Sarah

Pomegranate Kale Salad

January 5, 2019 by Sarah Leave a Comment

Ready, Set, Eat!! This pomegranate kale salad is unreal and perfectly tossed in a light balsamic dressing. Each little pomegranate seed gives off a nice burst of crunch and flavor in every bite! Even kale haters can get into this one!! We made this for Thanksgiving last year and it was a huge hit!

The best tip I have for preparing a tasty kale salad is from a technique my mom uses …. MASSAGE YOUR KALE! Yup, gently squeezing handfuls of raw chopped kale for a few minutes will help take out some of that bitter flavor. Massaging the kale helps to break down the hearty cell structure and helps give the kale a softer texture that tastes better. So MASSAGE YOUR KALE!!

Print Recipe

Pomegranate Kale Salad

Pomegranate kale salad tossed in a light balsamic dressing with feta cheese.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: American

Keyword: kale, salad

Servings: 6 people

Author: Sarah Ricci

Ingredients

2 bunches Kale
2 Pomegranates divided, seeded, juiced
1/4 cup Pistachios toasted
8 oz Feta Cheese Crumbled
1/3 cup Olive Oil extra virgin
1/4 cup Balsamic Vinegar
1 tbsp Honey
2 tbsp Dijon Mustard
pinch Salt + Pepper to taste

Instructions

Preheat the oven to 350 degrees to toast your pistachios! Spread out the nuts in a single layer on a lined cookie sheet. Place in the middle rack of the oven and toast for 10 to 15 minutes stirring halfway through.
While the nuts are toasting, wash kale, and remove the ribs leaving just the leafy greens. Chop kale and gently massage the leafy greens pressing with your finger tips for about 3-4 minutes.
Remove seeds from pomegranate and press 1 cup of seeds thru a mesh sieve to get approximately 4 tablespoons of juice. Reserve 1/2 cup seeds for the salad (you may have extra seeds depending on the size of your pomegranates).
Whisk together pomegranate juice, olive oil, balsamic vinegar, honey, and dijon mustard. Taste dressing. Add in salt and pepper as needed. Toss dressing with salad and top with crumbled feta cheese and toasted nuts.

Soft Vegan Berry Ice Cream

January 4, 2019 by Sarah Leave a Comment

Frozen Treat with berries, bananas, and coconut milk.

Healthy snacks for kids free from refined sugars and dairy!! This guilt free treat is one of my favorite go-to desserts when the kids want something a little special after dinner!! This treat is soft, creamy, cold, vegan, and free from refined sugars!!!!!! The best part is, it’s made with 3 simple ingredients and ready in minutes!!

The base of this deliciousness is from frozen bananas, which means you must plan ahead. At the end of each week, I peel, cut, and toss our old bananas into a bag and place them in the freezer. This way, weekly smoothies and emergency ice cream treats are only a few minutes away from hungry mouths. You could make this using bananas, not frozen, but it will be more like a smoothie bowl and less like an “ice cream treat.” So save and freeze your bananas, never toss them!!

Print Recipe

Soft Vegan Berry Ice Cream

Soft berry ice cream that is guilt free and delicious! This dairy free alternative ice cream is made fresh with a base of frozen bananas and berries and is whipped up to a delicious soft serve taste.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: bananas, berries, coconutmilk, dessert, frozen, treat

Servings: 2

Author: Sarah Ricci

Ingredients

2 Bananas peeled, chopped, frozen
2 Cups Organic Mixed Berries frozen
1/4 Cup Coconut Milk

Instructions

Place all ingredients in a food processor or high speed blender and pulse/blend. Scrape down the sides as needed and continue to blend on high until you reach a smooth consistency.

Notes

Any frozen fruit can be used here in place of the ‘mixed berries.’

Darren’s Green Smoothie

January 2, 2019 by Sarah Leave a Comment

One of Darren’s favorite things to make is a smoothie, and yes it’s a green one loaded with natural flavors and awesome ingredients he picks out himself. He’s only five and still needs a little help in the kitchen when making this, but his excitement of creating smoothies is legit!

To simplify this process while still letting him have independence and feel creative I keep a few staples in my freezer and pantry on hand. Breaking down the smoothie operation into four categories of protein, fruit, vegetable, and liquid and letting him pick at least one item from each category is key for when the smoothie cravings strike. Kids love options, so let’s give them some!

