Tag Archives: Non-Gluten

Recipe contains no wheat or other gluten ingredients.

Butternut Squash and Green Apple Soup

A butternut squash and green apple soup, sparked with spice and coconut, to warm you in the cool autumn.

Butternut Squash and Green Apple Soup
Butternut Squash and Green Apple Soup


For 6 – 8 servings

2 Tablespoons olive oil

2 Tablespoons Earth Balance buttery spread (olive oil or other)

1 teaspoon salt

I bay leaf

2 Tablespoons mild curry powder

Pinch (or 2 pinches for quite spicy) cayenne pepper

1 1/2 cup onion, small dice

1 Tablespoon fresh ginger, grated

4 cups fresh butternut squash, 1/2 inch chunks

1 1/2 cups green apple, peeled and cored, medium dice

4 cups organic vegetable or chicken stock

Shredded coconut for garnishing

Chef's hat icon smallerPreparation

  1. Melt the olive oil and Earth Balance in a large saucepan over medium high heat.
  2. Add onion, salt, and bay leaf. Stir and cook until onion is softened, about 1 – 2 minutes.
  3. Mix in curry powder, cayenne, and ginger. Sauté for 1 minute.
  4. Add squash and apple, stirring well to coat with seasonings.
  5. Add stock and reduce heat to medium low. 
  6. Simmer for 30 minutes or until squash is very soft, easily smashed against the side of the pan with a spoon.
  7. Remove from heat and let cool for 5 minutes.
  8. Remove bay leaf.
  9. Purée until silky smooth. Strain, if desired. Taste, and adjust seasoning, as required.
  10. Reheat, if necessary, and serve in soup bowls, garnished with shredded coconut.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Lemon Vinaigrette

Fresh Picked Lemons
Fresh Picked Lemons

When using lemon juice instead of vinegar to make a vinaigrette, the proportion is 1 part lemon juice to 1 part extra virgin olive oil.

This recipe makes 1 cup of salad dressing, enough for a couple of large salads. However, if you have limited lemon juice (for instance only 2), use a glass measuring cup and squeeze all the lemon juice into the cup, noting at eye-level the amount you have. Then, top it up with the exact same amount of oil. Add the salt and pepper and whisk vigorously, or, pour into a squeeze bottle or jar and shake at least 20 times before drizzling on salad.


Onion icon smallIngredients

  • 1/4 cup fresh lemon juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 to 1 teaspoon kosher or sea salt
  • 1/4 teaspoon freshly ground black pepper
  • Optional: 1 teaspoon of one of the following dried herbs: basil or oregano or tarragon. Instead of using dried herbs,  you can include fresh herbs with the salad greens.

Chef's hat icon smallerPreparation

  1. In an 8-oz. jar or squeeze bottle (or measuring cup), combine lemon juice, olive oil, salt, pepper, and herb (if using). Whisk very well to emulsify juice and oil. If using a bottle or jar, shake at least 20 times, then apply to salad immediately.
  2. Drizzle around edge of bowl of greens or lightly across top, taking care not to drench salad. Toss salad well to make greens shiny, but not dripping.
  3. Refrigerate leftover dressing for up to a week. Take out from refrigerator an hour before using to liquify the olive oil.

Updated July 2016 on CulinaryOracle.com

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Simply Orange Carrot Soup

Simply Orange Carrot Soup with Salad
Simply Orange Carrot Soup with Salad


6 – 8 servings

1/4 cup extra virgin olive oil

1 cup sweet onion, small dice

1 teaspoon kosher salt

1 cup celery, small dice

3 cups carrots, 1/2 inch chunks

2 cups organic vegetable or chicken stock

1 /2 cup fresh orange juice

1/4 cup Triple Sec, Grand Marnier, or other orange liqueur

1/8 teaspoon red pepper flakes

1/2 teaspoon dried basil

A few grinds of black pepper

Preparation (Chef's hat)Preparation

1 – Heat the olive oil in heavy-based kettle on medium high heat until shimmering.

2 – Add onions and salt, stirring and cooking 2 – 3 minutes or until softened.

3 – Add celery and carrots, stirring to mix well.

4 – Stir in stock, orange juice, and Triple Sec. Bring to boil, then cover, reduce heat, and simmer for 15-20 minutes or until vegetables cut easily with a spoon.

