Chicken-Salad Spring Rolls

Do you sometimes wonder what to do with your left-over chicken? Sure you do and so do I. A lot of times, I'm sure it's Chicken Salad, but how about making a quick easy to take along snack or meal with that Chicken Salad.

Add a avocado, some sprouts, maybe some quinoa or wild rice, and salad, roll it up and Voila!

Chicken Salad Spring Rolls! Yum!

Just shred your left over chicken finely, mix it with rice and quinoa (if you want some carbs in your filling) and then add a tablespoon or two of mayo, season with salt and pepper (or whatever you fancy) and maybe some lemon juice for a bit of acidity. Set aside.

Prepare your other items, like avocado slices, lettuce leaves, sprouts, shredded carrot and arrange them in bowls.

Cover your counter with cling film, set out a plate with water to soak the rice paper wrappers. Just place the rice paper wrappers in the water maybe 30 seconds or less, then lay them onto the cling film.

Starting with the lettuce begin filling your wrappers and roll them up like a little burrito. Start by folding down the top, then fold in the sides and then wrap as tightly as you can. Put on a plate and EAT!

These stay fresh for a day or two, just place in a container with a moist paper towel.

Bon Appetite!

You could do this as well with tuna, crab, tofu, salmon or whatever other filling comes to mind.



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C.T.A. Salad with Shrimp and Lemon Vinaigrette

  

After a long day at work and some heavy food items for lunch, my hubby requested something light and refreshing for dinner, because he wanted something more substantial than just lettuce and tomatoes, i decided to make one of my favorite dishes.

My C.T.A. Salad with Shrimp and a Lemon Vinaigrette. It's light, refreshing, healthy and balanced. Just in case you want to make it, here  is what you need:


For the Salad:
1/4 of a small onion, finely sliced
1 small cucumber, peeled and cubed
3 medium roma or regular tomatoes cubed
1 avocado, cubed
1/2 to 3/4 lbs of cooked shrimp (small or medium)

For the dressing:
4 Tbs Olive Oil
2 Tbs Vinegar (I use Apple Cider, but you can use any kind)
1 Tbs Lemon Juice
2 1/2 Tbs Mayonaise
1 Clove Garlic, finely chopped or pressed through a garlic press
Seasoning Salt and Pepper to taste

When cooking, I like to prep all my ingredients before I start mixing them together. I start with the dressing, by adding all the oil, vinegar, lemon juice and mayo to my Zyliss shaker , it has a insert that helps break down the mayo and makes the dressing really creamy, add the seasoning salt, pepper and maybe some paprika. Peel  a clove of garlic (or more if you love garlic) finely chop or press through a garlic press (I just got myself the Zyliss Susi 2 and its the best thing ever, you don't even have to peel your garlic), add to the other ingredients and give it a good shake. Taste and add salt/pepper to taste.

       

Once the dressing is ready, rinse and drain your cooked shrimp, put them in a bowl and pour the dressing over them. Cover and chill in the fridge.

After you have your shrimp nicely marinating in the fridge, get going on the other salad ingredients. Peel the cucumber, cut down the middle lengthwise and then again cut the halves down the middle, then cut in bite size cubes. Proceed the same way with your tomatoes, holdback on the peeling though. Lastly slice your onion (you can use any kind of onions, if you want some more color use purple).

In the meantime your shrimp have had a nice bath in the dressing and you can now mix in the cucumber, tomato and onions. Lastly pick a nice ripe avocado, take out the pit, remove the skin and cut avocado in bite size pieces, gently fold into the salad.

Arrange on a nice platter and serve with a nice crusty bread! Works great with a crisp cold beer or a nice Chardonnay!

Enjoy! And let me know how you liked it!

PS: Just in case you don't like onions, you can leave them out completely and if you like your dressing creamier, don't hesitate and add some mayo.