Now that the threat of cold and looks to be past (even in the northern climes), it’s a great time to add a little light into our meals with some spring recipes.
Strawberry and Balsamic Grilled Chicken Salad
A fresh spring strawberry salad with balsamic glazed grilled chicken, bacon, goat cheese and pecans dressed in a roasted strawberry balsamic vinaigrette.
Ingredients
- 1-pound chicken breasts
- 1/2 cup balsamic vinaigrette
- 2 cups baby spinach
- 2 cups arugula
- 1-pint strawberries, sliced
- 4 strips bacon, crumbled
- 1/4 cup pecans or candied pecans
- 1/4 cup roasted strawberry balsamic vinaigrette or balsamic vinaigrette
Directions
- Place the chicken and balsamic vinaigrette in a large ziplock bag and marinate in the refrigerator for 30 minutes to overnight.
- Heat the grill or a grill pan over medium heat and brush it with oil.
- Place the chicken on the grill until cooked, about 2-4 minutes per side and set aside.
- Slice the chicken, assemble the salad and enjoy.
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4
Chicken and Avocado Burritos
These burritos are stuffed with juicy chicken, cool and creamy avocado, melted cheese, spicy salsa verde and sour cream.
Ingredients
- 4 burrito-sized tortillas, warmed
- 1 pound cooked chicken, sliced or shredded
- 1 large avocado, diced
- 1 cup Monterey Jack cheese, shredded
- 1/4 cup sour cream or Greek yogurt
- 1/4 cup salsa verde
- 2 tablespoons cilantro, chopped
Directions
- Assemble the burritos, optionally toast and enjoy!
Prep time: 15 minutes
Cook time: 5 minutes
Servings: 4
Spring Egg Drop
This one has spring written all over it!
Ingredients
- 1/4 cup olive oil
- 2 medium carrots, peeled, chopped
- 6 small spring onions, bulbs only, coarsely chopped (about 1-1/2 cups)3 medium spring garlic bulbs, 1-2 garlic scrapes, or 2 regular garlic cloves, thinly sliced
- Kosher salt
- 4 cups low-sodium chicken broth
- 1/2 pound asparagus, sliced on a diagonal 1/2-inch thick
- 1/4 pound sugar snap peas, sliced on a diagonal 1/4-inch thick
- 2/3 cup shelled fresh peas (from about 2/3 pound pods)
- 2 large eggs
- 1 tablespoon grated Parmesan plus more for serving
- 1/4 cup torn fresh basil leaves
- 1/4 cup torn fresh mint leaves
- 1-1/2 teaspoons (or more) fresh lemon juice
Directions
- Heat oil in a large heavy pot over medium heat. Add carrots, spring onions and garlic and season with salt. Reduce heat to medium-low, cover and cook, stirring occasionally until vegetables are soft, 15-20 minutes.
- Add broth and bring to a boil. Add asparagus, sugar snap peas and peas and cook until vegetables are crisp-tender, about 3 minutes.
- Meanwhile, beat eggs in a small bowl with 1 tablespoon Parmesan, a pinch of salt and 1 tablespoon water.
- Reduce heat to low and stir basil and mint into soup. Drizzle in egg mixture in 4 or 5 spots around pot. Let stand for 1 minute so egg can set, then gently stir in 1-1/2 teaspoons lemon juice. Season soup with salt and more lemon juice, if desired. Serve soup topped with more Parmesan.
Servings: 4
Spring Minestrone with Chicken Meatballs
Chop whatever vegetable you have in the fridge to make this soup.
Ingredients
- 6 ounces ground chicken (about 3/4 cup)
- 1/2 cup fresh breadcrumbs
- 6 tablespoons finely grated Parmesan, divided, plus more for garnish
- 4 garlic cloves, 2 minced, 2 thinly sliced
- 2 tablespoons chopped fresh chives
- 1 large egg, whisked to blend
- Kosher salt, freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds
- 5 cups low-salt chicken broth
- 3/4 cup ditalini or small pasta
- 1 cup 1/2-inch rounds peeled carrots
- 1 cup (packed) baby spinach
- Chopped fresh basil
Directions
- Mix chicken, breadcrumbs, 3 Tbsp. Parmesan, 2 minced garlic cloves, chives, egg, 3/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl. Form into 1/2-inch diameter meatballs (makes about 28).
- Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.
- Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 Tbsp. Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.
- Ladle soup into bowls. Garnish with chopped basil and Parmesan.
Prep time: 45 minutes
Cook time: 45 minutes
Servings: 4