Bang Bang Cauliflower Kale Salad.

Today calls for a bang bang cauliflower salad! Oh yes. Crispy, sauce-drenched cauliflower on top of a crisp, delicious kale salad. The flavor is insane. The texture is amazing! If these two things are some of your favorites, why not combine them!? We love kale salads in this house. They are chewy in the best […]

The post Bang Bang Cauliflower Kale Salad. appeared first on How Sweet Eats.

Today calls for a bang bang cauliflower salad!

bang bang cauliflower kale salad

Oh yes. Crispy, sauce-drenched cauliflower on top of a crisp, delicious kale salad. The flavor is insane. The texture is amazing! If these two things are some of your favorites, why not combine them!?

air fryer caulfilower

We love kale salads in this house. They are chewy in the best way. Leftovers hold up for lunch the next day because they are so hearty. They take on so many different flavors, but can hold more ingredients than regular old salads. We’re obsessed.

So naturally, why not trash it up with some crispy bang bang cauliflower?!

bang bang sauce

I’ve made bang bang cauliflower before in the form of tacos! And oh man – we LOVE them. For those tacos, I did more of a tempura-like batter and fried the cauliflower.

For this bang bang cauliflower, I used the air fryer. I suggest using whichever works best for you! The tempura battered and fried version is a little on the airy and lighter side, but of course it requires frying with oil.

pouring bang bang sauce on cauliflower

The air fryer version is super crispy and delicious, and it requires doing a few batches since best results come when the vegetables are in a single layer.

bang bang cauliflower

Either way, when you cover the cauliflower in the bang bang sauce, it is SO GOOD.

Of course, you can always do the classic shrimp instead of cauliflower too.

I’m pretty sure bang bang sauce originated at Bonefish Grille. Homemade here, it’s a mix of mayo, sweet chili sauce and chili garlic sauce. A little creaminess, some sweetness and just the sliiiiightest hint of heat. It’s quite mild, actually. 

bang bang cauliflower kale salad

The combination of textures here is what really sells me. The crispy, creamy cauliflower. The chewy, crisp kale. It is SUCH a delish mix that I can’t get enough. 

For the kale salad, I just did a simple base that I often do. Massage the kale with olive oil and let it sit for a bit. Toss with lime juice, salt and pepper. Toss in a few pickled onions for more crunch and flavor, along with shaved parmesan. 

This seems extra simple but truly it is all you need. We really like that kale base alone, and when it has the cauliflower on top, it’s absolutely perfect.

Simple enough to let the cauliflower shine, but it has enough flavor to be a REALLY good base. 

When tossed together, it is heaven!

bang bang cauliflower

Perfectly delicious for dinner!

bang bang cauliflower kale salad

Bang Bang Cauliflower Salad

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Bang Bang Cauliflower Kale Salad

This bang bang cauliflower salad is filled with crispy cauliflower and classic, creamy bang bang sauce. So good, refreshing and crisp!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 head of cauliflower, cut into florets
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1 cup seasoned fine breadcrumbs
  • olive oil, or another oil spray
  • 1/2 cup mayonnaise
  • 4 tablespoons sweet chili sauce
  • 3 teaspoons chili garlic sauce
  • 3 tablespoons fresh chopped chives

kale salad

  • 1 large bunch of kale, leaves removed from stems and chopped
  • 1 to 2 tablespoons olive oil
  • 1 lime, freshly juiced
  • kosher salt and pepper
  • cup shaved parmesan
  • ¼ cup pickled onions, or sliced red onion

