Tag Archives: cilantro

Gluten-Free Poultry Salad

Taco Salad with Chicken and Lime-Cilantro Dressing

Hi guys — it’s Friday, wahooo!

I am headed to Philadelphia this weekend for Travis’s 5th year college reunion (mine is next year, eek!). I am so excited to see friends and walk around my old college campus. Plus, you know I will be eating my way through the city these next few days. I had so many favorite restaurants in Philly and I can’t wait to get back to some of them!

I wanted to pop in before my trip and share a new summer recipe: a Taco Salad with Shredded Chicken and a delicious Lime-Cilantro Dressing!

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You guys know that I love to take a classic recipe and make it healthier. So why not deconstruct everyone’s beloved taco and turn it into a flavor-packed, BOMB DOT COM salad!?

Sure, taco salads are nothing new, but a good restaurant version might cost you upwards of 1,000 calories!

What, are you surprised? Those salads come swimming in cheese, fried toppings and fatty dressings. No señor, not going to fly in my book.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

In comes my Taco Salad.

It’s packed with veggies like corn and bell peppers, healthy fats from avocado, a good dose of fiber from black beans, and lean protein — shredded chicken!

The Lime-Cilantro Dressing might be my favorite part. Mannnn, is this dressing good. It SCREAMS summer with every bite.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

You have to make sure you don’t leave out the crushed tortilla chips on top — they add a necessary crunch to this monster salad.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.com

I created this Taco Salad recipe for the Del Real Blogger Recipe Challenge and I would LOVE it if you guys could vote for me! You have to have an active Facebook page to vote, and you can vote once per day until Thursday, June 9th!

The winner gets a prize package valued at over $10,000, so help me win! 🙂 🙂

Click here to be taken to the voting page! Scroll down and click the “Vote” box on the right side of the recipe!

Thank you in advance for voting! You guys are the BEST.

Taco Salad with Shredded Chicken and Lime-Cilantro Dressing! l www.littlechefbigappetite.comDisclaimer: I was provided Del Real Shredded Chicken for the purpose of this post, but the recipe and content are all my own. Thank you for your continued support of this blog!

Taco Salad with Chicken and Lime-Cilantro Dressing
 
Serves: 2
Ingredients
For the Salad:
  • 5 cups chopped romaine lettuce
  • 6 oz. Shredded Chicken
  • ½ cup black beans, cooked
  • ½ cup charred corn (either frozen and defrosted or grilled on a grill)
  • 1 medium bell pepper, chopped
  • ½ avocado, diced
  • 6-8 tortilla chips, crushed
Lime-Cilantro Salad Dressing:
  • 2 Tablespoons freshly squeezed lime juice
  • ¼ cup fresh cilantro leaves
  • ¼ cup olive oil
  • ¼ teaspoon red pepper flakes
  • ⅛ teaspoon ground cumin
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • pinch sugar
Instructions
  1. To make the salad, divide the chopped romaine among two large salad bowls. Add half each of the shredded chicken, black beans, corn, bell pepper, and avocado to each bowl. Top each salad with crushed tortilla chips.
  2. To make the dressing, combine all dressing ingredients in a blender or mini food processor and pulse until the ingredients come together, 15-20 seconds.
  3. Dress each salad with about 2 Tablespoons of the dressing, or to taste. Season with additional salt and pepper as needed.

Gluten-Free Snack Vegan

The Best Spicy Mango Salsa

Today is Cinco de Mayo! So what better day than today to introduce you to my incredible Spicy Mango Salsa recipe!?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I don’t mean to brag, but this stuff is GOOD. Like really good.

I know, because the first time I made this salsa, Travis ate it all in one sitting. He inhaled it so fast that I’m pretty sure he forgot to breathe.

So yeah, it’s some good stuff.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

This Mango Salsa is a little bit sweet and a little bit spicy. I can’t handle ultra-spicy food, so the heat level is perfect for my tastebuds — I’d say it’s about medium.

If you’re feeling more daring than me, feel free to increase the amount of jalapeno in the recipe.

