Paleo Pulled Pork 3 Ways

This is one of those recipes you will love because it's a 3-in-1.  That's right, one recipe made three ways.  Pulled pork is a favorite in my household but sometimes, even for us, the leftovers get a little boring.  That's why I invented 2 additional ways to prepare the leftover pork so that you and  your family feel like they are eating 3 completely different meals.  The menu goes something like this:  traditional pulled pork and sweet potatoes the first night, Asian pork and slaw the second night, and Mexican pork tacos the third night.  To. Die. For.  That is all.

Make a batch of serve yourself paleo pulled pork tacos!  My favorite!

Traditional Paleo Pulled Pork

Ingredients:
5-7lb boneless pork shoulder or Boston butt roast
2tsp cumin
2tsp garlic powder
2tsp onion powder
2tsp red pepper flakes
2tsp paprika
2tsp black pepper
1tbs salt
1 onion, chopped
2tbs butter
2c beef broth or water

Directions:
1. Preheat oven to 350 degrees.  In a large bowl, mix all spices.  Using your hands, generously coat the roast on all sides with the spice mix.  Place in a large bean pot or dutch oven.  Pour in beef broth or water.  Top with onions and pats of butter.
2. Cover and cook until meat shreds easily with a fork (about 4-5 hours).
3. Serve hot with Crazy Sweet Potatoes
**Alternatively use a crock pot.  Place all ingredients in the pot and cook on low for 8-10 hours or high for 5-6 hours.  In the crock pot the juices will not condense  you you may want to do this on your own (pour them out and boil them until they are thick and rich).

Leftover Meal #1: Asian Pork & Slaw

A quick delicious way to spice up leftover shredded pork, chicken or beef!

Ingredients:
1/3c cilantro
2tsp sesame oil
1tbs soy sauce (gluten free or tamari)
1tbs apple cider vineger
1/2tsp red pepper flakes
1 package broccoli slaw
1tbs sesame oil
1/4c apple cider vineger
2c leftover pulled pork, heated

Directions:
1. In a large saute pan, heat up 1tbs sesame oil.  Add slaw and apple cider vineger, stir, and cook until crisp tender (about 5-7 minutes).  Remove from heat.
2. Meanwhile, in a food proccessor, pulse the first 5 ingredients until smooth.  Pour over warmed pork and mix well.
3. Top pork over slaw and serve.  This is SO DELICIOUS!  I hope you enjoy it as much as we did!

Leftover Meal #2: Paleo Pulled Pork Tacos

Ingredients:
2c leftover pulled pork
1/2c salsa
1 chopotle chile in adobo sauce, seeds scraped out, minced
2tsp adobo sauce
1/3c chopped cilantro
1/2c chopped cherry tomatoes

Paleo Tortilla Ingredients:
1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
3tbs extra virgin olive oil

Directions:
1. In a medium size bowl,  beat water, eggs, and lime.  In another medium size bowl, mix together dry ingredients.  Very slowly, add the wet mixture to the dry, stirring well after each addition (this keeps the coconut flour from clumping).  Once everything is fully mixed in, let sit a few minutes to let the coconut flour expand and thicken.
2. Meanwhile, heat a small saucepan over medium high heat.  Add your leftover pork, chipotle, sauce and salsa and stir well.  Heat and stir until hot and mixed well.
3. To make your tortillas:  Heat a skillet or griddle over medium high heat. Add oil.  When hot, add about 1/4c batter to the pan.  Cook until bubbling on top (similar to how you would cook a pancake).  Flip when golden brown (about 1-2 minutes).  Cook on the other side another 1-3 minutes.  Repeat with remaining better.
4. To assemble tacos, place some chipotle pork on the tortilla, top with cilantro and chopped tomatoes and eat immediately (the tortillas can get soggy if you let them sit).  Enjoy!!!

Chicken Tortilla Soup From Scratch

As promised, here is my famous chicken tortilla soup recipe.  This time, I used the leftovers from Ultimate Grilled Mexican Chicken Salad to construct the whole thing.  If you are wanting to make this from scratch and don't have any leftovers, I will give you simple tips to do that too.  There is just something about chicken and vegetables simmering in a warm, spicy Mexican broth that is simply irresistible.  This soup is inexpensive, simple to make, and might just be the best tortilla soup you've ever eaten.  This is a favorite in our household, especially as the weather starts to take a turn in the fall.  Keep lefovers in the fridge and warm up a bowl whenever the mood strikes.  Enjoy.

