Raspberry Pesto Chicken Salad

When I studied at NYU, all of my musical theater classes took place in a building on 18th Street.  Right next door was this pizza and pasta place, and they had an AMAZING salad bar.  Practically every day I got a salad with mixed greens, pesto chicken, crunchy noodles, almonds and raspberry vinaigrette.  I know it sounds like an odd combo but it sooo works!  This week, I attempted to recreate this salad using ingredients from home.  It was delish!

Raspberry Pesto Chicken Salad

1 head Romaine lettuce, thinly sliced
3 chicken tenders, marinated in store bought pesto sauce and grilled
Generous handful of crunchy Asian noodles (like La Choy)
Generous handful of sliced almonds
3-2-1 Raspberry Vinaigrette dressing (recipe below!)

Just toss all ingredients together for a refreshing and crunchy lunch salad! 

3-2-1 Raspberry Vinaigrette

1 tsp organic cane sugar
2 tsp raspberry vinegar
3 tsp extra virgin olive oil
salt and pepper to taste

Wisk together for a sweet vinaigrette 🙂

What was/is your go-to lunch?

Shredded Salad

When it comes to food, I’m big on texture.  I really can’t stand “chunky” textures like chunky soups, chunky salsas, or chunky pasta sauces.

“Shredded” on the other hand, I LOVE!  I absolutely love coleslaw, pulled chicken and pork, spaghetti squash.

So that’s what inspired me to make my shredded salad!  Enjoy!

Shredded Salad

1 head romaine lettuce – Thinly sliced
1/2 large carrot – spiralized
3 radishes – spiralized
1 ear of sweet corn – kernels cut off, raw
~4oz chicken – pulled from a roasted chicken
Shredded romano cheese
Green Goddess dressing (see below)

Green Goddess dressing (from Greens, Glorious Greens)

Make it Your Own!
*Thinly sliced french beans would make a great addition to this
*Use any cheese you like – I think shredded white cheddar would be delicious

Pasta Salad

Yesterday I went to a 4th of July party at my good friend Jen’s apartment.  My contribution to the party?  This awesome pasta salad! Here’s how you make it…

Pasta Salad

1 box tri color pasta (I used farfalle)
1 bottle favorite dressing (I used a natural Italian)
1 cup cherry tomatoes, halved
1 cup shredded carrots
1 yellow zucchini, spiralized
1 green zucchini, spiralized
1 cup chopped broccoli florets
1/2 cup  sliced scallions
Fresh Basil
Shredded Parmesan cheese

Shop all ingredients!

1.  The night before your party, place the broccoli, carrots, and scallions into a large bowl.  Pour in the dressing.  Cover and let marinate over night.

2.  The following day, bring a large pot of water to a boil and toss in the pasta.  As the pasta is cooking, spiralize the zucchini and chop the tomatoes.  Add to broccoli, carrot mixture.

3.  Drain the pasta and rinse well with cold water.  When the pasta is cool, add to the veggie mixture.

4.  Toss well and top with fresh Basil and Parmesan cheese.  Enjoy!!