Baby Greens Salad with Accoutrements

From time to time, my body just craves something light and healthy.  I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light.  And this salad hit the spot.  I've said it before, but salads can be really good or really boring.  I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations.  This salad is sweet and tropical with golden brown chicken and a satisfying crunch.  

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing.  Sprinkle with salt and pepper to taste.  (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).  

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts.  Top with more dressing and salt & pepper.  

BBQ Raspberry Chicken Sandwich

This is what I like to call the Perfect Brunch Sandwich.  Sometimes for Sunday Brunch, I’m just not in the mood for breakfast.  And sometimes a heavy lunch causes too much lethargy even for a lazy day.  So, this sandwich fits splendidly in between.  I like to serve it small, because the ingredients are rich and sinful.  The combination of flavors in this sandwich marries beautifully.  It is smoky and sweet, with just the right amount of crunch. 

1 Grilled chicken breast, thinly sliced

4 Ham slices

3-4 T. Soft goat cheese

2 T. Raspberry preserves

3 T. BBQ sauce

¼ Red onion, thinly sliced

Cilantro, roughly chopped

Small loaf of French bread

In a small bowl, mix the raspberry preserves and BBQ sauce until combined. 

Slice the bread laterally.  Spoon a thin layer of sauce onto each slice of bread.  On the top slice, spread the goat cheese.  Set this slice aside.  On the bottom slice of bread, place the ham, chicken, onion and cilantro.  Carefully place the top and bottom layers together.  Slice the sandwich in half and share it with your best brunch pal.  Serve with a light salad on the side.