Sunday, August 28, 2011

Spinach and Feta Quesadillas

Have you discovered yet? I'm pretty addicted to it. It's a cool way to keep track of things you come across online that you want to remember. It links up to Facebook so you can have friends and see what they're pinning too. My friend Jenn had pinned this spinach and feta quesadilla recipe recently, and I thought it looked super tasty and like it would be a great summer, hot weather, meatless dinner.

Spinach and Feta Quesadillas

(makes 1 quesadilla)

1/2 cup spinach (steamed and squeezed to drain)
1 tablespoon herbs (chopped, I used mint, dill and parsley)
1 green onion (sliced)
1 handful feta (crumbled)
salt and pepper to taste
2 (8 inch) tortillas
2 handfuls kasseri or mozzarella or jack (grated)

1. Mix the spinach, herbs, green onions, feta, salt and pepper in a bowl.
2. Melt a touch of butter in a pan.
3. Place a tortilla into the pan, swirl it around in the butter and repeat with the second tortilla.
4. Sprinkle some cheese on the tortilla followed by the filling and then more cheese and finally the other tortilla.
5. Cook until the quesadilla is golden brown on both sides and the cheese is melted. (I placed a plate onto the quesadilla and flipped it from the pan to the plate and then slid it back into the pan.)


Obviously I increased the amounts so it would feed my whole family. I steamed my spinach in the microwave which was super easy and fast. I have a microwave steamer that I put the spinach leaves in with some water and then just let it cook for a couple minutes. So easy! You could easily use frozen spinach that you thawed and drained, too. I pulled out my electric griddle to cook them so I could do more than one at a time, and it worked great.

The husband and I LOVED these. My kids, not so much. Boy #2 ate his okay, but Boy #1 said (and I quote), "This tastes like poop." To which of course I had to ask, "How do you know what poop tastes like?" Nothing like stumping a five year old. Needless to say, he was not a fan of this dinner. I thought it tasted fantastic. There was enough filling left over for a fifth quesadilla, and the husband had one for lunch the next day. I'd definitely make this again but probably just for the husband and me.

Brie, Prosciutto, and Fig Jam Panini

I'm pretty sure I've mentioned that I'm training to run a half marathon. The race is now a week from tomorrow, and I'm completely freaking out, but that's not the point. A few weeks ago, Jen Clementine and I went up north to do a long run in cooler temperatures. We were ready to rock out 12 miles, and I figured the change in altitude (I think it's around 5,000 feet) would be balanced out by the cooler temperatures. I was wrong. The altitude kicked our asses, and it really wasn't that much cooler than when we do our early morning runs here. Lame. We left feeling pretty defeated. We had planned on eating lunch up there before heading back, but when we gave up it wasn't really lunch time. We figured we'd eat somewhere in Phoenix before heading home. Clementine suggested Postino Winecafe which was fine with me because I'd wanted to try it for a long time.

We got there and were overwhelmed with tasty options. First overwhelming thing: all wines are $5 a glass from 11 to 5 every day. Once we got our wine choices figured out, we had to tackle the menu. Bruschetta...panini...salads...desserts...oh my. We ended up sharing one of the bruschetta boards and splitting a sandwich. I loved Postino so much that I decided the husband and I needed to eat there the following weekend when we were doing a staycation at a local resort. He and I shared the same combination of food but with different bruschetta flavors (I guess toppings would be a better choice of word) and a different sandwich. The sandwich we went with was the Prosciutto with Brie--Prosciutto with triple cream brie, fig jam and arugula
with balsamic vinegar and olive oil. Holy moly. The husband is a huge fan of figs, so it was an easy sell. I knew after eating it I needed to recreate it. Clementine had recreated it before, so I read what she had done and kind of went from there. I don't have exact measurements of what I used, so you'll have to wing it a bit if you decide to make this.

Brie, Prosciutto, and Fig Jam Panini
Source: adapted from Postino Winecafe

2 cups arugula
Olive oil
Balsamic vinegar
Juice from one half a lemon
1 loaf ciabatta bread
Fig jam/preserves

In a medium bowl, toss arugula with drizzles of olive oil and balsamic vinegar and juice from half a lemon. Set aside.