Simple recipes can make the best meals

Ingredients:
8c homemade chicken stock or use store bought (to make, place chicken bones from your cooked whole chicken into a crock pot, cover with filtered water, add a splash of vinegar, and boil on low for 24 hours with a bit of garlic, onion, celery, and carrot)
Whole chicken, cooked, skin removed, meat diced (see here for how to grill a whole chicken)
1 poblano pepper, diced (I used 2c of my leftover grilled peppers from the recipe linked above but you can use raw peppers if you didn't make any the night before)
2 green peppers, diced
1 red pepper, diced
1 onion, diced
2tbs garlic, minced
1tbs grass fed butter
1 can fire roasted diced tomatoes
1tbs ancho chile powder
1tbs mexican chile powder, plus more to taste
2tsp cumin, plus more to taste
2tsp garlic powder, plus more to taste
pinch cayenne, more if you like it spicy
salt to taste
2 bay leaves
cilantro, for serving

Directions:
1. In a large stockpot, heat 1tbs butter.  Add garlic and onion and cook until onion is soft.  Add your peppers, chicken, diced tomatoes, and homemade chicken stock.  Stir in chile powders, cumin, garlic powder, and cayenne.  Add 2 bay leaves.
2. Bring to a boil and then simmer 30-60 minutes or until the flavors have blended.  Taste, adjust seasonings as needed and add as much salt and pepper as you desire.
3. Serve hot with cilantro for serving.
NOTE:  Alternatively, you could make this using the slow cooker.  Throw it all in the crock pot and cook on high for 3 or 4 hours or on low for 5 to 6 hours.

Ultimate Grilled Mexican Chicken Salad

I have been craving  Mexican flavors lately so I decided to make a huge batch of Mexican grilled chicken.  I used 2 whole chickens (under $1.00 per pound) and grilled them using my Simple Grilled Whole Chicken technique.  Instead of traditional poultry herbs I made a butter sauce using ancho chile powder, cumin, garlic, chopped cilantro and lime juice.  I also grilled several large bell peppers (red, green, and poblano) next to the chicken.  While the chicken and peppers were cooking, I whipped up a batch of fresh pico de gallo and chunky guacamole.  The ultimate salad is here.  For a limited time.

One meal makes 2?  I grilled 2 whole chickens, saved all the bones and made a delicious bone broth by placing them in a slow cooker with some chopped onion, celery, bay leaves, garlic and poultry seasoning.  Pour filtered water on top and simmer for about 24 hours.  I am going to use this broth and the leftover chicken and peppers I have to make Leftover Chicken Tortilla Soup.  Stay tuned for this delicious recipe coming up next!

Best salad in the world

Ingredients (this makes enough for salads, leftovers, and chicken tortilla soup the next day!):
2 whole chickens (use sheers to cut out the spines on the back and flatten them out on a baking sheet.  See my Simple Grilled Whole chicken recipe for a picture and more detail on this)
3tbs butter, melted
1tbs minced garlic
2tsp ancho chile powder
2tsp cumin
1tsp oregano
1 bunch cilantro, chopped
salt and pepper

2 red bell peppers, seeded and cut in half lengthwise
4 green bell peppers, seeded and cut in half lengthwise
2 poblano peppers, seeded and cut in half lenghwise
1tbs extra virgin olive oil

1 head romaine lettuce, washed and chopped
2c jicama, diced

Pico de Gallo Ingredients:
2 pints cherry tomatoes
1 large handful cilantro
1/4 white onion, chopped
1tbs minced jalapeno
1-2tsp minced garlic
1tbs lime juice
garlic powder and salt to taste

Chunky Guacamole Ingredients:
2 avocados, diced
1/4c chopped cilantro
2tsp minced jalapeno
2tsp lime juice
garlic powder, cumin, and salt to taste