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I love this salsa with corn tortilla chips, but it’s also delicious with grilled white fish like mahi mahi or tilapia. It’s a summer meal I always look forward to — plus it’s super easy and healthy!

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

I know you’ll love this spicy mango salsa and it only takes 10 minutes to throw together! So run to the store, grab the ingredients, and celebrate Cinco de Mayo with me, why don’t ya?

The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

P.S. Don’t forget to enter my Chef’s Cut Real Jerky Giveaway! One winner will be selected tomorrow, so don’t miss out!

 

The Best Spicy Mango Salsa
 
Prep time
Total time
 
Serves: 1 cup
Ingredients
  • 1 large mango, diced into ¼ inch cubes
  • ½ cup red bell pepper, diced
  • ⅛ cup red onion, minced
  • ⅛ cup cilantro, finely chopped
  • 1 teaspoon jalapeno, minced
  • 1-2 Tablespoons lime juice, to taste
  • ⅛ teaspoon each salt and pepper
Instructions
  1. In a medium bowl combine the mango, bell pepper, red onion, cilantro, jalapeno and 1 Tablespoon of lime juice. Stir in the salt and pepper. Taste, and add additional lime juice, salt or pepper as needed.
  2. Chill for 15 minutes to let the flavors come together before serving.
The Best Spicy Mango Salsa -- Perfect for Summer BBQs! l Vegan + Gluten-Free l www.littlechefbigappetite.com

Salad Vegan

Thai Celery Salad

We eat a lot of salads in our house, but it seems like we are always reaching for the same old ingredients. Last week I was craving a large bowl of leafy greens, but unfortunately the lettuce in our fridge had gone bad. We still had a whole lot of other green “things,” so I decided to throw together this salad, using celery and cilantro as the base.

Thai Celery Salad Recipe - Little Chef Big Appetite

Given my low spice tolerance, I typically wouldn’t have even added the chili, but I had half of one sitting at the bottom of my fridge so I just thought, “to heck with it!” Surprisingly, I was able to tolerate it, and it really enhanced the flavors!

After I made this, I searched around the web for other celery salad recipes. I found some really delicious looking ones that included apples, so next time I run out of lettuce I think I will try that combination (and likely leave out the carrots and chili).

Thai Celery Salad Recipe - Little Chef Big Appetite

 

Thai Celery Salad
 
Prep time
Total time
 
Serves: 2
Ingredients
  • 4 celery stalks, ends trimmed and sliced on a diagonal
  • 1 scallion, thinly sliced and green parts only
  • 1 teaspoon jalapeno or fresno chili, thinly sliced and seeds removed
  • ⅓ cup loosely packed cilantro leaves, tough stems removed
  • ¼ cup grated carrots*
  • ⅛ cup chopped roasted peanuts
  • 1 Tablespoon vegetable or canola oil
  • 1 Tablespoon fresh lime juice
  • 1 teaspoon fish sauce
  • ¼ teaspoon sugar
  • salt and pepper
Instructions
  1. In a large bowl toss together the celery, scallion, cilantro, carrots, and peanuts.
  2. In a small bowl whisk together the oil, lime juice, fish sauce, sugar, and a pinch of salt and pepper. Toss the dressing with the celery mixture. Season with salt and pepper to taste.
Notes
*If you don't want to pull out your food processor or box grater, feel free to use a vegetable peeler to create thin strips of carrots.
 

Gluten-Free Snack Vegan

Strawberry and Avocado Salsa

In an effort to clean out my fridge this weekend, I created this INCREDIBLE strawberry and avocado salsa. Travis and I love making a mango-avocado salsa to serve on top of tilapia or halibut, but strawberries were the only fruit I had left in the fridge this time. In all honesty, the strawberries I had on hand were a little too ripe (borderline squishy), but I knew it wouldn’t matter for a salsa. Heck, you’re mashing up everything anyway, right!?

Strawberry and Avocado Salsa Recipe

I tried to utilize every flavor of summer I had left in my fridge, mixing in cilantro, lime, and scallions. I took one bite of the final product and LOVED it. I served it to Travis (who was engrossed with Sunday afternoon football) with a big bowl of multi-grain tortilla chips and by the time I came back at least half of the salsa was gone! So yeah…it’s THAT good. He told me it was almost a waste to eat it with chips because it tastes so “fancy,” so next time I am going to make it with grilled chicken for the perfect weeknight dinner.