Split ciabatta loaf into two halves then slice each half horizontally (or use ciabatta rolls). Spread fig jam on inside halves of the bread. Top with prosciutto, arugula, and brie. Place top half of bread onto sandwich. Grill on a panini press until cheese is melted.


I think I had a three ounce package of prosciutto and used the whole thing between the two sandwiches. This was super tasty. The salty prosciutto, the sweet figs, the creamy brie...oh my goodness! It's pretty rare that we have fig jam, and it's not cheap when we do have it, so I doubt this is something we'll have very often (unless we go to Postino), but oh man, was it ever tasty!!

Friday, August 19, 2011

Hot Crossed Tuna Casserole

Recently on the parenting message board I belong to there was a discussion about tuna casseroles. It made me think of this one my mom used to make when I was little. It was our neighbor Julie's recipe. It's not your typical tuna, cream of mushroom, noodle casserole either. I was glad my mom knew where to find the recipe because once I started thinking about it, I couldn't stop. I also couldn't stop thinking about cheddar and sour cream potato chips because one of my friends said her mom topped tuna casserole with those. I'm thinking about cheddar and sour cream chips again. Sigh. At least they come in a baked variety so I don't have to feel as guilty when I eat them.

Anyway, once my mom gave me the recipe I had to make it within days. Thankfully all I really needed for it were the crescent rolls. I'll admit I was a bit nervous about it since the last time I remembered having it I think my age was in single digits. I liked spam a lot, too, when my age was in single digits, but I doubt I could stomach it now.

Hot Crossed Tuna Casserole

3 cans tuna, drained
1 16 oz. package frozen peas, thawed
1 c. shredded cheddar cheese
1 c. celery, sliced
1/2 c. bread crumbs
1/4 c. chopped onion
1/4 tsp. salt
1/8 tsp. pepper
1 cup mayonnaise
1 tube crescent roll dough

Cucumber Sauce:
1/2 c. chopped cucumbers
1 T. chives, chopped
1 T. chopped parsley
1/4 t. salt
1/4 t. dill weed
1/2 c. mayo
1/2 c. sour cream

Combine tuna, peas, cheese, celery, bread crumbs, onion, seasonings, and mayonnaise; mix well. Spoon into 106 baking dish. Separate crescent roll dough into 2 rectangles. Press perforations to seal. Cut dough into 4 long and 8 short strips. Place strips over casserole in lattice design. Bake at 350 for 35 to 40 minutes or until crust is brown. Serve with cucumber sauce.

To make sauce, combine all ingredients and mix well. Chill. Pour over top of each serving.


I modified the original recipe slightly; what's posted above is how I made it. I just added more tuna and peas. I like peas. I thought the sauce recipe was kind of funny--sounds like tzaziki (I have no idea how to spell that, by the way) to me, but perhaps in suburban Seattle in the late 70s and early 80s it was easier to just call it cucumber sauce. Who cares, it's tasty.

I'm happy to report that this dish was in fact as tasty as I remembered it. My bff Clementine (she's decided we're too codependent on each either so we've come up with new monikers for each other to make it appear that we have other friends. We really do have other friends, but I thought it would be fun to call her Clementine.) was over one day last week to make plum jam (aptly named Jamfest) and sampled some of the leftovers because she was skeptical when I told her about it. She approved and told me to post it so she could make it. I love me a good casserole, and this totally fits the bill. My kids loved it, too. Boy #2 actually had leftovers of it twice for lunch and cleaned his plate each time he ate it Winner winner, tuna dinner!

Friday, August 12, 2011

Pizza Loaf

And my updating continues! Boy #2 has taken to getting up at the ass crack of dawn, so while he's engrossed in an episode of Word World I figured I'd do some blog updating. For my meal plan last week I went through some older clipped recipes I had. For years my mom got me a subscription to Taste of Home magazine. I'd doggy-ear a bunch of recipes in each issue and then usually forget about it. I got tired of having years' worth of magazines around, so I finally went through each one and looked at all the recipes again (the husband has gotten more adventurous in his eating over the years, so I knew there'd be stuff I had originally passed up but that he'd eat now) and cut out all the recipes I wanted to try. Then I stuck them in a folder and forgot about them there. Not really, I just rarely pull that folder out to go through the recipes in it. I figured I was probably missing out on some tasty stuff, so I got it out last week and did the bulk of my meal planning using recipes from there.