1.) PROTEIN: High fat plain Greek Yogurt, various nut butters including; mixed nut butter, peanut butter, almond butter, or homemade cashew butter.

2.) FROZEN FRUIT: Bags of frozen fruit: pineapple, mango, strawberry and mixed berry. At the end of each week when the bananas start to turn brown, I peel them, chop them, and toss them into the freezer for more fruit options.

3.) VEGGIES: Kale, spinach, and cucumbers.

4.) LIQUIDS: Almond milk, coconut milk, and coconut water.

Sometimes we might have an apple laying around that’s starting to get brown spots or some green herbs that are starting to wilt. It’s possible they might just end up in one of his creations too! Smoothies should be fun, and include ingredients YOU love best! Watching the kids experiment and experience different flavors and textures of food is a beautiful thing! One day Darren added in too much peanut butter and the smoothie was too thick. Literally, he ate it with a spoon, but he learned from this and that was cool! His favorite combo is featured here and the recipe is listed below. You can interchange any of the ingredients listed above – experiment and have fun with it!

Darren asked if I created a post about his smoothie would anyone else make it?? I said, I’m not sure – let’s see!?! If you make this smoothie or one that’s similar from the interchangeable various ingredients listed above, please show Darren some love and tag him with #darrensmoothie

Print Recipe

Darren’s Green Smoothie

Prep Time5

Course: Breakfast, Snack

Cuisine: American

Keyword: drink, kale, smoothie

Servings: 2

Ingredients

2 cups Kale Leaves chop + remove stems
1 cup Unsweetened Vanilla Almond Milk
1 Banana frozen, chopped
1/4 cup Pineapple Chunks frozen
2 tbsp Mixed Nut Butter

Instructions

Place all ingredients in a high speed blender and puree until smooth.

Notes

Darren asked if I created a post about his smoothie would anyone else make it?? I said, I’m not sure – let’s see!?! If you make this smoothie or one that’s similar show Darren some love and tag him with #darrensmoothie

Sunday Supper Charcuterie and Cheese Board

January 1, 2019 by Sarah Leave a Comment

Meat and cheese board. Dried fruits, nuts, meats, pickles, crackers, and vegetables. — Meat and Cheese Board

Who loves a good board??? It’s a versatile spread that’s perfect for nibbling sports fans during Sunday football, but fancy enough for holiday entertaining, yet casual enough for Friday night Happy Hour. You can swing a well-played board any way! We made this board for our Italian family Sunday dinner last weekend. For the kids and adults, this board was loaded with layers of flavors and textures to please the whole Italian crowd.

How do you build a good Board??!! Start off with a solid base to display the goodies on. I usually grab a wood cutting board or old cookie sheet (for rustic charm). If you have a slate board that works too. Next select a few cheeses with varying shapes and textures. For this board I pulled a light Brie, Blue Cheese to fill the endive, a soft petite breakfast like “cream cheese” (perfect for crackers), and a mild goat cheese. I also layered in some cut Monterey Jack & sharp cheddar for the kids to nibble on.

Now that the cheese is picked it’s time to layer in all the flavors. We wanted the board to feel warm and inviting so we pulled in Chili Pistachios (spicy) + Pecans + Dried Tomatoes + Red Pears + Dried Apricots (sweet) + Fresh Blackberries + Fresh Gooseberries (sour) + Endive (crunchy) + Cucumber Slices + Cornichons (my kids call mini pickles) + Breadsticks + Sesame Rice Crackers + Prosciutto + Creminelli Barolo (Red Wine Infused) uncured Italian Salami (the salami was the star of the board!).

We hope this brings inspiration to your next gathering!! Just remember, you can’t go wrong with layering and playing with all sorts of flavors in a Charcuterie and Cheese Board!

Beet Hummus

December 31, 2018 by Sarah Leave a Comment

Print Recipe

Beet Hummus

Bold and beautiful roasted beet hummus is a refreshing addition to any spread for entertaining!! A whole lemon is featured in this recipe giving it a real zing + zest!