Directions:
1. Mix together butter, garlic, chile powder, cumin, oregano, and cilantro in a small bowl.  Add a bit of salt and pepper.  Season the chicken with the mexi-butter:  Using your fingers, spread it under the chicken skin.  Use the leftovers to spread it over the top.  Generously salt the skin.
2. Heat your grill to medium high.  Toss your peppers in oil.  Grill on both sides until soft and charred, about 10-15 minutes.  Let cool and dice.
3. Grill your flattened chickens skin side down until nice and deep brown, about 10-15 minutes.  Then flip over, grilling bone side down, about 30-40 minutes until done (if needed, flip once more).  You want the breast to reach 165F and the thigh to reach 170F.  Juices should run clear. (You can do steps 2 and 3 simultaneously if you have enough room).
4. While the chicken is cooking, prepare your salad:  Place some lettuce and chopped jicama on 2 large plates. 
5. Make your pico:  In a large food processor, add the cilantro, onion, lime, garlic and jalapeno.  Pulse until the onion is chopped.  Add in your tomatoes and a bit of garlic powder and salt.  Pulse a few times until the tomatoes are chopped but still chunky.  Taste and season as needed (stir in more seasoning instead of pulsing it if you want chunky salsa).
6. Make your guac:  In a large bowl, add diced avocado, onion, jalapeno, lime, garlic powder, cumin and salt.  Give it a good stir.  Take a few pieces and mash them with a fork then stir again.  You want your guac to be chunky not runny!
7. When the chicken is done, let it rest for a few minutes, the pull it off the bone and chop it. 
8. Assemble the beast:  Add a generous scoop of pepper on top of the lettuce.  Add some diced chicken, then a generous helping of pico de gallo and guacamole.  Viola!  A masterpiece is served.
Note:  Save some diced peppers and chicken for leftover chicken tortilla soup (recipe to follow soon!)

5 Ingredient Lemon Rosemary Roasted Chicken

Usually roasting a whole chicken sounds like a lot of work, but I promise this dish is simple and delicious.  All you need is some lemons, fresh rosemary, and garlic.  Easy enough, right?!  Rosemary is a simple herb to grow and I am always eager to use fresh herbs from my wanna-be pot garden.  Of course, if you have a brown thumb you can always pick some up fresh at the store.  Make sure your chicken is antibiotic and hormone free, which is fairly easy to find if you look for it.  If you want an easy side idea, try traditional baked sweet potatoes.  Give them a good scrub and sprinkle them with a bit of sea salt while they are wet.  Place them directly in the oven on a rack directly next to your chicken and they will be done when your chicken is done.  I served the whole thing with a simple tossed salad and that's it!  It's that easy!  Now, what are you waiting for?!

There is something about a roasted bird that is so traditional and elegant

Ingredients:
1 whole hormone free chicken, giblets removed
3 lemons, cubed
4-5 stems of fresh rosemary
4 cloves garlic, 2 whole and 2 minced
4tbs butter, melted
fresh ground salt and pepper
whole sweet potatoes (optional)

Directions:
1. Preheat your oven to 425F.  You will want to place your bird in a shallow pan.  Generously salt and pepper the inside cavity of the chicken.  Don't be shy!  Then place a few large sprigs of rosemary and 2 whole garlic cloves inside and stuff it full of lemons, squeezing some of the juice inside the bird as you go.
2. Loosen the skin and shove some garlic and chopped rosemary underneath the skin of the bird.  This will help infuse the meat with flavor.

Use the leftovers to make a chicken salad!

3. Squeeze a few of the lemon wedges into the melted butter and stir.  Using a pastry brush, brush the outside skin of the entire bird generously with butter.  Squeeze some of the remaining lemons over the whole thing and place the rinds below and around the bird.  The lemons give it a wonderful flavor and keep the meat moist and juicy!  Salt and pepper the top of the bird. 
4. Roast for 1 hour.  If you are using sweet potatoes, scrub them, salt the outside, and place them directly on the rack next to the bird.  They will be done when the chicken is done.  When you put a meat thermometer into the leg of the bird, it should read 180F and the juices should run clear.
5. Slice and serve hot with a bit of the pan juices drizzled on top.  If you are serving this with sweet potatoes, make sure you mash in some Spiced Maple Butter.  Soooo good!

Grandma's Potato Cakes

This is a great way to spice up your leftover mashed potatoes.  My grandma used to make potato cakes when I was a kid and they remind me of her every time I make them.  She usually pan fried hers but to make things simple (and less messy) I baked mine in the oven.  The recipe I'm sharing with you is about as simple as it gets.  Feel free to add some sauteed onion and veggies to yours to spice things up.  I served mine with Sage Roasted Turkey Legs and Roasted Kale.  Enjoy!

Good 'ol southern comfort food at its finest

Ingredients:
2c leftover mashed potatoes (or whip some up by boiling 1lb of red potatoes until soft and then mashing them with butter, salt, pepper, and a bit of chicken stock)
1 large egg
olive oil or melted butter

Directions:
1. Preheat your oven to 425F.  Mix your mashed potato and egg until well blended.  These work best if they are room temp or slightly chilled (they will be difficult to form into a patty if hot).
2. Form your cakes:  about 3"x1/2" and place them on a non-stick foil lined baking sheet evenly spaced apart.  Spray the tops with a bit of olive oil spray or brush on some oil/butter.  Sprinkle the tops with salt.
3. Bake in the oven about 12 minutes, or until the bottom is golden brown.  Flip and continue to bake another 10-12 minutes.  They are done when both sides are browned.
4. Remove and serve warm.

