Tag Archive for salad

Peanut and Orange Zest BBQ Chicken Kabobs

Peanut and Orange Zest BBQ Chicken KabobsThis past weekend Isla, Noah, and I thoroughly enjoyed celebrating Mom. Jen and I worked together to create an awesome yet simple Mom’s day experience. One of my wife’s love languages is quality time.  Which means that if we as a family want to show her that we love her the best way to do that is to carve out some distraction free time together.  So we started the day with breakfast and then went for coffee on our favorite patio and leisurely strolled along the waterfront in our gorgeous city Kelowna, BC. The day was topped off perfectly with a family BBQ. It was one of those relaxed and satisfying dinners that had you sitting back and sighing a deep breathe of gratitude. I encourage you to plan a family meal together this long weekend. Food means so much more when it is tied to relationship and not guilt. We had reasonable servings of delicious healthy food in good company and I am still smiling at the thought of what an awesome day it was. I posted a picture of our dinner and I promised I would share some of the recipes. SO here it is.


1/2 cup of orange juice

2 tablespoons of orange zest

1/2 cup of all natural peanut butter

2 tablespoons of coconut sugar

1/4 cup of sodium reduced soy sauce

2 teaspoons of fresh finely chopped ginger

4 cloves of minced garlic cloves

1 tsp red pepper flakes

Add 4 cubed uncooked chicken breast to marinade and let stand in refrigerator for up to 8 hour.

After soaking your wooden skewers in water. Skewer the marinated chicken and vegetables of your choice. We use red and orange peppers, onions, and zucchini.

BBQ until chicken is cooked through.

We served the chicken kabob with our absolute hands down favorite salad that is from a friends blog, you can find the recipe here:

Brown Rice Noodle Salad With “Best Ever” Peanut Cilantro Dressing.

Our dessert was lemon tarts (we cheated a little and used store bought pre-made tarts) The lemon filling was homemade from the cookbook you got to buy.  Against All Grain.

mothers day collage

Curried Chicken Salad

curry chicken salad

We are exotic taste lovers in this house. So curry is on our love list.  I find it adds such flavor to a dish without the calories. I actually made this for Jen and I for lunch the other day.  You can eat it like I did in a pita or if you have gluten sensitives you can place it on top of a salad or wrap it in a large leaf of lettuce.

You will need:

2 pounds skinless boneless chicken breast

2 teaspoons of coconut oil melted

Salt and Pepper

1/2 of Mayonnaise (there are recipes to make your own mayo-this day I opted out for the store bought variety. Mayo is better than Miracle Whip as it does not have added sugar and it is fuller fat therefore digests slower and keeps you fuller longer)

1/2 cup of grapes halved (Grapes are one of the dirty dozen fruits that you should buy organic. You can substitute raisins if grapes are out of season and too pricey.)

1/2 cup of cashews, toasted

1/4 cup of finely chopped celery

1/4 cup of finely chopped red onion

1/4 a cup of finely shredded carrots

1/2 teaspoon of sea salt

1 tablespoon of fresh mint leaves

2 tablespoons of curry powder

Preheat the oven to 325 F

Place chicken on a baking sheet, drizzle with coconut oil, sprinkle with a pinch of salt pepper.

Bake for 15 to 17 minutes, until cooked all the way through.

Remove the chicken from the oven and cut into cubes. Chill in the refrigerator for 30 minutes.

Combine the mayonnaise, grapes, cashews, celery, red onion, carrots, salt, and curry in a bowl.

Add the chilled chicken and toss to coat. Chill in the refrigerator for 30 minutes.

Sprinkle with the fresh mint right before serving.

YUMMMMM! Love it and my pregnant wife said it hit the spot too!

This meal did Jen and I for two lunches.  This is one of the recipes featured in Danielle Walker’s cookbook “Against all Grain” we highly recommend it.  This cookbook has become a staple in our kitchen.

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