Grilled Naan Chicken Salad Wraps with Cherry Salsa!

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!
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Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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.

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

If Peaches are More Your Jam…

Click here for the same recipe, different salsa!

Grilled Naan Chicken Salad Wraps with Cherry Salsa #saladwraps #easydinner #cherrysalsa #chickenwraps

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
  1. 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:
  1. 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:
  1. 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.

  2. Shred warm chicken by hand

  3. Add naan to pan or outdoor grill and cook each side until grill marks are established and bread is hot (1-2 minutes)

  4. Add lettuce to each piece of naan, add shredded chicken, feta and salsa, sprinkle with remaining cilanto

  5. Serve

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Peach, Prosciutto and Burrata Grilled Naan Pizza!

Summer and grilling… two of my favorite things! This week we grilled up these Peach, Prosciutto and Burrata Naan Pizzas and were they a hit! So fresh, summery, flavorful and delicious, it’s hard to eat only one!
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Peach, Prosciutto and Burrata Grilled Naan Pizza!

 

Grill or Oven? It’s All Good!

While I prefer to make these on the grill (who wants to heat up a kitchen?) I will give you instructions for both the oven and the grill. Each are equally easy and tasty. Look at those sweet peaches and fresh basil…yum!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Bread and The Toppings:

I start with a delicious store bought naan bread drizzled with olive oil and sprinkled with freshly grated parmesan cheese. Then I add a couple slices of prosciutto, burrata cheese, fresh peach slices and walnuts. Burrata cheese is a combination of mozzarella and cream. Dreamy is what it is! Pop pizza on the grill or into the oven and just 6-7 minutes later you have an amazing meal. Garnish with fresh basil and (affiliate link)  balsamic glaze and serve!

Peach, Prosciutto and Burrata Grilled Naan Pizza!

That Glaze Though:

I know the balsamic glaze may seem like a small thing, something maybe you could skip, but please DON”T! That balsamic makes all the difference. Balsamic glaze is reduced balsamic vinegar with the consistency of syrup, which is why is stays put where you pour it, and the glaze adds spectacular flavor to this pizza. Sweet and tangy it is the perfect finishing touch drizzled on creamy burrata and warm peaches.

Peach, Prosciutto and Burrata Grilled Naan Pizza!

The Recipe: Peach, Prosciutto and Burrata Grilled Naan Pizza!

What you’ll need: If you don’t use a grill due to lack or room, let me introduce you the the cool little grill we have! We take this mini grill to the beach and the park. It’s small enough to store easily and fits on apartment balconies with no problem! You will need a microplane for grating parmesan. The balsamic glaze can be found in most grocery stores or you can have it delivered to your door.

5 from 3 votes
Peach, Prosciutto and Burrata Grilled Naan Pizza!
Prep Time
10 mins
Cook Time
7 mins
Total Time
17 mins
 

An easy to make, delicious grilled summer pizza! 

Course: Main Course
Cuisine: American
Keyword: easy dinner recipe, grilling recipe, kid-friendly recipes
Servings: 4 servings
Author: Linda Spiker
Ingredients
  • 4 pieces of naan a traditional Indian bread
  • 2 tablespoons olive oil give or take
  • 1/2 cup freshly grated parmesan
  • 8 slices prosciutto
  • 4-6 ounces burrata cheese
  • 3 ripe peaches sliced
  • 1/3 cup raw walnuts pieces
  • 1/3 cups freshly chopped basil
  • Balsamic glaze
Instructions
  1. Preheat grill or oven to 425. If using oven, place oven rack in upper third of oven.
  2. Brush each piece of naan with olive oil, leaving an inch of crust without oil
  3. sprinkle with parmesan
  4. place two pieces of prosciutto on each piece of naan
  5. drop tablespoon size balls of burrata onto pizzas and arrange peach slices however you wish
  6. sprinkle with walnuts
  7. Place naan onto grill and close lid. If using oven, place pizzas directly on rack (you may want to put aluminum foil in bottom of oven just in case cheese melts off pizzas)
  8. Cook for 6-7 minutes or until bread is warm and cheese is melted
  9. Remove, sprinkle with fresh basil and then drizzle generously with balsamic glaze. Eat and give the universe some gratitude for those peaches!

