Gently stir mayo into eggs.
  3. Serve alone, on a bed of lettuce and tomatoes or as a sandwich.

 

Enjoy my friends! ~ Linda Spiker

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Crab Cakes, Aioli and Martha’s Vineyard!

When we were visiting Boston, we made a day trip to Martha’s Vineyard. We took the ferry over to the island just in time for an early lunch. We ordered crab cakes…we were in New England after all. The crab cakes were scrumptious, perfectly crusted and crispy on the outside, flavorful and tender on the inside, perfection! Needless to say when I came home I started working on a recipe. You know how I roll.

Crab Cakes, Aioli and Martha's Vineyard!

After lunch, we spent the rest of the day exploring the island. One day was definitely not enough time to take it all in, I wish we could have stayed longer. Hopefully, there will be a next time.
(This post contains affiliate links, see full disclosure at bottom of page) 

Martha’s Vineyard: A Little Slice of Heaven on Earth

As mentioned we got a little bit of a late start heading to the island, after stopping for lunch we had about six hours before we needed to be back to the ferry. A quick google search of “Top 10 Things To Do in Martha’s Vineyard” gave us a place to start. But first…I picked out a house….priorities people!

Crab Cakes, Aioli and Martha's Vineyard!

Our first stop was the Edgartown Lighthouse. We were so fortunate to have glorious May weather.

Crab Cakes, Aioli and Martha's Vineyard!

 

Then we headed off to Morning Glory Farms. What a charming place! Morning Glory Farms is a working farm that supplies local restaurants and residents with fresh produce. They also have a general store that sells breads, pastries, jams and cakes. My husband bought a lemon ricotta cookie…he was a happy man! (Farm Photos via Alison Shaw)

Crab Cakes, Aioli and Martha's Vineyard!

Then it was off to South Beach, and that my friends is when disaster struck!  My phone died. That may not sound like a disaster to you, but to a food blogger that was blogging about Martha’s Vineyard it definitely is! Luckily we ran into a very nice gentleman taking photos, I asked if he would take a few pictures for me. He obliged, I am forever indebted!

Crab Cakes, Aioli and Martha's Vineyard!

Crab Cakes, Aioli and Martha's Vineyard!

Aquinnah Cliffs

We loved our day on the Vineyard and hope to go back soon. Next time we will plan for 2-3 days, rent bikes and ride around the island, sit on the beach, and of course, eat! Which brings me back to where we started…

New England Crab Cakes and Aioli!

This recipe is easy to follow, so not much explanation is necessary. The base of our aioli is mayonnaise. You can make your own mayo or use store bought. I would just recommend using a mayo that is made with olive or avocado oil. 

The Aioli: 

So simple: mayo, fresh herbs, lemon zest and juice and a little hot sauce! That’s it.

Crab Cakes, Aioli and Martha's Vineyard!

The Crab Cakes:

Don’t be intimidated by crab. Until I worked on this recipe I had never cooked with crab before. If I can do it, you can do it. This recipe is made with ‘lump crab meat’ which is already cooked and packaged so all you have to do is squeeze out the extra water and combine with celery, herbs, and seasonings. Then dredge in an egg wash, coat with bread crumbs, and fry in butter to golden perfection and eat!

Crab Cakes, Aioli and Martha's Vineyard!

 

The Recipe: Crab Cakes with Aioli 

Tips and what you will need: for getting these crab cakes crispy I recommend using a cast iron pan. You will need a microplane for zesting citrus. And I always recommend a good sea salt, I buy the tub, it’s a real money saver and lasts forever! If you want to make your own mayo, click!

5.0 from 7 reviews
Crab Cakes, Aioli and Martha's Vineyard!
 
Prep time
Cook time
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Author:
Serves: 8-10
Ingredients
  • For Aioli:
  • One cup mayo (homemade or store bought)
  • zest of one small lemon
  • juice of half a lemon
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped chives
  • one garlic clove, peeled and finely minced
  • 1 teaspoon hot sauce (your favorite)
  • 2 pinches sea salt
  • a few turns of freshly ground pepper
  • For Crab Cakes:
  • 1 pound lump crab meat, excess water pressed out with paper towels
  • ⅓ cup prepared aioli
  • ⅓ cup finely chopped celery
  • 1 tablespoon chives, finely sliced
  • 1 tablespoon parsley, chopped
  • ⅓ cup panko bread crumbs (gluten free friends opt for GF bread crumbs)
  • pinch sea salt
  • pepper
  • 2-3 tablespoons butter or ghee
  • Coating:
  • 3-4 eggs
  • 2 cups Panko bread crumbs (gluten free friends opt for GF bread crumbs)
Instructions
  1. To make aioli:
  2. Combine all ingredients in a bowl and whisk. Set aside
  3. For Crab Cakes:
  4. Remove crab meat from container, place between paper towels and press until all excess water is removed.
  5. In a large bowl mix crab meat, ⅓ cup aioli, celery, ⅓ cup bread crumbs, chives, parsley, salt, and pepper until well combined. Form into discs with hands and set on a dish. You should have enough to make 8-10 cakes.
  6. Coat:
  7. Whisk eggs in a shallow bowl, place breadcrumbs in a separate bowl.
  8. Gently pick up crab cakes one at a time. Coat in egg and then dredge in panko breadcrumbs. If cake loses it's shape, no worries, gently press back into shape and set on dish.
  9. Cook:
  10. Heat cast iron skillet on medium/high heat, add enough butter or ghee so bottom of pan is nicely coated. Allow to melt. Add 5-6 crab cakes to pan, when golden, turn. Lower heat if necessary. Cook second side until golden (usually 3-4 minutes a side). Add more butter to pan if needed and cook second batch. Top with aioli and serve.

