Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Posted on June 8, 2019 by Linda Spiker

When it comes to summer and cooking, for us it’s all about not really cooking at all, which is where these Grilled Naan Chicken Salad Wraps with Cherry Salsa come in!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

No “Real” Cooking Required:

Ok we love a big elaborate BBQ for sure. But sometimes we want that fun, outdoor BBQ experience without all the fancy sauces, multiple courses, and clean up. When we want a fast delicious grilled menu in minutes, we opt for these Grilled Naan Chicken Salad Wraps with Cherry Salsa. Just heat naan outside on the grill or inside on a grill pan, add lettuce, rotisserie chicken, cherry salsa and some feta and voila! A tasty, gorgeous meal with very little work.

The Salsa:

This salsa is not only beautiful, it’s a sweet, tart, spicy, salty combination that compliments the savory chicken and feta perfectly. To make your life easier, use a cherry pitter. It’s a little hand held device that pops that pit right out! But if you don’t have one, no worries, I give instructions for pitting cherries the old fashioned way in the recipe below.

That’s a Wrap!

Wrap all that goodness up in warm grilled naan and it’s heaven on earth. Your mouth and your belly will be happy. You hands will be too, since there will be like three dishes to wash…unless you use paper plates and then there won’t be one.

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

Tips and what you need: To make your life easier, use a cherry pitter. If cooking indoors, you will need a grill pan. If you aren’t sure how to handle a hot pepper click here for a tutorial.

5 from 3 votes

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

Prep Time

15 mins

Cook Time

5 mins

Total Time

20 mins

A quick and easy meal that is warm, delicious and satisfying! Please see "tips" above in blog post for advice on pitting cherries.

Course: dinner, lunch

Keyword: cherry salsa, chicken wrap, wrap

Servings: 4 wraps

Author: Linda Spiker

Ingredients

Cherry Salsa:

1 cup pitted and quartered cherries (I used red and yellow)
1/4 cup finely chopped red onion
1-2 teaspoons or more or less finely minced jalapeno, basically use as much or as little as works with your level of heat tolerance
1 tablespoon cilantro, chopped
2 tablespoons roasted salted pepitas (pumpkin seeds)
juice of half a lime
sea salt to taste

Wraps:

2 cups warm rotisserie chicken
2 cups fresh lettuce (I used baby greens)
1/2 cup crumbled feta or soft goat cheese
4 pieces naan bread, grilled

Instructions

Note: To save time I recommend using a cherry pitter. If you choose to do it by hand, no problem! Use a knife to score the cherry around the pit, then twist each half of the cherry in opposite directions, cherry will come apart. Use fingers to pry that pit out!

Cherry Salsa Prep:

Pit and dice cherries, toss with minced jalapenos, onions, lime juice, sea salt, pepitas and 1/2 tablespoon cilantro, reserving the rest for garnish. Set aside

Wraps:

If using an outdoor grill, preheat to 400 degrees with lid closed. If cooking indoors use a grill pan on the cooktop to heat naan right before serving.
Shred warm chicken by hand
Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)
Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto
Serve

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Citrus and Avocado Salad with Lemon Poppy Seed Dressing

Posted on December 29, 2018 by Linda Spiker

The bright spot of winter produce is most certainly citrus. So fragrant, fresh, light, and of course that beautiful burst of color is always welcome! This is The Organic Kitchen’s Citrus and Avocado Salad with Lemon Poppy Seed Dressing, and it is lovely.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Salad:

Tender greens, vibrant citrus, creamy avocado, pistachios and pomegranate seeds, are all drizzled with a simple to ‘whisk together’ lemon poppy seed dressing. I offer a sweetened version of this dressing as well as an unsweetened option for my Whole30 friends.

Vitamin C Just When You Need It!

Nature is amazing. It gives us what we need when we need it. This salad is loaded with antioxidants and healthy fats…just in time for cold and flu season.

Brighten Up Your Meals and Your Mood…

Sometimes winter can leave us feeling a little down. The lack of sun is no joke! One way to brighten our day is to make our meals vibrant as well as delicious. This salad certainly checks both of those boxes. Serve this healthy Paleo/Whole30 friendly salad as is, or add chicken or steak to round out the meal.

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Tips and what you need: a good paring knife and hand held juicer. If you choose to sweeten the dressing you can use a good quality honey or liquid Stevia Drops.

5 from 16 votes

Citrus and Avocado Salad with lemon Poppy Seed Dressing

Prep Time

10 mins

A colorful winter salad that is easy to make! Serve as is, or add chicken, steak or shrimp to round out the meal!