Instructions

  • Preheat your air fryer to 400 degrees F. I like to have a wire rack sitting near to place the breaded cauliflower before it’s all ready to go.
  • Cut the cauliflower into florets. In one large bowl (or plate), lightly beat the eggs. In another bowl or plate, combine the panko and fine breadcrumbs. Dip each piece of cauliflower in the the egg, then coat in the breadcrumbs. Place it on the wire rack until you have enough finished to do a batch in the air fryer. I found that for one head of cauliflower, I had to do two batches.
  • Once the cauliflower is breaded, place it in a single layer in the air fryer. Spray it with the olive oil spray. This helps it brown and get crispy.
  • Set the air fryer for 15 minutes. After 15 minutes, remove the cauliflower with kitchen tongs and place them on a plate. Repeat with another batch of cauliflower if needed.
  • As a note, when the cauliflower is air frying, I like to make the salad. To make the kale salad, place the kale in a bowl. Drizzle on the olive oil and using your (clean!) hands, massage the kale for a few minutes, until all the leaves are coated. This breaks down both the toughness and bitterness. Let it sit for 10 minutes.
  • To make the bang bang sauce, whisk together the mayo, sweet chili sauce and chili garlic sauce. Sprinkle in the chives.
  • Once all of the cauliflower is done, drizzle it with the bang bang sauce and toss.
  • Squeeze the lime juice on the kale salad and sprinkle with salt and pepper. Toss with the shaved parmesan and pickled onions. Top with the bang bang cauliflower and serve!

bang bang cauliflower kale salad

My kind of salad.

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Pork Milanese with Lemon Parmesan Arugula.

Welcome to my new favorite dinner for 2021… pork milanese! I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite. I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever […]

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Welcome to my new favorite dinner for 2021… pork milanese!

pork milanese with lemon arugula greens

I mean, technically it’s the only dinner I’ve shared in 2021 so far, but I promise, it will be a new favorite.

I’m about to show you the best way to make pork chops! This crispy pork milanese is the juiciest pork I have ever eaten – and we’ve all been freaking out over it! 

crispy pork in a skillet

My mom was the queen of pork chops when I was growing up. She made them once a week or every other – they were my favorite meal she made on weeknights. They were so tender and fall-apart delicious. It’s been tricky to try and master them! While this recipe isn’t anything like the one she made when I was growing up, it’s definitely delish and a great way to make wonderful pork chops for a weeknight meal.

I mean, we all get bored of chicken every now and then, right?! 

lemon arugula with parmesan

Now yes, I DO have a similar recipe that I use for chicken – my crispy parmesan chicken and arugula is easily one of the most made meals here on the site. It’s so easy, so delicious, so filling and light at the same time. I love making it when we may have had a bigger lunch or we’re just not starving for dinner. Everyone is always surprised at how flavorful it is. Love it.

crispy pork milanese in a skillet

The key to make this pork absolutely wonderful is to not overcook it. Not at all! I do it all in the skillet – not in the oven – and I highly, highly suggest you use a meat thermometer so you know when it is done! I find that it usually takes 3 to 4 minutes of pan-frying on both sides – and that’s all it needs. 

The outsides are crispy and wonderfully crunchy.

The insides are juicy and flavorful and tender. 

It’s such a good meal! 

crispy pork milanese

Much like the crispy parmesan chicken recipe I mentioned above, I like to serve this with some lemon arugula topped with parmesan. It’s such a simple salad but one that is refreshing, crisp and has a bit of a peppery bite from the arugula. It complements the pork so well too. 

pork milanese with lemon arugula

Of course my favorite part is that it comes together in about 30 minutes!

pork milanese with lemon arugula greens

It ridiculously flavorful and such a great meal to add to the new year rotation!

pork milanese with lemon arugula greens

Pork Milanese with Lemon Arugula

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Crispy Pork Milanese with Lemon Arugula

This is the best pork milanese - so tender, juicy and crispy crunchy! Serve it over lemon arugula with parmesan cheese for a lovely meal.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 4 boneless pork loin chops
  • kosher salt and pepper
  • 2 large eggs, lightly beaten
  • 1 cup seasoned panko bread crumbs
  • 1/3 cup freshly grated parmesan cheese
  • 3 to 4 tablespoons olive oil

lemon arugula

  • 6 to 8 cups arugula greens
  • pinch of salt
  • pinch of pepper
  • 1 to 2 lemons, juiced
  • 1 to 2 tablespoons olive oil
  • ¼ cup freshly shaved parmesan cheese