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: beet, chickpeas, dip, hummus, red, vegetarian

Servings: 6

Author: Sarah Ricci

Ingredients

1 Beet roasted & peeled
15 oz Chickpeas drained
1 Lemon zested
1 Lemon juiced
3 cloves Garlic minced
2 tbsp Tahini
1/4 cup Olive Oil
Salt + Pepper to taste

Instructions

Roasted Beet:
Preheat oven to 375 degrees F. Wrap beet in aluminum foil, place on a baking sheet, and roast in the oven until cooked through, approximately 45 to 60 minutes. Let beet cool and use your fingers to rub/peel off the skin. This is a messy job and your hand will become the most beautiful shade of deep fuchsia (pretty but messy). Slice peeled beet into quarters.
Make Hummus:
Place sliced beets in food processor and blend into small bits. Add in all other ingredients except the oil and blend until smooth consistency. Pour in oil and pulse until smooth. You can add a spoonful of water if needed to reach the consistency you like! Salt + pepper to taste. Serve w/fresh veggies + pita or crackers!

Bold and beautiful, roasted beet hummus is a refreshing addition to any
spread!! A whole lemon is featured in this recipe giving it
real zest! I always look for beets with tops and leaves in tact for ultimate freshness. I also save the tops, sauté them in a bit of olive oil or balsamic vinegar and salt for a delicious side dish to complete a meal.

Roasting red beets can be a messy job, but they are the most beautiful fuchsia pink hue when they come out of the oven. I roast them whole with the skin on wrapped in foil on a baking sheet at 375 degrees
Fahrenheit until cooked through, approximately 45 to 60 minutes depending on the size of the beets you get. Let the beets cool completely and use your fingers to rub off the skin. Get ready for pink finger tips but its worth it!! Slice peeled beet into quarters and process into small bits in a food processor.

With the beet bits ready you can now combine in all the remaining ingredients except the oil and blend until smooth consistency. Seriously, the most beautiful pop of flavor here comes from the whole lemon zest!! Look how beautiful it is resting in the food processor next to the beet bits!

Darren was my helper today in the kitchen … and yes he is wearing a shark Christmas sweater! HA! The last step is to slowly pour in oil and pulse until smooth. You can add a spoonful of water if needed to reach the consistency you like! Salt and pepper to taste always. Serve with fresh veggies, and pita or crackers!

Baked Purple Sweet Potato with Sage and Brown Butter Sauce

December 27, 2018 by Sarah Leave a Comment

Baked Purple Sweet Potato with Sage + Brown Butter Sauce

Purple sweet potatoes are naturally beautiful – right? These babies were baked in foil and topped with toasted walnuts and cranberries for another spark of color. An easy french inspired, basic brown butter sauce, is infused with earthy flavors of sage and garlic to drizzle on top.

As a home chef, brown butter sauce is one of the first, and easiest sauces I learned to work with. Trust me – you can impress dinner guests with butter and a few fresh herbs in less than 10 minutes!! Place unsalted butter in a sauce pan over medium heat for a few minutes. As it begins to simmer you need to whisk the butter (with a whisk) until it begins to turn light brown in color. The whisking motion helps the butter to brown evenly!!! Browning the butter helps to bring out a nutty flavor that is excellent over just about everything from white fish to homemade popcorn. A few fresh herbs or spices like sage and garlic infused with the brown butter helps to elevate this sauce to a new level.

Print Recipe

Baked Purple Sweet Potato with Sage and Brown Butter Sauce

Prep Time5

Cook Time1

Total Time1 5

Course: Side Dish

Cuisine: American, French

Keyword: brownbutter, butter, purplesweetpotato, sage, side, sweetpotato, thanksgiving

Servings: 4 people

Author: Sarah Ricci

Ingredients

4 Purple Sweet Potatoes
1/4 cup Walnuts chopped
1/4 cup Cranberries fresh, whole
2 tbsp Maple Syrup
8 tbsp Butter unsalted
1 clove Garlic minced
1/4 cup Sage Leaves chopped
2 pinch Salt and Pepper to taste

Instructions

Preheat oven to 425 degrees F.
Wash the potatoes well by scrubbing under water, dry with a towel, and pierce tiny holes all around the potato with a fork. Wrap up each potato in aluminum foil and place on a baking sheet.
Bake in the oven at 425 degrees F for about 40 – 60 minutes. Check at 40 minutes by piercing a knife in the center. If the potato is tender and knife goes in smooth they are ready. The size of the potato will determine the baking time.
Mix together the maple syrup with walnuts and cranberries. Place on a separate baking sheet and roast for 10 minutes in the same oven with the potatoes.
Melt butter in a medium saucepan set over medium heat. When the butter begins to bubble (3-5 minutes), add in the minced garlic, and chopped sage leaves. Using a whisk, stir the mixture consistently for (2-3 more minutes) until the butter has turned a light brown color. You should begin to smell a rich and nutty aroma. This means it’s ready!
Remove the cooked potatoes from foil and slice lengthwise. Top each one with a few roasted walnuts and cranberries. Drizzle each baked purple sweet potato with the sage and brown butter sauce. Salt and Pepper to taste!!

