by Sharm | May 6, 2018 | Food & Drink, Mains, Recipes, Salads
This recipe comes from Chef Devin Alexander’s new cookbook, You Can Have it!.
Although, this cookbook is labeled diabetic friendly, everyone will enjoy the recipes. I have had a great time thumbing through the pages. It seems most of the recipes are really easy to follow and use everyday ingredients so you won’t spend all day in the kitchen or find yourself going to multiple grocery stores to find crazy unheard of ingredients.
Curry Chicken Salad Cups Recipe Devin Alexander
Her cookbook can be found on Amazon or the Devin Alexander website.
Although this recipes says to serve on lettuce leaves. I just put it over some pre washed spinach.
Course:
Main Course
Cuisine:
American
Servings: 1
-
4
Ounces
Pre-cooked chicken breast, cut into bite size pieces
-
1/4
Cup
Chopped cucumber
-
1/4
Cup
Chopped fresh mango
-
1 1/2
TBPS
Light mayonnaise
-
1/4
TSP
Lime zest
-
1
TSP
Jarred tandoori paste or red curry paste
-
2
Iceberg lettuce leaves
-
1/4
Cup
Red onion slivers
-
Place chicken, cucumber and mango in medium bowl
-
Add mayonnaise, lime zest and curry paste. Stir until well combined.
-
Divide chicken mixture between lettuce leaves and sprinkle with onion.
-
©2018 by the American Diabetes Association. You Can Have It! is available at ShopDiabetes.org, in bookstores nationwide, or by calling 1-800-232-6733. Food Photographer: Mittera Creative Services; Lifestyle Photographer: Michelle Pederson.
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by Sharm | Mar 18, 2018 | Food & Drink, Mains, Recipes, Salads
This recipe makes a quick weeknight meal and only takes minutes to prepare. I always make it from leftover steak. I am addicted to Costco and buy the 4 pack of beef filet from there and cook them all at the same time to use for meals later in the week, like this salad. You could of course you could use any cut of steak that you like and always sub out the beef for chicken or pork. Make it vegetarian and use tofu.
You could of course also throw in any other veggies you have on had if you like including cucumber, celery or carrots.
With this salad only consisting of protein, veggies and healthy fats, it is clean eating and Whole 30 approved!
Chipotle peppers have become one of my favorite ingredients, but beware that the heat is in the seeds so it is important to scrape the seeds out of the pepper before chopping it. You can always add in a few seeds if you like your dishes spicy.
Course:
Main Course
Cuisine:
Mexican
Servings: 2 people
-
2
Heads
Romaine Lettuce
chopped
-
1
Cup
Grape Tomatoes
sliced
-
1
Large
Avocado
sliced
-
1/4
cup
Red Onion
chopped
-
8
Ounces
Beef Filet
-
1
Chipotle Pepper in Adobe
seeded and chopped
-
2
Tablespoons
Salsa of choice
-
2
Tablespoons
Olive Oil
for cooking/re-heating steak
-
Chop lettuce and place in bowl.
-
Slice grape tomatoes, red onion and avocado.
-
Add tomatoes, onion and avocado to lettuce and toss to together. The avocado should coat the lettuce pieces. Set aside.
-
Chop chipotle pepper and set aside.
-
Slice steak into bit size pieces and set aside
-
Pour olive oil in skillet, and heat for 30 seconds.
-
Add steak and chipotle pepper to skillet tossing to coat all of the steak pieces with some of the chipotle pepper. Cook until desired doneness is reached. Or if steak is precooked, just toss with pepper and cook until heated through.
-
Divide lettuce mixture into 2 serving bowls and top with desired amount of steak. Serve with your favorite salsa.
