Mitch Hildman's Parmesan & Basil Chicken Salad

Mitch Hildman was my guest on the show today and he shared his favorite chicken salad with us.  He confesses to loving basil and gravitating to recipes that use basil.  The secret here is fresh - always use fresh basil and garlic when you can, there truly is no substitute.  This also applies to the Parmesan cheese in this recipe, do not use the product you find in the green can - it is NOT the same.  Grated Parmesan works best as opposed to shredded as well, just a tip.  As with all salad recipes - this is better the next day, so try and prepare ahead if you can to let the flavors mellow and marry.  NOTE:  After making this salad myself, I have to say the next time I would not add the celery to the food processor, I would medium dice and add to the salad separately as it elevates the moisture content - I prefer a creamier consistency.

2 lbs. boneless, skinless chicken breasts

Salt & Pepper to season

2 c. mayonnaise

2 c. fresh basil, chopped

4 cloves garlic, minced

6 celery stalks, chopped

1 c. grated Parmesan.

Season chicken breasts with salt and pepper and roast at 375 degrees for 35 minutes.  Let cool, then shred or chop chicken - place into a bowl.

In a food processor, combine mayonnaise, basil, garlic and celery until mixture is smooth.  Add to chicken along with grated Parmesan cheese - toss to combine.  Place into refrigerator and allow to rest overnight so flavors marry.  Serve.

Italian Protein Salad

This is a great salad all year round, yet I enjoy it more during the warmer months since it gives me additional protein without having to heat up the stove.  I cook the wheatberries in my Cuisinart Pressure Cooker since they  40 minutes total to cook and I can assemble the salad while that is busy cooking.  The shelled edamame you can buy at virtually any grocery store now, found in the frozen food aisle.  Each serving provides roughly 16g of protein!

Wheatberries:

Place 2 c. wheatberries into the bowl of your pressure cooker along with 6 c. water and 2 tbsp. olive oil.  Replace the cover on top and turn to seal, making sure the pressure valve is set to pressure.  Turn onto high pressure and set the timer for 30 minutes, then hit start.  After the berries are done cooking, do not depressurize it just yet - allow it to continue to cook for 10 more minutes, then you can depressurize it.  When it is done, drain the wheatberries, rinse with cold water and add to the remaining ingredients to complete the salad.

12 oz. bag, frozen shelled edamame, thawed
1 bunch scallions, chopped
4 cloves garlic, minced
2 carrots, halved and sliced
1 cucumber, havled, de-seeded and sliced
1 red bell pepper, chopped
1 c. cottage cheese
1-0.3 oz. jar of Italian Seasoning
1/2 c. cider vinegar
2 tsp. salt
1 tsp. fresh, cracked pepper
1/2 c. mayo

Add all of the ingredients into a large bowl and stir to combine, adding the wheatberries when they are done.  Place into a sealed container and allow to set overnight for the flavors to develop.  Enjoy!

Pesto Egg Salad

Spring has sprung and lighter foods are on the menu.  You are going to L O V E this recipe, super easy and versatile.  You can use this on sandwiches, on crostini or with roasted garlic Triscuits.  Switch out the egg and use shredded chicken - yum.

1 dozen hard-boiled eggs, medium chopped
2/3 c. mayonnaise
1/3 c. sour cream
2 tbsp. Archer Farms Basil Pesto
2 large garlic cloves, minced
1/4 c. Archer Farms Shredded Parmesan Cheese
1/4 tsp. salt

Add all of the ingredients together in a bowl and gently stir together to combine.  Cover and refrigerate for at least six hours for the flavors to meld and salad to set up.  Enjoy!

Tomato, Watermelon & Cucumber Salad with Avocado

What a refreshing salad for summer - rich with varied textures, flavors and colors - people are going to be askign you for this recipe!  I prefer to use various-colored, heirloom tomatoes when in season to heighten the flavors and color here.  You can make this in advance, but I would advise you to keep the dressing separate until just before serving and chop the avocado close to serving as well.

6 tomatoes, cored, seeded and chopped
2 cucumbers, seeded and sliced
4 cups watermelon, cubed
2 avocados, chopped
1/3 cup olive oil
1/3 cup Balsamic vinegar
1/2 tsp ground coriander
1 tbsp chives, chopped
1 tbsp oregano, chopped
1 tbsp. thyme
salt and pepper to taste.

