Posts by tag: fruit

  • Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Posted on June 1, 2017
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I’m super excited about today’s recipe. Because PIZZA!!!

It’s probably one of my most loved foods. I could eat pizza almost every night and not complain. And I’ll take any version you want to throw at me. Deep dish, thin crust, wood-fired, plain or fully loaded. It’s all good.

We have something here in coastal New England that we affectionately call “beach pizza”. I’m sure others have this too. But it’s basically the thinnest crust ever, sauce and cheese. No frills. Served on a paper plate. A bit greasy. And cheap as all get out.

I love it. I crave it. And when I moved back here from the West Coast, it was one of the first things I ate.

This Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa is WAY fancier than my beloved beach pizza. But it’s pizza nonetheless. And I’m obsessed with it.

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa | www.floatingkitchen.net

The other thing I’m obsessed with lately is store-bought naan (I typically buy the Stonefire Tandoori Naan). I got hooked on this stuff a couple months ago and there has been no turning back. Because it makes life really easy. I warm it up either in my oven or on my grill. And then I go to town with all the toppings.

Today’s version has some marinated grilled chicken breast, mozzarella cheese, mixed salad greens and a sweet and spicy strawberry- jalapeño salsa. It’s everything you need for a complete meal all in one neat little package. And it’s ready in just about 30 minutes. I guarantee you’ll be making this one all Summer long!

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa | www.floatingkitchen.net

Be sure to look for the thin cut chicken breasts in your grocery store. They cook up much quicker, helping to get this meal on the table FAST!

It’s also the first Thursday of the month, which makes today 30 Minute Thursday! Check out the links below to see what some of my blogging friends have cooked up for June. I hope you find some inspiration for your next dinner!

Cheers,

Liz

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Serves 2

Grilled Balsamic Chicken Salad Pizza with Fresh Strawberry Salsa

Ingredients

  • For the Pizza
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 2 thin cut boneless, skinless chicken breasts
  • 3 cups mixed salad greens
  • 2 pieces naan
  • 1 cup shredded mozzarella cheese

  • For the Salsa
  • 1 cup diced strawberries
  • 1/4 cup diced red onion
  • 1/2 jalapeño pepper, diced

Instructions

  1. In a small bowl, whisk together the olive oil, balsamic vinegar, salt and black pepper. Transfer 3 tablespoons of the dressing to a large zip-closure bag. Then add the chicken breasts to the bag and seal it closed, making sure to push out as much of the air as possible so that the dressing coats the chicken breasts on all sides. Let this sit for 10 minutes at room temperature.
  2. Meanwhile, pre-heat your grill to medium-high.
  3. Toss the mixed greens with the remaining dressing. Set aside.
  4. Combine all the ingredients for the salsa in a small bowl. Set aside.
  5. Remove the chicken breasts from the zip-closure bag and place them directly on your grill, discarding any leftover dressing. Cook the chicken breasts until they are no longer pink on the inside and the juices run clear, about 5-7 minutes per side. Remove and transfer the grilled chicken breasts to a clean plate. Tent with aluminum foil to keep warm. Allow the chicken breasts to rest for 3-5 minutes before slicing them into strips.
  6. Meanwhile, warm the naan on your grill for 1 minute per side. When you flip the naan to the second side, sprinkle the tops with the mozzarella cheese, dividing it evenly between the two pieces of naan. Remove the naan from the grill and place each piece on clean plate with the cheese-side facing up.
  7. Top each piece of naan with half of the dressed salad greens, half of the sliced chicken breasts and a couple spoonfuls of the fresh strawberry salsa. Slice and serve immediately.
http://www.floatingkitchen.net/grilled-balsamic-chicken-salad-pizza-with-fresh-strawberry-salsa/

Creamy Sausage and Mushroom Rigatoni by Pumpkin ‘N Spice

Chicken Caesar Pasta Salad by Life Made Sweeter

Blackened Fish Taco Bowls with Corn Salsa by Bake Eat Repeat

One Pot Creamy Vegan Caprese Pasta by She Likes Food

Vegetarian Portobello Mushroom Fajitas by Kristine’s Kitchen

One Pot BBQ Chicken Pasta by The Recipe Rebel

  • Tropical Summer Caprese Salad

Tropical Summer Caprese Salad

Posted on May 22, 2017

And POOF! Just like that, we have Summer.