 

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My Five Favorite Summer Salad Dressings!

Summer and salads, two of my favorite things. And a summer salad deserves only the best dressing! Homemade dressings are so easy to make and infinitely better tasting and better for you than store bought. And seriously, most take less than three minutes to make, so why would you ever use anything else?
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My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

 

The Formula for a Great Dressing:

Salad dressing actually has a formula: two parts healthy oil to one part acid. ‘Acid’ is either fruit juice or vinegar. For those of you that don’t get the “part” thing…this means you use twice as much oil than vinegar or fruit juice. Example: 1/2 cup olive oil and a 1/4 cup vinegar. Or 4 Tablespoons oil, 2 Tablespoons fruit juice. Got it? Good! Then you add a bit of flavor enhancers like: honey, mustard, tahini, sea salt, freshly ground pepper, chili powder, chives, garlic, green onions and voila! A healthy, delicious salad dressing in just a few minutes!

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

I chose these five dressings because they are very simple and taste great on a wide variety of salads. (This Mango Salad can be found here) For recipes using these salad dressings please see the bottom of this page!

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

Salads I Use These Dressings On:

Grilled Chicken Salad with Honey Lemon Vinaigrette
Greens with Tangerine Dressing
The Organic Kitchen House Salad
Mango Salad with Citrus Vinaigrette 
Summer Berry Salad
Kale Salad with Citrus Dressing

My Five Favorite Summer Salad Dressings #homemadesaladdressing #saladdressing #paleosaladdressing

The Recipes: My Five Favorite Summer Salad Dressings

Tips and what you will need: a hand held juicer or citrus juicer, a good quality balsamic vinegar,  good quality white balsamic vinegar (I highly recommend this one!) and a good quality raspberry vinegar. A good quality sea salt,  mini whisk, and mason jars or any container with a lid. I just try to avoid plastic (affiliate links) When tangerines are in season I make sure to freeze the juice in small portions to thaw and use when not in season, very convenient!

5 from 4 votes
My Five Favorite Summer Salad Dressings!
Prep Time
3 mins
Total Time
3 mins
 

I use the lemon, tangerine and citrus vinaigrettes on almost any salad! They are very versatile. I save the raspberry vinaigrette for greens with berries, apples, nuts, soft cheeses etc..., the traditional balsamic is great on just about anything too, I tend to serve it with salads heavy with veggies like tomatoes, cukes, and avocado or on my traditional house salad (recipe at bottom of page).

Cuisine: American
Keyword: easy lunch recipe, summer recipe
Servings: 6
Author: Linda Spiker
Ingredients
Lemon Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup fresh squeezed lemon Juice
  • 2 Tablespoons green onions sliced
  • 1 Tablespoon honey
  • pinch sea salt
  • freshly ground pepper
Raspberry Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup A'Olivier Raspberry Vinegar. Trust me! See link above.
  • 1 Tablespoon honey
  • Juice of half a lemon
  • 1 Tablespoon chives chopped
  • pinch sea salt
  • freshly ground pepper
Traditional Balsamic Vinaigrette
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup quality balsamic vinegar
  • 1 tsp grainy mustard
  • 2 Tablespoons green onions sliced
  • pinch sea salt
  • freshly ground pepper
Citrus Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • zest of one lemon
  • juice of 1 orange 1 lemon, 1 lime
  • 1 tsp mustard
  • 1 tablespoon white balsamic
  • 1 tablespoon honey
  • 1/8 tsp cayenne pepper
  • 1 tablespoon shallot peeled and chopped
  • pinch sea salt
  • freshly ground pepper
Tangerine Dressing:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup fresh tangerine juice
  • 2 tsp honey
  • zest and juice of 1 small lemon
  • 1 small clove garlic peeled and chopped
  • pinch sea salt
  • freshly ground pepper
Instructions
  1. Place all in ingredients in a bowl and whisk. Store in mason jars and refrigerate for up to a week.
  2. Alternative method for Citrus Vinaigrette: If you would like a thick creamy version of this dressing (really nice!) put all ingredients in blender except olive oil. Blend, then drizzle olive oil in steadily. Dressing will emulsify and become thick and creamy.