5 – Remove from heat. Using a stick blender (or heat-proof bowl blender), puree until smooth. Add additional stock, if too thick.

6 – Stir in red pepper flakes and basil. Taste. Adjust seasonings, if required. Serve hot.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Chai Spices Almond Cookies

Chai Spices Almond Cookies
Chai Spices Almond Cookies

Makes 45-48, 2 1/4-inch cookies


1/2 lb. (2 sticks) Earth Balance Vegan Buttery Sticks, soft

2 cups light brown sugar

3 large egg yolks

2 teaspoons Kosher salt

2 1/2 cup almond meal (ground almonds)

2 1/2 cups chickpea flour (ground garbanzo beans, also known as gram)

4 teaspoons Barbara’s Chai Spice Mix (see below)

45 – 48 whole raw almonds

For Barbara’s Chai Spice Mix, for a large supply (4+ batches):

8 teaspoons ground cardamom

10 teaspoons ground cinnamon

2 teaspoons ground cloves

2 teaspoons ground ginger

2 teaspoons ground black pepper

Preparation (Chef's hat)


1 – Preheat oven to 300˚F.

2 – In a large mixing bowl, cream together softened buttery sticks and brown sugar with a wooden spoon until smooth and creamy.

3 – Mix in egg yolks and salt until well combined and fluffy.

4 – In another mixing bowl, whisk together the almond meal, chickpea flour, and chai spice mixture.

5 – Add the whisked and spiced meal and flour to the buttery sugar mixture, kneading until well-distributed and combined.

6 – Using a 1-Tablespoon scoop, or 2 Tablespoons, pick out dough and roll to make a 1-inch ball. Flatten and place on baking sheet lined with parchment paper or a silicon mat, allowing at least 1 inch between cookies.

7 – Press a whole almond into the center of each cookie.

8 – Bake at 300˚ F for 24-26 minutes, if cooking on both oven racks (24 – 36 cookies at a time). If baking only one cookie sheet at a time, cook for only 22 minutes. Cookies will expand and puff up, become aromatic and cracked, but not really brown.

9 – Remove tray from oven and let cookies stand on tray for 5 minutes.

10 – Lift off each cookie with a spatula onto a wire rack to cool for at least 1 hour. Store in an airtight container or freeze.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Salsa Dancing, Too

“Spring is the time for plans and projects.” Leo Tolstoy, Anna Karinina

 I knew it would be a busy weekend…

Grilled Corn Mango Salad
Grilled Corn and Mango Salad

… with party menu planning and laundry and meetings and dinners and shopping and looking for paint chips. We even had to decline the invitation from my friend Mary to go to the Salsa Under the Stars at The Headquarters, which sounded like such a fun downtown thing to do.

So, when I was grilling the wahoo on Friday night, I threw on a couple of extra ears of sweet corn, with thoughts of dinner on Saturday. Our friend Ann, who lives north of LA, was coming down to judge a flute competition and stopping by for dinner.

Mangos seem to be on special all over the place this week so I took one I’d been ripening and made a little salad. Could be a salsa, too — maybe with a little more lime juice, a little more jalapeños. For yesterday, I just wanted the jalapeño for depth of flavor, not spice.

Top of today’s projects? Work on my website.

Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara

See details of the Grilled Corn and Mango Salad recipe.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Grilled Corn and Mango Salad


For 4 – 6 servings

2 ears sweet corn, grilled with some kernels blackened

1 ripe mango, small to medium dice

1/2 – 1 jalapeño deveined and de-seeded, minced

3 – 4 Tablespoons fresh lime juice (2 – 4 limes)

3 Tablespoons shredded carrots

2 Tablespoons sweet onion, minced

2 – 3 Tablespoons cilantro or mint or a combination, roughly chopped

2 Tablespoons extra virgin olive oil

1/2 – 1 teaspoon kosher salt

 Chef's hat icon smaller


1 – Cut the corn off the cobs and break up into kernels in a medium-sized salad bowl.

2 – Add all the other ingredients.

3 – Mix well.