Instructions

  • Use a meat tenderizer to pound the pork chops until they are about ½ inch thick. You want them all even in thickness. Season the pork all over with salt and pepper.
  • Lightly beat the eggs in one bowl. In another bowl. Combined the bread crumbs and parmesan cheese.
  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Once hot, add the pork chops (you may need to do this in batches) and cook on each side for about 3 to 4 minutes, until golden brown and crispy and the internet temperature is 145 degrees F. Remove the pork and let it rest a few minutes before slicing.
  • Slice and serve over the lemon arugula!

lemon arugula

  • Place the arugula in a bowl and toss it well with salt and pepper. Squeeze on the juice of 1 lemon and drizzle on 1 tablespoons of olive oil and toss well. You can add more lemon juice/oil if you wish – go by your preference!
  • Add in the shaved parmesan and toss well. Serve immediately with the crispy pork.

pork milanese with lemon arugula greens

Ahh look at that crispy, crunchy topping!

The post Pork Milanese with Lemon Parmesan Arugula. appeared first on How Sweet Eats.

Pomegranate Salad

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds. Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started! Pomegranate salad ingredients There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish: Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below! Shallot Granny Smith apple or pear: either are tasty: or you could use both! Pecans or walnuts Mixed greens Goat cheese […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.

Pomegranate salad

Pomegranate is one of the most special foods on the planet (we think). Each bright pink seed has an irresistible sweet tart pop and crunch! We love downing them by the handful, but our next favorite way to eat them? Pomegranate salad! Crunchy pomegranate seeds make a beautiful confetti over the top of leafy greens. Add tart green apple slices, toasted pecans, and goat cheese or feta crumbles, and it’s a true symphony of flavor! Pick from a few different dressing choices: our favorites are apple cider vinegar dressing or pomegranate vinaigrette. Let’s get started!

Pomegranate salad ingredients

There are lots of ways to make a pomegranate salad! This is our very favorite combination of flavors: but you’ll see there are endless choices! Below we’ll talk through a few of the different variations you can use. Here’s what you’ll need for this tasty and easy side dish:

  • Pomegranate seeds: we recommend seeding them from a fresh pomegranate. See below!
  • Shallot
  • Granny Smith apple or pear: either are tasty: or you could use both!
  • Pecans or walnuts
  • Mixed greens
  • Goat cheese or feta cheese crumbles (optional)
  • Apple Cider Vinegar Dressing or Pomegranate Vinaigrette (see below)
Pomegranate salad

Use pomegranate seeds from a fresh pomegranate!

These days, you can find pomegranate seeds already remove from the fruit in your local grocery. But for pomegranate salad, it’s best to buy a fresh pomegranate and cut and seed it yourself. Why? Pomegranate seeds from the fruit are much fresher. If you buy them already seeded, they only have a day or so of shelf life. We’ve even purchased some that went bad before we tried them! So a whole fruit is where it’s at. Here’s what to know:

  • Cut the pomegranate in quarters, then remove the seeds in a bowl of water. This avoids a big mess of pink splatters all over your kitchen! We’ve got a great step-by-step tutorial: go to How to Cut a Pomegranate.
  • Pomegranate seeds last up to 5 days refrigerated, but are best right away. So seed it right before you’re ready to make the salad.
Pomegranate seeds

Step it up with toasted or glazed nuts

This pomegranate salad features toasted pecans: and here’s a tip for you: always toast your nuts! It brings out the nutty flavor almost like salt brings out the flavor in savory foods. And it only takes a few minutes! You can absolutely taste the difference.

To take this salad over the top, make a batch of glazed pecans that have a sweet, crunchy exterior. It adds a new element to an already delicious salad! Here are a few ideas of the various nuts you could use:

Pomegranate salad dressing

Use one of the following pomegranate salad dressings!

