Aaahhhh..... the lazy crazy days of summer! You know those days, the ones when you spend most of your waking hours outside enjoying the glorious weather. A little bit of gardining, playing in the sandbox with the kids, lounging with a book under a shady tree, sipping sangria on the patio with your girlfriends.... ahhh, heaven! Well, if you're anything like me, I dread coming in from the sunshine on a beautiful summer day to make lunch for everyone. Don't get me wrong, I love making a yummy lunch, but I hate fussing about the kitchen while I'm missing out on being outside.
So, I'm going to let you in on a little tip! While you're busy in the kitchen making your morning coffee and puttering around anyway, whip up
this chicken salad. It will save you tons of time later on! Any leftover chicken from last night's dinner is perfect for this chicken salad. Just chop, toss and stir - that's it!
The tomato and basil flavours in this chicken salad are a nod to summer. The radish and red onion give it a bit of crunch and a bit of flavour zing. It's loaded with veggies which are oh-so-good for you and we all know we need to get more servings of fresh veggies in our diet each day. Besides, these veggies are delicious anyway!
Okay, so back to the recipe... once it's ready cover it up and pop it in the fridge until you're ready for lunch. It hardly gets any easier than this! Just grab the bowl, a serving spoon, some lettuce and a bag of rustic whole grain buns and lunch is served! Letting the chicken salad sit in the fridge for a few hours helps let all of the flavours meld together.... kinda like that sangria I was talking about earlier! So really, it's like this lunch was just made for glorious summer days!
Update: I'm alaways excited when one of my recipe blogs is featured on the feedfeed's website! This recipe was featured in their Sandwich love! feed - check it out! https://thefeedfeed.com/lovegoodfoodblog/rustic-chicken-salad-and-basil-sandwiches
- 1 cup of shredded chicken
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- cherry tomatoes, quartered
- 1 radish, chopped
- slice of red onion, diced
- basil leaves, chopped
- chives, chooped
- dash of kosher salt
- dash of black pepper
- sprinkle of sugar
1. In a bowl combine mayonnaise, sour cream, pepper, salt and sugar and stir
2. Add shredded chicken, tomatoes, radish, onion, basil, and chives and stir until all mixed
3. Cover chicken salad and refrigerate
4. To prepare sandwiches I like to add a layer of lettuce on the bottom and load on the chicken salad
* I love using a rustic bun like these multigrain buns I found at the bakery in my local supermarket
I think I have just found my go-to salad for the summer!!! I just love these gorgeous thin radish and cucumber slices, and I don't know why, but they just taste better sliced uber thin like this. I love the way the light hits each slice and brightens it up, it's just beautiful, like each slice is in the spotlight.
I have totally been on a radish kick this spring. I love the earthy taste and the fiery little kick in each bite. I love the bright white centre with it's fine red border. I have been tossing these little gems in salads, on sandwiches and wraps, and even in black bean tacos with red radish slaw all spring. They are definitely continuing into my summer obsession too!
So I can't help but love this gorgeous cucumber and radish salad with its delicate papery thin slices. This salad looks classic and sophisticated yet it's so simple and you can make it in a snap. The only tricky part may be getting the slices nice and thin!
I think this salad is a perfect choice for special events. I would confidently serve this salad at wedding shower or dinner party or at a family brunch. It's paired with a light creamy honey dressing, no strong flavours are needed to compete with the radishes! The honey is mild and adds a slight sweetness while the vinegar brightens it up. I'm sure it will be a crowd pleaser. Yup, this is going to be my go-to side salad this summer!
- 1 bunch of radiahes
- 1 cucumber
- 1/2 cup sour cream
- 2 tbsp white vinegar
- 2 tbsp honey
- pinch of salt
- freshly ground black pepper
- basil leaves
1. Finely slice cucumber and radiahes with a sharp knife or mandolin
2. In a bowl whisk together the sour cream, vinegar, honey, and salt and pepper until mixed
3. Serve cucumber and radish slices with dressing drizzled on top and garnish with chopped basil leaves
serves 8 side salads
This salad is all about the warm roasted tomatoes and the crumbled feta cheese. Something magical happens when they cozy up together, it's like the feta starts to melt a little and becomes even creamier. I love pairing balsamic vinegar and feta. It's an unexpected combination but the salty brine from the feta pairs so naturally with the sweet rich flavour of the balsamic vinegar. I used spinach and arugula for this salad, they stand up well under a little heat so they're the perfect greens to pair with these warm roasted tomatoes, Sprinkling some walnuts on top finishes it off, adding a crunchy bite. You have to try this salad! The warm tomatoes with the feta, omg - so good!
- 2 heaping cups of spinach leaves
- 2 heaping cups of arugula or baby arugula
- 1 tomato
- 2 tbsp crumbled feta (about 2 cubes one-square inch)
- 2 tbsp walnuts (about 14 halves)
- 2 tbsp olive oil
- 2 tsp balsamic vinegar
- a pinch of kosher salt
1. Divide spinach and arugula and put into two bowls
2. Slice tomato into wedges and place in an oven-proof baking dish
3. Turn oven broiler to High and roast tomatoes until softened, approximate 7 minutes and take out of oven when ready
4. While the tomatoes are roasting combine balsamic vinegar, olive oil and salt into a jar with a lid, shake until well combined
5. Place tomatoes on top of salad and drizzle balsamic vinegar over top
6. Compete your salad with crumbled feta and walnuts
Have a great day and Love Good Food ❤️
* makes two salads or four starter salads
the Nutrition Facts label is for 1 salad, or half the recipe. You can reduce the amount of sodium by not adding salt to the dressing and reduce the overall grams of fat by using less salad dressing and/or putting less walnuts on your salad.
Calorie ratio: 82:9:9
I'm usually drawn to bright and colourful salads but this lovely spinach salad came about purely by chance. There was a big sale on spinach so I had picked up a few bunches and a couple of days later I still had spinach in my fridge begging to be eaten while it was still fresh. I grabbed the spinach and a crisp cucumber, some mushrooms - which I love in spinach salads, and a green onion from the crisper. I was looking for something else to throw in and the green and white theme inspired me to add the sesame seeds, almonds and walnuts. The seeds and nuts complimented the salad by adding flavour and a pop of texture. Make this salad as an appetizer for any meal or enjoy it on it's own for lunch!
1/2 cup Olive oil
1/2 Tbsp Worcestershire sauce
1 Tbsp White vinegar
1 Tbsp White sugar
Pinch of Salt
4 cups Fresh Spinach
1 Green Onion
1 Tbsp Sesame seeds
4 Tbsp Slivered or sliced almonds
4 Tbsp Chopped Walnuts
1. Whisk together all ingredients in a bowl or you can make ahead and keep in a jar in the refrigerator.
1. Put spinach in a large bowl
2. Chop vegetables and add to bowl
3. Add dressing and toss salad
4. Sprinkle sesame seeds, walnuts and almonds on top and serve!
Makes 4 appetizer salads
I encourage you, as with all of my recipes, to adjust the flavours to suit your taste. If you like a dressing with a little more zing, add a splash more vinegar. If you like it a little sweeter, you can add a pinch more sugar. Taste your food as you're making it and make small adjustments. If you're watching your total grams of fat and want to reduce the fat - just skip the almonds and walnuts, this will bring the count down to only 6 grams of fat per serving. Enjoy!
Have a great day and Love Good Food! ❤️
Wife, mother and pilot, with a passion for good food.