Chicken Salad

There's nothing like a chicken salad sandwich on a summer afternoon! Note: I like to go light on the wet ingredients for my chicken salad. If you like more mayo mix, then consider doubling.  

Chicken Salad
Yields about 4 servings

2 to 3 c. shredded rotisserie chicken meat (dark and white)
1 stalk celery, chopped
1/4 c. sweet onion, chopped
1 1/2 tsp. fresh dill, finely chopped
2 tsp. Italian parsley, finely chopped
1/2 c. mayo
1 to 2 tsp. fresh lemon juice (about 1/2 lemon)
1/2 to 1 tsp. Dijon mustard
Approx. 1 tsp. kosher salt
Fresh ground black pepper

In a mixing bowl, toss together chicken, celery, onion, dill, and parsley.

In a small bowl, whisk together mayonnaise, mustard, lemon juice, salt, and pepper. Add to the chicken and mix gently until combined. Refrigerate until ready to serve.

Lemon and Herb Crusted Halibut w/ Cherry Tomato Salad

We are experiences another heat wave in NYC, and my husband and I wanted to make something light and summery. My picture definitely doesn't do this dish justice. After the first bite, we both looked at each other with huge grins on our faces. 

Lemon and Herb Crusted Halibut

Makes 4 servings

4 tsp. chopped lemon zest

4 tsp. chopped fresh dill

6 tsp. chopped fresh parsley leaves

2 tsp. cracked black pepper

4 (6-ounce) halibut fillets, skinned

1 1/2 tsp. salt

4 tsp. Dijon mustard

1 tbsp. vegetable oil

4 c. cleaned fresh arugula leaves

4 tbsp. olive oil

Cherry Tomato Salad (recipe follows)

In a shallow bowl, combine the lemon zest, dill, parsley, and black pepper. Season the fish with 1 1/4 tsp. of salt. Then lightly brush 1 side of each piece of halibut with 1 tsp. of Dijon mustard. Firmly press the mustard-coated size of each fillet into the lemon-herb mixture. In a skillet, heat the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden (3 to 3 1/2 min). Flip and continue to cook until the fish flakes easily (3 min).

Meanwhile, in a medium bowl, toss the arugula with 2 tbsp. of olive oil and season with the remaining 1/4 tsp. salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top with Cherry Tomato Salad and finish with a drizzle of olive oil. Serve immediately. 


Cherry Tomato Salad

1 pint cherry tomatoes, halved lengthwise
1/4 c. diced red onion
1 tsp. lemon zest
2 tbsp. chopped parsley
2 tbsp. white wine vinegar
4 tbsp. olive oil
Salt and freshly ground black pepper

In a medium bowl, combine cherry tomatoes, red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and pepper. Serve over halibut.


Recipe slightly modified from Emeril Lagasse.  

Southwestern Steak Salad

This is a great, healthful summer entree salad—and the dressing is pretty incredible!

Southwestern Steak Salad
Serves 4

1 lb skirt steak
Kosher salt and ground pepper
2 hearts romaine lettuce, torn
1 avocado, diced
1/2 English cucumber, peeled and diced
6 small tomatoes, cut into wedges
1 small red onion, thinly sliced
(Additional ingredients you can add: roasted corn, tortilla strips, black beans)

Dressing: 
1 to 2 canned chipotle chiles in adobo sauce, minced
3 tbsp. fresh lime juice
2 tsp. honey
1/4 cup extra-virgin olive oil

1. Heat large skillet over medium-high heat; cut steak into 4 pieces and season liberally with salt and pepper. Cook 2 1/2 minutes per side for medium-rare. Transfer to a plate and cover loosely with foil. Reserve juices from steak. Let rest 5 minutes, then thinly slice against the grain.

2. Meanwhile, in a large bowl, toss together lettuce, avocado, cucumber, tomatoes, onion, 1 tsp. salt, and a pinch of pepper.

3. In a small bowl, combine chiles, lime juice, honey, 1/2 tsp. salt, and a pinch of pepper. Gradually whisk in oil and the reserved juices from the steak. Pour dressing over the salad and toss. Add the steak on top and toss again.

Modified from Martha Stewart Recipes. 

BLT Salad

There's nothing like a good salad in the summer. I made this a few years ago for a potluck BBQ, and it was gobbled up quickly. It is also hearty enough to serve as an entree. 

BLT Salad
Yields 6 servings


1 lb of quality bacon—cooked and crumbled
3/4 c. mayonnaise
1/4 c. milk
1 tsp. garlic powder
1 lemon
1/8 tsp. ground black pepper
salt to taste
1 head romaine lettuce—rinsed, dried, and shredded
2 large tomatoes, chopped
2 c. seasoned croutons

In a blender or food processor, combine mayo, milk, garlic powder, black pepper, and the juice of your lemon. Blend until smooth. Season with salt.

Combine lettuce, tomatoes, bacon, and croutons in a large salad bowl. Toss with dressing. Serve immediately.

Modified from allrecipes.com.