Place chopped vegetables in a large bowl.  In a separate bowl, whisk together olive oil, vinegar, ground coriander, chives, oregano and thyme - season with salt and pepper to taste.  Dress salad and toss to coat - serve immediately.

Tomato Salad with Avocado Salsa

2 avocados
4 plum tomatoes
1 tbsp jalapeno – minced and seeded
1/8 cup green pepper – minced
1/8 cup fresh lemon juice
1 tbsp red wine vinegar
¼ cup olive oil
Salt and pepper to taste
3 large, firm ripe large tomatoes – preferably beefsteak

Cut the avocadoes in half, remove pits and scoop out flesh from shell with spoon. Dice up the avocados.
In a bowl, combine the avocados, diced tomatoes, jalapeno, bell pepper, lemon juice, vinegar and oil. Season with salt and pepper to taste. Refrigerate for up to two (2) hours.
Slice tomatoes and arrange on platter or plates – spoon the avocado salsa over the slices.

Turkey Salad

I slow roast the turkey in a countertop roaster at 200 degrees for 24 hours and it always comes out perfect for salads, soups or whatever!  I wait for the bird to cool off then I pull it apart and shred the meat with my fingers - super easy.

1 turkey breast, cooked and shredded
3 celery stalks, chopped
1 bunch green onions, sliced
1 - .5 oz. bag dried cherries
1 cup chopped pecans
2 tbsp dried basil
2 tbsp dried parsley
2 cups mayonnaise
2 cups sour cream
1/4 cup red, white wine or champagne vinegar
1/4 cup honey
1 1/2 tsp. pepper
1 tsp. salt

Batch of Spring greens mix for serving.

In a large bowl combine the turkey, green onions, cherries, and pecans - stir to mix well.

In a separate bowl, combine the mayonnaise, sour cream, basil, parsley, vinegar, honey, salt and pepper - stir well to combine and pour over the turkey.

Italian Chicken, Pasta & Mozzarella Salad

3 lbs boneless, skinless chicken breasts or breast strips
4 garlic cloves, chopped
1 lb. dried pasta (shape of your choosing)
1/4 c. olive oil
2 tsp. dried basil
1 tsp. salt
1 tsp pepper
10 oz. grape tomatoes, halved
12 oz. fresh mozzarella, chopped

Over medium heat in a large fry pan, pour 2 tbsp olive oil and when pan is hot, place chicken and garlic into pan and fry until chicken is thoroughly cooked through and no longer pink.  Remove from heat and set aside.

In a separate 4 qt. saucepan, fill half full with salted water.  Bring to boil and add 1 lb. dried pasta.  Return to boil and cook for six minutes.  Drain and place into a large bowl.  Pour 1/4 c. olive oil, salt, pepper and dried basel over pasta.  Stir to combine.  Add cooled chicken and garlic with remaining juice.  Set aside to cool.  Once cool, add halved grape tomatoes and chopped, fresh mozzarella.  Stir to combine, cover and let chill for at least four hours so flavors can combine.

Serve on a platter or preportion out into ten containers for future use.

Greek Summer Vegetable Salad

OPA!  It's time for refreshing, light summer dishes.  Here I paired fresh summer vegetables with a Greek dressing.  Nothing could be easier - make it the night before and let the flavors meld overnight.

2 lbs. cucumbers - halved, seeded and chopped
2 red bell peppers, chopped
1 red onion, chopped
4 oz. crumbled feta cheese
6 Roma tomatoes, seeded and chopped
12 oz. pitted Kalamata Olives, halved
16 oz. bag frozen edamame, thawed
1 cup Greek dressing such as Girard'

In a large bowl combine all of the ingredients and gently stir to mix together.  Refrigerate overnight and serve.

Brazilian Potato Salad

With Spring inching closer and summer on its' heels, I wanted to make my Brazilian potato salad as a reminder that winter is not forever. The flavors of this salad are light and refreshing, perfect for warm weather. Brazilian flavors are bold and spicy - jalapenos, black olives and feta are a few guests here. This is not your traditional midwestern, mayonnaise potato salad - here is a reinivention to get your warm weather season a jump start!