Notes

Make sure you purchase potatoes similar in size in order to have consistency with baking time.

OPTIONAL DINNER PARTY GARNISH – Reserve 4 whole sage leaves and simmer in butter whole to get a crisp leaf to place on top of each potato. (As shown in picture)

Sun-Dried Tomato Skillet Chicken with Goat Cheese

December 25, 2018 by Sarah Leave a Comment

Sun-dried tomato skillet chicken with warm goat cheese and fresh basil.

All the flavors of southern Italy are inspired by this dish. Sun-dried tomatoes, skillet chicken, topped with warm goat cheese, and fresh basil is a dream come true for this Italian family! I am absolutely obsessed with warm goat cheese on chicken, but the fact the kids dig it too – I’m winning!!

Skillet chicken is a staple dinner for us during the workweek grind because its quick, easy, and fills up hungry kids!! Chicken in is such a versatile protein and can be transformed into so many different dishes with a few ingredients. The idea with this recipe is to create the sun-dried pesto spread in advance and transform your basic chicken into something delicious. This dish is cozy, colorful, and would ALSO be perfect for holiday entertaining!!!

The sun-dried tomato pesto spread will hold well for a week in the fridge stored in an airtight container. I have also made double batches of this spread to freeze in ice cube trays. Frozen cubes on hand help with dinner emergencies!! Defrost and toss with warm pasta and a side of sauteed spinach for a quick eat! For a weeknight meals this chicken pairs well with cauliflower rice. For entertaining this pairs well with whipped garlic & thyme mashed potatoes and roasted brussel sprouts with bacon.

Print Recipe

Sun-Dried Tomato Skillet Chicken with Goat Cheese

Prep Time5

Cook Time30

Restng Time5

Total Time35

Course: Main Course

Cuisine: Italian, Mediterranean

Keyword: Chicken, goatcheese, Pesto, Sundried-tomatoes

Servings: 4

Ingredients

4 Boneless Skinless Chicken Breasts
3 tbsp Oil olive or avocado
1 pinch Salt
1 pinch Pepper
4 oz Goat Cheese
8 leaves Basil
2 tbsp Butter melted

Instructions

Clean chicken breasts, pat dry with a paper towel and season both sides with salt and pepper.
Heat a cast iron skillet or a non stick pan. Add in the oil and heat until the oil shimmers. Add the chicken to the pan (it should make a nice ‘searing sound’ as you lower it in the pan. Turn heat to medium low. After 6-7 minutes turn over chicken. The total cook time should be for 20 to 25 minutes, turning several times in between. Chicken is done when internal temp reaches 165 degrees on the thickest part of the chicken and the juices run clear!
Top each cooked chicken breast with 3 tablespoons of sun-dried tomato pesto spread. On top of the pesto spread add a round of goat cheese.
Place skillet under the broiler (6 inches from heat) and warm the pesto spread and cheese for 3-5 minutes. If you are using a pan that is unable to go in the oven transfer the chicken to a baking sheet instead.
Garnish with fresh basil and a drizzle of warm melted butter to finish.

Print Recipe

Sun-Dried Tomato Pesto Spread

Sun-Dried tomato pesto spread is vibrant and full of flavor! Perfect to make ahead for entertaining or workweek dinners!

Prep Time7

Course: Main Course, Side Dish, Snack

Cuisine: Mediterranean

Keyword: Dinner, entertaining, Pesto, Sundried-tomatoes

Servings: 4

Author: Sarah Ricci

Ingredients

1 cup Sun-Dried Tomatoes not packed in oil
3 cloves Garlic crushed
1 cup Basil Leaves
1/4 cup Pine Nuts
1/3 cup Parmesan Cheese grated
1 pinch salt to taste
1 pinch pepper to taste
1 pinch red pepper flakes to taste
1/2 cup Olive Oil extra virgin

Instructions

Add sun-dried tomatoes, crushed garlic, basil leaves, pine nuts, parmesan cheese and a pinch of salt, pepper, red pepper flakes into a food processor. Pulse until a crumbly paste forms.
Drizzle in olive oil slowly and continue to mix until blended!!! You can add additional oil if needed until you reach the paste consistency you like.

