AvoRanch Chicken Salad

by Jessica on August 28, 2015

AvoRanch Chicken Salad | http://mybakingheart.com

Collaboration posts with Stonyfield make me happy. Not only do I get to work with such a wonderful company, but I’m introduced to new partners as well, like Wayfair. With over a “zillion things home”®, Wayfair’s website is a one-stop shop for any and everything home-related. I could’ve easily spent an entire day (or three) clicking through categories, mentally decorating my living room here, a bedroom there… heck, even the patio.

Wayfair Logo

However, I was there for one reason. Tasked with creating a yummy, fresh salad, I needed a salad bowl that could handle the job. And Wayfair’s collection was nothing short of amazing. I had about four in my shopping cart before I realized that I was only there for one. And since our everyday dish ware is by Fiesta, I went with their Multi-Purpose Salad Bowl in Turquoise. Not only does it match our Turquoise place setting, but it pairs well with the other colors we received for our wedding. And the salad? Perfection! Imagine a basic chicken salad, but punched up with an Avocado Ranch dressing, red onions and pepitas. It’s crisp, cool and wonderful for a late summer, alfresco dinner!

AvoRanch Chicken Salad | http://mybakingheart.com

AvoRanch Chicken Salad

Yield: 5 servings

Serving Size: 1/2 cup

Ingredients

    For the Dressing:
  • 1 md avocado, ripe
  • 1 c Stonyfield Organic Greek Plain Nonfat Yogurt
  • Juice of 1 lemon
  • 1 clove garlic, minced
  • Small handful of fresh dill, finely chopped
  • Small handful of fresh cilantro, chopped
  • Kosher salt, to taste
  • For the Chicken Salad:
  • 1 lb chicken breast, cooked and shredded
  • 1/4 c celery, diced
  • 1/4 c red onion, diced
  • 1/4 c pepitas (Pumpkin Seeds)
  • 1 c AvoRanch dressing
  • 1/2 tsp garlic powder
  • Kosher salt and freshly-ground pepper, to taste

Instructions

For the Dressing:

In a food processor or high-speed blender, place the avocado, yogurt, lemon juice, garlic, dill, cilantro and salt. Process until combined into a smooth dip consistency.

For the Chicken Salad:

Combine the cooked, shredded chicken with celery, onion and pepitas. Stir in AvoRanch dressing, garlic powder, salt and pepper, folding to completely combine. Serve immediately or refrigerate in an air-tight container for 3 to 5 days.

http://mybakingheart.com/2015/08/28/avoranch-chicken-salad/

Signature

Disclosure: I am honored to be a member of the Stonyfield Clean Plate Club. Compensation was provided in the form of product and coupons by Stonyfield and Wayfair; however, the photography & opinions expressed herein are solely those of the author.

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Spicy Pad Thai with Zoodles

by Jessica on August 21, 2015

Spicy Pad Thai with Zoodles | http://mybakingheart.com #OXO #HandHeldSpiralizer

I’ve been on the Zoodle bandwagon for quite a while, but never pulled the trigger on buying a tool. There are several on the market, but none that wouldn’t require me to find enough counter or pantry space to store. However, OXO recently came to my rescue once again with their new Hand-Held Spiralizer. This magnificent tool is small enough for little hands, but big enough to do the job of creating curly & uniform noodles. Zucchini not your thing? The Hand-Held Spiralizer works with other long or round veggies, like cucumbers, carrots, beets and potatoes! It’s easy to clean, dishwasher safe, the non-slip grip handle acts as a safety cap while storing AND I don’t have to clean out a closet when I put it away.

Spicy Pad Thai with Zoodles | http://mybakingheart.com #OXO #HandHeldSpiralizer

This Spicy Pad Thai is the perfect dish to create with OXO’s Hand-Held Spiralizer. It satisfies my craving for pasta (and Thai food!) with a perfectly curly (and nutrient-dense!) zoodle. If you need me, I’ll be in my kitchen, spiralizing all my veggies…

Spicy Pad Thai with Zoodles | http://mybakingheart.com #OXO #HandHeldSpiralizer

Spicy Pad Thai with Zoodles

Yield: 4 servings

Serving Size: 1-1/2 cups

Ingredients

  • 4 tbsp rice vinegar
  • 1 tbsp red curry paste
  • 2 tbsp fresh lime juice
  • 2 tbsp granulated sugar
  • 2 lg eggs
  • 2 tbsp peanut oil
  • 2 tsp chopped garlic
  • 2 lg zucchini, spiralized into thin strips
  • 4 scallions, chopped
  • 2 tbsp cilantro, freshly chopped
  • 2 c bean sprouts, washed & drained
  • 4 tsp peanuts, chopped

Instructions

In a medium saucepan, combine rice vinegar, red curry paste, lime juice and sugar, bringing to a boil.

In a small bowl, beat eggs. Once beaten, pour over the boiling sauce and allow to cook, breaking up with a fork until just done. Remove from heat and set aside in a separate bowl. Wipe the saucepan clean and add the peanut oil and garlic, sautéing until sizzling. Add zucchini and sauté for two minutes on medium heat. Stir in scallions, then add sauce, cilantro and bean sprouts. Sauté on medium heat for three more minutes, then serve garnished with a teaspoon of chopped peanuts.

http://mybakingheart.com/2015/08/21/spicy-pad-thai-with-zoodles/

Spicy Pad Thai with Zoodles | http://mybakingheart.com #OXO #HandHeldSpiralizer

Signature

Disclosure: This is a sponsored opportunity & product was provided by OXO; however, the photography & opinions expressed herein are solely those of the author.

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