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Baked Northwest

Tag Archives: mayo

Broccoli Crunch Salad

05 Monday Jan 2015

Posted by BakedNorthwest in Easy, Entertaining, Salad, Side Dish

≈ 1 Comment

Tags

almonds, apple cider vinegar, bacon, broccoli, currants, green onion, honey, lemon, mayo, red onion, salad, stone grain mustard

Broccoli Crunch Salad

One of the things in life that I really excel at, seriously, I don’t even have to try – is making healthy things not so healthy anymore. But I am also dangerously good at convincing people (mostly myself) that the un-healthified meal in question is basically like eating plain lettuce.

Broccoli Salad

The real moral of the story here is that for this ridiculous dialog to be happening, there has to be a sliver of healthy goodness in there. I don’t scream out, “HEY, IT’S VEGGIE!” when I’m shoving my face at Burgerville eating my favorite Spicy Anasazi Bean Burger. I usually know when to shut up and just enjoy it. But at least I don’t get the double bacon cheeseburger….

Broccoli Salad

So anyways, this broccoli salad, yeah. It’s pretty good. No, we aren’t eating plain broccoli here, we are throwing on some creamy dressing and bacon. But broccoli is going to steal the show no matter how much we try to trash this up.

Broccoli Crunch Salad

This is a riff on those broccoli salads you have at Bridal Showers, Summer BBQ’s, and the stuff you pick up for lunch from the deli counter. Since first making this, it’s been requested by Jordan for his work lunches several times. However, if you are bringing it to work, you may want to leave out the garlic in the dressing and those red onions out of the salad…Broccoli + garlic + onions can be pretty potent, if you know what I mean. Your call though, it’s really tasty either way!

Recipe
Broccoli Crunch Salad
Serves 6 to 8
by Baked Northwest

Ingredients

for the dressing:
2/3 cup mayonnaise
1 1/2 – 2 tablespoons apple cider vinegar
1 heaping tablespoon whole grain mustard
1 garlic clove, minced (optional)
1 teaspoon honey
1 teaspoon lemon juice (optional)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper

for the salad:
2 heads broccoli, cut into bite sized florets (you can also trim and cube the stems for use in this salad)
8 ounces (about half of a regular sized package) bacon, cooked and chopped into bit size pieces
1/2 cup slivered almonds (can substitute peanuts or cashews)
1/3 cup Zante currants (can sub dried cranberries)
1/4 cup diced red onions (optional)
1 green onion, thinly sliced

Directions

1. Place all dressing ingredients into a small mixing bowl and whisk together. Base amounts on how thin you like your dressing. If you like a thicker dressing, add 1 1/2 tablespoons apple cider vinegar. Like it thinner? Add about 2 tablespoons. If you want a sweeter dressing, add more honey, if you need a little zing, add some lemon juice! We eyeball ours and it comes out a little different each time, but it’s always delicious.

2. Place broccoli florets and all other salad ingredients into a large mixing bowl and top with dressing. Fold together until fully combined.

3. Adjust seasonings if necessary. Cover with plastic wrap and refrigerate for at least 4 hours and up to 1 day.

4. Toss salad before serving. This salad is great to make ahead and save for work lunches, but it’s always a hit at parties too!

Curry Chicken Wraps

18 Wednesday Jun 2014

Posted by BakedNorthwest in Chicken, Main Dish, Sandwiches

≈ Leave a comment

Tags

cashews, celery, Chicken, curry, major grey chutney, mayo, raisins, tortillas, wraps

Curry Chicken WrapsThese curry chicken wraps are a total family fave. Every time we make them, people just can’t get enough. They are one of my favorite things to bring on picnics, road trips, or just to eat for dinner! You could definitely have the curry chicken mixture over a bed of greens, but there is something about having these in wrap form that makes me not want to have them any other way.Curry Chicken Wraps

Recipe
Curry Chicken Wraps
Adapted from Ina Garten
Makes 6 – 8 wraps

Ingredients

  • 3 chicken breasts, (bone in, skin on is optional)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 1/2 cups mayonnaise
  • 1/3 cup dry white wine
  • 1/4 cup chutney (recommended: Major Gray’s)
  • 3 tablespoons curry powder
  • 1 cup medium-diced celery (2 large stalks)
  • 1/4 cup chopped scallions, white and green parts (2 scallions)
  • 1/4 cup raisins (or golden)
  • 1 cup whole roasted, salted cashews, chopped
  • 6 Spinach or Sundried Tomato Tortillas (I used the big Mission Brand ones)

Directions

Preheat the oven to 350 degrees F.

Place the chicken breasts on a sheet pan and rub the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in pieces.

For the dressing, whisk the mayonnaise, wine, chutney, curry powder, and 1 1/2 teaspoons salt in a large bowl until smooth. If you want a smoother mix, you can put ingredients in a food processor fitted with the steel blade and process.

Combine the chicken with enough dressing to moisten well. Add the celery, scallions, and raisins, and mix well. Refrigerate for a few hours to allow the flavors to blend. Add the cashews to the chicken.

Fill the center of each tortilla with the chicken mixture. Fold the 2 sides of the tortilla over the filling so that the sides overlap. Roll the tortilla from bottom to top, and cut in half diagonally.

Curry Chicken Wraps

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