Leftover Turkey Cranberry Open Faced Sammies

With the last of the turkey from Thanksgiving I made open faced sandwiches using my grainless paleo bread as the base.  It was so tasty that Anthony had 4 of them!  Feel free to substitute my Paleo Bread Recipe with an alternative gluten free bread recipe such as this one or choose your store brand favorite.  A simple solution for tackling leftovers.  Enjoy!

Eating primal doesn't mean you have to eat boring!  Get creative!

Ingredients (serves 2):
4 slices Liz's Grainless Paleo Bread or substitute of your choice
2tbs mayonnaise
1tbs dijon mustard
a handful of arugula
1 1/3c shredded leftover Turkey
1/3c leftover Cranberry Sauce

Directions:
1. Spread fresh bread with mayo and mustard.  Top with arugula, turkey and a big helping of cranberry sauce.  Enjoy!

Leftover Turkey Tostadas

It's difficult for me to eat the same turkey meal over and over and over so I try to get a little creative when it comes to Thanksgiving leftovers.  In this dish, I made some simple paleo tortillas, topped them with salsa, turkey and cheese, and added a garnish of arugula.  They were full of warm Mexican flavors that hit the spot for lunch.  Looking for creative leftover recipes?  Try this!

You can turn anything into a tostada!

Tostada Ingredients:
1c shredded cooked turkey
1/4c salsa
a handful of arugula
1/4c shredded mexican cheese (optional)
4 paleo tortillas (recipe found on my blog here or below or substitute with a store bought tortilla of your choice)

Tortilla Ingredients:
2tbs coconut flour
1/2tsp cumin
1/4tsp chili powder
2 large eggs, beaten
1/3c water
1tsp fresh lime juice

Directions:
1. Preheat a griddle to 350F or heat a saute pan on medium high.  Mix dry tortilla ingredients.  Mix wet ingredients separately.  Slowly pour the wet into the dry, stirring constantly so no lumps form.  Pour in 1/4c increments onto the griddle.  Cook for 2 minutes or until browned on one side, then flip and cook until browned on the other side.  They will look like thin pancakes at this point.
2. Preheat your oven to broil.  Set your tortillas on a baking sheet about 4" away from the heat source at the top of your oven and cook a few minutes per side, or until nicely browned and starting to blacken.  Remove from heat, spread with salsa then arugula then turkey and sprinkle with cheese.  Return to the oven and broil until cheese browns, a few minutes more.  Serve hot.

Leftover Thanksgiving Turkey Croquettes

I love getting creative with Thanksgiving leftovers!  This was a cinch to put together and was fun to eat.  Little croquettes were filled with turkey, mashed potatoes, and green beans; rolled in flax meal; and then pan fried on a griddle.  I served them with leftover cranberry sauce.  So fun and tasty at the same time!

All the flavors of Thanksgiving day in a little patty

Ingredients:
1c chopped leftover cooked turkey
1c leftover mashed potatoes
1/4c chopped leftover green beans
1 large egg, slightly beaten
1/4c flax seed meal
olive oil for pan frying
leftover cranberry sauce

Directions:
1. In a large bowl, mix turkey, potatoes, green beans, and egg.
2. Roll into small golf ball sized balls.
3. On a cutting board, spread flax meal.  Roll balls in the meal and then flatten into croquettes.
4. Heat a griddle or a flat pan with oil over medium high.  Cook each croquette until browned on each side and hot in the middle, about 4-5 minuets per side.  Serve warm with cranberry sauce.

Chicken in Homemade Enchilada Sauce 3 Ways

This is a basic recipe for chicken in homemade enchilada sauce and it is fabulous.  The best part about this recipe is that you can make it over the stove, in the oven, or in a crock pot depending on the amount of time you have and your desired cooking technique.  I made mine in the oven because my slow cooker broke (nooooooooooo!) but I will include directions for each method.  This recipe is so versatile, you could use it as a taco or gordita filling, throw it on top of a salad, or make traditional enchiladas with them.  We ate this as a delicious salad with diced avocado and chopped cilantro the first meal, then thew it in some paleo tortillas (recipe here) the second day for a satisfying Chicken Enchilada Gordita.  I hope this recipe finds its way into your kitchen this fall.

