Recipe of the Week: Chicken Fajita Salad


For the Salad:

  • 2 Boneless Skinless Chicken Breasts
  • Cajun Seasoning, or taco seasoning
  • 1 bag Lettuce
  • 1 Red Pepper, chopped
  • 1 Fresh Tomato, chopped
  • 1 Avocado, diced

For the Dressing:

  • 1/2 cup Salsa, use your favorite
  • 2 tablespoons Fresh Cilantro
  • 1 clove Garlic
  • 1 tablespoon Balsamic Vinaigrette Dressing
  • 1 tablespoon Lime Juice


  1. Preheat grill or skillet to medium high heat. Season each side of the chicken breasts with Cajun seasoning. Cook for 6-7 minutes per side, until cooked through.
  2. Assemble the lettuce on a plate or bowl. Top with peppers, tomatoes, and avocado.
  3. To prepare dressing place all of the ingredients in a small food processor or blender. Blend until smooth.
  4. Once the chicken is fully cooked, slice and place over the salad. Top with dressing to serve.

Recipe of the Week: Grilled Chicken Blueberry Feta Salad with Lemon Poppy Seed Dressing



  • 1/3 cup extra virgin olive oil
  • 1/3 cup lemon juice
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon poppy seeds
  • 1/4 teaspoon Kosher salt
  • Freshly ground black pepper, to taste


  • 4 boneless, skinless chicken breasts (about 1 pound)
  • 8 cups mixed salad greens
  • 1 cup blueberries
  • 1 large avocado, sliced
  • 1 cup almonds
  • 3/4 cup crumbled feta cheese
  • 1/2 large red onion, thinly sliced


  1. In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, poppy seeds, salt, and black pepper.
  2. Pour half of the dressing into a large Ziploc bag or bowl. Reserve the rest for drizzling on the salads. Add the chicken breasts and marinate the chicken for 20 minutes. If you have time, you can let the chicken marinade for up to 2 hours.
  3. Heat the grill to medium high heat. Remove the chicken from the bag or bowl and place on the grill. Cook for 6-8 minutes on each side or until chicken is cooked through. Note-discard the dressing that the chicken was in. Let the chicken rest while you prepare the salads.
  4. Divide the greens, blueberries, avocado, almonds, feta, and red onion onto four plates. Slice the grilled chicken and place on top of the salads. Drizzle with remaining lemon poppy seed dressing and serve immediately.

Recipe of the Week: Greek Salmon Salad



  • 8 oz salmon
  • 1½ Tbsp olive oil
  • Zest from ½ lemon
  • 1½ tsp fresh dill weed
  • Salt
  • Fresh cracked black pepper


  • 3 Tbsp olive oil
  • 2 tsp lemon juice
  • 1 tsp white vinegar
  • 1 garlic clove
  • 1 Tbsp minced fresh basil
  • Zest from ½ lemon
  • Salt
  • Fresh cracked black pepper


  • 2-3 oz lettuce
  • ½ cup cherry tomatoes
  • ½ cup chopped cucumber
  • ¼ cup sliced red onion
  • ¼ cup whole black olives
  • ¼ cup banana peppers
  • ⅓ cup feta cheese


  1. Preheat the oven to 425 and line a small rimmed baking sheet with parchment paper.
  2. Rub the bottom of the salmon with oil and place it skin down on the parchment paper.
  3. Mix together 1½ tbsp. of olive oil, lemon zest, dill weed, salt, and pepper together. Rub the mixture all over the top and sides of the salmon.
  4. Bake for 13-16 minutes, depending on the size and thickness of your salmon piece.
  5. Combine your salad ingredients in a bowl and top it off with baked salmon.
  6. Mix all ingredients for the dressing and pour it over the salmon and salad.

Recipe of the Week: Greek Grilled Chicken Salad


  • Greek Seasoning
  • 2 lbs. boneless chicken
  • 1 head green leaf lettuce – chopped
  • 1 head red romaine – chopped
  • 1 cucumber – julienned
  • 4 oz. kalamata olives – sliced
  • 8 oz. cherry or grape tomatoes – halved
  • 2 oz. feta cheese
  • Salad Dressing
  • 1/2 cup olive oil
  • 1 1/4 teaspoon garlic powder
  • 1 1/4 teaspoon dried oregano
  • 1 1/4 teaspoon dried basil
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 1 teaspoon Dijon Mustard
  • 2/3 cup red wine vinegar


  1. This salad makes a lot so make sure you have a large bowl.
  2. Rub your chicken with the Greek Seasoning Blend.
  3. Grill chicken for 12-15 minutes on each side, until juices run clear. Let rest for about 8-10 minutes and then slice.
  4. Mix all salad dressing ingredients in a mason jar and shake until completely mixed. If you don’t have a mason jar then any airtight container will work.
  5. Chop all vegetables and layer in your bowl in order of ingredients.
  6. Top with sliced, grilled chicken and desired amount of dressing. If you do not plan to eat the entire salad at once then you may want to add the dressing to the individual servings to keep the lettuce from wilting.