Course: Salad

Keyword: avocado, citrus, Paleo, salad, whole30

Servings: 4 servings

Author: Linda Spiker

Ingredients

Dressing:
1/3 cup extra virgin olive oil
3 tablespoons lemon juice (use Meyer if available)
1 teaspoon honey, or a few drops of liquid stevia (whole30 please omit)
1 teaspoon poppy seeds
sea salt and fresh black pepper, to taste
Salad:
6 cups butter lettuce (or other tender lettuce)
2 tangerines, peeled and sliced
1-2 blood oranges, peeled and thinly sliced
1/2 a grapefruit, peeled and thinly sliced
2 ripe avocados, peeled and thinly sliced
1/4 cup roasted, salted pistachios (chopped)
1/4 cup pomegranate seeds

Instructions

Whisk together all dressing ingredients (Whole30 omit sweetener), set aside
Shred butter leaf lettuce with hands and place on a platter. Using a paring knife, carefully peel citrus and slice thinly, set aside
Use a sharp knife to cut the avocados in half around the core, twist halves in opposite directions to pop the avocado apart. Tap the core firmly with the knife and twist to remove core. Place halves flat side down and slice. Gently remove peels and place on platter
Dress lettuce with desired amount of dressing, toss. Arrange citrus and avocados on lettuce. Sprinkle with pistachios and pom seeds
(if desired add rotisserie chicken, sliced steak or sauteed shrimp)
Drizzle with a little more dressing, sprinkle with sea salt and pepper and serve!

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Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Posted on November 6, 2018 by Linda Spiker

Happy November! The holidays are upon us, as usual my mind is blown at how fast the year went by. If you are in charge of the salad for this year’s festivities, I’ve got a brilliant one for you: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

Ten years ago we bought a little cabin in the woods of Sundance Utah. It had good bones, but it was…how shall I say…in need of some help. In fact, it was pretty much…orange! The ceiling, the walls, the floor, were all wood and all of that wood was stained a 1970’s orange. And if that weren’t enough, the cabinetry that wasn’t stained orange, was painted black, making a small space feel even smaller.

But it was nestled among tall pin trees…

…and sat on a beautiful stream. So we bought it!

We Lived with “The Orange” for Ten Years…

The previous owners lived across the country and basically sold us the cabin as is, with all the furniture, dishes, art, towels, etc.. still there. It was very charming, but felt dark, closed in and was definitely not our style. When my husband retired this last January, we knew we would be spending more time in Sundance to be near our children and grandchildren and decided to make the space our own. And that is when we called Alice Lane Home to help us with the remodel. We live in LA and not only needed the decorating advice but someone dependable to oversee the project and refer us to good contractors and craftsmen.

Enter Suzanne…

After talking about what we wanted and needed, Jess, the owner of Alice Lane paired us up with interior designer Suzanne Hall (or the fabulous decor babe, as I like to call her). She was a dream to work with. She took our tiny black and orange cabin and made it light and airy, opened up our dark little kitchen, and created the most beautiful bathroom, all while having to work around some less than desirable existing features, and our budget.

So Many Changes, But It Kept That “Sundance” Vibe

Our cabin is an authentic “Lincoln log” cabin, meaning it is constructed of real logs that have notches cut near the ends of each log so they can be stacked at the corners to form rooms. We wanted the ‘modern mountain home’ look without losing any of the original integrity or that magical “Sundance” feel. We LOVE the result and I think you’ll be fascinated to see just what a difference was achieved!

The Best part of This Makeover?

Is that Suzanne and the Alice Lane team made sure the cabin remained family friendly. We have a lot of kids and seven grandchildren (so far) that come to play often and have sleepovers, we don’t have to worry about destruction. Noise? Yes. Destruction, no. Every fabric, rug, surface, in the house is sticky little hands friendly! To see the complete remodel and details of the modern mountain look, click here!
Find Alice Lane Home and Alice Lane Interiors on Instagram.

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

A fabulous salad makes every meal more special, whether it’s dinner for the family or a celebration. And this salad is festive in both color and taste.

Simple But Extraordinary!

Color, color, color! Green, orange, purple, white, and and red come together in the most lovely and tasty way.

…sweet roasted butternut squash, creamy feta, tart pom seeds, fragrant onion, and salty pecans, all placed on a bed of baby greens…

…then drizzled with a homemade, vibrant pink pomegranate vinaigrette! Truly one of my favorite fall salads.

What to Serve It With:

Whether served alone, or as part of a meal, this salad is fabulous. I love it alongside a good steak, or sometimes, I will toss in some rotisserie chicken for a simple, complete meal. But it’s also beautiful served alongside your Thanksgiving or Christmas turkey.