Strawberry and Avocado Salsa Recipe

This is one recipe you gotta try!

 

Strawberry and Avocado Salsa
 
Prep time
Total time
 
Serves: 4
Ingredients
  • 1 cup chopped strawberries (I chopped each strawberry into about 6-8 pieces)
  • ½ medium avocado, diced into ¼ inch cubes
  • 2 Tablespoons green onion, thinly sliced, green parts only
  • 2 Tablespoons cilantro, chopped
  • 1 teaspoons finely chopped jalapeno, seeds removed (or more to taste)
  • 1 teaspoon grated lime rind
  • 1.5 Tablespoons lime juice
  • ½ teaspoon sugar
  • Salt and Pepper
Instructions
  1. Mix all ingredients besides the salt and pepper in a medium bowl. Season with salt and pepper to taste. Serve with chips or with grilled chicken.
 

Appetizer Gluten-Free Snack

Charred Corn and Heirloom Tomato Salsa

This Charred Corn and Heirloom Tomato Salsa packs so much summer flavor into just one bite. By broiling the vegetables, you end up with a delicious charred texture that really brings out the flavor of each ingredient.

Charred Corn and Heirloom Tomato Salsa Recipe

It is the perfect dip to chow down on while you are firing up the grill this summer. We ate this with multi-grain tortilla chips, but any chip would compliment this well!

The jalapeno makes this salsa quite spicy, so if you prefer a more milder taste, I recommend adding only a small amount of the minced pepper.

Charred Corn and Heirloom Tomato Salsa Recipe

Serve this salsa at your next summer BBQ, and you’ll have your guests begging for the recipe!

Charred Corn and Heirloom Tomato Salsa Recipe

 

Charred Corn and Heirloom Tomato Salsa
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 ear corn, shucked
  • 2 medium heirloom tomatoes (or 2 cups mini heirloom tomatoes)*
  • 1 small Jalapeno or Anaheim pepper
  • ½ white onion, chopped into 4 wedges
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons chopped fresh cilantro
  • Salt and Pepper
  • Cooking Spray
Instructions
  1. Set the oven to broil. Line a baking sheet with aluminum foil. Place the corn, tomatoes, pepper and onion on the baking sheet and spray lightly with canola oil cooking spray. Place the baking sheet on the top rack of the oven and broil for 10-12 minutes, turning every few minutes, until lightly charred.
  2. Remove the baking sheet from the oven and allow the vegetables to cool for 5 minutes. Using a sharp knife, chop the tomatoes and onion and place in a large bowl. Then cut the kernels off the corn and add to the bowl. Slice the pepper in half. Remove and discard the seeds. Mince the pepper and place the desired amount in the bowl with the other vegetables (I used about 2 teaspoons of the minced Jalapeno). Add the lime juice, cilantro, and salt and pepper to taste. Serve with tortilla chips. Salsa will last in the fridge for one week.
Notes
*Can substitute for cherry tomatoes
 

Appetizer Main Meal Poultry Turkey

Asian Turkey Meatballs with Sesame-Soy Dipping Sauce

Sunday night’s dinner came together very quickly, which was exactly what I was hoping for.

Asian Turkey Meatballs with Sesame-Soy Dipping Sauce

I promised myself this weekend would be all about relaxing, catching up on the one million errands I had to do, and just straight up chilling.

It ended up being all about the one million errands I had to do.

Where the hell did the time go?

Asian Turkey Meatballs with Sesame-Soy Dipping Sauce

So by 5PM on Sunday night, all I wanted was food, food, and FOOD.

I was getting seriously hangry (definition: a state of severe hunger that leads to anger). AKA: Avoid me at all costs.

Asian Turkey Meatballs with Sesame-Soy Dipping Sauce

Travis and I were going to make a big batch of our beloved Turkey Meatballs, but I was even too impatient to let those simmer. So instead, we took an old Asian Turkey Burger recipe and adapted it to make little meatballs.