Notes

This pesto spread will hold for about a week in the fridge (drizzle additional oil on top to keep moist before storing in an airtight container in fridge).

If you buy sun-dried tomatoes packed in oil cut the oil in the recipe by 2 tablespoons.

Sun-Dried Tomato Pesto Spread

December 11, 2018 by Sarah Leave a Comment

Warm, vibrant, and super tasty sun-dried tomato pesto spread!! We love this pesto especially during the winter months when we don’t have the garden. This pesto is so versatile and delicious stuffed inside or topped on chicken. It can also be tossed with warm pasta or served as spread toasted on a baguette! Really, the options are endless! I have even used it as the base of a great hummus sandwich!! This pesto is thick and ‘paste-like’ but it’s packed with ALL the flavor and some great nutrients.

Sun-dried tomatoes have a concentrated source of nutrients including vitamin C, vitamin K, and also iron. You can find them available dried or packed in oil. For this recipe I used the dried version. If you can only find the kind packed in oil I would cut back on the amount of oil you use overall in the recipe by 2 tablespoons.

This pesto will hold for about a week in the fridge (make sure you drizzle fresh oil on top before storing to keep the mixture moist). This spread is perfect to make ahead for entertaining or workweek dinners! The big bonus here is that the kids loved it as much as the adults! Winning!!

Print Recipe

Sun-Dried Tomato Pesto Spread

Sun-Dried tomato pesto spread is vibrant and full of flavor! Perfect to make ahead for entertaining or workweek dinners!

Prep Time7

Course: Main Course, Side Dish, Snack

Cuisine: Mediterranean

Keyword: Dinner, entertaining, Pesto, Sundried-tomatoes

Servings: 4

Author: Sarah Ricci

Ingredients

1 cup Sun-Dried Tomatoes not packed in oil
3 cloves Garlic crushed
1 cup Basil Leaves
1/4 cup Pine Nuts
1/3 cup Parmesan Cheese grated
1 pinch salt to taste
1 pinch pepper to taste
1 pinch red pepper flakes to taste
1/2 cup Olive Oil extra virgin

Instructions

Add sun-dried tomatoes, crushed garlic, basil leaves, pine nuts, parmesan cheese and a pinch of salt, pepper, red pepper flakes into a food processor. Pulse until a crumbly paste forms.
Drizzle in olive oil slowly and continue to mix until blended!!! You can add additional oil if needed until you reach the paste consistency you like.

Notes

This pesto spread will hold for about a week in the fridge (drizzle additional oil on top to keep moist before storing in an airtight container in fridge).

If you buy sun-dried tomatoes packed in oil cut the oil in the recipe by 2 tablespoons.

Frozen Baby Purees

June 5, 2016 by Sarah Leave a Comment

Baby Cubes

Ahh baby food. It’s mushy, colorful and nothing compares to it being homemade. Here are some quick tips and tricks on how you can make fresh & unprocessed puréed baby food in no time at all. The trick is to make large batches and freeze it!

Shopping List of veggies to mash and puree into baby food:

Golden & Red Beets
Butternut Squash
Zucchini Squash
Rainbow Carrots
Purple Yam
Sweet Potato
Peas
Green beans

Try to steam as many of the veggies as possible to retain the most nutrients. Note: All of the veggies listed above will have different cooking rates but will be finished when you can easily pierce a fork through each. Steam each batch of veggies above separately.

Wash and chop veggies into equal sizes which helps to keep a consistent cooking rate. Leave the skins on to retain nutrients.
Place 2-3 inches water in the bottom of a pot and bring to a boil. Place chopped veggies in a strainer or steam basket over the top of the boiling water and cover with a loose fitting lid or aluminum foil.

