Rotisserie Chicken Makeover

Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber

Rotisserie chicken makeover? A little blush, a new outfit? What?

Store made rotisserie chicken is everywhere, and a very convenient way to serve a meal quickly. But what do you do with any leftovers you might have?

I am doing a series of recipes on Mom.me about what you can make with rotisserie chicken, whether leftover or bought just for use as an ingredient in something else.

Head over to my Mom.me page for the recipe. First up is Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber.

 

Chicken Salad with Roasted Asparagus, Red Pepper and Cucumber

Lentils and Crunchy Greens with Sour Cream-Tarragon Dressing

The name of this salad does not exactly roll off your tongue, but I gaurantee that you will want to keep putting forkfuls onto your tongue!

I like making lentil salads, like my BLT Salad and Lentil and Chevre Salad with Thyme Roasted Tomatoes. Lentils are such a great low fat source of good protein, not to mention how versatile they are.

Although Fall is here, this week we are expecting temperatures to reach triple digits! Hmmm, so much for belly warming comfort food like soups and stews! A simple salad seemed more in order.

If you cannot find fresh peas, substitute frozen peas. Thaw and add them directly to the salad.

Aleppo pepper is a fruity and mildly spicy chile pepper from Syria.

 

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Lentils and Crunchy Greens with Sour Cream-Tarragon Dressing
Crispy, crunchy green vegetables and lentils bathed in a creamy and tangy sour cream dressing.
Ingredients
  • 2 Persian cucumbers
  • 2 cups fresh peas, blanched and cooled
  • 2 cups fresh arugula leaves
  • 1 cup cooked lentils
  • 1/4 cup white balsamic vinegar
  • 1/3 cup sour cream
  • 1 tablespoon fresh tarragon, chopped
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon aleppo pepper
Instructions
Quarter and dice the cucumber, then place into a large bowl.
Add the peas, arugula and lentils to the bowl.In a small bowl, whisk together the vinegar, sour cream, salt and aleppo pepper. Pour the dressing over the salad and toss well to evenly coat the vegetables.Serve immediately.
Details

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 8 cups

Cheryl D Lee on Foodista

Summer Vegetable Garden Photography Series, Part 2

My little garden is doing fairly well, much to my surprise. So far I have actually managed to harvest cucumbers, seen teeny zucchini trying to grow, and have vines loaded with pretty flowers that I hope will grow into honeydew melons and water melons.

 

I’m not sure I will actually get any zucchini, but am keeping hope alive. I didn’t know you can’t water the leaves or they mildew and die, but NOW I know. Now I know. . .

 

Summer is almost over, and the temperatures will begin to cool. My melons may not have a chance to mature, but since this is Southern California I have at least another 6 weeks of good weather.

Next up, I will try my hand at lettuces and winter squashes.  This time, I think I will learn a little more about how to grow and care for my veggie garden. And I plan to expand it. Wish me luck. I won’t even pretend I won’t need it!