4 – Serve immediately or chill for a couple of hours before serving.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Woohoo! Wahoo

“Take a moment from time to time to remember that you are alive. I know this sounds a trifle obvious, but it is amazing how little time we take to remark upon this singular and gratifying fact. By the most astounding stroke of luck an infinitesimal portion of all the matter in the universe came together to create you and for the tiniest moment in the great span of eternity you have the incomparable privilege to exist.”  – Bill Bryson, I’m a Stranger Here Myself: Notes on Returning to America after Twenty Years AwayWahoo smoked fish salad

When I was a kid, all Fridays meant fish on the menu…

…not just during Lent. But, my Mom didn’t like fish, my Father wasn’t Catholic, and I tested allergic to it when I was an infant with asthma, so I never had any until I was a teenager. It’s always seemed a bit exotic, a native language I’d had to learn like an immigrant.

Besides, we lived in the Midwest. Although my mouth could water reading a description of pan-fried trout in an Earnest Hemingway story, fresh seafood requires access to the sea. LIving in New York City, Tokyo, London, and San Diego expanded my tastes, although I’m still learning the language.

In New York, I tried lox. OK. Nice, especially with cream cheese on a bagel. But I wasn’t wild about it. And maybe “wild” is the key  word– when I got to Tokyo, I found the smoked salmon delicious! Wild Pacific salmon is in a whole other kettle, to my taste.

And then, I found Honey Smoked Salmon at Costco – hot-smoked, so it is fully cooked and pale and chunky. Savory, with a sweetness that’s better than candy. The taste makes me swoon. And, how fast and easy to make into a healthy dinner salad.

I couldn’t come close to the goodness of that Honey Smoked Salmon when my friend David and I smoked salmon the other week.

But, iWahoo smoked single saladt turns out, the wahoo was wonderful.

Surprisingly firm, with a smooth texture. Mild flavor with a kiss of the sea’s saltiness, playing nicely with organic strawberries, green onions, organic ruby carrots, on a bed of Romaine, all dressed up with a mustard lemon vinaigrette.

It’s Friday. Think I’ll stop by Catalina Offshore and pick up some wahoo to grill tonight.

Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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‘Queued – 2

“We must be willing to get rid of the life that we’ve planned, so as to have the life that is waiting for us. The old skin has to be shed before the new one can come.” Joseph Campbell

Corn Muffins, Gluten-Free
Corn Muffins, Gluten-Free

Corn Muffins and Cole Slaw

I really am looking to bring bright and fun flavors into more healthy and natural dishes. While our St. Louis ribs were slow-smoking (OK, not exactly on the top of the list of lean cuisine…), David and I made gluten-free corn muffins and vegan cole slaw.

Of course, we didn’t advertise the health benefits to David and Angela’s two boys, but they scarfed up the corn muffins, especially when they discovered some natural honey in the cupboard. And, they even ate the cole slaw, with a bit of parental coaching.

Avoiding those things that might be allergenic or toxic reduces the inflammation throughout the body. Although part of the body’s immune response, inflammation out of control can damage the body and is thought to be related to auto-immune disease, obesity, and cancer.

An aspect of the regimen that started my husband Mark and me on our rejuvenating weight-loss included limited gluten and dairy, as well as avoiding artificial ingredients.

So, the corn muffins were made with organic corn meal and gluten-free all-purpose flour. Although they do have dairy in them, we used organic ingredients. Because the brown rice flour and the potato starch in the gluten-free flour are not as absorbent as wheat flour, I recommend you make the corn muffins just before serving, so that that are not dry. Adding dried blueberries or cranberries keeps them more moist and soft, too. They aren’t as good the day after baking.

The cole slaw has a vegan dressing (because of that delicious Earth Balance mayo), over lots of super veg.

Have a beautiful and delicious day! - Barbara
Have a beautiful and delicious day! – Barbara
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Corn Muffins (Gluten-Free)