Recipe of the Week: Chopped Ahi Tuna Salad with Sesame Ginger Dressing


  • 4 cups napa cabbage, chopped
  • 4 cups romaine lettuce, chopped
  • 1 red pepper, chopped
  • 3 green onions, chopped
  • 1 ½ cups chopped baby corn
  • 1 ½ cups shredded carrots
  • 1 cup shredded purple cabbage
  • 1 cup banana chips
  • 1 banana, sliced thin
  • 1 cup halved cashews
  • 8 ounces wild-caught sustainable sushi-grade ahi tuna
  • ⅓ cup rice wine vinegar
  • 3 teaspoons honey
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger, roughly chopped
  • 1 garlic clove, roughly chopped
  • pinch of salt
  • 2 tablespoons sesame oil
  • 1 tablespoon canola oil
  • 2 teaspoons sesame seeds
  • ½ cup crunchy rice noodles


  1. Season tuna on both sides with salt and pepper. In a small skillet, heat a little bit of olive oil of a medium heat. Sear tuna on all sides, remove from heat and let set. Cut into thin slices.
  2. In a large salad bowl toss together napa cabbage through cashews.
  3. In a blender, combine rice vinegar through canola oil. Blend until smooth.
  4. Toss salad with dressing. Season to taste with salt and pepper. Place seared tuna on top. Sprinkle with sesame seeds and crunchy rice noodles.

Recipe of the Week: Mango Mandarin Sesame Shrimp Salad


  • 1½-2 pounds uncooked shrimp shelled and deveined, tail-on is okay)
  • 8 cups chopped romaine or green leaf lettuce
  • 1 avocado, pitted and thinly sliced
  • 1 large mango, diced
  • ½ cup mandarin oranges
  • 1 red bell pepper, diced
  • ⅓ cup shelled edamame
  • ¼ cup cilantro, roughly chopped
  • sesame seeds, for topping (optional)
  • ½ cup oil (vegetable, canola, or peanut work well)
  • ⅓ cup rice vinegar
  • ¼ cup soy sauce (I use low sodium)
  • 2 tablespoons sesame oil
  • 1 tablespoon sugar
  • 3 teaspoons minced garlic
  • ½ teaspoon ground ginger (more to taste)


  1. Combine all dressing ingredients in a blender and puree until smooth. Pour ⅓ of the mixture into a large resealable bag. Add shrimp to bag, seal, and chill for 10-30 minutes. Cover and chill the remaining sauce to use for a dressing.
  2. Discard marinade and grill shrimp over medium heat OR sauté in a skillet over medium heat on the stove for 4-8 minutes until shrimp turn pink.
  3. Assemble salads with lettuce, avocado slices, mangoes, mandarin oranges, bell peppers, and edamame. Top with shrimp (you can remove the tails first if desired). Serve with reserved dressing and garnish with cilantro and sesame seeds.

Recipe of the Week: Balsamic Chicken, Strawberry and Apple Salad


  • 3-4 boneless skinless chicken breasts, pounded to even thickness
  • salt and pepper to taste
  • 1 cup The Marzetti® Brand Simply Dressed Balsamic Vinaigrette salad dressing, divided
  • 6-8 cups baby spinach
  • 1 apple, thinly sliced (any yellow-red apple will do great, I used fuji)
  • 1½ cups sliced strawberries
  • ⅓ cup feta cheese crumbles
  • ¼ cup chopped pecans


  1. Season chicken on both sides with salt and pepper. Brush chicken on both sides with some of the balsamic dressing.
  2. Cook chicken on the stove in a greased skillet or on the grill over medium heat for 5-7 minutes on each side until cooked through. Brush again with balsamic dressing on both sides and cook another 1-2 minutes. Transfer to a plate or cutting board and slice into strips.
  3. Assemble salads with spinach leaves on the bottom. Top with strawberries, apples, chicken, feta cheese, and pecans.
  4. Serve salad immediately with remaining balsamic dressing.

