Twenty Minute Tuesday - Turkey (or Chicken) Salad Sandwiches and bonus recipe, Home Made Pita Bread

Another quick meal idea for a crazy Tuesday.  The hubs has been picking up overtime shifts left and right, so I am beginning to feel like a single mom.  I'm so thankful for a hardworking hubs who wants me to be home with our girls, so in return, I am working hard to make sure he has healthy meal options to take to work.

Tonight is quick, easy, delicious, and uses minimal ingredients.  I always plan for this particular meal after we've had a roast turkey, or chicken.  It is a perfect way to give new life to leftovers and also makes a fantastic picnic too.

There aren't really exact measurements on this recipe, it is more of a "how you like it" recipe, but here is the general idea.

Turkey (or Chicken) Salad

leftover turkey, or chicken, cut into small cubes
3-4 ribs of celery, chopped
2 shallots, minced
small handful of craisins
zest of one lemon
juice of 1/2 -1 lemon
mayonnaise, enough to bind the ingredients together, but not to make them soggy
salt and pepper to taste

In a medium bowl, mix the turkey, celery, shallots, craisins, and mayo together.   Add lemon zest, lemon juice, salt and pepper.  Spoon filling onto bread or into pitas, add lettuce and enjoy.

Pita Bread
adapted from King Arthur Flour

3 cups All-Purpose flour
2 tsp instant yeast
2 tsp sugar
1 1/2 tsp salt
1 cup warm water
2 tbsp olive oil

In a stand mixer fitted with a dough hook, combine all ingredients to form a rough dough. Continue to mix for 5 minutes until dough is elastic and smooth.

Place dough in a lightly greased bowl and let it rest for 1 hour.  It may not double in size but it will become puffy.

Divide the dough into 8 equal pieces, roll each piece into a ball.

Pre-heat oven to 500 degrees Fahrenheit.

Using a rolling pin, flatten 4 of the dough balls into 6 inch circles.  (they don't have to be perfect circles, mine are far from perfect).  Place them on a lightly greased baking sheet.  When the oven has reached temperature, place the baking sheet on the bottom rack of the oven.  Cook for 5 minutes.  Move to the middle of the oven and bake again for 2 more minutes (this is to brown the pitas).

Remove from the oven, and cool by wrapping them in a clean dry towel (flour sack towels work best for this part).

Repeat with the remaining dough.

Store them in a plastic bag.

Mediterranean Orzo Salad

I'm excited to share this recipe with all of my readers, and the Smitten By readers as well!  I will be guest posting a couple of times a month on Smitten By for my friend Kallie.  Take a few minutes and check out her blog.  She is amazing!  Kallie has made it her goal to find ways to empower women of all ages, no matter where you may be in life.

When the weather changes from frigid to warm and the sun begins to warm everything up, I start craving salads.  It must be the fresh ingredients, the tang in the dressings, or the light meals they provide.  Pasta salads are a great way to transition from heavy winter cooking to light spring and summer fare.   If you've never cooked with orzo you are in for a treat.  Orzo is a tiny rice like pasta that cooks up fast and  is the perfect addition to soups and salads alike.

Mediterranean Orzo Salad
Serves 4
1 cup uncooked orzo
3 tbsp olive oil
1/2 tsp orange zest
2 tbsp freshly squeezed orange juice
1 1/2 tsp freshly squeezed lemon juice
2 tbsp chopped fresh basil
1/4 tsp salt, plus additional to taste
1/4 tsp fresh ground pepper
1/4 cup crumbled feta cheese
2 tbsp coarsely chopped sun dried tomatoes
3 tbsp toasted pine nuts

Cook the orzo following package directions.  Drain and let it cool.  (It will become about 3 cups cooked orzo.)

In a small bowl, whisk together the olive oil, orange zest, orange juice, lemon juice, basil 1/4 tsp salt, and the pepper.

Transfer the orzo to a large bowl.  Stir in the feta, sun dried tomatoes, and pine nuts.  Pour the citrus dressing over the orzo and toss to combine.  Add more salt if needed.

*Add some cubed grilled chicken to make this delightful salad into a full meal.

Buffalo Chicken Salad

I mentioned before just how much I love salads.  I also have an unhealthy obsession with buffalo wings.  No matter how much I try to convince myself that they are remotely good for me, I just can't justify eating them as often as I'd like.  Until now...  I've been able to lighten up the wings and make them just as delicious, satisfying both the Hubs and myself.  I just love when kitchen experiments result in a silent meal because everyone is to busy enjoying their meal (that rarely happens at our house, there is always someone dancing around the table, or getting into something they shouldn't, and complaining about something on their plate).  Tonight was not that night.

Buffalo Chicken Salad
serves 2
2 boneless, skinless chicken breasts trimmed of any visible fat and cut into 1/2 inch thick strips
1/3 cup mayonnaise or plain greek yogurt
1/4 cup hot sauce (my favorite for this is Franks hot sauce)
1-1 1/2 cup panko bread crumbs
1 head romaine lettuce
1 carrot, chopped
2 stalks celery, chopped
blue cheese crumbles
blue cheese salad dressing
more hot sauce (you can't ever have too much)

Preheat oven to 400 degrees Fahrenheit. 

Get two small bowls, in one bowl mix the mayo/yogurt and hot sauce.  In the second bowl place the panko bread crumbs.  Pat dry the chicken with a paper towel and place chicken in the mayo/yogurt, hot sauce mixture.  Then place it in the panko and coat it completely.  Repeat with each piece of chicken and place them on a baking sheet coated with a light layer of cooking spray.

Bake the chicken for 12-15 minutes or until the center is no longer pink and juices run clear.

Meanwhile, prepare your salad.  Wash and chop the lettuce and toss with carrots and celery.  Divide onto two plates.

When the chicken is completely cooked, top each salad with chicken, sprinkle with blue cheese crumbles, and salad dressing.  Then add a few dashes of hot sauce, however much you prefer.  Enjoy.

There is no need for croutons with this delightful salad.  The panko gives the crunchiness and the chicken stays moist and is full of flavor.  Simply delicious!  I think I may have another contender for my favorite salad.

The Perfect Salad

 

I am always on the hunt for the perfect salad.  You'd think salads are just veggies, and dressing... maybe add some croutons or cheese, but pretty basic.  I love salad!  I could eat salad for three meals a day (I have actually done that some days too ;) ).  As Spring approaches and berries are back in season, I am so excited to get back into making salads with "flare".  Today I think I got pretty close to making the perfect salad.   If you've never tried adding berries to your salad, let me be the first to tell you... DO IT!  One of my first experiences with berries in a salad was over 10 years ago while I was working as a Nanny in Southern California.  The family I worked for did not cook, they had a kitchen, but I don't think anyone ever used it... except once in a while Mrs. D would make a salad that I often to this day still dream about.  It was a typical Caesar salad with the addition of fresh avocado right off the tree, and sliced strawberries.  I love that combination and have often made it for my family as well.  

Today's salad included:

Romaine lettuce, chopped

Spinach, chopped

red onion, sliced very thin

Slivered almonds

Feta Cheese, crumbled

Strawberries, cut into large chunks

Blueberries, rinsed and dried.

I topped it with a blush vinaigrette that complimented it all very well.  I made one for the Hubs dinner tonight too because he was still sleeping when I made lunch (gotta love the graveyard shift) and am anxious to hear what he has thinks after he gets a chance to try it out.

So, my question for all of you is...  

What is your favorite salad?  I'd love to hear your favorites, and would also love to try them out :)