Boy #1 had his first friend sleepover last week, and I thought this would be a good dinner to have while his BFF was here eating dinner with us.

Pizza Loaf
Source: Adapted from Quick Cooking Magazine, September/October 2003

1 loaf (1 pound) frozen bread dough, thawed
2 eggs, separated
1 Tbsp grated parmesan cheese
1Tbsp olive or vegetable oil
1 tsp minced fresh parsley
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp pepper
8 ounces sliced turkey pepperoni
2 cups shredded mozzarella cheese
8 ounces sliced mushrooms
1 medium green pepper, diced
Marinara sauce for dipping

On a greased baking sheet, roll out dough into a 15-inch x 10-inch rectangle. In a bowl, combine the egg yolks, parmesan cheese, oil, parsley, oregano, garlic powder, and pepper. Brush over the dough. Sprinkle with pepperoni, mozzarella cheese, mushrooms, and green pepper. Roll up, jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.

Place seam side down; brush with egg whites. Do not let rise. Bake at 350 for 35 to 40 minutes or until golden brown. Warm the marinara sauce and serve with sliced loaf.

Yield: 10-12 slices


First of all, make sure you allow enough time for the frozen dough to rise, if you're using that instead of making your own. There are three thawing options on the package, including a "quick" rise that takes around three hours instead of overnight. I didn't have that problem this time, but it has happened to me before.

This was a HUGE hit at my house. Boy #1 isn't a fan of pepperoni or anything on pizza except cheese, but even he ate it (admittedly it was somewhat begrudgingly). The husband kept going back for more pieces, and the BFF had two pieces of it. This was definitely a fun twist on pizza and something I'll make again since we all loved it so much.

(Sorry again for the cell phone pic!)

Tuesday, August 9, 2011

Grilled Beef Fajitas

I recently picked up quite a bit of flank steak on sale, and I was kind of tired of marinating it in something and throwing it on the grill. Okay, not really, but I wanted to do something different with it. I once again pulled out my trusty Cook's Illustrated 2009 Summer Grilling magazine for an idea. Grilled Beef Fajitas sounded pretty darn tasty and worthy of a try.

Grilled Beef Fajitas
Source: Cook's Illustrated Summer Grilling 2009 magazine

1 large flank steak (about 2-1/2 pounds)
1/4 cup juice from 2-3 limes
Table salt and ground black pepper
1 very large onion (about 14 ounces), peeled and cut into 1/2-inch-thick rounds (do not separate into rings)
2 large red or green bell peppers, seeded, ribbed, and cut into large strips
16 flour tortillas

Turn all burners to high on gas grill and heat with lid down until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean.

Generously sprinkle both sides of steak with lime juice and salt and pepper. Grill steak with lid down until well seared and dark brown on one side, 5-7 minutes. Using tongs, flip steak; continue grilling until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for rare or medium-rare (depending on heat of fire and thickness of steak).

Transfer meat to cutting board; cover loosely with foil and let rest for 10 minutes.

While meat rests, lower grill burners to medium heat. Grill onions and peppers, turning occasionally, until onions are lightly charred, about 6 minutes, and peppers are streaked with dark grill marks, about 10 minutes. Remove vegetables from grill and separate onion rounds into rings and cut peppers into long, thin strips; set aside. Arrange tortillas around edge of grill; heat until just warmed, about 20 seconds per side. Take care not to dry out tortillas or they will become brittle; wrap tortillas in a towel to keep warm and then place in basket.

Slice steak very thin on the bias against grain; adjust seasonings with salt and pepper. Arrange sliced meat and vegetables on a large platter; serve immediately with tortillas, guacamole, and salsa.

Serves 6 to 8.


I really love fajitas. I think maybe it stems from being fascinated with the sizzling fajita plates that would go by in Mexican restaurants when I was little. Or I just liked Mexican food. Or grilled Mexican food. Anyway, I didn't really change this up a lot. I had never grilled all portions of fajitas before. A lot of times I'll grill the meat or protein for them but do the peppers and onions in a skillet on the stove. Well...NO MORE! The grilled vegetables were amazing. They added so much flavor to the finished fajita with the hint of smokiness the grill gave them. Oh man...TASTY! This is definitely my go-to way to prepare fajitas going forward!