There are also lots of variations when it comes dressing for this pomegranate salad! Whatever the case: homemade dressing is best. Of course if you’re in a pinch, you can absolutely use a store-bought dressing: there are many great high quality and organic salad dressings available these days. We created two different dressing options for this salad: and we have a few other ideas as well! Try the following pomegranate salad dressings:

  • Apple cider vinegar dressing: Made with vinegar, Dijon mustard and olive oil, it’s perfectly tangy!
  • Pomegranate vinaigrette: Want to double the pomegranate? Try this dressing made with pomegranate juice.
  • Balsamic vinaigrette: Full of big tangy flavor, and one of of the best homemade dressings you’ll find.
  • Pomegranate molasses plus olive oil: A great way to use this special ingredient! Dress the greens with olive oil, then drizzle with sweet tart pomegranate molasses. It’s incredible!

What to serve with pomegranate salad

This pomegranate salad is great because it’s so versatile! It’s more of a fall and winter salad since pomegranates are easiest to find in the cooler months. But since they’re becoming more available at grocery stores, you can eat it anytime! It’s perfect for holidays like Thanksgiving or Christmas, or ideal for accessorizing any fall or winter dinner. Here are a few foods it pairs well with:

Pomegranate salad

Vegan variation

Want to make this pomegranate salad vegan? No problem! All you have to do is omit the cheese crumbles. You’ll barely notice the difference! Some salads need an extra savory hit from cheese, but this one works perfectly without it.

And that’s it: our perfect pomegranate salad! Let us know what you think in the comments below.

More pomegranate recipes

Pomegranate season calls for making lots of vibrant recipes with special fruit! Here are some favorite pomegranate recipes:

This pomegranate salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the cheese crumbles.

Print
Pomegranate salad

Easy Pomegranate Salad


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

This pomegranate salad is absolutely irresistible! It stars a sweet tart salad dressing and the vibrant crunch of pomegranate seeds.


Ingredients


Instructions

  1. Cut and seed the pomegranate
  2. Thinly slice the shallot. Thinly slice the apple (and toss it with 1 teaspoon lemon juice or vinegar if desired to prevent browning).
  3. Toast the pecans (don’t skip: this brings out the nutty flavor). Alternatively, make glazed pecans.
  4. Make the Apple Cider Vinegar Dressing or Pomegranate Dressing. 
  5. Place the greens on a platter. Top with the pomegranate seeds, sliced shallot, toasted pecans, and goat cheese or feta cheese crumbles. Toss with the desired amount of dressing to taste. (Store the extra dressing refrigerated and warm to room temperature and whisk again before using.)

Notes

  • Category: Side dish
  • Method: Raw
  • Cuisine: Salad

Keywords: Pomegranate salad

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Broiled Wedge Salad with Pomegranates and Pistachios.

This broiled wedge salad may be my new favorite salad! It’s crisp and refreshing but also wildly flavorful and crunchy! There’s a ton of flavor in this simple little bite. I adore it!  Similar to a grilled salad, these broiled iceberg wedges are crunchy and charred with so much flavor. They are covered in a […]

The post Broiled Wedge Salad with Pomegranates and Pistachios. appeared first on How Sweet Eats.

This broiled wedge salad may be my new favorite salad!

broiled wedge salad with pomegranates and pistachios

It’s crisp and refreshing but also wildly flavorful and crunchy! There’s a ton of flavor in this simple little bite. I adore it! 

iceberg wedges ready for the oven

Similar to a grilled salad, these broiled iceberg wedges are crunchy and charred with so much flavor. They are covered in a ginger tahini dressing, pomegranate jewel pops and tons of crunchy, buttery, salty pistachios! 

Uh… sign me up! 

broiled iceberg wedge

If you have a copy of my first book, Seriously Delish, you may recognize a similar salad! I have a pomegranate chive wedges salad in that book and love it for the holiday season. It’s so festive and seasonally appropriate – plus, really pretty.

Like, really pretty. 

Name that movie.

tahini ginger dressing ingredients

As a huge fan of traditional wedges salads, I love to put my spin on them. I’ll never give up the classic with bacon and a perfect blue cheese dressing. But other flavors can complement the wedge so well, that we may as well eat them!

