curried chicken salad

It’s officially lunch week over here. A few weeks ago, we had breakfast week and I guess that means dinner week should be next! We’re starting things off with a superb curried chicken salad (it’s perfect over greens and easily made ahead of time) and later this week, I’ll be sharing a ton of ideas on what to pack for lunches – ideas designed for both kids and adults!

So the curried chicken salad.

Chicken Curry Salad | anutritionisteats.com

The location of my office? It’s a good one. (Except that the four mile drive can take 30-40+ minutes on a bad day!)

It’s a few blocks away from one of my favorite lunch spots, Clementine (I’ve created a number of copycat Clementine recipes: whole-grain oat muffins, lentil, beet & goat cheese salad and fall chicken salad) and it’s a few blocks away from my favorite mall in LA. Which is trouble, so I don’t visit the mall that often.

A visit to the mall = a visit to madewell = spending too much money. So I just avoid it all together, as much as humanly possible.

Chicken Curry Salad | anutritionisteats.com

In addition to some great stores, this mall has an incredible food court. It’s honestly the best food court EVER! I normally stick with the same greek salad, but recently I branched out and had lunch from Coral Tree Cafe.

They make a classic curried chicken salad, served over greens. So perfect. I had to have it every day for lunch the following week. The curry sauce is creamy and so flavorful, but the raisins make this salad. I am not normally a raisin fan, but in this version, they are the sweet bite this salad needs.

Chicken Curry Salad | anutritionisteats.com

Chicken salads are a favorite of mine because they can be made ahead of time and served with a simple salad for a healthy, protein-packed and easy lunch. And curried chicken salad just might be my favorite of the bunch. A hint of spice, a touch of exotic and a little excitement to 1pm on Wednesday.

Curried Chicken Salad
Author: Emily Dingmann
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1 1/2 pounds boneless, skinless chicken breast (about 3 breasts)
  • 3/4 cup reduced-fat mayonnaise
  • 1 Tbsp white wine vinegar
  • 1 Tbsp water
  • 2 Tbsp curry powder
  • 1/2 tsp salt
  • 1/3 cup diced carrots
  • 1/3 cup diced cucumber (remove seeds)
  • 1/3 cup diced red onion
  • 2/3 golden raisins
Instructions
  1. Cook chicken breasts as desired and let cool and chop into small pieces. (I poached mine, [url href="http://www.thekitchn.com/how-to-poach-chicken-breasts-cooking-lessons-from-the-kitchn-28367" target="_blank"]directions here[/url].)
  2. Whisk together mayonnaise, vinegar, water, curry powder and salt. Set aside.
  3. Prepare and chop all vegetables.
  4. Toss together all ingredients and chill for at least 1 hour.
  5. Serve with greens, stuffed into a pita or with crackers.
Calories: 316 Fat: 11 Carbohydrates: 13 grams Fiber: 2 grams Protein: 41 grams

 

last of summer succotash

Last of Summer Succotash | anutritionisteats.comWe’ve done our fair share of housesitting since we moved to Los Angeles and in addition to enjoying the perks of a real HOUSE, central air, backyards and GRILLS it’s also really fun to hang out in a neighborhood different than ours.

New neighborhoods = new restaurants!

One of our absolute favorite restaurants to visit when we’re housesitting is Beer Belly in Koreatown. (Watch the Diners, Drive-ins and Dives video here.) In addition to their great selection of craft beers (the beer list is always changing) they have some tasty bar food. We’ve tried quite a bit of the menu and love the duck fat fries, the pork belly chips and (and on a healthier note) the summer sucka tash.

Last of Summer Succotash | anutritionisteats.com

Right away, it was one of those dishes that I just knew I’d need to make at home. Because it’s simple enough and SO tasty. And those two words (simple + tasty) are essentially my food motto.

Traditionally, succotash is a combination of lima beans, corn and garlic or onion, but there are a ton of succotash varieties out there. Some are made with tomatoes, some red peppers and some swap edamame for lima beans. I knew right away that I wanted to include edamame in my version to up the protein a bit. I also wanted to include some zucchini because this succotash is all about celebrating end-of-summer produce, not to mention it’s always a good idea to add more vegetables where you can. Beer Belly is definitely the only place I’ve seen succotash topped with chipotle mayo and pickled shallots and I definitely wanted to include them.

Last of Summer Succotash | anutritionisteats.com

And even though corn is in season, and it’s best fresh, I used my favorite roasted corn from Trader Joe’s. Shucking and cutting off corn on the cob isn’t particularly laborious, but remember my motto above… SIMPLE! If you want to use fresh corn – major kudos! If you want to use frozen corn – I get you!

Let’s continue with the simple theme. This dish definitely is. Pickle the shallots. (The night before!) Mix up the chipotle mayo. Sauté the veggies for a few minutes. Done!

Last of Summer Succotash | anutritionisteats.com

Serve it alongside some grilled protein, or with some quinoa for a meatless meal.

Summers over now, right?

