Chicken Caprese Pasta Salad Bowls

Pasta salad is a classic summer side dish, but adding protein (leftover grilled chicken is perfect here) and extra greens makes it a super-satisfying lunch. We use baby spinach, but arugula or baby kale works too. Top with a bright and tangy basil vinaigrette just before serving. The great news is that these easy meal-prep lunches take just 20 minutes to prepare–that’s 4 days of lunches in less than 30 minutes.

Ingredients

Ingredient Checklist

Vinaigrette

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook rotini according to package directions. Drain and rinse under cold running water, then drain again and set aside.

  • Divide spinach among 4 single-serving lidded containers. Top each with 1 cup of the cooked pasta, 1/2 cup tomatoes, 1/2 cup chicken and one-fourth of the mozzarella balls.

  • Divide vinaigrette among 4 small lidded containers and refrigerate.

  • Seal the salad containers and refrigerate for up to 4 days. Dress with the vinaigrette just before serving.

    Vinaigrette Directions:

    Combine shallot, basil, oil, vinegar, honey (or agave), mustard, pepper and salt in a blender. Puree until smooth.

Lobster – Shrimp Rolls…

It’s been a while since I gave you a delicious recipe…

Part of thriving is eating good food choices and in most cases making your own meals so you know what is in them. Recently I had my FIRST EVER Lobster Roll and it was so amazing I had to find a way to make it at home so I could control the amount of mayonnaise that went into the dish.

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CALIFORNIA SPRING ROLLS

California Spring RollsINGREDIENTS

    Sauce

  • 1/2 cup (125 mL) mayonnaise
  • 2 tbsp (30 mL) rice vinegar
  • 2 tbsp (30 mL) chopped fresh cilantro
  • 4 tsp (20 mL) wasabi paste
  • 1 tsp (5 mL) sesame oil
    Spring Rolls

  • 1 lb (450 g) cooked shrimp, peeled and deveined, tails removed (about 3 cups/750 mL), coarsely chopped
  • 1/4 tsp (1 mL) salt
  • 2 large carrots, peeled
  • 1 medium seedless cucumber
  • 2   avocados
  • 12 (8-in./20-cm) rice wrappers
  • 1 cup (250 mL) water

DIRECTIONS

  1. Combine sauce ingredients in Small Batter Bowl; whisk until blended. Reserve 1/4 cup (50 mL) of the sauce for shrimp. Cover remaining sauce; refrigerate until ready to serve. Coarsely chop shrimp using Chef’s Knife. Combine shrimp, reserved sauce and salt in Classic Batter Bowl; mix well. Cut carrots and cucumber into long julienne strips using Julienne Peeler. Peel and slice avocados into 24 slices.
  2. Moisten both sides of one rice wrapper with water using Chef’s Silicone Basting Brush. Arrange a portion of the carrots and cucumber on half of the wrapper to within 1/2 in. (1 cm) of edges. Top with 1/4 cup (50 mL) of the shrimp mixture and avocado slices. Fold sides of wrapper in toward center; roll up tightly. Repeat with remaining wrappers, vegetables and shrimp. Cut spring rolls in half diagonally. Serve with sauce.

Recipe courtesy of Pampered Chef.

TUSCAN SALMON AND BEAN SALAD

72974-lgINGREDIENTS

    Dressing

  • 2 tbsp (30 mL) small capers, finely chopped
  • 2 tbsp (30 mL) olive oil
  • 2 tbsp (30 mL) mayonnaise
  • 1 tbsp (15 mL) red wine vinegar
  • 1 tbsp (15 mL) snipped fresh basil
  • 3 garlic cloves, pressed
  • 1/2 shallot, finely chopped
  • 1/2 tsp (2 mL) Dijon mustard
  • 1/4 tsp (1 mL) salt
  • 1/8 tsp (0.5 mL) coarsely ground black pepper
    Bean Spread and Salad

  • 1` can (15 oz or 540 mL) cannellini or white kidney beans, rinsed and drained, divided
  • 1/4 cup (50 mL) finely chopped roasted red pepper
  • 8 oz (250 g) skinless salmon fillet, poached (see Chef’s Corner)
  • 4 plum tomatoes, thinly sliced
  • 1 tbsp (15 mL) small capers
  • 8 thin slices ciabatta bread, toasted

DIRECTIONS

  1. For dressing, whisk ingredients in Small Batter Bowl until well blended. For bean spread, mash 1/2 cup (125 mL) of the beans with 1 tbsp (15 mL) of the dressing in Prep Bowl; cover and refrigerate until ready to use.
  2. For salad, combine remaining beans, red pepper and poached salmon in Stainless (2-qt./2 L) Mixing Bowl. Drizzle 3/4 cup (175 mL) of the dressing over salad; toss gently to coat. Cover; refrigerate about 2 hours or until chilled.
  3. When ready to serve, spoon bean mixture evenly into small serving bowls. Arrange tomato and bread slices on serving plates; spoon salad next to tomatoes. Garnish with capers. To serve, spread bean spread on ciabatta bread slices; top with tomato slices and salad.

Recipe courtesy of Pampered Chef.