Broiling the wedges gives them SO much flavor. I’ve been making grilled salads for well over a decade. I still remember the first time I had one at a restaurant – it was life changing. I love grilling romaine and kale in the summer. It just adds so much to simple lettuce.

Broiling the iceberg is similar! It chars the top of the lettuce and you get that golden brown flavor and texture. This step is everything! 

Though the rest of the salad is pretty incredible too… 

drizzling tahini ginger dressing on wedge

First up, this dressing. Oh wow. This dressing is going to be in heavy rotation at your house. You will find yourself loving it on all sorts of salads, not just this wedge. 

The dressing is made with tahini and ginger, along with flavors of soy, red wine vinegar, lemon juice and garlic. It is straight up drinkable.

I like to make mine in a blender. The secret is adding in some hot water – it smoothes and thins everything out. I do this when I make my favorite tahini sauce too and it’s perfect. 

The dressing MAKES this wedge salad. Truly, you could probably just eat the broiled iceberg wedges blanketed in this. It’s an awesome combo.

broiled wedge salad with pomegranates and pistachios

Next, our pomegranate arils. These should come as no surprise. I love these little pomegranate jewels! The pop of color they add, the pop of tart, juicy flavor. It’s a little sweet too. Perfection when you have a savory recipe. And they go great with the ginger in the dressing too! 

Then come the buttery pistachios! Easily my favorite nut. I like to use roasted, salted ones to maximize flavor. And of course, who can resist a crunch like this on the salad.

broiled wedge salad with pomegranates and pistachios

Finally, I like to sprinkle on a few chives for extra flavor and color! Make it extra christmas-y, if that’s possible. 

broiled wedge salad with pomegranates and pistachios

I just love this! Serve it as a side, or as something to have with a light dinner.

broiled wedge salad with pomegranates and pistachios

Broiled Wedge Salad with Pomegranates and Pistachios

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Broiled Wedge Salad

This broiled wedge salad is drizzled in a ginger tahini dressing and then topped with pomegranate jewels and crunchy pistachios.
Course Salad
Cuisine American
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 1 large head of iceberg lettuce, cut into 4 wedges
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • ½ cup chopped pistachios (I use roasted and salted)
  • ½ cup pomegranate arils
  • 2 tablespoons chopped chives

ginger tahini dressing

  • cup tahini
  • cup hot water
  • 3 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon fresh grated ginger
  • 2 teaspoons red wine vinegar
  • 1 garlic clove, minced
  • ½ lemon juiced
  • big pinch of kosher salt and pepper

Instructions

  • To cut the iceberg into wedges, slice off the stem and then cut the head in half. Cut each half in half again. Place the wedges on a baking sheet. Drizzle with olive oil and sprinkle the wedges liberally with salt and pepper.
  • Heat your broiler to the highest setting. I like to place the rack in my oven 2 rungs down from the broiler. Since the wedges are a bit tall, placing them on the highest rack causes them to burn quickly.
  • Place the pan in the oven and broil for 1 to 3 minutes, watching closely the entire time. They can burn easily! Check them after 1 minute, then again after every 30 seconds.
  • Remove the wedges and plate them. Drizzle with the ginger dressing. Top with the pomegranates and pistachios and chives. Serve!

ginger tahini dressing

  • Add all ingredients to a blender or food processor and blend until smooth. Taste and season with more salt and pepper if necessary.

broiled wedge salad with pomegranates and pistachios

Definitely looks a lot like Christmas.

The post Broiled Wedge Salad with Pomegranates and Pistachios. appeared first on How Sweet Eats.

Ambrosia Salad

Ambrosia is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows.

The post Ambrosia Salad appeared first on My Baking Addiction.

Ambrosia Salad is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows. 

Overhead view of ambrosia salad in a serving dish

You guys, December is seriously flying by. My to-do list is a mile long and just seems to keep increasing.

But for some reason, I’m really not that stressed out about the holidays.

Maybe because 30 people won’t be crammed in our house and there aren’t any games to plan or menus to coordinate. While I have all the feelings about Christmas 2020, it’s sort of refreshing not to feel the stress creeping in.