For tips on making amazing salads click here! Happy salad eating ~ Linda Spiker

Salads I Use These Dressings On:

Grilled Chicken Salad with Honey Lemon Vinaigrette
Greens with Tangerine Dressing
The Organic Kitchen House Salad
Mango Salad with Citrus Vinaigrette 
Summer Berry Salad

 

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Picnic Perfect Oven Finished Fried Chicken with Healthy Fixings

One of my favorite childhood memories is our family loading up our red wagon with blankets, drinks and Picnic Perfect Oven Finished Fried Chicken and heading to our local park for the annual Fourth of July fireworks show! And while this meal may look and taste like a traditional, decadent, southern meal I also offer low carbohydrate, gluten and grain free options!
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Oven Finished Fried Chicken and All The Fixins'! Gluten and grain free options offered!

That Crispy Chicken!

My  “Picnic Perfect Oven Fried Chicken” is soaked in buttermilk and hot sauce, then dredged in herbs and spices, browned on the cooktop and finished in the oven so the chicken is the perfect combination of crispy and tender. You can serve it piping hot out of the oven or cold at a picnic, either way it’s absolutely fantastic. Helpful hint: the longer you let that chicken stay in the buttermilk and hot sauce, the more tender the chicken will be. 

Oven Finished Fried Chicken and All The Fixin's! Gluten and grain free options offered!

 

The Sides: Options, Options Options!

For the side dishes I will offer quite a few choices! You can stick with traditional mashed potatoes or opt for a healthier Three Ingredient Cauliflower Puree. My Skillet Mac and Cheese is a decadent option but you could also opt for my healthy coleslaw or this kale salad. In the mood for biscuits? Try my bacon cheddar biscuits!

Oven Finished Fried Chicken and All The Fixin's! Gluten and grain free options offered!

Make it Gluten or Grain Free!

If you would like to make this recipe gluten or grain free I recommend two flours. The first is Jovial Gluten Free Pastry Flour . I use it for baking all the time and it’s the best! If you’d like to make this recipe grain free I recommend using Cassava flour , but if preferred you can also use fine almond meal.

The Recipe: Oven Finished Fried Chicken and Fixings!

Suggestions and Variations

You will need: a large cast iron skillet, a rimmed cookie sheet and parchment paper.  You can buy a whole chicken already cut up or ask your butcher to do it.

5 from 14 votes
Picnic Perfect Oven Finished Fried Chicken!
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

A delicious fried chicken finished in the oven! NOTE: The longer you leave the chicken in the buttermilk mixture the more tender it will be, I recommend 12-24 hours but you can wait as little as an hour if you're pressed for time. How "hot" your chicken turns out will depend on how hot your hot sauce is.  

Course: dinner
Cuisine: American
Keyword: fried chicken, picnic food, southern food
Servings: 4 servings
Ingredients
  • 1 4 pound chicken cut into 8 pieces (wings, thighs, legs, breasts)
  • 1 cup cultured buttermilk
  • 2 tablespoons hot sauce (how hot is up to you)
  • 1 1/2 cups all purpose flour (or gluten free flour or fine almond meal for my grain free friends)
  • 1 1/2 tablespoons sea salt or kosher salt (don't panic, most of it stays in the bowl)
  • 1/2 tablespoon black pepper
  • 1 1/2 teaspoons dried onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup cup olive oil (the amount you use will depend on the size of your pan)
Instructions
  1. In a shallow baking dish, whisk together buttermilk and hot sauce. Place chicken in buttermilk mixture, turning so both sides have been coated. Leave chicken in dish (breasts and thighs skin side down) Cover and place in the fridge for at least an hour but as long as 24 hours. The longer, the better!