Corn Muffins, Gluten-Free
Corn Muffins, Gluten-Free






1 3/4 cups Trader Joe’s Gluten-Free All-Purpose Flour

1 cup organic corn meal

1/4 cup raw or palm sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

3/4 teaspoon salt

1 1/4 cup Straus Family Creamery (or homemade) Greek Yoghurt

1/2 cup unsalted butter, melted and cooled

1 large egg

Optional: freeze dried blueberries or cranberries, minced fresh jalapeños

Chef's hat icon smallerPreparation

  1. Preheat oven to 375˚F. Set up 12 muffin papers or spray oil into a 12-cup muffin tin.
  2. Mix together in a medium bowl: flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. Stir in blueberries, cranberries, or jalapeños, if adding.
  4. Whisk together the wet ingredients in another bowl or large measuring cup: yoghurt, melted butter, and egg.
  5. Pour the wet ingredients into the dry, stirring quickly, just to mix.
  6. Using a 3 oz scoop or two tablespoons, divided batter among the 12 muffin cups.
  7. Bake for 20 – 25 minutes, until a toothpick comes out clean and the tops are turning golden. Cool in pan for 10 minutes, then remove from pan. Serve warm, with honey, if desired.
Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Fresh Tomato Soup

4 – 6 servings. You could use canned whole tomatoes here to save time and fuss (steps 1 – 3), but then it wouldn’t be “Fresh” Tomato Soup, would it? Fresh brings a different flavor profile.

Onion icon smallIngredients

10 organic Roma tomatoes, ripe and fragrant

1 teaspoon salt (for tomatoes)

2 teaspoons dried basil

2 teaspoons agave syrup

3 Tablespoons extra virgin olive oil

3 cloves garlic, minced

1 large bay leaf

1 cup sweet onion, small dice

1 teaspoon salt

1 pinch, up to 1/8 teaspoon red pepper flakes

1 teaspoon finely chopped fresh thyme, de-stemmed

1/2 cup organic celery, small dice

1/2 cup organic carrots, small dice

2 cups organic vegetable broth

1 cup original organic almond milk (unsweetened, no vanilla), or to taste

Freshly ground black pepper, to taste

4 – 6 fresh basil leaves, stacked and rolled lengthwise into a cigar, then finely sliced across the cigar for long tendrils, as garnish.

Chef's hat icon smallerPreparation

1 – Rinse the tomatoes. Cut out stem core. Then, on the other end of each tomato, cut an X through the skin, about 1/2 inch long for each diagonal. Put all the tomatoes in a large, deep bowl.

2 – Boil up enough water (probably about 6 or 7 cups) to pour over and submerge all the tomatoes. Let stand for 2 minutes, then pour off the hot water. Let the tomatoes stand 5 minutes or more to cool them enough to handle.

3 – Using a paring knife, and starting with the slit skin end, peel off the skin (which comes off very easily now). Cut each tomato into quarters. Using your fingers, scoop out the seeds and discard them, but keep the fleshy form. That’s your fresh tomato. OK, now — all the rest is simple.

4 – Cut the tomatoes into 1/4 cubes. Add salt, dried basil, and agave syrup. Mix well.  Set aside for a few minutes.

5 – Heat the olive oil in a heavy kettle on medium, them add the onion, bay leaf, and salt. Sauté until onions soften and become translucent, about 1 – 2  minutes.

6 – Add the garlic, a pinch of red pepper flakes, and the fresh thyme. Add the celery and carrots. Stir around to coat, cover, and cook for 3 minutes..

7 – Add the seasoned tomatoes. Mix well with the other vegetables. Add vegetable stock. Bring up to a boil, then cover, and simmer for 5 minutes.

8 – Remove the bay leaf.

9 – Purée soup in a large blender (or with a stick blender) for 20 to 30 seconds, or until smooth, but still with texter.

10 – Return to kettle, on medium heat. Add almond milk. Taste. Add, as needed, more salt, red pepper flakes, agave syrup, and almond milk. Heat for a few minutes, then serve, garnished with black pepper and fresh basil.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Thai Shrimp Skewers

Makes about 10 – 12 small skewers: 6 appetizers or 2 main courses. For main course, serve with cole slaw or simple green salad with lemon vinaigrette or brown rice.

Onion icon smallIngredients

12 bamboo skewers, soaked in water for 30 minutes before assembling

24 raw shrimp (size 30 – 40, so about 3/4 lb.) – peeled, rinsed, thawed, if originally frozen

12 large chunks of fresh pineapple

12 small onions (peeled after soaking in boiling water for 3 minutes, then rinsed with cold water, then ends cut and easily peeled) OR 12 wedges of sweet onion

Dipping sauce: Thai Peanut Sauce or Thai Garlic Chill Sauce or Thai Sweet Chili Sauce, or all three

1/2 bunch cilantro, roughly torn, for garnish

For marinade:

1/2 cup coconut oil (may be almost solid at room temperature, but fine)

2 – 3 Tablespoons lemon juice

1/2 teaspoon agave syrup

1/4 teaspoon red pepper flakes

Chef's hat icon smallerPreparation

1 – Assemble on each soaked bamboo skewer: 1 onion, 1 shrimp, 1 pineapple chunk, another shrimp. Lay out on large parchment- or Silat-lined baking sheet.

