Roasted Chicken & Goat Cheese Salad with Lemon Dijon & Cranberries | To-Go

This week, I took lunch to the School House girls since they've been working so hard on packing up orders from the fall launch.  I've added these Kraft To-Go Boxes (set of 10, $6) to the store just for moments like these.  We've used them so much in just the last week that I've had them at my house.  Emma and I put sliced baguette, cheese and apples in for an impromptu picnic, too - so glad to be able to just recycle it when we're at the park instead of dragging it home to clean.

I've also used them to pack up leftovers for lunches - if we don't plan to eat them right away, I can wrap in plastic wrap and put it in the freezer for another night.   

They are also great for Boxed Lunches for Baby or Bridal Showers - especially at a casual party.  Everyone can grab a box - they can be tied with ribbons and pretty paper napkins.

Shop Kraft To-Go Boxes >

In addition, I added a couple more to-go items for the Fall.  Claire (the school house manager) is married to my Brother, Josh - he requested a larger 20oz. to-go coffee cup.  He leaves really early in the morning to feed cows and wants to fit two KCups of coffee in his cup.  What Josh wants, Josh gets.  Little brothers!

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My Dad requested these to-go Soup Containers.  He said they would be great for a harvest meal in the combine.  I'm guessing that means I'll be filling some with chili to deliver to the field, soon.  I think they'll be great filled with soup to go along with my box of salad and box of sliced baguette and cheese for a fall time picnic.   I also plan on using them at the School House Open House in October for samples of soup.

Shop To-Go Soup Containers >

Great ideas, guys.  My Dad and Josh have become more involved in my store operations since it moved near their farm.  They get caught carrying boxes they see on the front porch of the School House when they drive by.  And for the record, one day my Dad carried in a box of the to-go coffee cups and said 'why would you need these??'  They've since become one of his favorite things.  Ha!

Shop Kraft To-Go Boxes >

Set of 10 boxes with 20 small ramekin containers and lids.

Roasted Chicken & Goat Cheese Salad with Lemon Dijon Dressing

Salad Greens
Roasted Chicken Breast, cubed (or rotisserie chicken)
Goat Cheese, sliced
Dried Cranberries or Cherries
*toasted walnuts
.....
1/3 cup of red wine vinegar
1 tablespoon of dijon
1 tablespoon of lemon juice
1 tablespoon of honey
1/2 cup of olive oil
1 teaspoon of sea salt

Assemble salad by putting greens in the box, or on a platter.  Add cubes of chicken, slices of goat cheese and on sprinkle cranberries and walnuts.  Make dressing in a small jar or container with lid.  Add all ingredients and shake well.  Divide up into small ramekin with lids (included with to-go boxes).

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Simple Chicken Salad

   

 You can buy or make Chicken Salad.  Emma LOVES chicken salad, so I usually make a big at the beginning of the week for our lunches.  She takes it in a small kitchen container to eat with ritz crackers and I usually have mine with a half of an avocado or as a sandwich.  

Our recipe is simple - roasted chicken, celery, red grapes, red onions and mayo.  I keep chicken breasts in the freezer (I usually buy an all natural version from Target or Costco), so I can whip it up anytime.  I roast the chicken on a sheet pan with parchment for about 20 minutes, then let it cool and chop it or shred it.

Chicken Salad Recipe

3-4 chicken breasts

olive oil

sea salt

....

1 cup of grapes, sliced

1-2 stalks of celery, minced

2 tablespoons of red onion, minced

mayo 

(I usually try to go pretty light on the mayo, but add as much as you like)

Roast chicken breasts on a sheet pan in the oven for 20-25 minutes at 375 degrees until cooked all the way through.  Let rest.  Meanwhile, slice grapes and mince celery and red onion.  When the chicken has cooled, cut it into small chunks or shred it with two forks.  Mix it with grapes, celery, onion and mayo.  Keep refrigerated.  

I packed this picnic using my favorite Kitchen Essentials.

All of these items are part of my Kitchen Essentials Collection (shop here) - things that I use over and over, in all sorts of different ways.  In these posts, I try to show you different ways you can use the essentials to make life simpler.  I love having a small number of items in my kitchen that can be used for everything I need to do.