One week ago, I was using my fireplace to keep warm at night. And then the next thing I knew, it was a balmy 90 degrees.

I guess the only thing that’s ever been consistent about the weather here in New England, is that it’s wildly inconsistent.

I think this current heat wave is just a flash in the pan, and we’ll be returning to somewhat cooler temperatures this week. But oh my gosh, it’s been SO glorious to revel in all my favorite Summer activities. I’ve been walking the beach and reading by the pool almost every single day. I’ve already managed to eat my weight in ice cream. And I’ve enjoyed several outdoor “patio beers” at sunset.

I finally feel re-charged after our long, cold Winter (and our nearly non-existent Spring). It’s like all is right with the world once again.

Plum Island, MA | www.floatingkitchen.net

Needless to say, all this warm weather has got me dreaming wildly about Summer foods. Which is how I ended up creating this Tropical Summer Caprese Salad. It’s amazing what you can invent when you refuse to turn your oven on for fear of sweating through your clothing.

On a hot day, there is nothing I crave more than a caprese salad. I could easily eat one every single day between the months of June and August. Sometimes, I like to bulk up my caprese salads with additional greens and baked almond-crusted chicken. And sometimes, I like to serve my caprese salad on skewers for easy eating at parties.

But today, we’re going super tropical. I’m mixing fresh mozzarella and basil with kiwi, pineapple, cilantro, hazelnuts (hooray for crunch!) and a little bit of heat from a dash of cayenne pepper. It’s a salad that I can just about guarantee you’ll be making (and eating!) all Summer long.

Tropical Summer Caprese Salad | www.floatingkitchen.net

Inspired by the shape of the fresh ciliegine mozzarella, I decided to use my melon baller for the kiwi and pineapple. This, of course, isn’t necessary. You could cut the fruit into small cubes. But I had fun doing it this way (and I think it looks cute!). And it was nice to dust off my poor melon baller, which is a utensil that only gets used two or three times a year at most.

Tropical Summer Caprese Salad | www.floatingkitchen.net

You don’t need a lot of dressing for this Tropical Summer Caprese Salad, because the fruit will release a lot of juice once it’s been cut. I might have added even a bit more cayenne pepper than the recipe calls for, because I like spice. But feel free to go as light or heavy as you dare with the cayenne. The heat provides a wonderful contrast to the cool, sweet fruit. So whatever you do, don’t skip it entirely.

This salad is best when it’s enjoyed immediately after making it. And it should be eaten cold. So make sure your pineapple and kiwi are chilled to start. Then just toss and enjoy!

Cheers,

Liz

Tropical Summer Caprese Salad

Serves 4

Tropical Summer Caprese Salad

Ingredients

  • 8 ounces fresh ciliegine mozzarella balls, drained
  • 2 cups chopped (or balled) pineapple
  • 4 kiwi, peeled and chopped (or balled)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 tablespoon lime juice
  • 1 tsp. agave nectar
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/8 tsp. cayenne pepper
  • 1/2 cup hazelnuts, roughly chopped
  • 1/4 cup fresh cilantro, roughly chopped
  • 1/4 cup fresh basil, roughly chopped

Instructions

  1. Add the mozzarella, pineapple and kiwi to a large bowl.
  2. In a separate small bowl, stir together the olive oil, lime juice, agave, salt, black pepper and cayenne pepper. Pour this dressing over the mozzarella and fruit, tossing gently to combine.
  3. Add the hazelnuts, cilantro and basil. Toss to combine. Serve immediately.
http://www.floatingkitchen.net/tropical-summer-caprese-salad/

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