3-4 lbs. red, white or fingerling potatoes - 1.5"-2" chunks
½ red onion, minced
1 bunch spring, green onions, minced
2 red bell peppers, minced
1 green bell pepper, minced
6 jalapenos, seeded and minced
4 garlic cloves, minced
2 tbsp. anchovy paste
3/4 cup red wine vinegar
1 cup olive oil
8 oz. feta cheese, crumbled
6 hard cooked eggs, halved
1 cup black olives, such as Kalamata or Niçoise

In a pressure cooker, place potatoes and ½ cup water. Set on high pressure for six minutes and press start. When timer goes off, release pressure and remove from pressure cooker to cool.
While the potatoes are cooking, whisk together the red wine vinegar, anchovy paste, olive oil and garlic until well combined.
In a large bowl place potatoes, jalapeno, bell peppers, onions, feta cheese, eggs and black olives. Pour dressing over mixture and gently fold to combine. Cover and refrigerate for at least two hours.

Tomato Salad with Avocado Salsa

Quick summer saladas are a staple at my house as soon as the weather gets warm enough to spend more than ten minutes outside.  The colors of this salad are fantastic and making it is easy with the Debuyer Kobra mandoliene, it should only require five minutes of effort, then takes around an hour in the refrigerator to marinade.  

6 plum tomatoes, diced

3 avocados, cubed

1 jalapeno, minced

½ green pepper, minced

¼ cup lemon juice

2 tbsp. red wine vinegar

½ cup olive oil

Salt & pepper to taste

2 tbsp. cilantro (if desired)

6 large tomatoes

In a bowl combine the minced jalapeno, bell pepper, lemon juice, vinegar and oil.  Whisk to combine.  Season with salt and pepper, then add the diced tomato and avocado.  Refrigerate for up to two hours. 

Slice the large tomatoes and arrange on platter or individual plates.  Spoon avocado salsa over the top.

Bacon & Eggs Salad with Maple-Bacon Vinaigrette

8 eggs
1/2 lb. thick-sliced bacon
3 tbsp. red wine vinegar
2 tbsp. olive oil
1/4 cup maple syrup
Salt & Pepper to taste
8 cups Spring or Fancy Greens

Cook bacon to desired crispness, reserving renderings in a large mixing bowl.  Fill a large saucepan half-full with water and add a generous amount of salt.  Bring to a boil and add the eggs, cook for six minutes (soft boil).  Remove from stove and run cold water into pan to cool eggs.  When they are cool enough to handle, gently peel - set aside.

Place red wine vinegar, maple syrup and olive oil into large mixing bowl with bacon renderings, whisking to combine.  Season with salt and pepper to taste.  Add greens and toss to combine.  Divide between four plates.  Break bacon into pieces and sprinkle over greens.  Cut eggs in half and place four halves on each plate.  Serve.

BLT Pasta Salad

I am always inspired to try and look at favorite foods in different ways, and this is no exception.  The classic BLT meets pasta in a salad that is like a new comfort food.  It is essential in this recipe to use good-quality, thick-cut bacon so it can stand out and compete with the various textures of this dish.  Also, for the 'dressing' so to speak - real mayonnaise is essential.   I believe the salad suffers with light versions.  I always tell people 'you had me at mayonnaise....'   I mix the hot pasta with the mayonnaise so it will soak it up and create the dressing for this recipe -

1 lb pasta of choice - I try to use interesting varities here
1 lb. bacon - cooked crisp and chopped, rendered fat reserved
1 onion, chopped fine
2 garlic cloves, minced
1 pint cherry tomatoes - halved
2 cups mayonnaise
6-8 oz. chopped Romaine
1 cup grated Parmesan cheese
salt & pepper to taste
croutons - if desired for garnish

In a large bowl place 2 cups mayonnaise and season with salt and pepper.  Cook pasta according to manufacturers directions in a pot of salted water.  Drain and place into bowl with mayonnaise, stirring to combine well - set aside.

In a fry pan over medium heat, add all of the rendered bacon grease, onions and garlic cooking for five minutes.  Pour over pasta and set aside, allowing to cool completely.

Add chopped bacon, tomatoes, Romaine and Parmesan, stir well to combine.  Season with salt and pepper if  desired.  Serve cold or at room temperature with croutons on top if desired.

German Potato Salad

This classic German comfort food to me is a tricky balance between sweet and sour and salty.  I believe the potatoes should be thickly sliced and it should have a healthy dose of onions and bacon.  This is not a salad for the weary - it not only has 1/2 lb bacon, but also all of the rendered fat from the bacon.  You need it to create the complex flavor essential to this dish.  I always cook my bacon in my Breville Panini Press because it keeps the bacon flat and drains the grease into a tray that is included.  The dressing should be thick and almost creamy in nature - it is essential to make the dressing ahead so it can be tossed with the hot potatoes since they will soak up the dressing and help flavor them.  As with most salads, this is even better the next day.  I put the skin-on potatoes whole into my Cuisinart Electric Pressure Cooker with one cup water for 15 minutes, then thick slice them while they are still hot and add to the dressing, tossing them to coat. 