2 – Whisk together marinade. Brush on to skewers (no need to turn them over).

3 – Let skewers rest, coated with marinade, for up to an hour.

4 – Move oven/broiler rack to within 4 – 6 inches of broiler flame.

5 – Preheat broiler to 550˚ F (and turn on extractor to avoid setting off smoke alarms).

6 – Cook in broiler for 7 minutes. Remove baking pan from broiler and let skewers rest in juices for 2 minutes.

7 – Distribute skewers among plates, drizzling the juices from the baking pan over the skewers and garnishing with cilantro.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Turkey Marinara on Spaghetti Squash

4 servings

Onion icon smallIngredients

1 lb. turkey cutlet or filet, cut in 1-in cubes

1/3 cup Coconut Secret Coconut Aminos or Bragg’s Liquid Aminos

3 Tablespoons fresh lemon juice

3 cloves garlic, minced

1/8 teaspoon red pepper flakes

1 teaspoon Italian herbs

3 Tablespoons olive oil + 2 Tablespoons olive oil

1 medium spaghetti squash, rinsed

1/2 cup onion, small dice

1 teaspoon salt

1/4 cup celery, small dice

1/4 cup carrot, small dice

1/2 cup crimini (or other) mushrooms, sliced

1 – 25oz Organic Tomato Basil Marinara, from Trader Joe’s or comparable

Fresh parsley or basil, for garnish

Chef's hat icon smallerPreparation

1 – Into a Ziplock 1-gallon bag, put: turkey, liquid aminos, lemon juice, garlic, red pepper flakes, Italian herbs, and 3 Tablespoons olive oil. Seal and smoosh around to coat meat. Refrigerate for 1 hour, or (ideally) longer, up to overnight.

2 – Preheat oven to 350˚ F.

3 – Cut spaghetti squash) in half lengthwise. Remove seeds and discard. Ok if some strings left.

4 – In roasting pan or baking dish, add 1 inch or so of water. Place squash cut side down in water. Cook for 45 minutes to 1 hour, or until skin can be punctured easily with a fork. Remove from oven and from water. 

5 – Heat 2 Tablespoons olive oil into heavy kettle over medium high heat. Add onions and salt. Sauté and stir until onions are translucent and softened, about 1 – 2 minutes.

6 – Add celery and carrots, continue stirring, and sauté for another 2 minutes.

7 – Add marinated turkey, with marinade. Stir and sauté for another 5 minutes.

8 – Add mushrooms, stir, and sauté for another minute.

9 – Add marinara sauce, mix well. Reduce heat to low, cover, and simmer for 5 minutes.

10 – While sauce is simmering, scrape out the spaghetti squash with a fork.

11 – Serve immediately, marinara over spaghetti squash, garnished with parsley or basil.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Coconut Curry Cauliflower Mash

For 4 generous servings. Serve with caramelized onions and peppers and mushrooms. Add smoked chicken sausages for non-vegan.

Onion icon smallIngredients

1 medium cauliflower, trimmed and broken into 2-inch florets

1/4 cup almond milk + 1/4 cup water

1/2 cup coconut creme (Very thick. Do not substitute coconut milk or light coconut milk.)

1/2 – 1 teaspoon sweet curry powder

1/2 – 1 teaspoon salt

1 pinch cayenne pepper or spicy rub

Chef's hat icon smallerPreparation

1 – In a medium covered saucepan over high heat, steam cauliflower florets with almond milk and water 8 – 10 minutes or until cauliflower is pierced easily with a fork.

2 – Using tongs (so as not to add too much water), place cauliflower in a food processor and pulse on high for 6 seconds. (I find that a tall blender does not work as well as a food processor.)

3 – In a small bowl, whisk together the coconut creme, the curry powder, the salt, and cayenne. Add to food processor with cauliflower.