Tasty homemade gorditas are right at your fingertips

Add some avocado and cilantro for a satisfying lunch salad

Ingredients:
1/2c yellow onion, diced
1/2c bell peppers (any color), diced
2tbs organic butter
12 boneless skinless chicken thighs
1tbs chili powder
1tsp oregano
1tbs minced garlic
1/2tsp garlic powder
1tsp cumin
2tsp paprika
1/4c chicken stock
1/2tsp salt (more to taste if your tomatoes are  less salty)
1 can fire roasted diced tomatoes with green chiles (I used Trader Joe's brand)

Directions for All:
1. Saute onion and bell peppers in butter until onion is translucent and soft.
2. In a food processor or blender, blend canned tomatoes, all spices, broth, and your can of tomatoes.  Add your cooked onion and bell pepper and blend/pulse until smooth.
Slow Cooker Directions:
3. Place chicken thighs at the bottom of a slow cooker in a single layer.  Pour liquid over the chicken.  Cook on low 6-8 hours or high 3-4 hours.  You may want to reduce the sauce when you are done (by placing it in a saucepan and boiling it until thick).. your call.  Shred the chicken with 2 forks and serve however you please.
Oven Directions:
3. Preheat oven to 375F.  Place chicken in a large casserole dish in a single layer.  Pour sauce over the top.  Cover with foil and bake for 30 minutes.  Then uncover and bake 15 minutes more.  Shred chicken and serve.
Stovetop Directions:
3. Brown your chicken thighs on both sides with some oil or butter.  Then pour your sauce over the top, reduce heat to a simmer, cover and cook until chicken is done (maybe 30 minutes).  Uncover and continue to cook if you want your sauce thicker.  Shred chicken with 2 forks and serve.

Salad Ideas:
Shredded lettuce, diced tomato, salsa, sour cream, diced avocado or guacamole and always cilantro!

Gordita Ideas: (recipe here)
Shredded cheese, sour cream, diced avocado, shredded lettuce, chopped cilantro

Steak & Egg Breakfast Burrito

It was Sunday morning and we were busy getting ready for family to come to town when my husband Anthony exclaimed, "I'm starving!"  Of course those words in my house send me straight to the kitchen to try to whip up something new and creative.  In this hearty breakfast, I used leftover Espresso Crusted Steak with some sauteed mushrooms, tomatoes, and spices to make a delicious Tex-Mex egg burrito.  They were so delicious that Anthony had two.  Enough said.

A hearty breakfast and a great way to use leftover steak or chicken!

Ingredients (makes 1):
2 large eggs, preferably omega-3 enriched
4oz leftover steak, sliced thin
1/2c sliced mushrooms
2 pearl tomatoes, quartered (or use 1/4c diced regular tomato)
2tsp fresh squeezed lime juice
1/4tsp cumin
1/4tsp garlic powder
Sea salt, to taste
1-2tbs extra virgin olive oil
Salsa for serving, optional

Directions:
1. In a small skillet heat a couple of teaspoons olive oil over medium high heat.  Add mushrooms, tomatoes and lime juice and cook until mushrooms are tender and the juice from the tomatoes is mostly evaporated.  Add your steak, sprinkle the entire thing with a little cumin, garlic, and salt and cook until steak is hot.  Set aside.
2. In a medium nonstick egg pan, heat 1tbs olive oil over medium heat.  Beat your eggs and pour them into the pan, swirling them to make sure they are very thin and evenly spread across the pan.  Cover with a lid, turn heat to medium low and cook a few minutes or until the top starts to firm up.  Uncover, carefully flip, and cook the other side a minute more.
3. Slide your egg burrito onto a plate.  Add steak and veggies to the center and roll it up.  Serve with salsa if desired.

Paleo Pork Tostadas

The other night I made a delicious pork roast in a tangy tomatillo sauce and I was looking for a creative way to use the leftovers when I stumbled on a primal tortilla recipe from Mark Sesson's blog Mark's Daily Apple.  I was skeptical but knew I had to try this creative way to make a "tortilla" without any grains.  It turned out amazing.  So amazing, in fact, that I made a second batch that night and we ate them all.  Now I have to share this recipe with my Paleo enthusiasts because I know it will be a staple in my house as well as yours.  Amazing.

