Strawberry Almond Chicken Salad + 5 Salad Meal Links!

scs169Never underestimate the power of a good lunch to see you through the day, a fresh meal full of color and crunch that keeps one foot moving in front of the other.  Put down your take out container or child’s leftover sandwich crusts and eat a meal that treats your body kindly.  If we care for our bodies like we care for our families and jobs imagine how we could run.

Loaded with raw slivered almonds, fresh strawberries and thinly sliced green onions, this chicken salad sustains you through your afternoon.  A goat cheese and buttermilk dressing with a bit of honey and chopped tarragon lightly coats the shredded, store-bought rotisserie chicken breasts.  Earthy baby spinach rounds out this slightly sweet and creamy chicken salad.  Serve with a couple of pieces of fresh crusty bread or not, roll it into a wrap or eat directly out of the bowl; whatever suits you.


Strawberry Almond Chicken Salad with Balsamic Goat Cheese Dressing

Goat Cheese Dressing Slightly Adapted from the Food Network

Serves 4

Ingredients for Balsamic Goat Cheese Dressing:

4 ounces goat cheese, at room temperature

2 tablespoons buttermilk

1 teaspoon honey

1 teaspoon balsamic vinegar

2 tablespoons olive oil

1/4 teaspoon fresh ground pepper

Pinch of Kosher salt

1 tablespoon chopped fresh tarragon leaves


Grab a medium bowl and whisk together the goat cheese and buttermilk until smooth.  Next, add the honey, balsamic vinegar, olive oil, pepper, salt and chopped tarragon leaves.  Season to taste with additional salt and/or pepper.   Set aside.

Ingredients for Chicken Salad:

1 rotisserie chicken,  breasts shredded

1/4 cup slivered almonds

1 green onion, finely sliced

handful of strawberries, washed, hulled and sliced

sea salt

fresh ground black pepper

balsamic glaze ( I bought a bottle, but you can also make your own.)

Handful of baby spinach, washed and dried


Crusty bread, grilled

whole wheat wraps

store-bought croissants


Remove the breasts from  your store-bought rotisserie chicken and shred using two forks.  Place shredded chicken in bowl with goat cheese dressing.  Next add almonds and the green onion.  Mix together until combined.  Gently fold in strawberries.  Season to taste with sea salt and fresh ground black pepper.  Scoop out a good portion of chicken salad and place on a bed of baby spinach.  Drizzle with balsamic glaze.  Serve with grilled crusty bread, whole wheat wraps, or store- bought croissants.  Enjoy!

5 Salad Meal Links

I love fruit in chicken salad, but watermelon?  Pinch of Yum’s Balsamic Watermelon Chicken Salad is on my must try list.  I’m so curious about this recipe.  I think my kids might even eat it!

Looking for a hearty vegetarian salad? Check out Edible Perspective’s recipe for avocado pesto chickpea salad.

Peach and roasted vegetables sounds like summer in a bowl.  Head to Love and Lemons for the recipe.

Girl Verses Dough created a new spin on tuna salad: Brussels sprouts tuna salad.  Yum!

It’s Thursday and the weekend is almost here.  Treat yourself and make Joy the Baker’s easy spinach and strawberry chopped salad.


Cranberry Chutney Roast Turkey Sandwich + 5 Recipes for Thanksgiving Leftovers


Thanksgiving is just 6 days away and I can’t wait for a total day of gluttony. I love turkey and all the side dishes but my favorite part of the meal is the perfect bite. For me the perfect bite is a bit of turkey, stuffing, sweet potato and cranberry sauce. I love salty and sweet combos. I also love Thanksgiving leftovers. Who doesn’t?

I came up with a sandwich this week that will utilize leftovers and give that perfect salty sweet bite. The sandwich consists of roast turkey, arugula, sharp cheddar and of course cranberry chutney. The star of this sandwich is the cranberry chutney. This chutney is so good I could eat by the spoonful. I found the recipe on (Check out this site if you haven’t already. They have tons of recipes, menu ideas and helpful articles.) I altered the chutney only slightly by adding clementine zest. The zest adds a brightness to the sweet chutney. Also, I bought a loaf of cranberry fennel bread from my favorite local bakery but I think fresh sourdough or multi-grain bread will work just as well.


Shallots, ginger and garlic simmer with the fresh cranberries for about 12 minutes. I love how sweet shallots become after they cook for a while.

ccrts0008I combined the sugar and clementine zest with my fingers before adding it to the cranberries. Combining the sugar and zest this way allows the oils from the zest to become more pronounced.ccrts0014This chutney takes about 20 minutes to put together and yields about 2 cups. It can made a week ahead and refrigerated. I love recipes I can make ahead of time! so instead of cranberry sauce this year make cranberry chutney. You won’t be disappointed and if you are lucky there will be leftovers for sandwiches the next day.

Cranberry Chutney with Clementine Zest

recipe barely adapted from

Makes 2 cups


5 shallots coarsely chopped

1 1/2 tbsp. canola or vegetable oil

1 (12 oz) bag of fresh cranberries

2/3 cup of sugar

1/4 cup of cider vinegar

1 tsp minced garlic

1 tsp peeled, minced ginger

1/2 tsp kosher salt

1/2 tsp fresh ground black pepper

zest of 2 clementines


Cook chopped shallots over medium heat in 3 quart sauce pan, stirring occasionally, until soft but not brown, about 5-10 minutes. Add sugar, vinegar, garlic, ginger, kosher salt and black pepper. Simmer for 10-12 minutes, stirring occasionally, until berries pop. Remove from heat and fold in the clementine zest. Allow to cool before serving or cover and refrigerate for up to a week.


Cranberry Chutney, Roast Turkey, Cheddar and Arugula Sandwich 


Left over turkey or store-bought roast turkey

cranberry chutney

good quality sharp cheddar cheese


fresh crusty bread (I used cranberry fennel bread but sourdough or multigrain will work as well.)


Add a heaping spoonful of cranberry chutney to already sliced bread. Top with as much turkey, cheddar and arugula as you want. Enjoy with a cold beer!

5 Recipes for Thanksgiving Leftovers:

After all the hard work preparing an awesome Thanksgiving meal, the next day should be easy. If you have leftovers, use them! If not order a pizza and relax. You deserve it!

I love Banh Mi sandwiches. Instead of pork, use left over turkey. Find the recipe here.

Turkey BLT anyone? Head here.

Ya, I am on a sandwich kick. If you like bacon and blue cheese, try this sandwich.

If you need a little comfort before tackling Christmas shopping, make this soup.

I love a good Waldorf salad. Check out the food network’s recipe.