You can read the entire post about this picnic, here >

Autumn Chopped Kale Salad | Pumpkin Seeds, Cranberries & Pecorino with Apple Cider Vinaigrette

We rolled in at 2am last night from Mexico - we had Mike's sister's wedding over the weekend!  Obviously, I have no idea what we're having for dinner tonight, let alone this week, so instead of a weekly menu, I'm sharing this salad I promised a couple of weeks ago.  Hope you don't mind too much : )




This is my favorite Fall salad.  I order it from one of our favorite dinner spots - it has so many flavors and textures.  It goes great with my Apple Cider Roasted Pork Loin and Cheddar Grits, or is great to add some color and freshness to any comforting autumn dinner.  When I served this at home, everyone said - this is a perfect Thanksgiving Salad.  I also like to add sliced rotisserie chicken to make it an all-in-one meal, or served with a butternut squash soup.  Yum - maybe that is what we'll have for dinner!  

Pumpkin Seed & Cranberry

Kale Salad

with Apple Cider Vinaigrette 

4-6 cups of kale, chopped

1-2 apples, medium chunks

pumpkin seeds toasted, salted

dried cranberries

pecorino cheese

....

1/4 cup of cider vinegar

2 tablespoons of apple cider

1/4 cup of vegetable oil

1 tablespoon of sugar

1 teaspoon of sea salt

Wash kale, spin dry.  In a large bowl, combine kale and apples (not pictured, because I forgot!).  Stir together vinaigrette mixture, then pour over and toss.  Pile on platter and layer shavings of pecorino cheese, dried cranberries and pumpkin seeds.

Tomato & Mozzarella Salad with Fresh Basil

I make this at least once a week at our house.  How is it not on this blog?  I've shared my favorite Tomato Mozzarella Bruschetta Platter, but not this.  It is such a beautiful side dish/salad and is good any season, but especially in summer.  It is sort of one of those no-brainer recipes, but I've add bad ones before at restaurants.  Here are a couple of tips : 

Use the best tomatoes you can find.  

Use lots of olive oil.  Don't underestimate its flavor/impact.

Use sea salt - lots.  

Burrata would be great instead of the Fresh Mozzarella.  In a pinch, skip the mozzarella.  Good tomatoes don't need any help!

This is our favorite Summertime Menu.

Get all of the recipes and details from this menu, here.

Tomato & Mozzarella 
herbed salad

Large, Ripe Red Tomatoes
Yellow Cherry Tomatoes
Fresh Mozzarella (Ball or Log)
Olive Oil
Sea Salt
Fresh Basil
Fresh Chives (optional)

Slice Tomatoes and Mozzarella.  Spread them on a plate or platter.  Arrange cherry tomatoes on top.  Drizzle generously with olive oil.  Sprinkle with sea salt.  Top with fresh basil and chopped chives.

Serve cold or at room temperature.

*If making ahead of time, assemble completely except for salt and olive oil.












Get all of the recipes and details from this menu, here.

Orange Orzo Pasta Salad with Golden Raisins, Green Onion & Almonds

Orange Orzo Pasta Salad

2 cups of Orzo Pasta, Cooked
....
Golden Raisins
Green Onions
Slivered Almonds
....
Zest of 1 Orange
Juice of 1 Lemon
3 tablespoons of Olive Oil
2 teaspoon of sea salt

Cook pasta in salted water according to directions.  Drain from water.

Begin by making dressing in a medium bowl.  Add orange zest, lemon juice, olive oil and salt and pepper.  Whisk together.

Add almonds, green onions, raisins and pasta.  Toss.  Serve at room temperature or chilled.

I packaged the orzo salad in one of the small Kitchen Containers, here >

Products Used :

Market Totes
Gingham Linens
Kraft Bags
Plastic Kitchen Containers
Clear Plastic Cups

For the rest of the picnic menu, visit my Tips for an Easy Picnic, here >

Tips for an Easy Picnic, here >

Baked Potato Soup & Salad with Easy Buttermilk Garlic Dressing

I used to make Baked Potato Soup constantly when I was catering - lunch meetings for clients, or ladies luncheon showers.  It is so satisfying and filling - in a decadent sort of way.  It is definitely something fabulous to serve for a special occasion.  Therefore... it is not something that I make often.  It is just hard for me to serve for dinner during the week because it really has no nutritional value.  I'm not anti-potato/carb like many people are, I just like to have some sort of healthy balance to a meal.  But, it is such a yummy soup...

Which brings me to this salad.  I somehow feel better about serving this rich soup with a large platter of fresh greens and veggies in the form of a salad.  I modeled the dressing off of one of our favorite comfort food restaurants, Houston's.  The recipe is so easy - you probably have everything you need, (except buttermilk) and it takes seconds to stir together.  Again, I understand that a mayo/sour cream dressing topped salad isn't necessarily "health food" but it is fresh, homemade, crunchy and full of nutrients.