But that’s pretty much how I’m feeling in the moment. Ask me again in a few days and I’ll probably be all kinds of sad eating Oreos dipped in peanut butter, or hopped on cold brew wrapping gifts at midnight. Who really knows?

One thing I do know is that this simple Ambrosia Salad is one of my fave dishes during the holidays and it’s still happening even if our typical Christmas dinner is not.

Also, don’t @ me about this not being a salad. I get it. There’s no lettuce, but there’s a bunch of stuff tossed together in a bowl and that’s salad enough for me.

(more…)

The post Ambrosia Salad appeared first on My Baking Addiction.

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholeso…

Rosemary Roasted Root Vegetable Panzanella

If you’ve never tried panzanella, you’re in for a treat!

Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.

Origins of Panzanella

Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.

Rosemary Roasted Root Vegetable Panzanella from Minimalist Baker →

Radicchio Salad with Cashew Ricotta Dressing

A dear friend of ours makes a radicchio salad that made quite the impression on me years ago, so I recently asked him for the recipe, and he obliged. The good news is, it was even easier than I thought it would be.
Vibrant, fresh radicchio is topped wi…

Radicchio Salad with Cashew Ricotta Dressing

A dear friend of ours makes a radicchio salad that made quite the impression on me years ago, so I recently asked him for the recipe, and he obliged. The good news is, it was even easier than I thought it would be.

Vibrant, fresh radicchio is topped with a creamy cashew ricotta dressing that adds a beautiful lemony, garlicky flavor to the salad. And then come roasted beets, crispy roasted garlic, and candied walnuts.

Radicchio Salad with Cashew Ricotta Dressing from Minimalist Baker →

Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME!  I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good.  A year […]

The post Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette. appeared first on How Sweet Eats.

Welcome to my lunchtime fave: the fuji apple chicken salad! Made at HOME! 

fuji apple chicken salad with champagne vinaigrette

I promise this will be the last fall salad! I mean, I almost promise. Yes, I share a ridiculous amount of fall salads, especially including apples, but they are just the best salad add-in. And this one is SO good. 

homemade apple chips

A year or two ago we started getting panera once a week for lunch while working. Mostly, my kids were obsessed with different items, but I have gone through phase after phase of their salads – there are multiples that I really love!

I’ve made the strawberry poppy seed chicken salad before and I’ve made their mediterranean kale salad with quinoa too. And! I make their baja grain bowls frequently. 

toasted brown sugar pecans

Even though we’re cooking constantly here, sometimes the dishes aren’t ready for lunch (as in, they need to be photographed!) and lunch take out has added the best spark to the day. It also helps that the salads are fairly healthy, even when I do want to get a vat of broccoli cheddar soup in a bread bowl. As delicious as this is, it puts me in a food coma and I can’t work after!

fuji apple chicken salad with champagne vinaigrette

A long time favorite of mine has been the fuji apple chicken salad. The apple chips, gorgonzola and vinaigrette bring so much life to the salad! I’ve recreated it almost exactly here, with a few exceptions.

Fuji apple chicken salad perfection:

I made my own apple chips, which aren’t quite as crunchy as store-bought ones. You know? They are still really good! Just never as crisp. You can either make your own or grab some from the store. I use these in salads year round, that’s how much I love them.

pouring champagne vinaigrette on fuji apple chicken salad

Also, I either broil or grill some chicken thighs or breasts. It’s delicious, but not necessary. If I was going to prep these for the week ahead, I’d probably use a rotisserie chicken for ease. Or any leftover grilled chicken!