2 lbs. russet potatoes
1/2 lb. thick-sliced bacon, cooked and chopped - renderings reserved
1 medium onion, sliced
1/4 cup sugar
2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/3 cup cider vinegar
1 cup water

In a large saute pan over medium high heat add bacon rendering and onion.  Saute for around ten minutes until they begin to carmelize.  Add sugar, flour, salt and pepper and cook until smooth and bubbling.  Add vinegar and water and cook until mixture boils and becomes thick, then add bacon.  Set aside until potatoes are done and add to dressing, gently tossing to combine so as to not break the potatoes.  Serve.

Greek Edamame Salad

Edamame, or soybeans are a fantastic way to add some variety to your diet.  It's also a way to tiptoe into a vegan way of eating if you are vegan-curious.  Here I have taken edamame, which is extremely versatile and combined with Greek flavors to create a refreshing salad that is delicious any time of year.  This is one of those salads that is more like assembling - no cooking required.  It does taste better the next day as all salads do once they have had a chance to meld.  I used shelled edamame that I can readily find in the frozen food section (two bags are used for this recipe).  I also would like to note that please use amazing olives for this dish - the kind you find in an olive bar at your local grocer.  Canned olives lack so much flavor and character, this is where you splurge.

2 - 12 oz. bags shelled edamame (I use Sunrich Naturals brand)
1 red onion, chopped small
1/2 - 8 oz. jar Mezetta Julienne Cut Sin-Ripened Dried Tomatoes, chopped
2 cups quality, pitted Kalamata or Greek Olives
4 oz. crumbled Feta Cheese
1/2 cup Girards Greeg Feta Salad Dressing

Combine ingredients in a medium to large bowl and stir together to combine.  Serve immediately or let rest a day for flavors to meld.

Quinoa Salad with Tahini Dressing

I love working with alternative grains like quinoa, they just add inspiration and vibrance to meals.  It's even more fun to serve these when you are having guests open as a way to introduce them to foods that they typically would shy away from due to fear of the unknown.  This salad offers a familar taste through the medium of unfamiliar ingredients.  Quinoa is a wonderful grain for this salad, but also realize as with most alternative grains that you can substitue this with others such as wheatberries or farro for added texture or color, or mix them together to create a real interesting taste.

1 cup quinoa, cooked

1 can garbanzo beans,
OR dried equivalent cooked
1/2 red onion, chopped

Tahini Dressing:
1 garlic clove, minced
1/4 cup tahini
Zest of one lemon
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon fine grain sea salt

Whisk together the garlic, tahini, lemon zest and juice, olive oil and salt. Add the hot water to thin a bit if desired.  Taste to adjust desired seasoning

Toss the cooked quinoa, beans, red onion, and desired amount of the dressing.

Summer Corn Salad

• 8 ears corn, husked and kernels removed
  
  4 tbsp butter
  
  6 tbsp olive oil
  
  4 garlic cloves, minced
  
  1 tbsp thyme
  
  1 bunch of green onions, chopped
  
  1 pt. cherry tomatoes, halved
  
  6 oz feta cheese, cubed or crumbled
  
  4 tbsp fresh basil, chopped
  
  Salt & pepper to taste
  
  In a large frying pan, heat butter and half the olive oil. Add garlic and thyme, sauté for one minute. Add green onions and corn, sauté for 3-4 minutes. Remove from stove, pour into a bowl and set aside.
  
  In a separate bowl mix together the other half olive oil, tomatoes, feta and basil.
  
  Once corn mixture has come to room temperature, add tomato mixture - season with salt and pepper. Taste to adjust seasonings and serve.

Candy Apple Salad

Recently when I was down at my mother's house I had this salad.  I thought it was one of the most interesting taste combinations I had tried in a while.  After finding out what was in it, I knew I had to share it with you.  Just in time for a weekend celebration!