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Tips and what you need: ovens are notoriously inconsistent, your oven may roast your butternut squash quicker or slower than mine. So keep an eye on it and remove when BNS is soft and edges are browned. Many stores have pre-peeled and cut butternut, make sure it’s super fresh or it won’t roast up well, you also may need to cut it smaller. If peeling and cutting your own squash, click here. You will need a rimmed cookie sheet, parchment paper.

5 from 18 votes

Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

A festive, delicious, salad for fall and your holiday table!

Course: Salad

Cuisine: American

Servings: 8 servings

Author: Linda Spiker

Ingredients

1 1/2 pounds butternut squash, peeled and cut into 1/2" cubes (Store bought is fine but you may have to cut it smaller)
2 tablespoons good quality olive oil
sea salt and pepper, to taste
8 oz baby greens
1/2 cup pomegranate seeds
1/4 of one red onion, peeled and sliced or chopped
3/4 cup roasted salted pecan pieces
1 cup crumbled feta I also love soft goat cheese in this salad
1/2 cup good quality olive oil
1 cup pomegrante juice (reduced to 1/4 cup)
1 tablespoon champagne vinegar or white balsamic
juice of half a lemon
1 tablespoon honey (or a few drops liquid stevia if you prefer)

Instructions

1. Preheat oven to 400 degrees and set oven rack in upper third position. Cover a rimmed cookie sheet with parchment paper.
Place prepared squash on parchment, drizzle with 2 tablespoons olive oil and toss. Sprinkle generously with sea salt and pepper
Place in the oven for about 40 minutes, or until squash is soft and edges are brown. Time may vary according to oven and altitude.
While squash cooks, prepare salad dressing:
To reduce pomegranate juice: Place a small pan on high heat and add juice
Bring to a boil and then reduce to a simmer
Allow to simmer until juice measures 1/4 cup. I measure after 15 minutes and every few minutes after that. Just be sure not to forget about it! After it is reduced to a ¼ cup, allow to cool before using.
Place 1/2 cup olive oil into a jar or measuring cup, add lemon juice, honey, vinegar, sea salt, pepper and cooled pomegranate juice, whisk until well combined, set aside
3. On a platter or large bowl, place lettuce, then add cooled butternut squash, onions, nuts, and feta
Shake dressing well and the drizzle over salad to liking, toss
Serve!

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Simple Potato and Asparagus Salad

Posted on June 28, 2015 by Linda Spiker

Spring means it’s time to lighten up! This Simple Potato and Asparagus Salad is my answer to time consuming, mayo slathered potato salad. And no peeling required!
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

The Spuds:

For this refreshingly light potato salad you can use ‘new’ potatoes or fingerling potatoes. Both are tender and creamy and cook quickly. If you aren’t familiar with fingerling potatoes, they are small, oblong and very creamy in the center once cooked.

Using Quality Ingredients!

This recipe has very few ingredients: potatoes, asparagus, olive oil, sea salt and pine nuts. When a recipe uses so few ingredients, it is important that those ingredients are very high quality. So definitely use a good flaked sea salt and high quality extra virgin olive oil.

The Process:

To make this lovely salad simple cut potatoes in half or quarters, boil until just tender and then add asparagus to water, blanching for just a few minutes. Then toss veggies in olive oil, sea salt and pepper and garnish with pine nuts. Yup! That’s it!

What to Serve it With:

You can serve this beautiful salad with my Turkey Burgers and Basil Mayo, or if you live Whole30/Paleo, my Jalapeño Turkey Burgers! If you are a steak lover, serve this alongside my Steak au Poivre!

The Recipe: Simple Potato and Asparagus Salad

Tips and what you will need: It’s is important not to overcook potatoes. Because potatoes can vary greatly in size be sure to check tenderness by frequently piercing potatoes with a fork. When the potatoes are still firm but fork goes in fairly easily it’s time to remove potatoes from water. You will need a good sea salt, a stock pot, freshly ground pepper (love this battery operated grinder!) and a good quality extra virgin olive oil. (affiliate links) This recipe is gluten and dairy free.

Simple Potato and Asparagus Salad

Prep Time

5 mins

Cook Time

12 mins

Total Time

17 mins

An easy to make healthy potato salad. You can use green beans instead of asparagus if desired.