  2. Preheat oven to 425 degrees F and place rack in center of oven

  3. Mix flour and seasonings. Remove chicken from buttermilk mixture and dredge in flour so each piece is lightly coated. Set on a plate and discard remaining flour

  4. Place a large pan on high heat. Add enough olive oil to pan so that the entire bottom is well coated. When oil is very hot, carefully add chicken to pan. Lower heat to medium/high. When first side is golden brown (about 3-4 minutes) turn and brown other side. You may have to work in batches adding more oil to pan if needed

  5. Place browned chicken on a rimmed cookie sheet skin side up (I like to line the pan with parchment for easy clean up)

  6. Place in oven and cook for 40 minutes

  7. Remove from oven and serve piping hot, or serve cold the next day. So good either way!

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The “Summer Berry Salad” Recipe

I love my salads loaded with fresh, colorful goodies. In this case, berries! This is my Summer Berry Salad. It’s very simple and a hit at every summer party.
(This post contains affiliate links. I may make a commission off sales but your price remains the same.)

The Salad:

This salad is incredibly simple. Just toss mixed greens, fresh spring and summer berries of your choice, caramelized pecans and soft goat cheese together and then dress! Perfect for a healthy lunch or delicious warm weather side dish.

Summer Berry Salad with Raspberry Vinaigrette from The Organic Kitchen

How to Caramelize Nuts:

I love caramelized nuts in this salad. Click here to see how to make your own. Of course if you would rather skip the sugar you can use your favorite raw nut, roasted salted pistachios or cashews!

photo-69

 The Vinegar Makes All the Difference!

I am going to offer you two salad dressings for this salad, an amazing raspberry vinaigrette and a lemon dressing, but will suggest you try the raspberry! I use this Raspberry Vinegar from A L’Olivier, It’s amazing, rich, flavorful and pulpy.

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The Recipe: The Summer Berry Salad

Tips and what you will need: A hand held juicer, mini whisk, and good quality honey. If you are making this with the raspberry vinaigrette you will need Raspberry Vinegar from A L’Olivier.

5 from 4 votes
The "Summer Berry Salad" Recipe
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

A beautiful summer salad with homemade raspberry or lemon vinaigrette.

Course: Salad
Cuisine: American
Keyword: crowd pleaser, party recipe, summer recipe
Servings: 6 servings
Author: Linda Spiker
Ingredients
Raspberry Vinaigrette:
  • 1/2 cup good quality extra virgin olive oil
  • 1/4 raspberry vinegar by A' Olivier! See link above.
  • 1 Tablespoon honey
  • Juice of half a lemon
  • pinch sea salt
  • freshly ground pepper
If you choose to make the lemon Vinaigrette:
  • 1/2 cup  good quality extra virgin olive oil
  • 3 Tablespoons fresh squeezed lemon juice
  • 1 Tablespoon honey
  • pinch sea salt
Salad:
  • 1- 5 oz. bag mixed baby greens
  • ½ cup each of raspberries blackberries and sliced strawberries
  • A handful of Caramelized Nuts or see above for other choices
  • 1/2 cup soft goat cheese feta or if you prefer, blue cheese or Gorgonzola
Instructions
  1. Making your choice of raspberry or lemon vinaigrette by whisking all ingredients together in a small bowl.
  2. Place all salad ingredients on a platter. Toss with dressing. leftover dressing can be kept in the fridge for up to a week.

 

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Post tag: Vegetarian, salad, side dish, fruit