 

 I hope you get a chance to visit Martha’s Vineyard! If not, you’ll still be able to make a mean crab cake! ~ Linda Spiker

 

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Burrata Toast and Boston!

When we were planning our recent trip to NYC my husband and I realized we needed to visit Boston, it’s so close to NYC and neither of us had ever been. So after leaving the Big Apple we headed to Bean Town, and boy did we love this city!

Boston is rich in history, there is always something to do and see…not to mention, eat….like this Burrata Toast for instance. I am going to bestow all it’s virtues to you momentarily, but first…
(This post contains affiliate links, see full disclosure at bottom of page)

Burrata Toast and Boston!

Boston: Where We Stayed, What We Did, And Where We Ate

We stayed at The Revere Hotel in the heart of Boston, walking distance from Boston Commons, The Freedom Trail, Beacon Hill,  great shopping, and restaurants.

We only had five days to get it all done, so we spent two days touring the historical sites…

Burrata Toast and Boston!

 

…. one day shopping on Newbury Street, eating fabulous food, touring the gorgeous neighborhood of Beacon Hill, and taking a Duck Boat Tour (trust me, so fun!) And then we hit up the most amazing Farmers Market I have ever seen! It went on for blocks and blocks. 

Burrata Toast and Boston!

We also took two-day trips, one  to Martha’s Vineyard and the other, to Concord. We had a fantastic lunch at the Historic Colonial Inn. I had the most perfect Salmon and Quinoa Salad and my husband had a great burger. I highly recommend it!

Burrata Toast and Boston!

My other eating recommendations: If you love Italian food and great ambiance, make a reservation for Sportello ! We loved everything about this restaurant from the creative food choices to the communal seating. And in the five days we were in Boston we ate three of our meals at The Met Back Bay. Two of those meals were breakfasts, they were just so good we had to go back!  I ordered Burrata Toast, which came with a poached egg and a side of potatoes. Eating breakfast at The Met inspired me to create the following recipe, I know, most people think of baked beans when they think of Boston, I think ‘Burrata toast!’

Burrata Toast is The New Avocado Toast . . . 

Burrata Toast is similar to avocado toast, but instead of spreading creamy avocado on artisan bread and then adding toppings, we spread creamy Burrata cheese on artisan bread and add toppings…including avocado!

Burrata Toast and Boston!

Burrata cheese is a combination of fresh mozzarella and cream. It’s simply dreamy. You can top the Burrata with freshly diced tomatoes, red or colorful heirlooms. You can leave it as is, or add avocado, then drizzle with sweet, rich, balsamic glaze! Add micro-greens or basil and voila! A beautiful, colorful breakfast, lunch, light dinner or appetizer!

Burrata Toast and Boston!

 

Of course there is always the option of adding the perfectly poached egg, because why the heck not? 

Burrata Toast and Boston!

 

The Recipe: Boston Inspired Burrata Toast 

Tips and what you need: it’s all about the tomatoes so use the freshest and best (any variety, any color). Learn to poach the perfect egg here. Micro-greens are available in the produce sections of some grocery stores. Micro-greens are simply baby sprouts of kale, broccoli, etc… They are loaded with  nutrients. I also use fresh basil, which is delicious, so whatever is accessible and floats your boat! You will need a toaster, a good knife, balsamic glaze and sea salt. I buy the tub, it’s a real money saver and lasts forever!

5.0 from 4 reviews
Burrata Toast
 
Prep time
Total time
 
This simple recipe is great for any meal, anytime!
Author:
Recipe type: Breakfast, lunch, dinner or appetizer
Serves: 6
Ingredients
  • One loaf artisan bread, sliced and toasted
  • 8 oz burrata cheese
  • Diced tomatoes, your choice of variety and color
  • Avocado, diced (optional)
  • Balsamic glaze
  • sea salt
  • freshly ground pepper
  • poached eggs (optional)
  • microgreens or sliced basil
Instructions
  1. Toast bread, spread with burrata cheese, top with diced tomatoes (and avocado if desired) microgreens or basil. Drizzle with balsamic glaze and sprinkle with sea salt and pepper. If you want to add a poached egg, do! (see video link above)

 

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

You say “potato” I say…yum! Whether we are talking about russet, fingerling, new, rose, sweet, or Yukon, potatoes are a delicious, versatile, and downright fabulous vegetable. Here are a few of my favorite recipes for spuds!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes #glutenfree #grainfree

 

Warm Tri- Colored Potato Salad with Green Beans and Rustic Pesto is a light and flavorful version of a summer favorite!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes


Sweet Potato Hash
 works for breakfast, lunch or dinner! Make extra and use it for breakfast for days to come.

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

 

Fingerling Potatoes and Brussels Sprouts: pretty enough for holiday dinners!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

 

Mexican Potatoes with Cilantro Gremolata: the perfect side dish for any Mexican main course…

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

 

Twice Baked Sweet Potatoes with Bacon and Eggs: Seriously though…and Whole 30 compliant!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

 

Three Cheese Au Gratin Potatoes: Comfort food at it’s finest!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

Maple Sweet Potato Casserole : Naturally sweet with a crispy pecan topping.

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

Crispy One Pan Potatoes and Fried Eggs: amazingly delicious and easy clean up. Win/win!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

Irish Potato Jackets: filling , comforting and budget friendly!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

 

Sweet Potato Tacos: You’ll never miss the meat!

Potato, Po-tah-to ~ A Collection of Favorite Potato Recipes

 

 May I Please Ask A Little Favor?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.