Ingredients:

1-1/2 cups heavy cream
1 package (3.4 ounces) instant vanilla pudding mix
2 tbsp. vanilla-bean paste
1 carton (8 ounces) frozen whipped topping, thawed
4 large apples, chopped (about 6 cups)
4 Snickers candy bars (2.07 ounces each), cut into 1/2-inch pieces ( I used the mini's)

Directions:
Place 1 1/2 cups cream and pudding package in a saucepan, bring to boil and remove from heat.  Alternatively you can place cream and pudding package into a liquid measuring cup and microve for up to six minutes, stirring every two minutes until set (this may not take six minutes depending on your microwave).  Remove from heat and pour into a heatproof bowl, add vanilla-bean paste and stir to combine.  Allow to cool to room temperature or chill, covering it with plastic wrap to avoid it getting a skin.   Fold in whipped topping, followed by gently adding apples and candy bars. Refrigerate until ready to serve.

10-Layer Salad with Buttermilk Ranch Dressing

This salad is super easy and great as a main course, side or on a buffet.  After making it in a large portion, I am inspired to do these in individual portions.  It's all about assembly here and compacting, I use a piece of plastic wrap placed over every couple of layers to press down to solidify the salad.  I used a 9X13 glass dish so you can see the layers.  Try and use a smaller head of iceberg lettuce here, a larger head will make the salad become cumbersome.  I also used my OXO Plastic Knife so the lettuce does not brown as this salad needs to set for a minimum of six hours.  I also used my chop & measure (available at Williams Sonoma) to chop all the other veggies.  For the dressing, I used teh Buttermilk Ranch Rub available at Williams-Sonoma, but you can certainly use Hidden Valley Ranch dressing powder here too.

1 head iceberg lettuce, chopped
4 large Roma tomatoes, chopped
1 yellow pepper, chopped
8 oz. sliced mushrooms, chopped
1/2 medium red onion, minced
4 hard-boiled eggs, chopped
1 small bag frozen peas, thawed and dried on paper towel
8 oz. sharp cheddar cheese, finely shredded
1/2 lb bacon, cooked and chopped

Dressing
1 1/2 cup Mayonnaise
1 cup sour cream
2 tbsp sugar
2 tbsp Ranch Rub or Ranch Dressing Powder
1/2 tsp. white wine vinegar

Begin by making the dressing - put all ingredients together into a bowl and mix to combine, set aside.

In a 9X13 glass dish assemble the salad in this order

Three-fourths (75%) of the chopped lettuce
Chopped tomatoes
Chopped pepper
Chopped mushrooms
Minced onion
Chopped eggs
Remaining one-fourth chopped lettuce
Peas
Spread dressing over top leaving about an inch around the edge free of dressing
Shredded cheese
Bacon
Cover loosely with plastic wrap and place in refrigerator for a minimum of six hours.  Serve and enjoy!

Ultimate Blue Cheese Slaw

I decided to mix it up tonight and make blue cheese dressing to go with the remaing cole slaw I had in the refrigerator. Wow, what a great combination -

1 shallot or 1/2 red onion, minced
2 tablespoons red wine vinegar
1/4 cup sour cream
1/4 cup mayonnaise

2 tablespoons olive oil
1 cup blue cheese
sea salt
fresh ground pepper

In the large bowl add the shallot, red wine vinegar, sour cream, mayonnaise, and olive oil. Whisk to combine. Crumble in the blue cheese and stir to combine. Taste the dressing - at this point you can season with a bit of salt and pepper if desired. Add enough slow to your liking, I am a heavy on the dressing person.
You can add the dressing to roast potatoes, dress salads, serve as a dip, spread on a burger - the options are really endless and I rarely have leftovers that have to be thrown out after five days. The dressing can also be made ahead of time and refrigerated.

Garden Greens & Citrus Salad

½ cup toasted, chopped pecans or walnuts
1 orange
1 pink grapefruit
8-10 ounces small garden lettuces
1 tbsp citrus vinegar
1/8 tsp salt
1/3 cup olive oil
2 tsp honey
½ cup crumbled feta cheese
2-3 thin slices red onion, separated into rings

Pour chopped nuts into fry pan over medium, medium-high heat and stirring constantly, cook them until you begin to smell the aroma of toasted nuts. Remove from heat instantly and set aside to cool.

Premium the orange and grapefruit then set aside. In a small bowl, combine together the vinegar, salt, olive oil and honey. Whisk until you have combined them. Taste and adjust seasonings.

In a large bowl, add the lettuce, citrus, feta cheese and onion slices. Pour dressing over mixture and stir to combine. Plate each salad and sprinkle with toasted nuts, and then serve.