Course: Side Dish

Cuisine: American

Keyword: easy side dish recipe, party recipe, summer recipe

Servings: 6 servings

Author: Linda Spiker

Ingredients

1 1.5 pound bag "new" white, yukon gold or 'fingerling' potatoes (cut round potatoes into quarters, fingerlings in half)
1 bunch asparagus, trimmed and cut into 2” pieces
2-3 tablespoons extra virgin Olive Oil
Sea Salt, to taste
Pepper, freshly ground
3 tablespoons Toasted pine nuts

Instructions

Place 1 Tablespoon salt in large pot of water and bring to a boil.
Use a knife to quarter 'new' or small yukon potatoes, or slice fingerlings in half. Carefully add potatoes to water and boil until a fork goes in fairly easily but potatoes are still firm. DO NOT OVERCOOK!! To avoid overcooking check potatoes every few minutes. Time will depend on size of potatoes but usually it's between 8-12 minutes.
When you can pierce potatoes with a fork fairly easily but potatoes are still firm, add asparagus to water and blanche for three minutes. Pour into a colander and very quickly rinse with cold water to stop cooking process or you will end up with mushy potatoes.
Note: if you happen to err on the side of under cooked potatoes, no worries! Instead of rinsing potatoes under cold water, simplt cover colander with a clean dish towel and allow potatoes to steam in their own heat for 2-3 minutes, then rinse
Pour asparagus to potatoes into a bowl, lightly drizzle with olive oil, sprinkle with sea salt and pepper. Toss with pine nuts and serve

Voila! A simple, healthy potato salad. Enjoy! ~ Linda Spiker

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Crispy Chicken Salad with Plum Vinaigrette~ My Favorite Restaurants Series Part 5: Katsuya by Starck

Posted on March 4, 2015 by Linda Spiker

Living in Los Angeles sure has it’s perks! It feels like spring time in the winter, the beaches are a stones throw away (or an hour in traffic, but let’s not nit pick), we are completely spoiled by the year round availability of fresh produce, and I would certainly be remiss if I didn’t mention the plethora of amazing dining opportunities seemingly on every corner. Today I am more than thrilled to feature a Crispy Chicken Salad with Plum Vinaigrette recipe from one of LA’s finest eateries, my favorite Japanese restaurant, Katsuya by Starck.
(This post contains affiliate links off which I may make a commission. Your price remains the same.)

Don’t Live in LA? You Can make It Yourself!

Los Angeleans are lucky to be able to enjoy four Katsuya locations: Brentwood, LA Live, Hollywood and Glendale. But no matter where you live you can experience a taste of Katsuya because today they are generously sharing their recipe for “Crispy Chicken Salad with Plum Viniagrette” with The Organic Kitchen!

I discovered Katsuya when visiting Americana at Brand in Glendale. In addition to amazing food, this location is in the hub of fabulous shopping, fountain shows, movie theaters, trolley rides, outdoor yoga, live music, and activities for the kids. Think “Disneyland meets fine dining and spectacular shopping ” and you get the picture.

A completely unique dining experience:

The food philosophy at Katsuya is a truly unique marriage of inventive Japanese classics and fresh California cuisine, always beautifully presented and melt in your mouth delicious! Award winning cocktails and one of a kind desserts have won Katsuya fans the world over. Each venue is sleekly styled by design icon Phillipe Starck creating a stunning backdrop for your dining experience.

Chef Spotlight

Of course, every one of Katsuya’s venues has very talented chefs, none more so than Chef David Lespron. Some people are just born to do what they do and Chef Lespron is one of those people. Early on David discovered his passion and skill for cooking, winning many culinary competitions throughout high school landing him a scholarship at The Art Institute of Los Angeles where he began his culinary career. He cooked his way through some of LA’s best kitchens before landing as Chef de Cuisine Katsuya’s Hollywood location. And we are so glad he did! When talent and passion combine it’s a beautiful thing.

Speaking of beautiful things, here are just some of the tantalizing creations you can expect to find on the Katsuya menu…and just a little heads up for you Sake lovers, on the last Monday of every month Katsuya hosts complimentary Sake tastings and every Monday is “Sake Monday” meaning customers receive 50% off all Sake!

And now for the recipe you have been waiting for! The Crispy Chicken Salad with Plum Vinaigrette.

The Recipe: Crispy Chicken Salad from Katsuya Restaurant

Tips and must haves: this recipe calls for cellophane noodles, fried wontons, plum sauce (affiliate links) and Suehiro vinegar, a distilled grain vinegar common in Asian cooking that is usually found on the Asian aisle of the grocery store. If you can’t find it, sub with rice vinegar.