I make pickled onions instead of using raw red sliced onion in the salad. Because pickled onions are ALWAYS better! The tart, briney flavor is out of this world. You can make these ahead of time, of course. I like to keep a batch in the fridge every week.

fuji apple chicken salad with champagne vinaigrette

Finally, I made a creamy champagne vinaigrette instead of a white balsamic. I modeled this after my creamy balsamic dressing in the blueberry salad this summer (which was such a hit!) and oh my word – it is SO good. I’m pretty sure panera has their dressing bottled if you just want to buy that for an extra legit salad. But mine is super close and SO good. 

fuji apple chicken salad with champagne vinaigrette

I mean, see that texture?! Crunchy and crisp and refreshing and satisfying and hearty! Everything a salad should be.

fuji apple chicken salad with champagne vinaigrette

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Fuji Apple Chicken Salad

This fuji apple chicken salad is a copycat of the delicious version from panera! Topped with a creamy champagne vinaigrette - it's so good!
Course Salad
Cuisine American
Prep Time 30 minutes
For the apple chips 2 hours
Total Time 2 hours 30 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

fuji apple chicken salad

  • 2 fuji apples, thinly sliced (or 1 to 2 cups apple chips)
  • ½ cup pecans
  • 1 tablespoon brown sugar
  • pickled onions, for serving
  • 1 cup cubed or shredded chicken breast
  • 8 cups spring greens
  • ½ cup sliced grape tomatoes
  • cup crumbled gorgonzola cheese
  • salt and pepper

creamy champagne vinaigrette

  • ¼ cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 tablespoon heavy cream
  • 2 teaspoons dijon mustard
  • 2 teaspoons honey
  • pinch of salt and pepper
  • ½ cup extra virgin olive oil

Instructions

  • To make the apple chips, preheat the oven to 225 degrees F. Thinly slice the fuji apples and place the slices in a single layer on the sheet. Bake for 1 hour, then flip the slices and bake for 1 more hour. You can do this head of time and store them at room temp in a bag or container.
  • To toast the pecans: heat the pecans in a nonstick pan over medium heat. Add in the brown sugar. Toss and stir constantly, as the pecans toast and the sugar melts. Cook for 2 to 3 minutes until toasty. Remove and spread on a piece of parchment paper to cool. You can leave these whole or chop them.
  • To assemble the salad, toss the greens with a big pinch of salt and pepper. Top with chopped chicken, the apple chips, toasted pecans, chicken, gorgonzola, tomatoes and dressing. Toss well and serve!

creamy champagne vinaigrette

  • Whisk together the vinegar, garlic, cream, mustard, honey and a pinch of salt and pepper. Stream in the olive oil while whisking until emulsified. Serve with your favorite salad! This dressing stays great in the fridge. Just shake or whisk it to combine before serving.

fuji apple chicken salad with champagne vinaigrette

This is heavenly.

The post Fuji Apple Chicken Salad with Creamy Champagne Vinaigrette. appeared first on How Sweet Eats.

Pretzel Crusted Chicken Salad with Mustard Vinaigrette.

Here’s how to make dinner better: pretzel crusted chicken salad. Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future. One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. […]

The post Pretzel Crusted Chicken Salad with Mustard Vinaigrette. appeared first on How Sweet Eats.

Here’s how to make dinner better: pretzel crusted chicken salad.

pretzel crusted chicken salad with mustard vinaigrette

Oh oh yes. !!!! This pretzel crusted chicken salad is going to make an appearance in our house at least once a week for the foreseeable future.

pretzel crusted chicken

One of my favorite chicken recipes EVER is my pretzel crusted chicken with hot honey and house sauce. Oh my word. They chicken fingers are absolutely to die for – we love them!

I make the chicken fingers often for dinner and Eddie and I throw them on a salad. It’s seriously one of the best salads I’ve ever eaten. The chicken is so flavorful because the pretzels are so crunchy and salty, obviously! And it just adds so much more than you’d even expect.

sliced pretzel crusted chicken on cutting board

So! Here we are with an ACTUAL pretzel crusted chicken salad.

Can I make this one of my faux oktoberfest recipes?! 

It’s no secret I’m already a fan of this combo. Remember a few years ago when I made a hot pretzel panzanella with mustard dressing? Yes, actually chunks of soft pretzel in the salad, drizzled with mustardy vinaigrette.

I die just thinking about it. It’s SO GOOD.