4 – Pulse another 6 seconds, or until it is very smooth. Test it. Taste it. Adjust seasonings accordingly. Sprinkle in a little more curry, salt, or cayenne to taste.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Red, Yellow, Green Chicken (or not) Soup

8 – 10 Servings.

This is made most easily from chicken cooked at the same time as that for Spicy Chicken Salad. Or, since it has lots of flavorful vegetables and not much chicken anyway, you can leave out the chicken, add the spice on its own, and use vegetable stock for a vegan version.

Onion icon smallIngredients

1/4 cup extra virgin olive oil

2 cups onion, small dice

1 large clove garlic, minced

1 – 2 teaspoons salt, to taste

1 cup organic celery

1 1/2 cups organic rainbow (or orange) carrots, 1/4 inch slices

1 1/2 cup parsnips, small dice

1 cup red bell pepper, small dice

1/2 teaspoon dried basil

1/8 to 1/4 teaspoon red pepper flakes

1/2 cup yellow and red organic grape tomatoes, sliced in half diagonally

1 cup cooked Spicy BBQ Chicken Breast OR 1 teaspoon Barbara’s Spicy Rub or 1 teaspoon ancho chile powder

1/2 teaspoon dried oregano

1-14.5 oz can organic diced tomatoes

6 cups organic chicken or vegetable stock

8 grinds of fresh black pepper

1 cup baby spinach leaves, washed and stemmed

3 Tablespoons fresh parsley sprigs, for garnish

Chef's hat icon smallerPreparation

1 – In a large heavy kettle, heat olive oil over medium high until shimmering, then add onions, garlic, and 1 teaspoon salt. Mix well. Cook 2- 3 minutes or until onion is soft and translucent.

2 – Add celery, carrots, and parsnips, stir and cover, cooking for 3 minutes.

3 – Add red bell pepper, grape tomatoes, basil, and red pepper flakes. Stir and cook – uncovered  – for 2 more minutes.

4 – Add the diced canned tomatoes and chicken or vegetable stock. Stir well. Bring to a mild boil.

5 – Add chicken (or spice), spinach, oregano, black pepper. Stir, cover, lower heat to medium low, and simmer for 12 minutes or until root vegetables are softened (but not mushy) and flavors developed.

6 – Taste. Adjust salt, pepper, red pepper, spice.

7 – Serve hot in bowls, with parsley garnish.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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Spicy Chicken Salad

For 2 main courses, plus leftover chicken for soup, etc.

Onion icon smallIngredients

2 chicken breasts, boneless and skinless, butterflied: cut nearly in half horizontally to 1/2 inch from other edge, then opened up and flattened

1 teaspoon salt

2 teaspoons Dijon or deli style brown mustard

2 teaspoons Barbara’s Smokey Spicy Rub or 2 teaspoons ancho chili powder

4 cups organic Red Romaine or other lettuce, cut into bite-sized, 1-inch strips

1 cup baby spinach leaves, stems removed

1/4 cup organic red or sweet onion, thinly sliced

1/2 cup organic rainbow or baby carrots, 1/4 inch diagonal slices

1/2 cup organic sweet red bell pepper, thinly sliced into bite-sized, 1-inch strips

1 cup organic beets (red or golden), roasted and sliced

1/4 cup organic pea shoots, cut in half, or lettuce sprouts

1/2 cup lemon vinaigrette, well shaken.

Chef's hat icon smallerPreparation

1 – Pre-heat oven to 400˚ F.

2 – Sprinkle salt on both sides of chicken breasts. Brush on mustard and sprinkle on spicy rub or chile powder.

3 – Spread chicken on a rack on a shallow baking sheet. Roast at 400˚ F for 25 – 30 minutes, or until internal temperature is 165˚ in several places. Set aside to rest while assembling the rest of the salad.

4 – Divide between two large bowls and toss: lettuce, spinach, onion, carrot, bell pepper.

5 – Arrange beets in a mound on top, garnished with pea shoots.

6 – Cut one chicken breast, across the grain, into strips 1/2 inch by 1 inch. Arrange in a mound on the  salad greens. Wrap the other chicken breast and refrigerate for use within three days.

7 – Serve salad, with vinaigrette on the side.

Questions? Contact barbara@CulinaryOracle.com
©2017 Barbara Newton-Holmes
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