Last of Summer Succotash
Author: Emily Dingmann
Serves: 6
Ingredients
  • 1/2 cup apple cider vinegar
  • 1 tsp sugar
  • 1 tsp salt
  • 2 shallots, thinly sliced (about 3/4 cup sliced)
  • 1/4 cup light mayonnaise
  • 1 1/2 Tbsp chipotle, chopped with sauce
  • 1 1/2 cup corn kernels
  • 1 1/2 cup cooked edamame
  • 1 1/2 cup diced zucchini
  • 1 1/2 cup sliced grape tomatoes
  • 4 cloves garlic, minced
  • 1 tsp olive oil
Instructions
  1. Combine apple cider vinegar, sugar and salt in a small jar.
  2. Add sliced shallots to the jar and let sit overnight or for at least a few hours.
  3. Stir together mayonnaise and chipotle peppers and set aside.
  4. Prep remaining ingredients.
  5. Heat oil over medium heat in a large pan.
  6. Add vegetables and cook, stirring occasionally, for about …. minutes.
  7. To serve, top vegetables with a dollop of chipotle mayo and a few of the pickled shallots.
Calories: 143 Fat: 5 Carbohydrates: 15 Sugar: 4 Fiber: 4 Protein: 7
Notes
Pickled shallots should be made a day in advance if possible.

four 3-minute breakfasts

Breakfast week continues and today, I’m here with four tasty breakfast ideas!

4 Three-Minute Breakfasts | A Nutritionist Eats

I am ALL business in the mornings. I get up (and hopefully change for the gym), get cranky if Richie is taking too long to get out of bed, workout, rush home and get ready for work. A quick stop at Starbucks and I’m at work by 8am! I’m not hungry right away in the morning and since I eat breakfast at work, I’m always on the lookout for simple breakfasts that can be thrown together in a few minutes.

And I think most of us are, especially now that the school year is upon us! I also think that breakfasts tend to get boring. We eat the same oatmeal, bowl of cereal or piece of toast day in and day out – BORING! Switching it up doesn’t have to mean fancy, it just means trying something different. Try these healthy breakfasts that come together in minutes, and are each perfectly delicious.

4 Three-Minute Breakfasts | A Nutritionist Eatsenglish muffin + cream cheese + preserves. I absolutely love this breakfast and I always forget about it. It’s a little low on protein so pair it with some almonds or a glass of milk.

 

 

 

 

 

4 Three-Minute Breakfasts | A Nutritionist Eatsstrawberries & cream oatmeal smoothie. Recent, but so deserving to be on the list! Whole grains, protein, dairy…this smoothie has it all!

 

 

 

 

4 Three-Minute Breakfasts | A Nutritionist Eatstoast + nut butter + hard boiled egg. This is a filling breakfast with whole grains, healthy fats and protein and even though I can’t have eggs – you should!

 

 

 

 

 

4 Three-Minute Breakfasts | A Nutritionist Eatsfrozen waffle + ricotta + fresh berries + drizzle of honey. This tastes like such a treat! Ricotta is really high in protein (14 grams per half cup) and when you top a whole grain waffle with it and add some fresh berries, you’ve got quite the breakfast!

strawberries & cream oatmeal smoothie

In the name of all things “back to school,” I’m deeming this week breakfast week!

Strawberries & Cream Oatmeal Smoothie | A Nutritionist Eats

It’s starting out on a really good note. Yup. Breakfast is sounding realllllllly good.

And lucky for us all, it also tastes realllllllly good. And it’s a healthy, well-balanced way to start your day.

Strawberry & Cream Oatmeal Smoothie | A Nutritionist Eats

We’re talking a smoothie made with oats + milk + cottage cheese + frozen strawberries + a touch of honey. No fancy ingredients, just simple foods you have at home blended together. Have you ever tried oats in a smoothie? It may sound a little odd at first, but when they’re blended, they’re hardly noticeable. They provide a dose of whole grains, protein and fiber. I think they really take the smoothie from being part of a meal, to making it the entire meal.

This smoothie is creamy, its a touch sweet, and its really filling thanks to the 19 grams of protein (without any protein powder!) and 6 grams of fiber. (If you use cows milk, you’ll have even more protein!)

Strawberry & Cream Oatmeal Smoothie | A Nutritionist Eats

Quick nutrition lesson: protein is often lacking at morning meals, when cereal and breads are the norm but it’s important to make sure that each meal contains protein to prevent blood sugar crashes and mindless snacking later in the day. More on the why + protein-rich breakfast inspiration here:

Breakfast can be the most important – and tastiest – meal of the day.

Strawberries & Cream Oatmeal Smoothie
Author: Emily Dingmann
Prep time:
Total time:
Serves: 1
Ingredients
  • 1/2 cup oats
  • 1 cup milk
  • 1/2 cup cottage cheese
  • 1 cup frozen strawberries
  • 1 Tbsp honey
  • 1 tsp vanilla
Instructions
  1. Place the oats and milk in blender.
  2. Add remaining ingredients and blend until smooth.
Calories: 311 Fat: 5 grams Carbohydrates: 45 grams Sugar: 30 grams Fiber: 6 grams Protein: 19 grams