This is like that, just different. Crunchy pretzel bites, hearty chicken, still the same briney and tangy dressing that I could practically drink! 

pretzel crusted chicken on spring greens

I’m using full chicken breasts here instead of the tenders. I like to pound them out a bit so they are even all over in size, then coat them in the pretzels and bake for 25 to 30 minutes. The result is the most flavorful, tender, crunchy chicken you’ve ever had. 

You won’t be able to stop eating it!!

P.S. you can find me on instagram today showing you how to make this step-by-step.

pretzel crusted chicken salad with onions, cheese, cucumbers and apples

In celebration of all things fall, I added some extra goods to this salad. Apples, because hello! ‘Tis the season. You can chop, slice or grate them. White cheddar, because it’s delicious with the pretzel flavor. Pickled onions for tanginess, cucumbers for a refreshing crunch. 

And it’s all drizzled with a mustard vinaigrette. I make many mustard-y vinaigrettes, sometimes even multiple times per week! But this one is extra good because it complements the pretzels so well.

pouring dressing on pretzel crusted chicken salad

I used to live for a soft pretzel with yellow mustard when I was a kid. It has been about a million years since I’ve had one, so this combo is allowing me to relive all of that over again. 

pretzel crusted chicken salad with mustard vinaigrette

Crunchy pretzel chicken, creamy cheddar, crisp apples and tangy dressing. Literally makes the best pretzel crusted chicken salad ever.

pretzel crusted chicken salad with mustard vinaigrette

I am so there!

pretzel crusted chicken salad with mustard vinaigrette

Print

Pretzel Crusted Chicken Salad

This pretzel crusted chicken salad is packed with spring greens, cheddar, apples, and crunchy crispy pretzel coated chicken. It's a dream!
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author How Sweet Eats

Ingredients

  • 3 cups mini pretzel twists, (traditional salted ones)
  • 1 teaspoon garlic powder
  • 1 pound boneless, skinless chicken breasts
  • salt and pepper
  • 2 large eggs, lightly beaten
  • 8 to 10 cups spring greens or your favorite lettuce
  • 1 honeycrisp apple, chopped
  • 4 ounces cheddar cheese, chopped or grated
  • 4 baby cucumbers, sliced
  • ¼ cup pickled onions

mustard vinaigrette

  • 3 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • 1 tablespoon dijon mustard
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup extra virgin olive oil

Instructions

  • Note: if you haven't made the pickled onions yet, make those to start. They can sit for 45 mins at room temp while you make the rest of the salad. I highly suggest making them ahead and storing in the fridge for weekly use!
  • Preheat the oven to 425 degrees. Line a baking sheet with foil and place a wire rack on top. Spray the rack with nonstick spray.
  • Pound the chicken breasts so they are evenly thick all over. Season the chicken breasts with the salt and pepper. Place the pretzels in a food processor and blend until mostly fine crumbs remain. Place the pretzels in a bowl. Stir in the garlic powder.
  • In another bowl, lightly beat the eggs.
  • Take each chicken breast and coat it in the beaten egg. Dredge it through the pretzel crumbs, pressing gently so the crumbs adhere. Place the chicken on the rack and repeat with remaining chicken. Once all the chicken is finished, spray it with avocado or olive oil spray. This is important and really helps things get crispy and golden!
  • Bake the chicken for 12 to 15 minutes. Flip it gently and spray the other side with the oil spray. Bake for another 12 to 15 minutes.
  • While the chicken is baking, assemble the salad. Place the greens in a large bowl with a pinch of salt and pepper. Add in the chopped apples, cheddar, cucumbers and pickled onions.
  • Remove the chicken from the oven and slice it. Add it to the salad and drizzle on the dressing. Enjoy!

mustard vinaigrette

  • In a bowl, whisk together the vinegar, honey, mustard, garlic, salt and pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for about a week.

pretzel crusted chicken salad with mustard vinaigrette

Happiest sight on earth.

The post Pretzel Crusted Chicken Salad with Mustard Vinaigrette. appeared first on How Sweet Eats.