Emma decided that it was her "new favorite snack" - as she told Mike when he got home.  Of course, I think she was just dipping the chopped bacon in dressing, so who wouldn't like that?

Traditional Salad

4 cups of greens (I used romaine, arugula, shaved brussels sprouts, and red leaf)

carrots

cherry tomatoes

boiled egg, chopped

crispy bacon, chopped

Buttermilk Garlic Dressing

1/2 cup of sour cream

2/3 cup of mayo

1 clove of garlic, crushed/pressed

1/2 teaspoon of sea salt

1 teaspoon of paprika

1/2 teaspoon of cracked pepper

1 tablespoon of sugar

1/2 cup of buttermilk

3 green onions, minced

Whisk together sour cream and mayo.  Mince garlic finely, or push through a garlic press.  Add salt, paprika, pepper and sugar to the mixture.  Whisk in buttermilk.  Add green onions. Keep refrigerated.  

Baked Potato Soup


1 stick of butter
1/2 cup of flour
6 cups of whole milk
1 cup of half and half
salt & pepper
5 cups of red potatoes, 1/4 inch cubes

Cut potatoes into 1/4 inch cubes, then cook in salted water until tender - about 8 minutes.  Drain potatoes and set aside.

In a medium/large sauce pan, melt butter, then add flour over low heat and whisk until smooth.  Let the flour cook for just a minute - be careful not to burn!  Whisk in a cup or two of milk.  Whisk until smooth, then add in cream.  Bring the soup to a simmer, stirring constantly.  Add potatoes just before serving.  Keep the heat on low and be careful not to scorch the bottom.

Optional garnish :
smoked sausage, cubed & browned
cheddar cheese
bacon
green onions

Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad with an Easy Lemon vinaigrette

I would hate to add up the amount I've spent on Heirloom Tomatoes this summer...  It seems like our entire diet has consisted of Bacon, Avocado & Tomato Sandwiches, Classic Bruschetta, Watermelon & Tomato Salads, and just sliced tomatoes + salt & pepper along with every meal.



I just can't resist those beautifully crazy colored and crazy expensive tomatoes.  We don't have any ready in our garden just yet, but we have lots of green ones on the way.  Though between Emma's fondness of picking the green ones and the abundance of squirrels in our yard, I'm not holding my breath.  I keep telling myself that it is just a short time during the year when they are so readily available (from local farms) that it is worth the extra indulgence.  

Has everyone tried the Barefoot Contessa's Roasted Beet Salad?  It was in Foolproof, her most recent cookbook - you might remember my month of featuring recipes from it back in January.  I've adapted the salad to please my summer palate by using tomatoes instead of beets, and a fresh lemon vinaigrette instead of the balsamic.  You must try it.



I've officially burnt myself out on my previous favorite Watermelon & Tomato Salad and now, this is my new favorite salad for lunch.  I've also been serving it for dinner to alongside Grilled Shrimp, a piece of grilled fish, chicken or steak.  It is so interesting and has so many layers, but the best part is is that it is really just an assembly salad - there is not much chopping at all and the dressing is very, very easy, as you can just stir it together in a small bowl and toss the greens right in.  Then, all there is to do is layer everything on top.  So amazing.



One more note : if you haven't tried Marcona Almonds, you must.  They seem like a mix between a cashew and an almond - the ones I buy are tossed in sea salt and olive oil.  I almost ate the entire container on the way home from the store.  Ok, now onto the recipe...


Heirloom Tomato, Marcona Almonds, Prosciutto & Goat Cheese Salad
 with an Easy Lemon vinaigrette 

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serves 4 for lunch or 6 as a side

6 cups baby arugula
1 lemon
1 tsp of dijon mustard
1/4 cup of olive oil
sea salt & pepper
.....
2 lbs. tomatoes (best available)
4 oz. prosciutto, thinly sliced
4 oz. soft goat cheese
1/4 cup of marcona almonds (salted)
olive oil
salt & pepper

In a medium bowl, squeeze the juice of the lemon, then add the dijon.  Whisk in olive oil.  Add salt and pepper to taste.  Add greens and toss.  Put the dressed arugula on the platter or on each plate.  Reserve the extra dressing in the bottom of the bowl, if any.

Cut tomatoes into large wedges and chunks.  Pile them onto the arugula, then add prosciutto, goat cheese and almonds. 

Drizzle any remaining dressing over the salad.  If you don't have any, then drizzle olive oil and sprinkle salt and pepper.

Pictured Here : Linen Hemstitch Napkins with "Seaside" Monogram