5 from 2 votes

Crispy Chicken Salad with Plum Vinaigrette

Prep Time

20 mins

Total Time

20 mins

When prepared in the restaurant the Chef uses a sous vide machine to create the most tender chicken. Knowing that most of us do not own one of these machines they have graciously offered preparation for chicken breast in this recipe. You may also use shredded rotisserie chicken or left over roasted chicken.

Course: Salad

Cuisine: Japanese

Keyword: easy lunch recipe, light recipe

Author: Katsuya Restaurant

Ingredients

Ingredients for salad:

2 cups mixed greens napa cabbage, raddichio, romaine hearts
1 cup fried wontons
1 cup cellophane noodles
1 cooked half chicken breast chopped
1 teaspoon butter
2 tablespoons soy sauce
2 tablespoon plum vinaigrette recipe below
1 tablespoons microgreens garnish
1 tablespoon chives finely chopped (garnish)
1 tablespoon sesame seeds garnish*garnish to taste

Ingredients for Plum Vinaigrette:

2 tablespoons Suehiro Vinegar
2 tablespoons olive oil
2 tablespoons Honey
1 tablespoon Soy Sauce
1/2 tablespoon sesame oil
1/2 tablespoon plum sauce
1 teaspoon grated ginger
1 teaspoon grated garlic
salt & black pepper to taste

Instructions

Start by lightly seasoning the chicken with salt and black pepper, then sear it on a grill or in a hot pan until it's golden brown on both sides.
Next, top the chicken breast with a teaspoon of butter and two tablespoons of soy sauce, and bake in the oven at 350 degrees for about 7 minutes.
In the meantime, make the plum vinaigrette. In a mixing bowl add 2 tablespoons of Red Wine Vinegar, 1/2 tablespoon plum sauce, 1 tablespoon soy sauce, 1/2 tablespoon sesame oil, 2 tablespoons of honey, 1 teaspoon of grated garlic, and one teaspoon of grated ginger and whisk until blended. Then, add 2 tablespoons of Canola oil and whisk again.
Now assemble the salad. When the chicken cools, slice it and place it in a bowl. On top of the chicken, add the chopped romaine lettuce and other mixed greens, Wonton and Cellophane Noodles. Season with Kosher salt and pepper to taste.
Next, pour the Plum Vinaigrette directly over the lettuce. (don't put it on the won-ton or noodles or it will get soggy) Mix it all up by hand.
To Plate: Garnish salad with chives, sesame seeds, edible orchids and microgreens to taste.

If you would like to see my other “Favorite Restaurant” posts, just click!
Kale Salad with Citrus Vinaigrette from 370 Common
The Secrets to Making the Best Burger Ever from The Rustic Burger
Pasta with Pea Sauce from The Foundry Grill
Citrus Stuffed Roasted Chicken from The Communal

Enjoy! And if you would like to receive my free weekly recipe newsletter, please subscribe just under my picture on the right sidebar ~ Linda Spiker

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The Organic Kitchen Blog and Tutorials

Supplement to The Organic Kitchen Menus Cookbook

Category Archives: salad

Grilled Naan Chicken Salad Wraps with Cherry Salsa!

No “Real” Cooking Required:

The Salsa:

That’s a Wrap!

If Peaches are More Your Jam…

The Recipe: Grilled Naan Chicken Salad Wraps with Cherry Salsa

MAY I PLEASE ASK A FAVOR?

Citrus and Avocado Salad with Lemon Poppy Seed Dressing

The Salad:

Vitamin C Just When You Need It!

Brighten Up Your Meals and Your Mood…

The Recipe: Citrus and Avocado Salad with lemon Poppy Seed Dressing

Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

But Before We Get To The Recipe…..I Want To Give You Sneak Peek at the Remodel of Our Sundance Cabin!

We Lived with “The Orange” for Ten Years…

Enter Suzanne…

So Many Changes, But It Kept That “Sundance” Vibe

The Best part of This Makeover?

Now For The Salad: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

Simple But Extraordinary!

What to Serve It With:

The Recipe: Greens with Roasted Butternut Squash and Pomegranate Vinaigrette!

MAY I PLEASE ASK A FAVOR?

Simple Potato and Asparagus Salad

The Spuds:

Using Quality Ingredients!

The Process:

What to Serve it With:

The Recipe: Simple Potato and Asparagus Salad

MAY I PLEASE ASK A LITTLE FAVOR?

Crispy Chicken Salad with Plum Vinaigrette~ My Favorite Restaurants Series Part 5: Katsuya by Starck

Don’t Live in LA? You Can make It Yourself!

A completely unique dining experience:

Chef Spotlight

The Recipe: Crispy Chicken Salad from Katsuya Restaurant

MAY I PLEASE ASK A LITTLE FAVOR?