March 1, 2013

Dinner Time

Last night I made this delicious Blackened Chicken Salad that I got from a friend, who found it on Pinterest..obviously! She raved and raved to me how wonderful it was, so I decided to give it a try! I just wish my chicken would have been more "black", which, I always thought that meant it's supposed to be's actually just from the spices! It's yummy, and spicy, and the veggies, and ranch cool it off, it's the greatest combination together!

The only thing I did differently than the recipe, is add avocado!
I won't make the buttermilk ranch again..I like the original better! Believe me..try it!
And of course, have hummus on the side! Every time I go to the store, I tell myself we don't need it. We totally do!!! All the time..hummus is a must. So glad I gave in! :)

Blackened Chicken Salad
For the blackened seasoning:
makes 2 tablespoons, enough to coat 1 pound of beef/poultry/fish/tofu
2 teaspoons smoked paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon ground thyme
1 teaspoon sugar
1 teaspoon salt
 Remaining Ingredients:
1 pound boneless skinless chicken breasts, sliced into 1/2″ thick cutlets
4 teaspoons olive oil, divided
8 cups mixed salad (chopped romaine lettuce, bell pepper, cucumber, tomatoes)
3/4 cup Light Buttermilk Ranch Dressing–recipe below
 Combine all blackened seasoning ingredients in a small bowl. Season the chicken cutlets on both sides with the mixture.
Add 2 teaspoons olive oil to a large skillet set over medium-high heat. Add half of the chicken cutlets and allow to cook for 5 minutes per side. Remove to a plate. Turn the heat down slightly and add the remaining 2 teaspoons of olive oil. Add the remaining chicken cutlets and cook for 5 minutes per side. Remove to the plate with the rest of the cooked cutlets. Cover and set aside while you prepare the salads.
To serve: Divide the mixed salad among four large bowls or plates, and drizzle each salad with about 3 tablespoons dressing. Slice the blackened chicken cutlets and divide the slices evenly among the dressed salads. Serve immediately.
Nutrition Information for 1 Serving (2 cups salad, 3 tablespoons dressing, 1/4th of the prepared chicken): Calories 325, Total Fat 18.1 g, Total Carbohydrate 9.7 g, Dietary Fiber 2.7 g, Sugars 4.3 g, 30.5 g

(I didn't do this recipe below..I just did the basic directions on the back of the package..but do normal ranch. I like it better!)
Light Buttermilk Ranch Dressing
adapted from Farmgirl Fare
makes about 2 cups, or 8 servings
½ cup mayonnaise (full fat)
½ cup fat free Greek yogurt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon dried dill
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon apple cider vinegar
¾ to 1 cup 1% low fat buttermilk
 In a small bowl, whisk to combine the mayonnaise, yogurt, garlic, powder, onion powder, parsley, chives, salt, and pepper. Mix well.
Whisk in the vinegar, followed by 3/4 cup buttermilk. Slowly add more buttermilk if you desire a thinner consistency. The dressing should keep for up to 5 days stored in a sealed container in the refrigerator.
Nutrition Information for 1 Serving of Dressing (about 3 tablespoons): Calories 110, Total Fat 10.3 g, Total Carbohydrate 2 g, Dietary Fiber 0 g, Sugars 2 g, Protein 2.4 g

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