Asian Turkey Meatballs with Sesame-Soy Dipping Sauce

And a little dipping sauce to go along with them.

Asian Turkey Meatballs with Sesame-Soy Dipping Sauce

This dish would be a great appetizer to serve at a dinner party as your guests sip on a cold beer or glass of wine.

For me, it was perfectly satisfying for dinner – especially considering it all came together in under 30 minutes.

 

Asian Turkey Meatballs with Sesame-Soy Dipping Sauce
 
Ingredients
Asian Turkey Meatballs
  • 1 lb. white ground turkey
  • ¼ cup fresh cilantro, chopped
  • 1 Tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 egg
  • ¼ cup whole wheat breadcrumbs (I used Ian's Whole Wheat Panko)
  • 2 scallions, chopped
  • 1 Tablespoon sriracha
  • 1 Tablespoon low sodium soy sauce
  • 2 teaspoons sesame oil
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon red pepper flakes (optional for more spice)
Sesame-Soy Dipping Sauce
  • 4 Tablespoons low sodium soy sauce
  • 2 teaspoons sesame oil
  • 2 tablespoons lime juice
  • 2 tablespoons water
  • 2 tablespoons chopped fresh scallion
  • ½ teaspoon sesame seeds (optional)
Instructions
  1. Preheat oven to 500 degrees F. Spray a nonstick baking sheet with cooking spray.
  2. Mix all ingredients in a large bowl until well combined. Form the meatballs into 12 balls and place on the baking sheet. Bake for 14-15 minutes on the middle rack of the oven. Remove the baking sheet from the oven and immediately remove the meatballs from the baking sheet onto a different plate or platter to prevent them from overcooking
  3. Serve hot with the dipping sauce (recipe below)
  4. To make the dipping sauce, in a small bowl whisk together the soy sauce through the water. Sprinkle with the scallions and the sesame seeds.
Notes
*Dipping Sauce adapted from Skinny Taste
 

Main Meal Poultry Turkey

Healthy Turkey Chili

You know what today is? Today is a sweatpants day. A roll out of bed late and decide to do nothing day. Today is a day we sit on the couch and watch really bad TV marathons. Jersey Shore – check. Law and Order SVU – double check. Real Housewives of…okay let’s not push it.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

It’s too damn cold to even think about going outside so let’s grab our snuggies (I know you secretly bought one, it’s fine), our favorite pair of sweatpants (embrace the elastic waistband) and eat some healthy turkey chili.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

This chili is slightly spicy, hearty and totally filling.  I recommend buying a ground turkey with a little bit of fat because it will have much more flavor.

Healthy Turkey Chili l www.littlechefbigappetite.com l Gluten-Free, Low Carb, Low Sugar

Serve it over brown rice and you’re ready to party.

Snooki and sweatpants are definitely invited.

 

Healthy Turkey Chili
 
Prep time
Cook time
Total time
 
Serves: 6
Ingredients
  • 1 Tablespoon vegetable oil
  • 1 cup chopped onion
  • 4 cloves garlic, minced
  • 1 bell pepper, chopped
  • 1 lb ground turkey
  • 15 oz. black beans
  • 15 oz. kidney beans, drained
  • 24 oz. crushed tomatoes
  • 1 Tablespoon chili powder
  • ½ Tablespoon cumin
  • one dash cayenne
  • 1½ T brown sugar
  • ½ teaspoon salt (more or less to taste)
  • ½ teaspoon pepper
  • ¼ cup chopped fresh cilantro
  • cheddar cheese, for serving
Instructions
  1. Heat oil in a dutch oven or large skillet over medium-high heat. Add the onion, garlic, and bell pepper. Saute until tender - about 10 minutes. Season the ground turkey with salt and pepper. Make a well in the center of the onion mixture and add the turkey. Brown for about ten minutes.
  2. Stir in the beans and tomatoes. Season with chili powder, cumin, cayenne, brown sugar, salt and pepper. Reduce heat and simmer covered for at least 20 minutes (I simmered for about 2 hours - the longer is definitely better).
  3. Stir in the fresh cilantro and serve over brown rice with grated cheddar cheese.