I've somehow found myself with another night to myself. The husband and his buddy went to a baseball game, my kids are in bed. Woo hoo! More blog updating! And Spotify listening. A friend of mine had mentioned Alison Krauss in a Facebook status today, and I'd never heard of her. I pulled her up on there and am grooving to her amazing voice!

I was pretty pleased to get three blog posts knocked out the other night, but I still have seven on my list. Yikes! I'd better get to focusing. I tried to use some of my lesser used cookbooks when meal planning recently. One I pulled off the shelf was Ellie Krieger's So Easy. I find Ellie Krieger recipes to be kind of hit or miss. Sometimes they're good, sometimes they're just "eh" and still other times if I change them up a bit we really like them.

This recipe was basically for the panzanella, although the official title was "Panzanella With Chicken Sausage." Since it didn't require you actually make your own chicken sausage, I'm just going with panzanella. I had some sausages in the freezer from a grill pack I bought over 4th of July weekend. I was really excited to try panzanella because I'd never had it before, much less made it. Plus I love a good salad in the summer!!

Source: So Easy by Ellie Krieger, Copyright 2009

8 medium ripe tomatoes, cut into wedges (about 1-1/2 pounds)
1 small English cucumber, cut into half moons
1/2 medium red onion, thinly sliced into half moons
3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 small whole-grain baguette or other crusty bread (preferably day-old; about 8 ounces), cut into 3/4-inch chunks
1/3 cup basil leaves, coarsely chopped

In a large bowl, toss together the tomatoes, cucumber, onion, oil, vinegar, salt, and pepper. Add the bread chunks and basil and toss well so all the bread is well moistened.


I couldn't find a whole grain baguette, so I just got a regular, grocery store bakery baguette. I bought it a few days before I needed it, but somehow it was still soft when I went to use it. I won't discuss how mildly grossed out I was about that. Shouldn't bread get stale when it sits out for a few days? Anyway...I cut the bread up into chunks, then threw all the pieces onto a cookie sheet and toasted them for a bit, just so they weren't super soft and would get all soggy in the salad.

This was one of the Ellie Krieger recipes that I didn't have to modify at all. It was so tasty!! I kept taking bites out of the salad bowl once I'd assembled the salad. The tomatoes (oh this would have been amazing with either fresh, local tomatoes or with heirlooms), cukes, onion, vinegar and basil would soak into the bread a little--not so much that it was soggy, just enough to infuse some flavor into the bread--and it was this amazing bite of summer in my mouth. Yum! Wow that sounds dorky and overly poetic. But it was so good! In the summer I generally have all of the ingredients except the baguette on hand for this. I'm so excited to make it again!

Saturday, August 6, 2011

Grilled Pork Cutlets

This is completely unrelated to anything having to do with food, but have you discovered Spotify yet? Oh man...I'm so in love with it. It's similar to Pandora except if you search on a song or artist or album, you get to choose what you want to listen to instead of getting a mix based on that. Oh's freakin' fantastic! Right now I'm listening to one of the Glee soundtracks. The only problem is that I get overwhelmed with music choices thinking of everything I could possibly listen to. The other day I listened to the entire Annie soundtrack. Oh how I love Annie, you have no idea. Then Boy #1 came downstairs when his afternoon quiet time was done and said, "Mom, what are you listening to? Turn it off, this isn't good." He's five. Sheesh.

Anyway, I've tried to stick with most of our dinners coming from the grill or crockpot. I remembered a Cook's Illustrated magazine I bought a couple summers ago that is aptly named Summer Grilling. They're clever folks there at Cook's Illustrated when it comes to naming things. I couldn't remember ever having grilled pork before, so I wanted to give this a try. Plus I had just about everything on hand for it which is always a plus.

Grilled Pork Cutlets
Source: Cook's Illustrated Summer Grilling 2009 magazine

1/3 cup balsamic vinegar
1/3 cup olive oil
2 medium garlic cloves, minced
1 tsp minced fresh thyme leaves
3/4 tsp sugar
3/4 tsp table salt
1/4 tsp ground black pepper
12 thin-cut boneless pork chops (about 2 pounds), trimmed of excess fat and pounded into 1/4-inch thick cutlets

Combine vinegar, oil, garlic, thyme, sugar, salt, and pepper in large zipper lock plastic bag. Transfer chops to bag and refrigerate for 30 minutes or up to two hours.

