Archive for the ‘Creamy Garlic Chive Dressing’ Category

Tastes of Autumn Grilled Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

Tastes of Autumn Stir-fried Chicken Salad

When I laid out the ingredients for this week’s recipe, my husband had doubts about the outcome. He wasn’t quite sure how I’d pull off combining butternut squash, russet potatoes, salad greens, hot peppers & chicken into a single dish. How dare he doubt me! This one turned out to be one of his favorite salads – EVER.

Heeding the  Produce Geek‘s buying recommendations this week, I stir-fried the squash, potatoes, hot peppers, and chicken – and then created a stir-fry atop a salad. Enjoy the warm flavors and crisp greens with my creamy garlic chive dressing. Delish!


Vegetarians/Vegans: Substitute your favorite beans for the chicken. Vegans can substitute the dairy-based dressing with one that’s vegan-friendly.

Gluten-conscious? You’re good to go provided your choice of mayo and yogurt are in the clear – read the labels to make sure they don’t contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Butternut squash – 1/2 cup, chopped into small pieces (chop enough for all your servings)

    Raw materials for Tastes of Autumn Stir-fried Chicken Salad

    Raw materials

  • Russet potatoes – 1/2 cup, chopped into small pieces (chop enough for all your servings)

Other ingredients…

Amounts are PER SERVING

  • Green leaf lettuce – 1 1/2 cups, torn into bite-sized pieces
  • Romaine lettuce – 1 cup, torn into bite-sized pieces
  • Hot peppers – 1 tsp, minced (optional)
  • Chicken breast – 4 oz, chopped

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Mayonnaise (regular, olive oil-based, or safflower) – 1/4 cup
  • Plain yogurt – 3/4 cup
  • Chives – 1 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1 tsp
  • Course ground black pepper – to taste
Get cooking…
  1. Toss the green leaf and romaine lettuce together and place on plate.
  2. Heat a small amount of oil on medium in a  large deep frying pan or wok.
  3. Add chicken and hot peppers; stir-fry until chicken is fully cooked, remove from pan/wok & set aside  in a large bowl.
  4. Add squash and potatoes to pan/wok and stir-fry until tender (time will depend on number of servings, but plan on about 15 minutes)
  5. Remove from pan/wok and add to the bowl with the chicken and peppers. Stir to distribute all contents evenly.
  6. Allow to cool for approximately 15 minutes, and then top each plate of greens with  even portions of the mixture.
  7. In a small bowl, prepare the dressing; whisk together mayo, yogurt, garlic, chives, sea salt & pepper.
  8. Serve salad with ramekins of dressing and dig in!
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Grilled Steak & Spinach Salad

Grilled Steak & Spinach Salad with Creamy Garlic Chive Dressing

Although my personal preferences often lead me to create poultry and vegetarian meals, I firmly believe that a little bit of red meat is good for the body, soul – and sanity! This week, I took the always on-target buying advice from the  Produce Geek and crafted a steak salad using his picks this week!

The white mushrooms and broccoli that he recommended perfectly complemented the spinach and lean grilled sirloin steak that came from the grass-fed steer we bought a share of earlier in the year. Topped with Creamy Garlic Chive Dressing (my own-made!), this salad made a satiating meal fit for the most ravenous of meat-lovers.

Vegetarians/Vegans: Although this salad is carnivore-oriented, you could substitute a hearty bean (kidneys or pintos perhaps) for the steak and swap the yogurt-based dressing with a nice balsamic vinaigrette.  

Gluten-conscious? You’re good to go provided your choice of mayo & yogurt are in the clear – read the labels to make sure neither contain gluten.

What You’ll Need for the Salad:

First the Produce Geek’s picks…

Amounts are PER SERVING

  • Broccoli florets – 3/4 cup, cut into bite-sized pieces

    Raw materials for the Steak and Spinach Salad

    Raw materials for the salad

  • White mushrooms – 3/4 cup sliced

Other ingredients…

Amounts are PER SERVING

  • Fresh spinach – 1 cup
  • Grilled sirloin steak strips  –  3 -4 oz w/fat trimmed

What You’ll Need for the Dressing:

Enough for about 4 servings

  • Greek yogurt – plain, 1/2 cup
  • Mayo  – 1/4 cup (preferably Safflower or Olive oil variety)
  • Milk – 1/4 cup
  • Chives – 1 tsp
  • Dill Weed – 1/2 tsp
  • Garlic – 1 clove, minced
  • Sea Salt – 1/4 tsp
  • Course ground black pepper – grind according to taste
Get cooking…
  1. Place spinach on plate.
  2. Space broccoli florets around the perimeter.
  3. Top interior spinach bed with white mushrooms.
  4. Lay grilled steak on top of mushrooms.
  5. Create the dressing:
    1. Put all dressing ingredients into a medium bowl.
    2. Whisk until blended.
    3. Pour dressing into individual sauce cups or ramekins.
  6. Place salad dressing cup on plate and shout “Steak is served!”
Make as many servings as you need to feed your family and friends! And don’t forget to subscribe to the Produce Geek’s Eat This Now blog to stay in-the-know about what to buy each week.
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