Recipe of the Week: Chicken Gyro Salad with Tzatziki Dressing


  • 2 round pita breads
  • 6-8 cups chopped romaine lettuce
  • 2 large boneless skinless chicken breasts, sliced in half lengthwise
  • 3 teaspoons mediterranean seasoning (may sub Italian in a pinch)
  • salt and pepper to taste
  • 1 red bell pepper, thinly sliced
  • ½ red onion, thinly sliced
  • ⅓ cup crumbled feta cheese
  • 1 large cucumber, peeled, seeded, and chopped
  • ½ cup plain fat free greek yogurt
  • ½ teaspoon salt + ¼ teaspoon pepper (or to taste)
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons olive oil
  • 2 teaspoons minced garlic
  • ¼ cup light mayo


  1. Preheat oven to 400 degrees. Brush pita breads with olive oil and cut into triangles. Lay in a single layer on a lightly greased baking sheet. Bake for 5-7 minutes until lightly browned. Allow to cool.
  2. Combine all dressing ingredients in a food processor or blender and puree until smooth. Cover and chill until ready to use.
  3. Season chicken with Mediterranean seasoning, and salt and pepper to taste. Cook over medium heat in a large skillet for 4-6 minutes on each side until cooked through. Cut into strips.
  4. Distribute lettuce, chicken, peppers, onions, feta cheese and pita croutons between 4 bowls. Serve

Recipe of the Week: Grilled Lamb Salad Bowls


  • 3-4 lbs leg of lamb, de-boned and butterflied
  • ½ cup extra virgin olive oil
  • ¾ cup lemon juice (about 2 lemons),
  • 2 tablespoons lemon zest (about 2 lemons)
  • 2 tablespoons red wine vinegar
  • 3 tablespoons chopped fresh rosemary
  • 3 tablespoons chopped fresh oregano
  • 3 cloves of garlic, minced
  • 2 teaspoons kosher salt
  • Serve with
  • Tzatziki Sauce (homemade recipe follows)
  • 1 4 oz. mixed greens bag
  • 1 cup tortilla chip strips
  • 3-4 roma tomatoes, sliced


  1. To grill the meat:.In a large bowl, whisk together the marinade ingredients. Place it in plastic bag with the meat and set it aside in the refrigerator for at least three hours or overnight.
  2. Remove it from the refrigerator 30 minutes prior to grilling to bring it to room temperature. Bring grill to medium heat. Place lamb on grill and cook until meat is at 130 degrees F, making sure to turn frequently. Remove meat from grill and set aside to rest before slicing. Once the meat has rested for about 10 minutes, slice to preferred thinness.
  3. To serve: Toss mixed greens with tortilla chip strips and tomatoes. Divide salad mixture among 4 bowls and layer with sliced lamb, Tzatziki sauce. Optional: Serve with Feta cheese and pita wedges.
  4. HomemadeTzatziki Sauce – Ingredients: 8 oz container of plain Greek yogurt; 2 teaspoons lemon juice; 2 teaspoons fresh dill; 1 teaspoon kosher salt, or to taste. Instructions:: Chop cucumber and toss in kosher salt. Place in a colander and set aside for 30-60 minutes to draw out excess moisture (this will prevent the sauce from being too thin). Place remaining ingredients in a blender or food processor and pulse until liquefied.



  • 3 tablespoons olive oil
  • 100ml (just over ⅓ cup) freshly squeezed lime juice
  • 2 tablespoons fresh chopped cilantro/coriander
  • 2 cloves garlic, crushed
  • 1 teaspoon brown sugar
  • ¾ teaspoon red chilli flakes (adjust to your preference of spice)
  • ½ teaspoon ground Cumin
  • 1 teaspoon salt
  • 4 chicken thigh fillets, skin removed (no bone)
  • ½ yellow capsicum/bell pepper, deseeded and sliced
  • ½ red capsicum/bell pepper, deseeded and sliced
  • ½ an onion, sliced
  • 5 cups cos lettuce leaves, washed and dried
  • 2 avocados, sliced
  • Extra coriander leaves to garnish
  • Sour cream (optional) to serve


  1. Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved marinade to use as a dressing.
  2. Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
  3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and grill/fry capsicum/pepper strips until cooked to your liking.
  4. Slice chicken into strips and prepare salad with leaves, avocado slices, capsicum/pepper slice and sliced chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra coriander leaves and sour cream.