Turn all burners on gas grill to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in oil; holding wad with tongs, wipe cooking grate.

Remove cutlets from bag and discard marinade. Grill cutlets with lid down until bottoms begin to turn opaque around edges, about 2 minutes. Flip cutlets and grill until just cooked through, about 30 seconds. Transfer to platter, tent with foil, and let rest 5 minutes. Serve with Spicy Fruit Salsa.

Spicy Fruit Salsa
Spicy Fruit Salsa:
1 jalapeno chile, seeded and minced (don't seed if you want it spicy)
1 shallot, minced
2 tsp cider vinegar
2 tsp honey
2 Tbsp extra virgin olive oil
2 ripe peaches, pitted and chopped fine
2 ripe plums, pitted and chopped fine
1 Tbsp finely chopped basil leaves
Table salt

Whisk jalapeno, shallot, vinegar, honey, and oil in small bowl. Let sit until flavors combine, about 15 minutes.

Combine peaches and plums in a large bowl. Add 1/2 cup of fruit to bowl with jalapeno mixture and mash with potato masher until smooth. Add mashed fruit mixture and basil to bowl with cut fruit and stir until combined. Season with salt and let sit until flavors combine, about 15 minutes.


Let me tell you...I mashed and mashed my fruit and never got it smooth, so I finally gave up and kept it chunky. I know a lot of people don't dig on meat with a sweet accompaniment, but some combinations don't bother me. Like this one. The fruit salsa was so tasty with the jalapeno and the bite it gave the salsa, mixed with sweet peaches and plums. Yum! I don't think I read the recipe for the salsa all the way through before starting dinner, so I didn't let it sit as long as was recommended, but it was still tasty. Boy #1 didn't want any of the "sauce" on his meat, but Boy #2 had it and loved it. The husband and I loved it, so I call it a success! If you plan ahead enough for the fruit salsa, this really comes together fast. We had it with some steamed broccoli and super tasty Rick Bayless Barbecue Baked Beans. This was a great tasty summer dinner! There were actually two variations included in the magazine, too. One used rosemary and red wine vinegar for the marinade, and the other called for cumin, cilantro, and lime juice. I may have to try one of those at some point too!

(Sadly my camera was upstairs, and instead of making my family wait to eat while I went to grab it, I took a picture with my phone.)

Summer Drink Series #3: Paloma

In my quest to expand my adult beverage recipe collection for my Summer Drink Series, I stumbled upon a great boozy website: Drink Of The Week. You can search by all sorts of things; I chose to click on the tags over on the left side of the website based on what I had available on the liquor shelf of my pantry. We had a pretty random mix of libations, so I chose a bottle that was mostly full: silver (blanco) tequila. Actually I last used it for Summer Drink Series #1: Blackberry Margaritas. I didn't want to have to buy a ton of ingredients, and this one came up towards the top of my search and sounded tasty. It calls for grapefruit soda (or juice), and I love grapefruit soda. I think it's an often over-looked soda or at least not very popular because Safeway is the only place I can find it. I don't drink soda very often--and hardly ever buy it--so it may very well be available tons of places, but I've always only ever seen it there. I'm not a fan of grapefruit juice. Actually I'm not a fan of grapefruits in general. My grandpa always liked grapefruit soda, and I think I got my love of it from him. The whole point of that was that I was excited to get some grapefruit soda.

Source: Drink Of The Week website

2 oz. Tequila (blanco or reposado)
1 oz. Lime Juice
4 - 5 oz. Grapefruit Juice or Soda
pinch of salt

Build in a tall glass over ice. Start with the tequila, lime juice and salt and then fill with grapefruit juice. Garnish with a lime wedge.


I love easy boozy drinks that don't require a bunch of ingredients you're only going to use one time. The husband and I both really liked these, although I got Diet Grapefruit soda to help save on calories, and I'd recommend going with the regular soda, not diet. I don't know, I swear I could taste the artificial sweetener in it so that kind of ruined it for me. These went down really smooth, so be warned. Definitely a great pool drink or if you're having a fiesta and want something different than margaritas.


Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Anejo

It seems like forever that I've been away from my blog! Hello, blog...have you missed me? Two weekends ago I went to Tucson, AZ with some friend on a scrapbooking weekend retreat. The last time I really sat down and scrapbooked, I was nine months pregnant with my youngest son (who will be three in November). Yeah, it had been awhile. My house and family were somewhat neglected for probably two weeks leading up to said weekend while I went through years of pictures on my computer to get prints made, planned out what pages I needed/wanted to do, organized my supplies, etc. I had a fantastic time and ended up doing something like 30 pages and made an album for our Santa pictures, so it was definitely productive. Anyway, once I got home from that weekend I was excited to get back into the swing of my blog, but I had a couple weeks' worth of chores to catch up on, so the blog kind of fell to the wayside. Then this past week was Boy #1's last week of summer vacation (my baby is starting kindergarten on is that possible?!), so I was trying to cram in one on one time with him and do lots of fun stuff before he starts school.

So here it is Saturday night...the husband is out celebrating a friend's birthday, my kiddos are in bed, and I'm going to get caught up on blog posts. I have eight nine (forgot about the next Summer Drink Series beverage!) posts to do, which I'm guessing won't all get done tonight, but I'll slog my way through as many as I can. I had meant to start sooner, but I've recently discovered and have a tendency to get sucked into that since finding out about it.

Anyway, I had a hankering for some Rick Bayless recently while working on my menu plan, and I came across this salad. I'm all about salad in the summer because it's so ridiculously hot here. I knew I couldn't go wrong with something from the Mexican Everyday cookbook, and I was surprised at how many salads were in there!

Grilled Chicken Salad with Rustic Guacamole, Romaine and Queso Anejo
Source: Mexican Everyday by Rick Bayless

½ cup vegetable or olive oil, plus a little more for onion
4 garlic cloves, peeled and halved
Fresh hot green chiles to taste (I like 2 serranos or 1 large jalapeno), stemmed and halved
½ cup fresh lime juice
¾ cup (loosely packed) cilantro, roughly chopped
¼ teaspoon ground black pepper

4 medium (about 1¼ pounds total) boneless, skinless chicken breast halves
1 medium white onion, cut into ½-half-inch slices
2 ripe avocados
8 cups romaine hearts, sliced crosswise at ½-inch thick
1/3 cup grated Mexican queso anejo or other garnishing cheese (Romano or Parmesan)

Heat oil in small skillet over medium heat. Add garlic and chiles; cook, stirring frequently, until garlic is soft and lightly browned (usually 1 to 2 minutes). Pour oil, garlic and chiles into blender jar or food processor. Add lime juice, cilantro, black pepper, and 1 scant teaspoon salt. Process garlic mixture until smooth.

Pour 1/3 of garlic mixture over chicken breasts, spreading it evenly over all sides.

Heat a grill pan or gas grill to medium to medium-high heat (or start a charcoal fire and let it burn until coals are medium hot and covered with white ash). Lightly brush or spray onion slices with oil; sprinkle with salt. Lay chicken and onion on grill pan or grill. Cook until chicken is just cooked through and onion is well browned (3 to 4 minutes on each side). Chop onion into small pieces and scoop into bowl. Set the chicken aside to cool.

Pit and peel avocados, scooping flesh into bowl with onion. Add another 1/3 of garlic mixture, then coarsely mash everything together with old-fashioned potato masher, large fork or back of spoon. Taste and season with salt (usually about ½ teaspoon).

Scoop the sliced romaine into large bowl. Drizzle on remaining 1/3 of garlic mixture and toss to combine. Divide between 4 dinner plates. Scoop a portion of guacamole into center of each plate. Cut each breast into cubes and arrange over guacamole. Sprinkle each plate with garnishing cheese. Serve.


I ended up doing mine a little differently. I had planned on making something different for dinner in the crockpot, but I realized it wasn't going to happen because I had forgotten to put what I needed into the crockpot. So I already had some cooked, shredded chicken on hand, so instead of grilling the chicken in the dressing, I just mixed some into my shredded chicken. I knew this wasn't something my kids would eat, so I only made half the guacamole called for. I loved using the dressing to flavor the guacamole, by the way.

The husband and I thought this was FANTASTIC. The dressing was fresh and spicy and wow! Having it on the chicken, mixed in the guacamole, and as dressing on the salad made sure that you always had some of its spicy kick on your bite. I will definitely make this salad again. Yum!