Suggested cooking rates based on size of each veggie:

Beets cut into cubes ~ 18 minutes
Butternut squash cut into 1” cubes ~ 17 minutes
Zucchini squash cut into 1” rounds ~ 6 minutes
Rainbow carrots cut in half ~ 11 minutes
Yams/Sweet Potatoes cut into 1” cubes ~ 16 minutes
Peas (Fresh if possible) ~ 4 minutes
Green Beans ~ 8 minutes

Again, these are suggested steaming rates and times will vary. Add water to your pot as needed to keep steam going. Veggies are done when you can easily pierce a fork into them.
Use dry towel to peel off the skins on beets and potatoes after they have cooled. Be careful as the red beet’s juice will stain your hands and anything it touches.
Put into a glass container and use an immersion blender to puree until smooth. A traditional blender will also work.
Add some baby cereal to thicken if needed. Add in leftover water from the steaming process or mother’s milk or formula to thin out if needed. The adjusting of thickness and thinness will depend on the stage of eating your baby is at. As they grow babies tend to eat thicker and chunkier purees. In the beginning keep the foods thin and silky.
Freeze and store in batches or combined to make their favorite combos.

My favorite combos:

Golden & Red Beets
Purple Yam & Peas
Butternut Squash & Rainbow Carrots
Banana & Mango
Sweet Potato & Zucchini
Avocado & Green Beans

Please note these are recommendations as a Mom, not a Doctor. Please consult with your pediatrician regarding introducing solid foods to your baby and discuss any foods which may pose allergy risks for your baby.

Suggested Tools to Simplify your Life:

Cuisinart CSB-75MRFR Smart Stick 2-Speed Immersion Hand Blender, 200W, Metallic Red

Make extra, freeze & store in freezer bags

Arctic Chill Large Ice Cube Tray – 2 Pack – 2 Inch Cubes Keep Your Drink Chilled For Hours Without Diluting It

Caesar Chicken Salad with Fennel

April 17, 2016 by Sarah Leave a Comment

Chicken Salad is a forever versatile American classic! Some would say my mom makes the best and I would tend to agree. It’s served hot with chunks of white meat chicken mixed in melty cheese combined in a tangy vinaigrette caesar dressing. She serves it warm atop buttery flaky French croissant. While this chicken salad is comforting and will forever take me straight back to my childhood – I have had dealings with many other chicken salads over the years. Another drool worthy salad comes from my mother-in-law. With a New York vibe this salad is the kind with pulled rotisserie chicken smothered in mayo with chunks of celery, walnuts, granny smith apples & cranberries. Crunchy and delish on sliced multigrain bread – she made this for me while I was home on maternity leave with both my children! Two delicious salads from two remarkable mothers! With this I find it only appropriate to bring you the best of both worlds into a ‘new’ chicken salad. This salad has the warmth of my mom’s with creamy Caesar dressing base and the light classic crunch of my mother-in- laws using fennel, green onion & toasted almonds.

Ingredients:

4 cups cubed poached chicken breast (2 pounds)
1/2 cup chopped fennel
4 green onions diced
1 cup favorite caesar dressing (I used Simply Dressed by Marzetti)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
20 chopped and toasted almonds
Salt & Pepper

Instructions:

Bring chicken breasts to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F). About 20 minutes. Let chicken cool completely after cooking before you cube.

Combine all other ingredients in a mixing bowl. Add in the cooled chicken and mix everything together. The salad should be creamy so if you need to add a little more dressing… go for it. Chill in fridge for at least an hour to help flavors set.

Serve with sesame crackers or on a warm flaky croissant.

Caesar Chicken Salad with Fennel

Recipe Type: Entree

Cuisine: American

Author: Sarah Ricci

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4-6

A creamy Caesar dressing based chicken salad with a light classic crunch of fennel, green onion & toasted almonds.

Ingredients

4 cups cubed poached chicken breast (2 pounds)
1/2 cup chopped fennel
4 green onions diced
1 cup favorite caesar dressing (I used Simply Dressed by Marzetti)
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
20 chopped and toasted almonds
Salt & Pepper

Instructions

Bring chicken breasts to boiling on medium-high heat; reduce the heat. Cover the pan and simmer until the chicken is no longer pink (170 degrees F). About 20 minutes. Let chicken cool completely after cooking before you cube.
Combine all other ingredients in a mixing bowl. Add in the cooled chicken and mix everything together. The salad should be creamy so if you need to add a little more dressing…go for it.
Chill in fridge for at least an hour to help flavors set.
Serve with sesame crackers or on a warm flaky croissant