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Warm Veggie Salad with Grilled Chicken

If you are like me, you eat plenty of salads, right? I know we love our greens and the health benefits that come with them, but I also get in salad “ruts” sometimes where I know I should eat them, but I also know just how they will taste, and get a little bored with the concept.

This morning I didn’t feel like eggs or a smoothie for breakfast, and decided to have a salad instead, so I started looking through the fridge to see what I had on hand. I knew there was leftover orange ginger grilled chicken breast that I wanted to use, and of course greens. I also had fresh crimini mushrooms, which i love, but the problem is that I only like cooked mushrooms, not raw ones. Cooking the mushrooms led to this delicious and light warm salad… for a vegetarian version, simply omit the chicken and cheese and use coconut oil to saute veggies. Having a late breakfast in the backyard listening to the birds singing up a storm was a refreshing start to my day, but I don’t think I will be hungry at lunch time!

Warm Veggie Salad with Grilled Chicken

  • 1/2 grilled chicken breast, cut up
  • 1 large leaf of napa cabbage
  • handful of fresh spinach leaves
  • 1 carrot, thinly sliced
  • 1/2 stalk celery, thinly sliced
  • handful of crimini musrooms, diced
  • butter or coconut oil to saute veggies
  • sprinkling of shredded cheddar cheese
  • 1/2 lime, juiced

Saute carrot, celery and mushrooms in butter for a few minutes, cooking lightly and maintaining crispness. Add grilled chicken and warm through, remove from heat. Lay the napa down as a base for the salad, either whole for a wrap, or chopped. Add spinach over napa. Top with veggies and then cheese. Squeeze lime over the top and serve immediately.

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Southwest Style Chicken Veggie Soup (GF of course)

So last night for dinner, we grilled a whole chicken with some smoker chunks thrown in, and afterward made a homemade chicken stock (kitchen tip to follow). Tonight I wanted to take advantage of the fresh stock and make some kind of chicken-based soup. I have already admitted that I don’t use recipes to cook most of the time, especially when it comes to food that I am comfortable with, but tonight I did make note of the ingredients that I used (just for you!) This has a nice Southwest flavor without the carbs from tortillas.

GF Southwest Style Chicken Veggie Soup

  • 2-3 TB olive oil
  • 4 leaves napa cabbage, chopped
  • 3 stalks celery, chopped
  • 2 medium carrots, peeled and sliced
  • 1 medium sweet onion, chopped
  • 1-2 cloves garlic, minced
  • 1/2 red sweet pepper, finely diced
  • 3 quarts homemade chicken stock (or GF canned broth, or GF chicken base and water)
  • Juice of 1 lime
  • 3 TB chopped fresh cilantro
  • 2 tsp arrowroot powder dissolved in a couple TB water (optional for body)
  • 1 C diced cooked chicken breast
  • 1 can cannelini or black beans, rinsed and drained
  • 1 can Rotel tomatoes and peppers
  • Cumin, paprika and oregano to taste
  • Sour cream and fresh cilantro as garnish (optional)

To make the soup: Heat olive oil in stock pot and add next 6 ingredients (fresh veggies). Feel free to add or omit anything that you choose, however if you add a tender vegetable like zucchini, you’ll want to wait until later in the cooking process so that it does not dissolve completely. Cook over medium heat, stirring often, until vegetables are tender. Slowly add chicken stock, followed by lime juice and cilantro, and simmer for 15 minutes or until the vegetables are as tender as you wish them to be. We prefer them a little al dente’, so I use the shorter cooking time. Slowly stir in the arrowroot and water if you choose to use it. Add chicken, beans, Rotel and spices to taste, heat through. Serve as is, or garnish with a dollop of sour cream and cilantro.

I have always had a tendency to favor fresh ingredients and clean flavors, which has translated well to a gluten-free diet so far. If you are vegetarian, simply substitute vegetable broth and skip the chicken. Likewise, if you are avoiding legumes, skip the beans. I feel that every recipe is merely a source of ideas, and encourage everyone to get comfortable with their ingredients and experiment freely.

Homemade Chicken Stock: No need to be intimidated by this task, it is very simple. Also, I tend to be frugal in the kitchen and like to make complete use of every ingredient. I can’t imagine just tossing the chicken carcass into the garbage, when I know how delish real stock is! This works just as well whether you have cooked your own whole chicken (or turkey), or if you have picked up a rotisserie chicken at the market for the sake of convenience.

To make the stock, simply collect all the bones, skin, and waste pieces from the chicken and throw them into a stock pot. Cover with water. Add a couple roughly chopped onions and cloves of garlic if you wish. Bring to a boil and cook at a medium heat (low boil), stirring occasionally, until the liquid is reduced by at least half. I usually add more water at this point and continue cooking to reduce again, to get as much flavor as possible. Place a colander into a large bowl or pot and strain stock. This can be used immediately, or refrigerated or even frozen for later use. If you would like to remove the fat, simply refrigerate until the fat rises and becomes firm, then remove it with a spoon. Homemade stock takes a little time, but the effort is truly minimal, and you will be rewarded with a richness that you can’t get from a can or powder!

 
 

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