This cured my tortilla craving 100%

Ingredients:
Leftover shredded pork and tomatillo sauce, heated (Recipe found here)
Sour cream, optional for those that are eating some dairy
Chopped cilantro, for garnish
Sliced black olives, for garnish

Tex-Mex Tortilla Ingredients: (Original recipe found here)

1/3c water
2 large eggs
1tsp lime juice
2tbs coconut flour
1/4tsp baking powder
1/2tsp cumin
1/4tsp chili powder
2tbs macadamia nut oil

Directions:
1. Beat water, eggs and lime until combined.  In a separate bowl, mix flour, baking powder, cumin and chili powder.  Add a pinch of salt if desired.
2. Pour the wet ingredients slowly into the dry, mixing every few tbs so that there are no lumps or clumps.
3. Heat 2tbs macadamia nut oil in a nonstick pan over medium-high heat.  Pour 1/4c of the batter onto the pan and cook for 1 minute.  Cover and cook 1 minute more.  Flip and cook on the other side 2 more minutes.  Repeat with the remaining batter.
4. To serve, place some warmed shredded pork and tomatillo sauce on the tortilla.  Top with sour cream, cilantro and sliced olives.  (You have to eat this with a fork and knife but it's so amazing you won't care!)

Grilled Flat Iron Steak and Pepper Sammy (Gluten Free)

I was looking to cook up some beautiful flat iron steaks but I only had about 30 minutes before work so I decided to make a quick lunch sandwich.  The result was a meaty, cheesey, hearty gluten free meal.  Don't feel like you have to use Flat Iron's; this is a great way to use any kind of steak.  Even better, slice up some leftovers from the night before and make this sandwich for lunch the next day.  Fantastic.

Wanna take a bite???

Ingredients (for 2 sandwiches):
4 slices Gluten Free Italian Baked Bread
2-4oz flat iron steaks, set out to room temp
1 bell pepper sliced or 1/2c frozen bell pepper slices
2 slices provolone cheese
1tbs mayonaise
1tbs dijon mustard
2tbs butter

Directions:
1. Preheat grill to high.  When hot, turn to medium high.  Salt and pepper the steaks generously and grill on both sides until desired doneness.  Set out for a few minutes before slicing.
2. Meanwhile, if using fresh peppers, cut into 4 pieces and place on grill with steak.  When soft and charred on both sides, take off the grill and slice.  If using frozen peppers, heat a tsp oil in a skillet and saute until done.  Make sure you drain all the liquid (you don't want them to sog out your bread!)
3. Spread 1/2tbs mayo and mustard on one side of a slice of bread.  Top with steak, peppers and cheese.  Then top with the other slice of bread.
4. In a nonstick skillet, heat butter over medium high heat.  Add sandwiches and turn heat to medium.  Cook on both sides until bread is grilled and cheese is melted.  Serve hot.

Simply Grilled Chicken with Sweet Cherry & Rice Salad

The creation of this dish started when I peered into my refrigerator and noticed I had leftover grilled chicken and white rice (booooring!) Using some ingredients I had on hand, I knew I wanted to dress up these simple leftovers into something appetizing and refreshing.  The result was a stunning, fresh and colorful chicken salad that was perfect on a hot summer night.  I would have preferred to use brown rice in this dish, but since my husband refuses to eat it, I used white.  No need to worry about pestering leftovers again!

Doesn't look like leftovers to me!

Ingredients for Chicken & Cherry Salad (2 large servings):
2 leftover grilled chicken breasts (or grill chicken on medium high with olive oil, salt and pepper for about 7 minutes per side)
2c arugula
1c fresh cherries, cut in half and pitted
2tsp walnut oil (if you don't have this, use olive oil)
2tsp extra virgin olive oil
1tbs red wine vinegar
2tsp organic blue agave nectar (can use honey/sugar instead)
Salt & pepper to taste

Ingredients for Rice Salad (2 large servings):
2c white rice, cooked and chilled or room temperature
1/2c craisins 
1/2c chopped and toasted walnuts (toast in the oven at 350F for 5-7min or until fragrant)
1/2c shredded carrots
1c arugula
2tbs walnut oil
2tbs red wine vinegar
1-2tbs honey
salt and pepper to taste

Directions:
1. In a small bowl, whisk oils, vinegar and sweetener.  Taste & add salt and pepper as needed.
2. Toss dressing with arugula and cherries.
3. For rice salad, in a small bowl whisk oil, vinegar, honey and salt and pepper to taste. 
4. Toss rice, craisins, walnuts, carrots and arugula in a large bowl.  Toss with dressing (use just enough to coat: the rice will absorb some of the dressing as it sits)
5. Warm chicken in the oven.  Serve with cherry salad on top and rice salad on the side.  Enjoy!